You Always Want S'more: S'more Krispy Treats
Prep time
Cook time
Total time
Delicious take on traditional Rice Krispie treats.
Serves: 16
  • Butter flavored cooking spray
  • 1 cup miniature semi-sweet chocolate morsels
  • 3 tablespoons butter or margarine
  • 4 cups JET-PUFFED Miniature Marshmallows, plus extra
  • 6 cups Kellogg's® Rice Krispies® cereal
  • 3 Keebler® Grahams Original
  • Marshmallow fluff
  • About 5 graham crackers, broken into fairly big pieces
  1. Before starting, make sure all your ingredients are readily accessible. This recipes comes together quick, because you want to work before the Krispie treats solidify. I laid everything out near my stove.
  2. Spray a 8 by 8 inch casserole with butter flavored spray.
  3. Put chocolate in a microwave 30 seconds, then stir. Repeat until melted.
  4. Now we'll make the Krispie treats. Read the rest of the recipe before you start, because after this point, time is essential. I'm sure you've made Krispie treats before. If you haven't, you first melt the butter in a big saucepan (big enough for your Rice Krispies). After it's melted, add the marshmallows and stir them until they melt. Add your Krispy treats and stir until coated.
  5. Use half the rice krispie treats to make a layer on the bottom of your 6 by 6 casserole. Make sure the layer is pretty solid with no gaps.
  6. Quickly spread about half the chocolate over that layer. The chocolate layer doesn't have to be even. I just drizzled it around.
  7. Spread about half a jar of marshmallow fluff over the chocolate.
  8. Layer the broken graham crackers, in a single layer, over the fluff.
  9. Top with the rest of the rice Krispie treats. Again, try to make a solid layer.
  10. Drizzle the rest of the chocolate over the top.
  11. Top with an extra handful of so of mini-marshmallows. You can torch these if you have a propane torch, for a more authentic look. If you don't have a torch, place them under the broiler for a few minutes.
  12. Let these layer cool, and slice (you can put them in the fridge).
Recipe by Recovering Vegan at