S'mores Rice Crispy Treats & Shooters

In honor of National S'mores Day, August 10th, we have some yummy recipes to share with you! When I think of summer desserts, S’mores are usually top on the list! My other favorite summer treat is a good ol’ fashioned homemade rice crispy treat. One day while pondering what to make for a family gathering I decided to marry my two summer loves and came up with this fun S’mores Rice Crispy Treats recipe! To make them even more decadent and grown up I used my brown butter sea salt rice crispy treat recipe as the base, added melted bittersweet chocolate, sprinkled with graham cracker crumbs and then topped with mini marshmallows that you toast. Now if that doesn't sound good enough on its own we have a fun S'mores shooter drink recipe to share with you at the end of the post. We hope you enjoy and give these fun recipes a try!

S’mores Rice Crispy Treats Recipe

Brown Butter Rice Crispy Base:
1 stick (8 tablespoons) of unsalted butter, plus more for greasing the pan
10.5oz bag mini marshmallows
1 tsp vanilla bean paste or vanilla extract
¼ tsp coarse sea salt
5 cups rice crispy cereal
1 cup graham cracker crumbs

Line a 15 x 10 inch cookie sheet (jelly roll pan) with parchment paper and grease with a thin layer of butter. In a large pan melt the butter over medium heat. Once it’s completely melted begin stirring constantly until the butter begins to foam. Reduce the heat to low and continue to stir until it reaches a light brown color and smells nutty. Quickly add the marshmallows and stir until they are completely melted.

Remove from heat and fold in the vanilla and sea salt. Add the cereal and graham cracker crumbs and mix well. Pour the mixture onto the prepared cookie sheet and press it into an even layer. Cool completely before cutting into desired size rice crispy treats.

S’mores Topping:
2 cups mini marshmallows
¾ cup graham cracker crumbs
10 oz bag bittersweet chocolate chips

Cut the rice crispy treats into desired sizes and place them on a parchment lined cookie sheet leaving a small space between each treat. Place the chocolate chips into a 1 quart freezer bag. Microwave the chocolate for 30 second increments until it’s completely melted, making sure not to overheat. Snip one corner of the freezer bag and begin drizzling the chocolate over the treats.

Sprinkle a thin layer of graham cracker crumbs over the chocolate, followed by the mini marshmallows. Heat the broiler in your oven then place the treats on the top shelf just under the heat. Toast the marshmallows, careful not to over-burn them, unless you like them that way!

Adult S'mores Shooters with Kahlua & Toasted Marshmallow Sticks

Items & ingredients needed:
Chocolate milk
small glasses or shot glasses
small amount of thick hot fudge sauce for rimming the glasses
small amount of graham cracker crumbs
mini marshmallows
thin wooden drink stirrers (click to see the item)

To make a fun adult beverage to go with your s'mores rice crispy treats select the size glass you want. Dab some thick hot fudge sauce around the rim of the glass. Place crushed graham cracker crumbs on a small plate and dip the chocolate coated edge of the glass into the crumbs. In a small pitcher mix the chocolate milk and kahlua in the ratio to your tastes. As a guideline you can do 3 parts chocolate milk to 2 parts Kahlua. Once mixed carefully pour the mixture into your glasses trying to avoid the decorated rim. Now the fun really starts! To make them into a s'mores drink thread 4-5 mini marshmallows onto one of our thin flat wooden treat sticks that can be found in our shop by clicking on the link in the ingredient list. Use a mini dessert torch to toast the marshmallows being careful not to burn them too much or the stick they are on. Use caution when doing this step! Add the toasted marshmallow sticks to your glasses to complete the presentation and head outside to enjoy them with some s'mores rice crispy treats!

*Note: for a kids friendly version of this drink just leave out the Kahlua and use only chocolate milk.

Post was written Shauna and photographed by Esther.

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