I do realize that it’s technically fall and that most people probably associate s’mores with summer. However, have you been to south Texas in the summer? Come visit me then and we’ll see how you feel about toasting marshmallows around a fire when it’s still in the 90s at night. :) This is why I think of s’mores as more of a rest-of-the-year, AKA the Other Season, kind of treat.
I thought of these while in New York and unable to bake. Perhaps absence makes the mind grow cleverer? Evidently I have an issue with s’mores things that use un-toasted marshmallows (you should, too!), which is possibly how the idea came about.
That was July and it didn’t take two months to get around to making them, but I did experiment with the recipe a couple of times. The handy thing about these is that if the weather isn’t conducive to toasting marshmallows and you have a killer craving for s’mores, you can still make something in your kitchen that tastes very much like the real thing.
Maybe these treats will make you feel like it’s summer again, or the other way around if you also live in a hot climate. Either way, they’re easier to eat and would be great to bring to a party or potluck!
Toasted S’mores Treats
I essentially based these off of the recipe for rice krispie treats, toasting the marshmallows, swapping the cereals, and adding chocolate. The first time I made these, I used semi-sweet chocolate but thought it tasted a little too dark for the treats. Not to plug brands, but the second time I used Hershey’s milk chocolate chips and found that they made for a true s’mores taste since we’d always use the bars for actual s’mores.
10 ounce bag of large marshmallows
3 tablespoons butter
6 cups graham cereal (such as Golden Grahams)
1/2 to 1 cup milk chocolate chips or chunks
1. Grease a baking dish (9×9 for 9 tall treats or 9×13 for 12 thin treats) with additional butter or baking spray. Lining it with a sheet of wax paper helps with removal, but isn’t necessary. Set aside.
2. Line a baking sheet with parchment paper and evenly distribute the marshmallows over it.
3. Toast the marshmallows under your oven’s broiler for a few minutes until they reach your desired toastiness. You can take them out and turn them over for more charred goodness. (Alternately, I thought of another, less messy way to do this if you have a blow torch. See end of recipe.*)
4. In a medium saucepan, melt the butter over low heat. Add the toasted marshmallows to the pan and melt, stirring frequently. Turn off the heat.
5. Stir the cereal into the marshmallow mixture until evenly distributed.
6. Spread half of the cereal mixture in the bottom of the prepared baking dish and press down with the spatula.
7. Sprinkle half of the chocolate chips over the top.
8. Repeat steps 6 and 7 with the remaining cereal and chocolate chips. Let treats cool completely before cutting.
*Alternate marshmallow toasting method: Begin by melting the butter in the saucepan. Pour several marshmallows in the pan, torch until desired darkness, then repeat with the remaining marshmallows. Continue with the rest of the steps! (Note: I haven’t tried this method, but it seems like it would work just fine. If somebody does try it, please let me know in a comment!)