S’Mores Rice Krispie Treats

Nothing beats making fresh s’mores over a campfire.  But if all you have is a microwave, you’re still in luck, because with a few pushes of a button and some stirring, you can make these S’mores Rice Krispie Treats.  Melted marshmallows are spread over the bottom layer of graham crackers, and a mixture of milk and dark chocolate, cashew butter, and rice krispies cereal tops it all off.
Smores rice krispie treats-Kelloggs4

S’Mores Rice Krispie Treats

(Adapted from Kellogg’s Rice Krispies)
Makes one 9×13 inch pan of bars

Ingredients

7 rectangular sheets of graham crackers (each cracker sheet measures about 5×2 inches and is scored into 4 pieces)
2 1/2 cups marshmallows
2 cups(12 oz.) chocolate morsels or chopped chocolate bar (you can use a mixture of milk, semi-sweet, or dark chocolate)
2/3 cup light corn syrup
3 tablespoons butter
1/2 cup nut butter, smooth or crunchy (I used cashew butter, but you can also use peanut or almond butter)
3 cups Rice Krispies cereal

Directions

  1. Coat 13 x 9 x 2-inch microwave-safe pan (I used a glass pan) with cooking spray.
  2. Put rice krispie cereal in a large bowl and set aside.
  3. Arrange graham crackers in single layer in the pan, breaking the crackers as needed to fit.
  4. Arrange marshmallows evenly over crackers, making sure that nearly all of the surface is covered.
  5. Microwave the pan on high for 1 minute or until marshmallows are puffy. Remove from the microwave and set aside to let cool.
  6. In a microwave-safe mixing bowl, combine the chocolate, corn syrup, and butter. Microwave on high for about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds.
  7. Add the nut butter to the chocolate mixture and stir until smooth.
  8. Pour the chocolate-nut butter mixture over the rice krispie cereal, stirring until combined.
  9. Spread the mixture evenly over the marshmallows.
  10. Cover and refrigerate for about 1 hour or until firm. Cut and store in an airtight container in the refrigerator.

Chocolate Crunch Squares

Put down that Hershey’s Krackel bar, and step away from the Nestle Crunch bar.  Here’s a recipe for Chocolate Crunch Squares that will make you forget that those candy bars ever existed.  The combination of dark chocolate and puffed rice cereal with a touch of almond butter and honey makes this one of my favorite candy bar knockoffs (although they look more like rice krispie squares than thin candy bars).  I like to eat mine slightly chilled for that extra crunch.

Chocolate Crunch - Tasting Table4

Chocolate Crunch Squares

(Adapted from Tasting Table)
Makes one 9×9 inch pan’s worth of bars

Ingredients

1 1/2 lbs dark chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
2 tablespoons almond butter
1 tablespoon honey
4 cups puffed rice cereal

Directions

  1. On top of a double boiler, melt the chocolate and butter.
  2. Add the almond butter and honey, and mix until combined.
  3. Remove from heat, mix in the puffed rice cereal, and pour into a 9-inch square baking pan.
  4. Let set in the refrigerator, at least 2 hours.  Bring to room temperature before cutting.

I prefer these bars slightly cold, and I stored them in the refrigerator to keep the chocolate from melting in the warm weather.