S Mores Treats Recipes

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

S'MORES KRISPIE TREATS

Steps:

• Spray a 9" x 13" pan with cooking spray. In a large stock pot, melt the butter and salt over medium heat. Once it is melted, add 4 cups of the mini marshmallows and stir until they are completely melted.
• Take mixture off heat and add in the cereal and stir. Add in the extra cup of mini marshmallows and stir to just combine.
• Working quickly, pour half the mixture into the prepared pan and press down then top with half the Hershey's pips. Pour the rest of the mixture onto the chocolate and press down then top with the rest of the chocolate.
• Allow to sit at room temperature for several hours to set up OR place in refrigerator for about an hour.
• Remove from pan and cut into bars.

S'MORES RICE CRISPY TREATS

Steps:

• Grease a 9x11-inch pan. Mix rice cereal and honey graham cereal together in a large bowl; set aside.
• Melt butter over medium heat in a large saucepan. Stir in marshmallows until completely melted and combined with butter, 5 to 7 minutes. Remove from heat. Stir in cereal mixture until coated. Pour into the prepared pan and gently compress with a greased spatula.
• Melt chocolate in a microwave-safe bowl in a microwave oven, heating and mixing until chocolate is melted, in 30-second increments. Spread chocolate over cereal mixture and allow to cool completely, 15 to 30 minutes. Cut and serve.

S'MORES CEREAL TREATS

Steps:

• Line an 8-by-8-inch baking dish with parchment paper and lightly coat with cooking spray. Line a baking sheet with parchment paper.
• Combine the butter and marshmallows in a large microwave-safe bowl and melt in a microwave in 15 second intervals, stirring between every interval, until the marshmallows are completely melted. Alternatively, melt the butter in a large saucepan over medium heat, add the marshmallows and cook, stirring constantly, until the marshmallows are completely melted; remove from the heat. Add the cereal and salt to the melted marshmallow mixture and gently stir until the cereal is completely coated.
• Evenly press the mixture into the prepared baking dish. Set aside to cool for about 30 minutes or refrigerate for 10 to 15 minutes.
• Remove the treats from the pan and slice into 16 squares. Place them on the prepared baking sheet.
• Place the dark and white chocolate chips in each of 2 microwave-safe bowls. Melt in a microwave in 15 second intervals, stirring between every interval, until completely melted. Transfer the melted chips to 2 separate piping bags or resealable bags. Snip the tips and drizzle over the cereal treats, then sprinkle with the marshmallow bits. Before serving, allow to set at room temperature for about 30 minutes or refrigerate for 10 to 15 minutes.

EASY S'MORES RICE KRISPIE TREATS

Steps:

• Grease a 9x13-inch pan with butter or nonstick spray.
• Put 9 graham cracker sheets into a large zip-top bag. Crush the crackers with a rolling pin or mallet, to make fine crumbs. Set aside.
• Place the butter, 6 cups of miniature marshmallows, and the vanilla extract into a large stock pan. Melt over medium-low heat, stirring frequently, until melted.Alternatively, place in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted. If the marshmallows are not yet melted after 1 minute, continue microwaving in 10-second intervals.
• Add the graham cracker crumbs and the rice cereal into the melted marshmallow mixture. Stir until the cereal and crumbs are completely coated with the marshmallows.
• Pour the marshmallow-cereal mixture into the 9x13-inch pan. Using your spatula, gently smooth out into bars, being careful not to pack in too firmly as that will make the bars stiff.
• Break the remaining graham crackers into chunks. Sprinkle half of the graham crackers over the bars. Top with half of the chocolate, then add remaining graham crackers and the rest of the chocolate.Sprinkle the rest of the bag of marshmallows over the top of the bars.
• Turn your oven broiler onto high and adjust the oven rack to the second from the top position. Place the bars onto the rack and heat until the marshmallows are golden brown.The total time will depend on your oven. It takes my oven about one minute. Check the marshmallows every 20 seconds, as they can burn quickly.

S'MORES CEREAL TREATS

Steps:

• Spray a 9x13-inch baking pan with cooking spray.
• Mix honey graham cereal, peanut butter cereal, and toasted oat cereal together in a bowl.
• Combine marshmallows and butter in a large pot over low heat; cook and stir until melted and smooth, 5 to 10 minutes. Pour over cereal mixture; stir until mixed.
• Pour cereal and marshmallow mixture into prepared baking pan. Spray hands with cooking spray; pat mixture down evenly.
• Let cool, about 10 minutes. Cut into squares.

S'MORES TREATS

Steps:

• Melt chocolate chips in a microwave safe bowl at 15-30 second intervals so not to burn the chocolate.
• once chocolate is melted add mini marshmallows until coated, do not mix too much as the marshmallows may start to melt if allowed to stay in the warm chocolate too long.
• Spoon tablespoonfuls onto waxed paper.
• Sprinkle with crushed graham crackers while chocolate is still wet.
• Place in refrigerator to set.
• Keep in a cool place to keep the chocolate from melting.

S'MORES RICE KRISPIE TREATS

Steps:

• Line a 9"x9" baking pan with foil and lightly spray with non-stick cooking spray. Set aside.
• Melt the butter in a large pot over medium heat, until melted.
• Stir in marshmallows (reserve 1 cup to stir in at the end) and keep stirring until the marshmallows have melted and are smooth.
• Remove from heat and stir in the vanilla extract, puffed rice, cocoa puffs, and golden grahams cereals until the cereal is coated. Stir in 1 cup of reserved marshmallows. Pour mixture into the prepared pan and use a piece of parchment paper to gently press into pan.
• Sprinkle the top with extra cereal pieces and let cool. Remove treats from pan and cut into squares. Enjoy!

MARSHMALLOW S'MORES TREATS RECIPE BY TASTY

Steps:

• Crush all graham crackers into large chunks. Around the size of a quarter works best.
• Microwave marshmallows and butter together in a large bowl for about two minutes, stopping to stir after one and a half minutes. Marshmallows should still be a little fluffy, but fully combined with the butter.
• Add graham crackers to marshmallows and mix until crackers are well coated.
• Place mixture in a large dish and spread evenly.
• Microwave chocolate chips for 60 seconds, stopping after 30 seconds to check and stir. If still not melted, microwave in 15 second increments until melted.
• Cover with melted chocolate.
• Cut into equal pieces.
• Enjoy!

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.