Okay, story time: I once tried to be a “serious” baker and ended up making a pan of perfectly square s’mores cereal treats that looked like modern art — messy, slightly terrified, but delicious enough that my dog approved. Listen, these gooey s’mores cereal treats fix everything from snack cravings to last-minute party needs. They take about the same time as a sitcom episode, smell like campfire nostalgia (without the smoky hair), and give you that sticky, chocolaty, crunchy bite that makes you justify seconds. Keep a napkin handy — marshmallow goo has a way of becoming a fashion statement.
Quick Facts
- Yield: Serves 12 (12 bars)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes (including 15 minutes chill)
Why This Recipe is Awesome
This recipe hits the childhood-summer sweet spot with a grown-up ease: crunchy cereal, stretchy marshmallow, and melty chocolate all in one hand-friendly bar. It stays soft in the middle with slightly crisp edges if you press and chill correctly. It’s so easy even your most kitchen-averse friend can make it without starting a marshmallow fire. Plus, it smells like a campfire and tastes like a hug — who wouldn’t want that?
Ingredients
For the Main Dish:
- 6 cups s’mores cereal (or a mix of Golden Grahams + chocolate cereal)
- 3 tbsp unsalted butter
- 10 oz mini marshmallows (about 4 cups)
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed graham crackers (about 4 full crackers)
- 1/2 tsp fine sea salt (balances the sweetness)
- 1 tsp vanilla extract (optional but lovely)
For the Sauce / Garnish (if applicable):
- Optional: 2 tbsp melted chocolate (for drizzle) or 2 tbsp peanut butter for a nutty twist
How I Make It
Step 1:
Line a 9×13-inch pan with parchment and spray lightly with cooking spray so the bars slide out cleanly. Measure out your 6 cups s’mores cereal and keep it nearby — marshmallows wait for no one. Melt the 3 tbsp unsalted butter in a large, heavy-bottomed skillet over low heat. When the butter smells nutty and hot (about 30–45 seconds), I add the marshmallows.
Step 2:
Stir constantly with a heatproof spatula as the marshmallows collapse and become glossy. This takes about 2–3 minutes. Add the 1 tsp vanilla and the 1/2 tsp salt once the mixture looks smooth. Tip: keep the heat low — marshmallows burn fast and then you’ll be consoling your ruined batch with chocolate therapy.
Step 3:
Remove the pan from heat and immediately stir in the 6 cups cereal and 1/2 cup crushed graham crackers until everything looks evenly coated and sticky. Fold in 1/2 cup of the chocolate chips if you want pockets of melty chocolate. The kitchen will smell sweet and toasty; you’ll hear that satisfying stick-and-scrape sound as the spatula gathers every last gooey bit.
Step 4:
Gently press the mixture into the prepared pan using a piece of parchment or a buttered spatula so you don’t squish out all the air. Sprinkle the remaining 1/2 cup chocolate chips on top and press them in lightly for a pretty finish. Let the pan sit at room temperature for about 15 minutes until firm to the touch — the edges will set first while the center stays gloriously soft.
Step 5:
Slice into 12 bars with a sharp knife (wipe the blade between cuts for clean edges). Serve warm if you love melty chocolate, or let them cool completely for firmer squares. These keep chewy and delicious for a couple of days in an airtight container. Personal note: I love eating one warm with a cup of coffee; the marshmallow strings are a delightful nuisance.
Pro Tips
- Warm the pan and utensils: a room-warm spatula slides the marshmallow mixture into the pan easier than a cold one.
- Don’t overpress: press just enough to compact the mixture; overpacking makes dense, gummy bars.
- Swap texture: fold in 1/2 cup mini chocolate chips instead of all on top for melty pockets and prettier bars.
- For cleaner cuts, chill the pan for 15–20 minutes and dip your knife in hot water between slices.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter → coconut oil for a dairy-free option (use 3 tbsp, expect a slight coconut scent).
- Chocolate chips → chopped dark chocolate for a less sweet, more intense chocolate hit.
- S’mores cereal → rice cereal + 1 cup crushed graham crackers if you can’t find s’mores-specific cereal.
- Make it gluten-free: use certified gluten-free cereal and graham crackers; bars stay just as tasty.
Variations & Tips
- Peanut butter swirl: drop dollops of warm peanut butter on top and swirl before it sets.
- Salted caramel: drizzle salted caramel on top for a sweet-salty flourish.
- Nut-free party: use sunflower seed butter for a peanut-free version with great flavor.
- Chocolate overload: fold in both semi-sweet and white chocolate chips for contrast.
- Spicy twist: add a pinch of cinnamon and cayenne for a grown-up s’mores bar with a kick.
- Mini version: press into a 9-inch square pan and cut into bite-size squares for party platters.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the bars, cool completely, and store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped bars for up to 1 month and thaw at room temperature.
- Can I double the recipe?
- Sure thing. Use a rimmed half-sheet pan or two 9×13 pans. You’ll need to melt marshmallows in a larger pot or in two batches to keep the mixture manageable.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel.
- How do I know it’s done?
- The edges will firm up and pull slightly away from the parchment. The center should feel set but still soft; if it feels runny, give it another 5–10 minutes to cool.
- What if I don’t have ingredient X?
- No panic: substitute crushed graham crackers with 2 tbsp graham cracker crumbs (or digestive biscuit crumbs). No marshmallows? Use 1 cup marshmallow fluff plus 6 oz extra chocolate to bind, though texture changes slightly.
How I Like to Serve It
I serve these bars at casual get-togethers, kiddo birthday parties, or when I need a treat that doubles as a conversation starter. Pair them with cold milk, a bold coffee, or a campfire-style hot chocolate. They make a great potluck contribution because they travel well and rarely survive long on a crowded dessert table.
Notes
- Store at room temperature in an airtight container for up to 3 days; freeze for longer storage (up to 1 month).
- If you want extra-crisp edges, chill the pan for 15–20 minutes before cutting.
Final Thoughts
Closing: Go make these gooey s’mores cereal treats — they’ll cheer you up, impress a crowd, and probably make you nostalgic. Now go impress someone — or just yourself — with your homemade masterpiece!