Description
Ooey gooey homemade crispy rice treats with a s’mores twist and a secret ingredient that will keep them soft for days!
Ingredients
Scale
- ½ C (1 Stick) Salted Butter
- ⅓ C Eagle Brand Sweetened Condensed Milk
- 2 10 oz Bags Mini Marshmallows, divided
- 1 tsp Vanilla Bean Paste (or pure vanilla extract
- ½ tsp Salt
- 10 C Crispy Rice Cereal
- 1 Sleeve Honey Graham Crackers, broken into small pieces (9 Crackers)
- 1 C Semi Sweet Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- In a large pot, brown the butter by heating it over medium heat until fully melted, then continue to cook until butter turns a golden brown color and smells nutty. After the butter melts it will start to crackle and pop. You can swirl the pan around every couple of minutes, but stirring isn’t necessary. Once the crackling and popping quiets down and the butter starts to foam up, it’s ready.
- Add the sweetened condensed milk and stir to combine. It might look a little separated at first but just give it a minute to come together.
- Add 1.5 bags of the mini marshmallows to the browned butter/SCM mixture and set the remaining marshmallows off to the side. Add the vanilla bean paste and salt to the butter and marshmallows. Stir constantly until the marshmallows are melted and the mixture is smooth.
- Add the crispy rice cereal and toss to coat.
- Add in the remaining marshmallows and crushed graham crackers (set a couple TBSP of the grahams back to top at the very end). Stir to combine.
- Press the mixture into the prepared pan and use an offset spatula to press into an even layer. Let cool for 45-60 minutes.
- After the S’mores Crispy Rice Treats have cooled, heat the chocolate and coconut oil in the microwave in 30 second increments until completely melted and smooth.
Notes
Store s’mores crispy rice treats in an air tight container at room temperature for up to a week!
