S’mores Bars

Measure, melt, mix, pour, and eat (no campfire needed).  It doesn’t get any easier than making S’mores Bars.  Click here if you want to make the easiest microwave version of this recipe.  I didn’t have a microwave safe bowl large enough for all the ingredients, so I did all my melting over the stove top. The original recipe calls for Golden Grahams cereal, but I used Mom’s Best Cereals- Honey Grahams because they seem to have a little bit less sugar.  Instead of mixing in mini marshmallows before pouring the mixture into the pan, I sprinkled the marshmallows over the top and brûléed them with a torch because I’m fancy like that.

smores bars- betty crocker1

Smores Bars

Makes one 9×13 inch pan
(adapted from Betty Crocker)
My notes are in [  ] below.


8 cups Golden Grahams cereal [I like Mom’s Best Cereals- Honey Grahams because they have a little less sugar.  One 11.5 box is about 1 cup short of 8 cups, so I used 1 cup of Rice Krispies to supplement]
5 cups miniature marshmallows (10 oz bag)
1 1/2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
5 tablespoons butter
1 teaspoon vanilla
1 cup miniature marshmallows, if desired [to be added in at the end of the recipe]


  1. Butter a 13×9-inch pan.
  2. Measure the cereal into a large bowl.
  3. On low to medium-low heat on the stove top, melt the butter, 5 cups marshmallows, chocolate chips, and corn syrup in a large pot, stirring until smooth.
  4. Stir in the vanilla.
  5. Pour the cereal over the mixture and quickly toss until completely coated.
  6. If you want, stir in 1 cup of marshmallows.  If you want brûléed marshmallows on top, skip this step.
  7. Press the mixture evenly into your pan, using the buttered back of a spoon.
  8. If you want to be fancy, sprinkle 1 cup of miniature marshmallows on top of the cereal mixture and press down.  Let cool for a few minutes and then brûlée the marshmallows with your torch.
  9. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
  10. Cut into and store covered at room temperature up to 2 days.

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


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


  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.