Easy bites · Big party energy · No stress
No-Bake Bars · 16 squares

Best S'mores Rice Krispies

Crisp rice, graham crunch, pockets of chocolate and visible marshmallow in one no-bake bar. A short cooling pause keeps the chocolate from disappearing into the hot binder.

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Stacked s'mores with graham crackers, chocolate and toasted marshmallow

Why this method works

Graham crunchNot just plain cereal bars.
Chocolate pocketsA short pause prevents full melting.
Extra marshmallowSome stays visible.
Soft textureNo hard pressing.

Before you start

Let the coated cereal cool for about a minute before folding in the chocolate. Immediate contact with very hot marshmallow melts everything into streaks.

Ingredients that matter

A mix of crisp rice and graham pieces keeps the bars crisp while making the s’mores flavor unmistakable.

How to make them

  1. Step 1. Line a 9×13-inch pan with parchment and lightly grease it. Mix the crisp rice and graham pieces in a large bowl. Reserve 2 cups marshmallows and 1/3 cup chocolate.
  2. Step 2. Melt butter over low heat. Add the remaining marshmallows and stir only until smooth. Remove from heat; stir in salt and vanilla.
  3. Step 3. Pour over the cereals and fold until coated. Let stand 1 minute, then fold in reserved marshmallows and most of the chocolate.
  4. Step 4. Press gently into the prepared pan. Scatter the remaining chocolate over the top and press it in lightly.
  5. Step 5. Cool 25–30 minutes before lifting out and cutting into 16 squares.

Useful swaps

Milk chocolate gives a sweeter, more classic campfire profile. Semisweet balances the marshmallow sweetness better.

Storage

Store airtight at room temperature up to 3 days, with parchment between layers.

NoshParty Recipe

Best S'mores Rice Krispies

Graham-and-chocolate crispy-rice marshmallow bars.

Prep15 min
Cook5 min
Total45 min
Yield16 squares

Ingredients

  • 5 cups (140 g) crisp rice cereal
  • 2 cups (90 g) graham cereal or roughly broken graham crackers
  • 1/2 cup (113 g) unsalted butter
  • 16 oz (454 g) mini marshmallows, divided
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup (170 g) semisweet chocolate chunks, divided

Instructions

  1. Line a 9×13-inch pan with parchment and lightly grease it. Mix the crisp rice and graham pieces in a large bowl. Reserve 2 cups marshmallows and 1/3 cup chocolate.
  2. Melt butter over low heat. Add the remaining marshmallows and stir only until smooth. Remove from heat; stir in salt and vanilla.
  3. Pour over the cereals and fold until coated. Let stand 1 minute, then fold in reserved marshmallows and most of the chocolate.
  4. Press gently into the prepared pan. Scatter the remaining chocolate over the top and press it in lightly.
  5. Cool 25–30 minutes before lifting out and cutting into 16 squares.
Helpful notes
Press gently rather than compacting the cereal. Let the mixture cool for about a minute before adding chocolate so distinct chunks remain.

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