Description
Rolled S’mores Rice Krispie Treats are a delightful twist on the classic marshmallow cereal treat, layered with graham crackers, marshmallow creme, and rich Hershey’s special dark chocolate, then carefully broiled and rolled into a scrumptious log. Perfect for a nostalgic summer dessert or anytime sweet craving.
Ingredients
Dry Ingredients
- 5 cups rice krispies cereal
- 2 cups graham crackers, roughly chopped
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup (½ stick) salted butter
- 10 ounce bag marshmallows
- 7 ounce container marshmallow creme
Topping
- 12.75 ounce (3 4.25-ounce) Hershey’s special dark XL chocolate bars
Instructions
- Prepare Pan: Line a 10×15 inch jelly roll pan or lipped quarter baking sheet pan with parchment paper covering the sides and lightly spray with cooking spray for easy release.
- Mix Dry Ingredients: In a large mixing bowl, gently combine rice krispies cereal, roughly chopped graham crackers, and salt. Set this mixture aside.
- Melt Butter: In a large saucepan over low heat, melt the butter slowly without overheating.
- Combine Marshmallows: Add marshmallows to the melted butter and stir constantly for about 5-8 minutes until marshmallows are completely melted and smooth. Avoid increasing heat during this process to prevent burning.
- Mix Cereal Mixture: Remove the saucepan from heat, then gently fold in the rice krispies and graham cracker mixture to coat everything evenly with the marshmallow blend.
- Form Base Layer: Press the combined mixture evenly into the prepared pan covering every corner. Let it cool for 3-5 minutes until it is just cool to the touch but still pliable.
- Spread Marshmallow Creme: Spread the marshmallow creme over the center portion of the base, leaving about a 1-inch border all around for rolling space.
- Arrange Chocolate Bars: Place Hershey’s special dark chocolate bars side by side over the marshmallow creme layer, leaving a slightly bigger gap on one short side for rolling.
- Broil Chocolate: Place the pan under the oven broiler for about 1 minute or until the chocolate softens enough to spread but does not fully melt.
- Spread Chocolate: Using a spatula, gently spread the softened chocolate evenly over the marshmallow creme layer, leaving the gap on one short side clear to allow rolling.
- Cool Before Rolling: Let the layered treats cool for 5-7 minutes until firm enough to handle but still pliable.
- Roll Treats: Starting from the short side with more chocolate, carefully roll the treat into a log shape. Place the seam side down on the baking pan. Prepare for possible chocolate oozing by ensuring parchment is intact.
- Chill to Set: Refrigerate the rolled treat for 4 hours to overnight, allowing the chocolate and marshmallow creme to fully set and firm up.
- Slice and Serve: Remove from the fridge and slice the roll into individual servings. Allow the treats to come to room temperature before serving for best texture and flavor.
Notes
- Use a low broil setting and keep a close eye to prevent the chocolate from burning when broiling.
- Ensure parchment paper covers the pan sides well to catch any melted chocolate oozing during rolling.
- Allow sufficient chilling time; the longer the chill, the easier and cleaner the slices.
- Serve at room temperature for optimal chewiness and flavor balance.
- Substitute with regular milk chocolate bars if special dark chocolate is unavailable.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
