S’mores Rice Krispie Treats

Aug 7th

It’s high time for another easy, no-bake summertime dessert. Here’s a question that sounds like a joke sort-of but isn’t funny – how can you make rice krispie treats better? Put s’mores in the middle. You’re killing me, Smalls! (name that movie).

A fairly straightforward concept. Make normal rice krispie treats, insert grahams, dark chocolate and marshmallow fluff into center to up the fabulousness of said normal krispie. If I was making this with students I would ask, “can vegetarians eat this treat?”. Kids would say yes, of course, as there is no chicken. False! Marshmallow is made from gelatin, gelatin is made from the connective tissue of animals. Sometimes with food it’s the less you know, the better.

Meanwhile, how the heck did it become August so fast? Summer is a blink. Also, I like weather almost as much as I like cooking and this particular summer day hints at fall with a sub-eighty degree temp. No, no! I want more peaches and plums (and foods that contain s’more ingredients)! Somebody put on the breaks, please. If I WERE to talk about fall, I might tell you that you should save this recipe away and make it for school lunches. A homemade s’mores bar might be just the ticket to get your kid back into the grind.

S’mores Rice Krispie Treats

Makes 25 bars

3 tbsp. butter

1 (10 oz) bag mini marshmallows

6 c. rice cereal

1 c. bittersweet chips, melted

1 package (about 8 rectangles) honey graham crackers

2 c. marshmallow fluff

1. In saucepan over medium heat melt mini marshmallows and butter together, stirring frequently until smooth. Add cereal and stir to coat; reduce heat to low.

2. Spray a 9×13 inch pan with nonstick spray and press half of cereal mixture into bottom of pan with wet hands. Melt chocolate in a glass mixing bowl in the microwave – 30 second increments, stirring in between until smooth.

3. Drizzle cereal with melted chocolate. Place fluff in the bowl that melted chocolate was scraped out of and microwave for 30 seconds. Scrape about half of the fluff onto the chocolate in the pan and spread with a rubber spatula to evenly cover surface.

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4. Cover fluff with graham crackers, breaking squares to fit if necessary. Scrape remaining fluff onto graham crackers and evenly spread across the surface.

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5. Top with remaining rice krispie mixture (that you had left over low heat on the stove). Press down with wet hands. Let cool or chill at least 25 minutes before cutting into squares. May be kept at room temperature in air-tight container at least three days.

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