Rice Krispie S’mores

Roopa

I’m back for the holidays and am attending my volleyball team party tonight! Technically, I’m not really on the team anymore since I live in Vancouver, but that’s irrelevant. I was feeling pretty lazy today, and all of my baking supplies have been hidden away somewhere, so I wanted to make something new, but still easy. I decided on these fun rice krispie bars from Bakers Royale. Easy, and I got to use my baking torch. Win win! I don’t feel too bad being kind of lazy since I’ll get to participate in wedding caking with Alana and Theresa next week! 

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My good camera is still in Vancouver 😦  But at least I found a Christmas spoon! 

INGREDIENTS 

GRAHAM LAYER

  • 1.5 cups graham crumbs
  • ½ cup granulated sugar
  • ½ tsp. salt
  • ½ cup unsalted butter, melted

RICE KRISPIE LAYER

  • 2 tbsp. unsalted butter
  • 300 g mini marshmallows
  • 2 tbsp. cocoa
  • 6 cups rice krispies
  • 150 g semi sweet chocolate

TOPPING

  • 150 g marshmallows
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DIRECTIONS

  1. Line a 9″ X 13″ pan with parchment paper.*
  2. Preheat oven to 350 F.
  3. Mix graham crumbs, granulated sugar, and salt in a bowl.
  4. Add melted butter to graham mixture until well coated, and press down into pan
  5. Bake graham crust for 7 – 10 minutes
  6. For rice krispie layer, melt butter, marshmallows, and cocoa on low heat
  7. When marshmallow mixture has melted, stir in rice krispies until well coated.
  8. Quickly melt the semi sweet chocolate and spread over the graham crust.**
  9. As soon as chocolate layer is spread, press rice krispie layer on top 
  10. Add ~150 g of marshmallows on top of rice krispies, and torch until browned.***

* I added parchment paper just to cover the bottom since I didn’t want it to catch fire later. I also greased the pan after baking the graham crust. 

** The chocolate layer helps the rice krispies adhere to the graham crust, so do this fairly quickly. 

*** I estimate this to be about 150g, but I really just put enough marshmallows to cover the top layer. 


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