Gearing up for camping season and all you can think about is getting your hands on a chocolate-marshmallowy delicious s’more?? Me too. Unfortunately my first cottage weekend is still a few weeks away so I found this recipe for Indoor S’mores to keep me satisfied until then. This recipe is super easy and although doesn’t totally capture the idea of outdoor s’mores it has all the same elements, with an added bonus of peanut butter and rice krispies- who could say no to that! These squares had everyone saying “give me s’more of those”.
Recipe adapted from: Southern Gals Tips & Tricks Facebook Page
1 package of graham crackers (9 crackers)
6 tablespoons of butter melted
4 cups miniature marshmallows
3/4 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
1.5 cups crisp rice cereal
1. In a food processor, process graham crackers into crumbs and add melted butter until well combined. Press mixture evenly into a 9×9 square pan lined with aluminum foil (I would suggest greasing this foil- the marshmallow stuck on mine) and bake at 325 for 10 minutes until it has set (I would recommend doing a bit longer than this because my bottom didn’t stay together very well). Remove from oven.
2. Turn the oven to broil. Sprinkle marshmallows evenly over graham cracker layer; return to oven until marshmallows have melted. (THIS HAPPENS FAST, SO WATCH CLOSELY!!!) (Also don’t put too close to the broiler or the marshmallows will burn before they melt- mine started to turn golden, which was great for photos!). If necessary, using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
3. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill (I put it in the fridge for this part).
**NOTE- Make sure these bars are completely chilled before cutting**