I can still taste the sticky-sweet marshmallows on my fingers and the crack of chocolate when I slice one—these S’mores Rolled Rice Krispie Treats take me right back to summer nights on the porch, when everyone gathered around and nothing felt hurried. They’re simple, warm, and made for sharing with the ones you love.
Why make this recipe
These treats are a cozy twist on two childhood favorites: campfire s’mores and Rice Krispie treats. They’re easy to pull together, perfect for passing around at family gatherings, and toast a little memory into every bite.
How to make S’mores Rolled Rice Krispie Treats
Ingredients:
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 6 cups crispy rice cereal
- 1/2 cup crushed graham crackers
- 1 cup mini marshmallows (for filling)
- 1/2 cup chocolate spread or melted chocolate
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or butter
- Nonstick spray or parchment paper
Directions:
- Grease a large sheet of parchment or line a baking sheet with nonstick spray. In a roomy saucepan over medium-low heat, melt the 4 tablespoons of unsalted butter.
- Add the 10 ounces of mini marshmallows to the melted butter and stir until everything is smooth and glossy. Remove the pan from the heat right away.
- Fold in the 6 cups of crispy rice cereal and the 1/2 cup crushed graham crackers, mixing evenly so every bit is coated.
- Transfer the mixture onto the greased parchment. Press it gently into a 1/2-inch-thick rectangle—use another piece of parchment to keep hands from sticking.
- Spread the 1/2 cup chocolate spread or melted chocolate evenly over the rectangle. Sprinkle the 1 cup mini marshmallows for the filling across the chocolate layer.
- Starting from a long edge, roll the mixture tightly into a log, using the parchment to guide and help shape it.
- Wrap the log snugly in parchment (or plastic wrap) and refrigerate for 30 to 45 minutes so it firms up.
- While it chills, melt the 1 cup semi-sweet chocolate chips with 1 tablespoon coconut oil or butter until smooth. Drizzle this over the chilled log for a pretty finish.
- Slice into rounds with a serrated knife, wiping the blade between cuts for clean edges.
Notes: Work quickly while the mixture is warm for the easiest rolling. Keep heat low when melting to maintain that soft, chewy texture. Chill fully before slicing to show a clean swirl inside.
How to serve S’mores Rolled Rice Krispie Treats
Serve these on a simple platter at the center of the table with a stack of napkins nearby—kids and grown-ups will reach for them alike. They’re lovely with a tall glass of milk, an afternoon coffee, or after-dinner cocoa. For a party, arrange them in a spiral or stack them standing up; they make a sweet centerpiece.
How to store S’mores Rolled Rice Krispie Treats
Keep them wrapped tightly in parchment or plastic wrap and store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If you prefer a softer chew, let refrigerated slices sit at room temperature a few minutes before serving.
Tips to make S’mores Rolled Rice Krispie Treats
- Use medium-low heat and stir constantly when melting marshmallows so they stay glossy and smooth.
- Press the mixture firmly but gently so the log holds together without becoming dense.
- If the marshmallow mix gets too cool while rolling, warm your hands or work over a warm surface to help it bend without cracking.
- For cleaner slices, chill completely and use a serrated knife; wipe the blade between cuts to keep those pretty swirls.
Variations
- Peanut Butter S’mores: Swap the chocolate spread for creamy peanut butter for a nutty layer.
- Salted Caramel Twist: Drizzle salted caramel over the log before adding the mini marshmallows for a sweet-salty surprise.
- Nutty Crunch: Fold in 1/2 cup chopped toasted pecans or almonds with the cereal for extra crunch and Southern comfort.
FAQs
Q: Can I make these ahead for a party?
A: Absolutely. Make them a day or two ahead and keep them chilled. Bring them to room temperature before serving for the best texture.
Q: Can I freeze the log?
A: Yes—wrap it tightly and freeze up to 1 month. Thaw in the refrigerator overnight, then let sit at room temperature a bit before slicing.
Q: Are these safe for nut-allergy households?
A: The base recipe is nut-free if you skip nutty variations and ensure your chocolate spread and chips are processed in a nut-free facility. Always check labels if serving someone with a severe allergy.
Q: Can I make smaller rolls or pinwheels for bite-sized treats?
A: You can! Make thinner rectangles and roll into smaller logs for party-friendly pinwheels. Chill well to keep shape.
Q: What’s the best chocolate to use for drizzle?
A: Semi-sweet chocolate chips melted with a touch of coconut oil or butter gives a glossy finish and sets nicely without getting too hard.
Conclusion
These S’mores Rolled Rice Krispie Treats are the kind of recipe that brings folks together—simple, a little sticky, and full of love. For more pinwheel inspiration, take a look at S’mores Rice Krispies Treats Pinwheels – Mom On Timeout, and for another delicious take on s’mores rice krispie treats, check out S’mores Rice Krispie Treats – Princess Pinky Girl.
Come on back and tell me how your batch turned out — there’s always room at my kitchen table for one more story and one more sweet.
S'mores Rolled Rice Krispie Treats
Ingredients
Method
- Grease a large sheet of parchment or line a baking sheet with nonstick spray.
- In a roomy saucepan over medium-low heat, melt the unsalted butter.
- Add the mini marshmallows to the melted butter and stir until smooth and glossy. Remove from heat.
- Fold in the crispy rice cereal and crushed graham crackers until evenly coated.
- Transfer the mixture onto the greased parchment, pressing it lightly into a 1/2-inch-thick rectangle.
- Spread the chocolate spread or melted chocolate evenly over the rectangle.
- Sprinkle the mini marshmallows for filling across the chocolate layer.
- Roll the mixture tightly into a log using the parchment for guidance.
- Wrap the log snugly in parchment or plastic wrap and refrigerate for 30 to 45 minutes.
- Melt the semi-sweet chocolate chips with coconut oil or butter until smooth, then drizzle over the chilled log.
- Slice into rounds with a serrated knife, wiping the blade between cuts for clean edges.