On the fourth of July, while at a friend’s barbeque, we had s’mores roasted over the fire-pit while watching fireworks go off. It was spectacular. The fireworks, the group cuddled in blankets, the kids content and exhausted from a long day in the sun. And, s’mores. Prior to that night, I hadn’t had s’mores in years. Like, a ridiculous amount of years. Melty chocolate, gooey marshmallow between two crisp, sweet graham crackers. It was the epitome of a summer evening.
Pinterest is never kind to my diet, but I can’t stay away from those pictures of diabetes in a pan. Lucky for me, I get to try out recipes as my co-workers (aka guinea pigs– but I don’t think they mind).
It being hot as ovaries outside, there was no way I’m turning on the oven. So I searched high and low for a no-bake s’mores recipe, and I found it at 17 and Baking. Her blog is delightfully simple, very well written and chock-full of deliciously photographed baked goods. (It was also helpful that this particular recipe did not call for too many graham crackers ’cause I didn’t have that many.)
Anyway, here’s the how-to (please do not blame me for the sugar-high about to ensue):
S’mores Rice Krispies Treats
3 TBSP butter
6 C mini marshmallows, separated
3 C rice krispies cereal (I contemplated using chocolate rice cereal, but I think that would be better if you omit the chocolate chips)
1 & 1/3 C broken up graham crackers
3/4 C chocolate chips
1. Mix the rice cereal, graham cracker pieces, chocolate chips and 1 C marshmallows in a large bowl. Set aside.
2. Melt the butter in a large pan over medium heat. Once melted and starting to bubble, add the remaining 5 C mini marshmallows and turn heat to LOW. Stir continuously until the marshmallows are melted down and gooey.
3. Quickly pour marshmallow mixture into the dry cereal and combine. Dump into a 9 x 9 pan (lined with aluminum foil) and push into corners. Let set. Turn over onto cutting board. Cut into squares.
4. Eat. Up. Good.