S’mores Cereal Treats

I feel like s’mores are one of those foods that are “season-neutral”– meaning, you can enjoy them in just about any season/time of year. Most people prefer to do so in summer, but I think there’s a strong case to be made for enjoying s’mores in the autumn around a campfire.

You can also enjoy them in more than the one ‘typical’ way of melting down some chocolate and a marshmallow and smashing them together between two graham crackers.

This is a S’mores-loving blog n case some of you didn’t know. I enjoy them in and of themselves the ‘typical’ way, but even more than that, I love finding ways to give creative ‘spins’ on them here, which I’ve shared over the years:

To date, my favorite are S’mores Brownies, but they make amazing Sandwich Cookies, Cake and even Holiday Treats.

And today, we’re finding out that they bring a pretty tasty twist to an old classic.

Cereal treats are one of those things where once you find out how easy they are to make from scratch (not to mention how much more tastier), it’s pretty hard to go back to eating the ones in the store. I can’t remember the last time I had one, to be honest. If I’m eating one, it’s gotta be homemade.

What’s more, cereal treats are what I like to think of as Blank Canvas recipes, meaning that the base recipe is so simple and flexible that it can be given all kinds of tweaks and personalizations to suit any palate.

I’ve put that to the test a few times before on the blog; like here, here and even here.

Today’s recipe is the latest to add to the collection.

When you think about it, cereal treats and s’mores are really a match made in heaven. They’re both handheld and portable. They’re both well loved and easy to make. They’re both at their best when they’re ooey, gooey and rich.

If/when they come together, you just know magic is gonna happen.

The majority of the work for this recipe gets done over the stove. You’re going to melt down some chocolate and smear it over a bottom layer of graham crackers (because these are s’mores after all). Then the regular melted butter that typically gets put into a cereal treat ‘batter’ is going to be browned (meeting it gets simmered until all of the milk solids in the butte separate and become toasted, rsulting in the most delicious flavor ever). That browned butter gets cooked with a bit of milk powder, which gives it an even nutteier, richer, almost malted flavor. All of that then gets cooked down with the melted marshmallows. You mix in the cereal and some Golden Grahams cereal (because again s’mores) and then press it all in the pan to set.

It’s a few extra steps, but they’re really worth it.

In case the pictures alone didn’t give you enough of an indication, these are absolutely delicious. Those few extra steps take two different snack recipes that are pretty tasty enough on their own and elevate them into a truly unique dessert that will make you the most popular person in your house/at the party/or wherever it is you decide to share these.

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S'mores Cereal Treats

Recipe Adapted from King Arthur Flour

Ingredients

6 graham crackers, whole
1 cup semisweet chocolate chips or semisweet chocolate, chopped, plus more for drizzling (optional)
4 cups crispy rice cereal, such as Rice Krispies
4 cups Golden Grahams cereal
11 cups mini marshmallows, divided
8 tablespoons unsalted butter
1/4 cup (25g) dried whole milk
rounded 1/4 teaspoon table salt
1 tablespoon vanilla extract

Directions

Line the bottom and sides of an 8″ square pan with a parchment sling that covers the bottom and all sides of the pan. Lightly grease the parchment.

Place the graham crackers in a single layer in the bottom of the pan so that it’s completely covered, breaking the crackers as needed. You’ll use five to six graham crackers.

In a glass measuring cup or small microwave-safe bowl, place the chocolate chips. Heat in the microwave in 30-second increments, stirring between each, until the chips are fully melted. Pour the melted chocolate over the graham crackers, then use a small offset spatula or the back of a spoon to spread it evenly. Set the pan aside.

In a large bowl, combine the crispy rice cereal, Golden Grahams, and 2 cups of the mini marshmallows. Place the remaining 9 cups mini marshmallows into a separate large bowl or container.

In a large saucepan over medium heat, melt the butter until it begins to brown. Look for the butter to foam and sputter then start to show some brown bits at the bottom, about 3 minutes after it has melted.

Turn the heat to low. Add the milk powder and use a flexible spatula to incorporate, stirring constantly and making sure to clean the bottom and sides of the pan so the milk powder doesn’t burn. Cook until copper in color, about 1 to 2 minutes.

Once the butter and milk powder are browned, turn off the heat and stir in the salt, vanilla, and the 9 cups (387g) mini marshmallows. Stir to combine. Turn the heat back on low, stirring constantly, to fully melt the marshmallows, about 1 minute.

Once the marshmallows are fully melted, turn off the heat and remove the saucepan from the burner.

Add the cereal mixture to the pan and stir until fully combined.

Working quickly, transfer the mixture to the prepared pan. (It’s OK if the chocolate layer isn’t fully set.) Use the spatula to press and compact the mixture evenly into the pan; it will be very full. Drizzle with more melted chocolate if desired.

Transfer the pan to the refrigerator (no need to cover) and let the Rice Krispies treats chill until the chocolate has set, about 1 1/2 hours. Use the parchment sling to remove the Rice Krispies treats from the pan before slicing and serving.

Store leftover S’mores Rice Krispies Treats in an airtight container at room temperature for up to 1 week.