Why It Works
- Toasting and charring a portion of the marshmallows builds a smoky, fireside flavor that mimics classic s’mores.
- Stirring in whole, untoasted marshmallows and chunks of chocolate adds gooey contrast and varied texture.
- Mixing in Rice Krispies with the graham cereal lightens the bars’ texture.
You don’t need a campfire to enjoy the best part of s’mores. These bars deliver all the satisfying contrast and chaos of the classic summer treat—charred, gooey marshmallows; bittersweet melted chocolate; and crunchy graham crackers—in a crispy, chewy, square-shaped upgrade. They’re part Rice Krispies treat, part nostalgic summer s’more, and wholly irresistible—no flames required.
This recipe for s’mores bars comes from our colleague Craig Ruff from our Birmingham, Alabama, test kitchen. He starts by torching a portion of the marshmallows until lightly charred with a kitchen torch, adding smoky depth right from the start. Then he folds in two cereals: Graham cereal forms the bulk and provides the requisite graham cracker flavor, while Rice Krispies lighten the texture—the puffed rice breaks it up, softens the chew, and adds airy pockets that make each bite feel more dynamic.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
Whole mini marshmallows are then stirred in for gooey bursts throughout, while generous chunks of dark chocolate melt just enough to stay fudgy and distinct. For a final flourish, more marshmallows are scattered over the top and torched until deeply caramelized, while a sprinkle of flaky sea salt balances the sweetness with a salty edge. The result is a smoky, chewy, crackly-edged bar layered with texture and nostalgia.
During testing, Craig found that a blowtorch was necessary to get the smoky flavor and look he wanted to evoke the campfire classic. When he tried to toast the marshmallows under a broiler, they went from toasty to burnt in mere seconds, melting into the parchment and requiring a precarious scrape of the molten-sweet lava. A blowtorch solved the problem, and let’s admit it, setting marshmallows ablaze with a torch is pretty fun. If you don’t have a blowtorch, it’s worth investing in one—a good kitchen torch can be had for as little as $40, and they’re great for making crème brûlée, charring vegetables for salsa, and other s’mores-inspired desserts like Genevieve’s s’mores icebox cake.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
In short, these bars do everything a classic s’more should—just without the ash in your hair or melted chocolate on your jeans. This playful, snackable iteration is sure to be a party hit.
This recipe was developed by Craig Ruff; the headnote was written by Laila Ibrahim.
S’mores Meet Rice Krispies Treats in This Chocolatey, Gooey Mash-Up
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15 3/4 ounces miniature marshmallows (447 g; about 10 1/2 cups), divided
8 tablespoons unsalted butter (4 ounces; 113 g)
2 teaspoons vanilla extract
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
7 ounces honey graham cereal squares (such as Golden Grahams) (198 g; about 6 cups)
1 3/4 ounces crisp rice cereal (such as Rice Krispies) (50 g; about 2 cups)
5 1/4 ounces coarsely chopped dark chocolate, 70% cacao, (149 g; about 1 cup)
Flaky sea salt (such as Maldon)
Line a 9-x9-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 opposite sides; set aside.
In a parchment-lined rimmed baking sheet, evenly spread 4 cups marshmallows. Using a blowtorch, toast marshmallows, keeping torch 2 inches above marshmallows and slowly sweeping flame across the surface until lightly charred on top (It’s OK if some catch on fire— just blow them out). Set aside. (If you do not have a blowtorch, see notes below.)
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
In a large saucepan, melt butter over medium-low heat. Cook, stirring occasionally, until butter is lightly browned and has a nutty aroma, 4 to 8 minutes. Stir in 4 cups untoasted marshmallows and reserved toasted marshmallows and cook, stirring constantly until completely melted, 6 to 8 minutes. Remove from heat and stir in vanilla and kosher salt. Immediately transfer butter-marshmallow mixture to a heatproof bowl.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
Quickly add cereal to butter-marshmallow mixture in bowl. Using a flexible rubber spatula, fold until well-combined. Fold in chocolate and 2 cups untoasted marshmallows.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
Quickly transfer cereal mixture to prepared baking pan, and using a spatula and wet hands, press into an even, compact layer. Sprinkle evenly with remaining 1/2 cup marshmallows. Set aside to cool to room temperature, about 2 hours.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
Using a blowtorch, brown sprinkled marshmallows, keeping torch 2 inches above marshmallows and slowly sweeping flame across them until lightly charred on top. Sprinkle evenly with flaky sea salt.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
Remove treats from pan using parchment paper as handles. Transfer to a cutting board. Using a sharp serrated knife, cut treats into 16 equal squares. Serve.
Serious Eats / Brittney Cottrell, Food stylist: Craig Ruff, Prop stylist: Josh Hoggle
Special Equipment
9- x 9-inch baking pan; rimmed baking sheet; kitchen blowtorch; large saucepan; flexible spatula; bread knife
Notes
If a blowtorch is not available, you can add a couple of drops of liquid smoke to the marshmallow mixture along with the vanilla for a toasty flavor.
Make-Ahead and Storage
The bars can be stored in an airtight container at room temperature for up to 5 days.
