Our youngest daughter has figured out that if that she asks for us to bake her a treat, either her oldest sister or myself will always do it. If she catches us on a bad day then she simply turns her attention to her other sister and asks for one of the treats from her limited menu. She knows how to get what she wants.
This week she wanted rice krispy treats. But while we were at the store she discovered that she really wanted cocoa rice krispies. So what’s a mom to do but develop a recipe for s’mores rice krispie treats.
This turned out to be a yummy recipe with the perfect taste of the graham cracker crust (one of my favorite things) with a crunch chocolatey marshmallow topping. If you’re not a huge fan of s’mores (which honestly I don’t understand!) than try out this recipe for neapolitan rice krispie treats.
I happen to like my rice krispie treats to be thick and tall rather than thin and falling apart. That’s why for this recipe I used a 9 by 9″ square pan. If you like thin squares than you can use a 9 by 13″ pan.
Once you have your pan choice picked out, line it either in aluminum foil or parchment paper that has been lightly rubbed with butter. This step will help get the rice treats out of the pan without a sticky mess.
The first step to make these s’mores is to make a graham cracker crust. This will be the most time consuming step but only because the crust will have to set. After the crust is done, it only takes minutes to finish the entire dessert.
We pressed the crust (recipe below) into the pan and then let it sit for a few hours in the fridge until it was solid and well chilled.
Next it was time to bring the marshmallows into play. Here’s a hint: In order to keep marshmallow from sticking on everything, rub anything that might touch the melted marshmallow with butter.
Here’s the kicker – you can’t just use the normal amount of marshmallows for s’mores rice krispie treats. The marshmallow needs to be a key player and star. So I added a layer of just well melted marshmallow. It’s not a lot and you can’t see it once you cut the treats but it just adds an extra level of happiness.
Make sure on this step that you melt the marshmallows until they are pourable. Be careful not to burn the marshmallows, just keep microwaving in small bursts, stirring and repeating until liquid.
Once you get the all marshmallow layer, it’s time for more marshmallow but this time you get to add some butter and Cocoa Rice Krispies. Yum.
Press the rice krispie mixture into the pan. You will have to use a buttered piece of parchment paper and press it down into the pan to make it all fit. The more you press it down, the better it will hold together when you cut the treats into squares.
Let it set for a few minutes while you finish the last step and then using the foil or parchment paper, gently pull it out of the pan. Lay it on a flat surface and cut it into squares.
Microwave a cup of semi-sweet chocolate chips in the microwave for thirty seconds. Stir and repeat until the chocolate is melted. Put the melted chocolate into a ziplock baggie and snip off the tiniest corner of the bag. Now use it as a piping bag to put a few zig-zags of chocolate on each rice krispie treat square.
And now your treats are ready to eat or serve.
Or in the case of our youngest child, to sneak one by one until they are all gone.
- 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
- 1/4 cup of granulated sugar
- 7 Tbs. of melted butter
- 6 cups of Cocoa Rice Krispies
- 3 Tbs. of butter plus 1 and 1/2 Tbs. of butter
- 1 and a half package of marshmallows
- 1 cup of semi-sweet chocolate chips
- 1 1/2 cups graham cracker crumbs (about 10 whole crackers)
- 1/4 cup of granulated sugar
- 7 Tbs. of melted butter
- Line a 9X9" deep sided pan with aluminum foil or parchment paper. Rub butter on the sides and bottom to help release it from the rice krispie treats once you are finished.
- Start by mixing the graham cracker crust ingredients together until it forms a coarse sand like texture. Pour the mixture into your pan and use the back of a measuring cup to press it down until it is flat and smooth. Let chill in the fridge for one hour.
- 6 cups of Cocoa Rice Krispies
- 3 Tbs. of butter
- 1 and a half package of marshmallows
- Start filling by melting half a package of marshmallows with 1 and a half tablespoon of butter. Stir it really well and keep heating it until it is pourable. Pour it over the graham cracker crust and using a well oiled wooden spoon, gently spread it over the crust.
- Once you have the marshmallow layer finished, it's time to start on the cocoa rice krispie layer. Melt butter and the full package of marshmallows together in the microwave for 30 seconds at a time. Stir between each microwaving. You can also do it on the stovetop in a pan with well oiled sides.
- Press the rice krispie filling into the pan and let it set for a few minutes until the marshmallow is fully cooled.
- Once it's cooled, gently remove the rice krispie treats from the pan by pulling out the foil or parchment paper and placing it on a flat surface. Gently pull the sides of the foil or paper away from the sides of the treat and cut the treat into squares.
- In the microwave, heat one cup of semi-sweet chocolate chips for 30 seconds. Stir well and heat again, until the mixture is smooth and melted. Place the melted chocolate into a baggie and snip a small corner off of the bag. Using a zig-zag motion, drizzle the melted chocolate on top of the rice krispie treat squares.
- Enjoy!
- Butter or oil all of your utensils, bowls and pans for easier clean up.
If you make these and love them, please come back and let me know.
If you’d like to share with your friends, please do!
