Looking for s'mores without the hassle of a campfire? Try these Chocolate Covered S'mores Rice Krispie Treats. They're made in just 30 minutes, stuffed with marshmallows, and crushed graham crackers, then covered with a sweet chocolate layer. The easiest grab and go dessert with no baking required!
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📋 About the Recipe
- Satisfy your s'mores craving without the outdoors! All the flavor of a classic s'mores without needing a campfire.
- Ready in just 30 minutes! These treats are super easy to make. Great for last minute hosting or late night family desserts!
- These s'mores treats use the same base as my Hot Chocolate Rice Krispie Treats and Peanut Butter Chocolate Chip Rice Krispie Treats! Make all 3 for a fun variety.
- Not too sweet! Using semi-sweet chocolate instead of milk chocolate prevents these bars from being overly sweetened.
🛒 Ingredients
A few notes about the ingredients:
- Rice cereal - A crucial component in any rice Krispie treat! Be sure to use the full amount of rice cereal. Using too little will prevent the treats from fully setting and using too much will prevent the treats from properly sticking together.
- Marshmallows - Mini marshmallows are utilized two ways in this recipe. First to make the traditional soft, gooey texture of the rice Krispie treat. Then an additional 1 ½ cups are folded in to create the ultimate s'mores flavor.
- Butter - Adds a rich, creamy flavor and keeps the treats moist and chewy.
- Graham crackers - For the classic s'mores feel, this recipe uses crushed graham crackers. They're subtly sweet and the perfect touch.
- Chocolate chips - I used semi-sweet chocolate, but milk chocolate would also work and make for a sweeter dessert.
- Coconut oil - The coconut oil is mixed in with the chocolate chips to create a super smooth chocolate. It also helps it harden on the bars, as coconut oil is solid at room temperature. If you do not like the flavor of coconut, use refined coconut oil.
📓 Instructions
1. Prepare a 9x13 baking pan by spraying it with nonstick spray and adding parchment paper to the bottom for easy removal.
2. In a large pot, melt the butter over medium-low heat. Once the butter is almost completely melted, add the marshmallows.
3. Stir to coat the marshmallows fully in the butter. Cook for 5 to 8 minutes, stirring intermittently until the marshmallows melt completely. Don't overcook, as this will cause the mixture to burn and the marshmallows to harden.
4. Remove the pot from the heat. Stir in vanilla extract and salt.
5. Pour in the cereal and crushed graham crackers. Stir to fully combine, making sure to scrape any additional marshmallows from the bottom of the pot.
6. Stir in additional 1 ½ cups of mini marshmallows.
7. Dump out the cereal and marshmallow mixture into the 9x13 baking pan. Using a greased spoon, spread out evenly from edge to edge.
8. Melt chocolate chips and coconut oil together in a medium bowl. Whisk until smooth. Pour over the top of the rice Krispie treats and smooth with a spatula until they're fully covered in melted chocolate.
9. Allow the rice Krispie treats to cool and the chocolate to harden for about 15 minutes before slicing into 15 even-sized rectangles.
⁉️ Substitutions and Alterations
- Melting the semi-sweet chocolate chips with coconut oil is best to help the harden once cooled and make it a super smooth, pourable texture. If necessary, you can use unsalted butter instead. Do not substitute the coconut oil with another baking oil that is liquid at room temperature - this will make your chocolate too oily.
- You can melt 20 ounces of a chocolate bar instead of chocolate chips, if necessary.
- Use dark chocolate for a less sweet treat or milk chocolate to make it a little sweeter!
- I prefer to use unsalted butter with a half teaspoon of kosher salt in the base recipe, but you can use salted butter in a pinch - just omit the kosher salt.
❄️ How to Store
To store: For optimal results, store in an airtight container on your counter. Refrigeration is not recommended.
To freeze: These treats freeze well in a zip-top bag up to 6 months. To thaw, simply allow the treats to sit out on the counter at room temperature for 15 minutes until softened.
🔍 FAQs
No, unfortunately making rice krispie treats with stale cereal is not recommended. If the cereal is stale, the treats will be stale and soggy tasting. Same goes for using stale marshmallows. Using fresh ingredients is essential to making the softest, chewiest treat.
Yes! These s'mores treats last for up to 5 days in an air-tight container making them the perfect make ahead treat!
Yes, these are a great kid-friendly treat to make together. You get the wonderful flavor of s'mores without the dangerous fire!
💭 A few more tips
- Keep the heat on medium-low when melting the butter and marshmallows. Using too high of heat can cause the marshmallows to burn or make them too sticky and hard which will result in a hard treat.
- Don't skimp on the butter or marshmallows - this recipe uses more than what the "box instructions" call for so that you have perfectly soft and chewy s'mores rice krispie treats that will last on your counter more than 1 day.
- If some of the additional marshmallows that are folded in melt, that's okay!
- For easy, mess free slicing, lightly spray your knife with cooking spray before slicing. This will prevent any sticking and create clean slices.
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Chocolate Covered S'mores Rice Krispie Treats
Equipment
Ingredients
- 6 tablespoons unsalted butter
- 15 ounces mini marshmallows (about 1 ½ bags)
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 7 cups rice cereal such as Rice Krispies
- 1 cup crushed graham crackers (about 5 ½ full sheets)
- 1 ½ cups mini marshmallows (about ⅓ of a bag)
- 2 ½ cups semisweet chocolate chips
- 4 teaspoons coconut oil
Instructions
- Prepare a 9x13 baking pan by spraying it with nonstick spray and adding parchment paper to the bottom for easy removal.
- In a large pot, melt the butter over medium-low heat. Once the butter is almost completely melted, add the 15 ounces of marshmallows.
- Stir to coat the marshmallows fully in the butter. Cook for 5 to 8 minutes, stirring intermittently until the marshmallows melt completely. Don't overcook, as this will cause the mixture to burn and the marshmallows to harden.
- Remove the pot from the heat. Stir in vanilla extract and salt.
- Pour in the cereal and crushed graham crackers. Stir to fully combine, making sure to scrape any additional marshmallows from the bottom of the pot.
- Stir in additional 1 ½ cups of mini marshmallows.
- Dump out the cereal and marshmallow mixture into the 9x13 baking pan. Using a greased spoon, spread out evenly from edge to edge.
- Melt chocolate chips and coconut oil together in a medium bowl. Whisk until smooth. Pour over the top of the rice krispie treats and smooth with a spatula until they're fully covered in melted chocolate.
- Allow the rice krispie treats to cool and the chocolate to harden for about 15 minutes before slicing into 15 even-sized rectangles.
Storage
- To store: For optimal results, store in an airtight container on your counter. Refrigeration is not recommended.To freeze: These treats freeze well in a zip-top bag up to 6 months. To thaw, simply allow the treats to sit out on the counter at room temperature for 15 minutes until softened.
Notes
- Use cinnamon graham crackers for an added pop of flavor.
- Don't skimp on the butter or marshmallows - this recipe uses more than what the "box instructions" call for so that you have perfectly soft and chewy s'mores rice krispie treats that will last on your counter more than 1 day.
- For easy, mess free slicing, lightly spray your knife with cooking spray before slicing. This will prevent any sticking and create clean slices.
Nutrition
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Lisa says
I don’t see the ingredient amts/measurements. Am I missing something?
Alana Lieberman says
All measurements for the ingredients can be found at the bottom of the website in the recipe card. You can also click "jump to recipe" at the top of the page and scroll down to the card.