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Rice Krispies S'mores Bars

These Rice Krispies S’mores Bars bring together the irresistible trio of crunchy graham cracker crust, gooey toasted marshmallows, and a luscious chocolate Rice Krispies topping. Think of them as a campfire s’more taken to a whole new level—chewy, crispy, sweet, and perfectly indulgent.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Cooling & Chilling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 16

Ingredients
  

  • 2 cups finely crushed graham crackers
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 9 1.5 oz milk chocolate bars, unwrapped
  • 12 oz large marshmallows
  • 12 oz semi-sweet chocolate chips or chopped chocolate
  • 4 tbsp unsalted butter
  • 2/3 cup light corn syrup
  • 6 oz mini marshmallows
  • 3 cups Rice Krispies cereal

Instructions
 

  • Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving overhang for easy removal.
  • Make crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of the pan. Bake for 6 minutes, then remove (leave oven on).
  • Layer chocolate & marshmallows: Immediately place milk chocolate bars in a single layer over the hot crust. Top with large marshmallows in a single even layer.
  • Toast marshmallows: Return pan to oven for 7–9 minutes, or until marshmallows are puffed and golden on top. Remove and let cool for 20–25 minutes.
  • Prepare Rice Krispies topping: In a saucepan over medium-low heat, melt semi-sweet chocolate, butter, corn syrup, and mini marshmallows, stirring constantly until smooth.
  • Mix in cereal: Remove from heat and quickly stir in Rice Krispies until fully coated.
  • Spread topping: Spoon mixture over cooled marshmallow layer, pressing gently to create an even surface.
  • Chill: Cover and refrigerate for at least 1 hour, or until set.
  • Slice: Lift bars from the pan using parchment overhang. For clean cuts, freeze for 30 minutes before slicing with a sharp knife. Let bars come back to room temperature before serving.

Notes

  • Use a serrated knife to cut through the marshmallows without sticking.
  • Swap milk chocolate with dark chocolate for a richer flavor.
  • If you don’t have corn syrup, you can use honey, though the flavor will be slightly different.
  • For extra indulgence, drizzle melted white chocolate on top before chilling.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.