S'mores Rice Krispie Treats

By Sally's Baking Recipes · 40 min

Ingredients

Instructions

1. Preheat the broiler to high for about 5 minutes.
2. Line a baking sheet with foil and spray the foil with nonstick spray. Spread half of the mini marshmallows (one 10-ounce bag) in a single layer and broil on the center rack until golden-brown on top, a couple of minutes, watching closely so they don't burn. Remove and set aside.
3. Line a 9×13-inch pan with parchment and lightly grease it.
4. Melt the butter in a very large pot over medium heat. Add the remaining marshmallows (about 10 ounces, not toasted) and stir until completely melted.
5. Off the heat, stir in the vanilla and salt. Fold in the rice cereal and graham cracker pieces until mostly combined. Let cool a minute or two, then fold in the chocolate pieces and the toasted marshmallows.
6. Transfer to the pan and gently spread to fit, then lightly press down with a lightly greased spatula without packing it hard.
7. Let set at room temperature for at least 1 hour and up to 1 day; cover tightly if leaving out more than a few hours.
8. If using, drizzle the melted chocolate over the cooled treats and refrigerate 15–20 minutes to set the chocolate; don't leave them longer or they will be too hard to cut.
9. Lift the treats out using the parchment edges and cut into squares.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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