Smores Rice Crispy Treats
Prep time
Cook time
Total time
For more graham goodness, feel free to up the graham crackers or cookies to 2 cups (plus ½ cup for topping) and reduce the rice cereal to 3 to 4 cups. Also, note that I've included options for thinner bars in a bigger pan or taller ones in a square pan. For the latter, you will need the lesser amount of chocolate chips.
Serves: 9 large or up to 24 small crispy treats
  1. Line an 8x8-inch (for taller treats) or 9×13-inch (for skinnier treats) baking dish with parchment paper or wax paper so that it extends just over the sides or ends.
  2. Place the marshmallows and ¼ cup coconut oil in a large saucepan or pot over medium-low heat. Continuously stir until the marshmallows are melted and smooth. If using vegan marshmallows, this may take a little extra time and stirring.
  3. Remove from the heat and stir in the salt, followed by 1½ cups graham crumbles and 3½ cups cereal. If a less gooey treat is desired, add up to 1 cup more cereal (I often add just another ½ cup).
  4. Dump the marshmallow mix into the prepared baking dish and press it firmly into the dish to even out. If too sticky, use a piece of plastic wrap or wax paper as a barrier when pressing it in.
  5. If using an 8x8-inch dish, melt 1 cup chocolate chips with 1½ teaspoons coconut oil. If using a 9x13-inch dish, melt 1½ cups chocolate chips with 2 teaspoons coconut oil. Do not overheat it! You want it just melted and smooth once stirred.
  6. Spread the melted chocolate over the crispy mix in your dish and even it out. Sprinkle with the remaining ½ cup graham crumbles.
  7. You can enjoy these bars warm and gooey, or let them set-up at room temperature - this may take a couple of hours. To speed things up, chill the bars in the refrigerator for about 20 minutes (my preferred method).
  8. To serve, lift the bars out of the pan using the wax/parchment paper. Peel off the paper, place on a cutting board, and cut into squares or rectangles.
Recipe by Go Dairy Free at