This has been the summer of s’mores for us. With more evenings at home backyard campfires have been a reoccurring event. So with plenty of graham crackers, chocolate and marshmallows in the pantry we wanted to make something tasty – minus the campfire.
We started with the amazing salted brown butter rice crispy treats from Smitten Kitchen. Which has easily become my go-to recipe for the most deliciously refined rice crispy treats. Then we added some graham cracker pieces and a Nutella drizzle to top off a satisfying summer treat.
This is a simple recipe that doesn’t take long, however the amount of time you need to spend over the stove (melting marshmallows and chocolate) makes it tricky for younger bakers. Penny and I baked rice crispy treats when she was 3 and it was a little hectic because of the timing with the brown butter. Two years later, with the addition of the graham crackers and chocolate drizzle, she had more to be involved with. She and Jack were able to measured the cereal and smashed the grahams while I melted the butter and marshmallows.
Baking Tips by age
2-4 years: They can help smash the graham crackers and measure out the cereal. To help with the chocolate drizzle they might scoop the Nutella and pour the cream into the sauce pan.
5-7 years: They can help prepare the ingredients by smashing graham crackers and measuring out the cereal. After the butter and marshmallows are melted, your little baker can add the cereal, graham crackers and salt to the pot. You might tied a kitchen towel around the pot to be sure they don’t accidentally touch it because it will still be warm. They can measure and pour ingredients for the Nutella drizzle. Once you transfer the chocolate out of the sauce pan, they can help drizzle it on the rice crispy treats.
How we baked it
S’more Crispy Treats
About 16 bars in 9×13 inch cake pan
Total time: 30 minutes
Recipe adapted from Smitten Kitchen
Ingredients
8 tablespoons butter (1 stick)
5 cups rice crispy cereal
1 cup graham cracker pieces (about 5 crackers)
10 oz marshmallows
1/4 teaspoon salt
Chocolate topping
1/2 cup Nutella chocolate
3 tablespoons heavy whipping cream
Directions
- Break graham crackers into small pieces and set aside.
- Melt butter in large pot over medium-low heat. The butter should melt and bubble, turn a clear golden color and then start to brown. This process adds a pretty delicious nutty flavor. I got the trick from @smittenkitchen and have never looked back!
- Remove butter from heat as soon as it’s browned and add the marshmallows.
- Mix until marshmallows are melted and smooth. The pot should be hot enough but if not return it to low heat until marshmallows melt.
- Add the cereal, graham crackers and salt to the pot.
- Mix until well coated and spread into a lined or buttered cake pan.
- To make Nutella drizzle add 1/2 cup of Nutella and 3 tablespoons of heavy whipping cream to small sauce pan and melt over medium low heat.
- Once Nutella is smooth drizzle over rice crispy treats.
- Cool and cut into squares.
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