Rice Krispies Treats are a quintessential sweet snack, loved by kids and adults alike. Here is an autumnal version that I dreamed up, reminiscent of marshmallows roasted over an evening fire, and sandwiched with chocolate, between graham crackers. Browning the butter and adding a bit of coarse sea salt are game changers; I now do this with all the Rice Krispies Treats that I make. I hope that you enjoy these with friends, a hot beverage in hand, huddled around a fire and wrapped in a warm blanket. Or just make them and eat them in your pajamas, standing over the kitchen counter.
S’mores Rice Krispies Treats
8 c. Rice Krispies cereal
4 c. Golden Grahams cereal
1/2 c. butter
2 (10.5 oz each) bags mini marshmallows
1 c. semi sweet chocolate chips, chilled in the freezer
pinch coarse sea salt
Melt the butter over medium heat in a heavy pan. Continue stirring and browning for several minutes, watching closely so it doesn’t burn. It goes very quickly from nutty brown to burnt so don’t turn your back for a minute! Place the mini marshmallows into a microwavable container; pour the browned butter over them and vigorously stir. Microwave this mixture in 30 second increments, vigorously stirring between. Should be smooth after a minute of microwaving. Stir in the rice krispies cereal. Add the sea salt and golden grahams and carefully stir, taking care not to crush the graham cereal. Stir in the chilled chocolate chips (chilling helps so they don’t melt from the warm marshmallow mixture).
Drop the mixture into a non-stick 10 x 15 x 1 inch sheet pan. With buttered hands, firmly press the mixture into the pan. Let set for an hour; cut into squares.
Note: in this recipe, I doubled the amounts to produce two sheet pans.