A recent King Arthur recipe I couldn’t wait to make, the browned butter with some extra whole milk powder really made a rich fantastic flavor I want to make a million times. The only thing wrong with the original recipe is that they limited themselves to just one thin layer of chocolate, for a pretty beefy treat!
Ingredients:
- 5-6 graham crackers
- 1 cup semisweet chocolate chips, plus more for sprinkling, if desired
- 4 cups crispy Rice Krispies or similar cereal
- 4 cups Golden Grahams cereal
- 11 cups mini marshmallows, divided
- 8 tablespoons unsalted butter
- 1/4 cup dried whole milk
- rounded 1/4 teaspoon table salt
- 2 teaspoons vanilla
Line an 8″ square pan with parchment, then lightly grease. (I think I forgot to grease but it came out anyway.)
Line the bottom of the pan with graham crackers, breaking them to fit as needed.
In a small dish, microwave the chocolate chips in 30 second bursts, stirring well after each, until melted and smooth. Pour the chocolate over the graham crackers and spread to cover the crackers evenly. Set the pan aside.
In a large bowl, combine the Rice Krispies, Golden Grahams, and 2 cups of the mini marshmallows. Measure the other 9 cups of marshmallows out so they’ll be ready quickly when you need them.
In a large pot, melt the butter over medium heat, stirring occasionally. Once melted, continue cooking until some brown flecks start to show in the melted butter, then reduce heat to low.
Stir in the milk powder and continue to cook a further 1-2 minutes, stirring constantly, until copper colored.
Turn off the heat and stir in the salt, vanilla, and 9 cups of marshmallows, stirring to combine.
Turn the heat back on low and cook, stirring constantly, until the marshmallows fully melt. 
Turn off the heat and remove from the burner. Add the cereal and stir until fully combined.
The original recipe said to use a saucepan, but this seems like 2x too much for any saucepan I have!
Transfer the cereal mixture to the pan and press down to compress the cereal until it fits in the pan. I found it helpful to spray my spatula with a quick shot of baking spray. Sprinkle the top with extra chocolate chips, if desired.
Refrigerate until the chocolate has set, around 90 minutes. Remove from the pan, slice, and serve, storing extras in an airtight container at room temp.
S’mores Rice Krispie Treats
Tinsy bit adapted from King Arthur Baking.
- 5-6 graham crackers
- 1 cup semisweet chocolate chips, plus more for sprinkling, if desired
- 4 cups crispy Rice Krispies or similar cereal
- 4 cups Golden Grahams cereal
- 11 cups mini marshmallows, divided
- 8 tablespoons unsalted butter
- 1/4 cup dried whole milk
- rounded 1/4 teaspoon table salt
- 2 teaspoons vanilla
Line an 8″ square pan with parchment, then lightly grease.
Line the bottom of the pan with graham crackers, breaking them to fit as needed.
In a small dish, microwave the chocolate chips in 30 second bursts, stirring well after each, until melted and smooth. Pour the chocolate over the graham crackers and spread to cover the crackers evenly. Set the pan aside.
In a large bowl, combine the Rice Krispies, Golden Grahams, and 2 cups of the mini marshmallows. Measure the other 9 cups of marshmallows out so they’ll be ready quickly when you need them.
In a large pot, melt the butter over medium heat, stirring occasionally. Once melted, continue cooking until some brown flecks start to show in the melted butter, then reduce heat to low. Stir in the milk powder and continue to cook a further 1-2 minutes, stirring constantly, until copper colored. Turn off the heat and stir in the salt, vanilla, and 9 cups of marshmallows, stirring to combine. Turn the heat back on low and cook, stirring constantly, until the marshmallows fully melt. Turn off the heat and remove from the burner. Add the cereal and stir until fully combined.
Transfer the cereal mixture to the pan and press down to compress the cereal until it fits in the pan. I found it helpful to spray my spatula with a quick shot of baking spray. Sprinkle the top with extra chocolate chips, if desired.
Refrigerate until the chocolate has set, around 90 minutes. Remove from the pan, slice, and serve, storing extras in an airtight container at room temp.
sparecake 