There is S'more Summer Left
I know it's September, but the weather is still warm and I don't want Summer to be over quite yet!
This year has been weird, but let's enjoy these last few warm nights and weekends. Let's keep getting together for bonfires and picnics, let's not rush into Fall or Winter... we don't know what else this year will hit us with! No reason to rush it.
I have a super SWEET treat for you, a twist on our cult favorite; the Rice Krispie Treat, but let's make it S'mores! I promise this treat will be a hit if your sharing with friends, or keeping it for yourself to snack on. Roasting marshmallows over the bonfire might not be accessible to my friends here in NYC, so think of this as a great alternative!
Let's start with this mouthwatering, cavity aching photo....
S'mores Krispie Treats
Serves 12, when cut into large squares
Graham Cracker Crumble
1 stick unsalted butter, melted
9 rectangles of graham crackers, crumbled
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
Pinch of salt
4 tablespoons of unsalted butter
1 bag of large marshmallows (minus about 6, if you would like to make the extra topping!)
1 teaspoon vanilla extract
½ bag of small marshmallows
6 cups of Rice Krispies cereal
1/2 cup semi-sweet chocolate morsels
3 tablespoons coconut oil
13 X 9 inch pan
Deep pot such as a dutch oven
Skewers and a fork
First, start with preparing your ingredients for your graham cracker crumble by adding all the dry ingredients (graham cracker crumbs, light brown sugar, and cinnamon) in a medium to large mixing bowl. Melt your unsalted butter in the microwave, or in a small pot on the stove with low heat. Add the melted butter to the graham cracker mix, and combine together using a rubber spatula, really pressing into it. Set aside till needed, I placed mine in the fridge to help it set further.
Prepare a 13 X 9 inch pan with a sheet of parchment or wax paper and set aside for your Rice Krispie mixture. This will help to easily remove the Rice Krispies and cut them up when you're all done.
For the Rice Krispies, you will need a deep large pot, such as a dutch oven. Place on your stovetop set to medium-low heat. Once your pot has had a chance to warm up, add your 4 tablespoons of unsalted butter and melt entirely. Add in your large marshmallows, monitor closely as they melt, it is very important to keep an eye on them and stir every few seconds to ensure they melt and not burn. Once fully melted with no clumps, add in your vanilla extract and the 6 cups of Rice Krispies. Start mixing together with a rubber spatula, and after about 20 seconds add in your small marshmallows and about 2/3rd's of your graham cracker crumble. Keep mixing till equally combined. Carefully dump out the Rice Krispies into your prepared 13 X 9 inch pan (I had someone help me here because my dutch oven weighs a ton!).
Press your Rice Krispies into the pan with the rubber spatula, distributing the mixture equally throughout. Sprinkle the remaining graham crackle crumble over the top.
TIP TIME: The least amount of pressing will help keep the consistency loose, the more pressing will keep the Rice Krispies more compact.
Time for the chocolate! Melt together your chocolate chips and coconut oil, preferably in the microwave for about 35 seconds. Or... using a heat-safe glass bowl or cup, place into a pot filled halfway with water on the stovetop set to medium-high. The water will heat up the glass which will equally distribute the heat and melt the chocolate chips. Stir constantly to ensure it remains smooth as it melts.
Using a spoon, carefully take a scoop of the melted chocolate and drizzle diagonally across the Rice Krispies. Use as much or as little chocolate as you like!
For the final touch... grab your reserved large marshmallows and cut them in half across the middle. Using a skewer, stab the middle of the sticky end and roast them over your open flame from your stovetop. Once they have the roasted look desired, take a fork and gently remove the marshmallow from the skewer directly onto your Rice Krispies. If roasting over your stove's flames doesn't do it for you... you can line up the marshmallows on a plate and microwave them for about 5-7 seconds till they enlarge and soften. You won't have that "fire-roasted" look, but the big gooey marshmallows will do just the trick!
When you are ready to dig in, simply lift the edge of the parchment paper up and lift the whole thing out of the pan and onto a cutting surface. First, I cut the rough edges off the sides and then cut the entire sheet into 12 equal sized large squares. Yummy!