Smores Crispy Bars Recipes

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 BARS

Steps:

• Combine crackers with cereal in a large mixing bowl; set aside.
• Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.)
• Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
• Bake in a preheated 400 degrees F oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.
• Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.

S'MORES CRISPY BARS

Steps:

• In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.

CRISPY S'MORE BARS

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter in large microwaveable bowl on HIGH 30 sec. Stir in 2 cups marshmallows; microwave 45 sec. or until marshmallows are completely melted, stirring after 30 sec. Add cereal, graham snacks and remaining marshmallows; mix well.
• Press onto bottom of prepared pan; drizzle with chocolate.
• Cool 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

S'MORES BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt.
• Press mixture into 9x13 pan and bake 10 minutes.
• Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
• Let cool for 5 minutes to let the marshmallows deflate.
• Add the whole bag of milk chocolate chips in an even layer.
• Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
• Let cool completely before slicing.

S'MORES RICE KRISPIES RECIPE

Steps:

• Start by toasting 1 cup of mini marshmallows, under the broiler, on a pan lined with parchment paper. Set aside to cool.
• Cut up or chop 2 Hershey's milk chocolate bars, set aside.
• Melt the butter in the microwave for about 30 seconds.
• Add 3 cups mini marshmallows and stir to coat them with the melted butter.
• Return to the microwave for 45 seconds, stir until smooth. Return to the microwave for 10-15 seconds longer, if necessary.
• Mix in Rice Krispies.
• Mix in the mini toasted marshmallows, chopped Hershey's bars and mini Teddy Grahams.
• Press into a greased 9 inch square pan.
• Allow the bars to cool before cutting into squares.

S'MORES BARS

Steps:

• Butter a 9-by-13-inch baking dish. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Preheat broiler. Butter a rimmed baking sheet; arrange marshmallows on it in an even layer. Broil until blackened in places, 1 to 2 minutes.
• Melt butter in a saucepan over medium heat. Add marshmallows; stir until melted. Stir in cereal, graham crackers, and salt. Remove from heat; let cool 1 minute. Stir in half of chocolate. Press mixture into prepared dish; press remaining chocolate into top. Let cool completely. Lift out of pan using parchment; cut into shapes with a sharp knife or cookie cutter.

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.