These S’mores Rice Krispie Bars are made with gooey marshmallows, melty chocolate, and crunchy graham crackers. Easy and ready in just about 30 minutes, they’re the perfect party treat or anytime you’re craving that cozy, nostalgic s’mores flavor.

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This s’mores dessert recipe is a no-mess, no-bake treat that’s perfect for summer fun with the kids—or even as a cozy fall sweet to enjoy when the weather cools down.

If you’re making this recipe for a sunny backyard party or a cozy fall gathering, check out my list of Summer Appetizers and Fall Appetizer Recipes for delicious finger food ideas to serve alongside these sweet treats!

How to Make S’mores Rice Krispie Bars

Ingredients you’ll need for this recipe

½ cup unsalted butter
15 oz mini marshmallows
1 tsp vanilla extract
¼ tsp salt
6 cups crispy rice cereal
1 cup crushed graham crackers (plus extra for topping)
1 cup chopped semi-sweet chocolate or chocolate chips

Step by Step Guide

1. Start by melting butter and marshmallows on the stove with a splash of vanilla and a pinch of salt.

2. Then mix in crispy rice cereal, crushed graham crackers, and the rest of the mini marshmallows for extra gooey texture.

3. Fold in most of the chopped chocolate so it melts into swirls throughout the mix.

4. Press it all into a pan.

5. Then drizzle melted chocolate on top, sprinkle with more marshmallows and graham cracker crumbs, and if you want, torch those marshmallows until perfectly toasted.

6. Let them cool, and cut into squares!

Serve and Enjoy!

Important Recipe Notes

Use fresh marshmallows – Older marshmallows don’t melt as smoothly, so grab a fresh bag for the best gooey texture.
Set aside a handful of mini marshmallows, chocolate chips, and crushed graham crackers for topping. It makes the bars look extra cute and gives a nice little crunch on top!
When pressing the mixture into the pan, gently press it down with a spatula or wax paper. Pressing too firmly can make the bars dense instead of chewy.
Stir in the chocolate while the mix is still warm, but not too hot—this helps it melt into pretty swirls without fully disappearing.
Let it cool completely – The bars need at least 15 minutes to set before cutting. For cleaner cuts, let them sit longer or chill in the fridge for a bit.
Store leftovers in an airtight container at room temperature for up to 3 days. If it’s warm in your kitchen, pop them in the fridge to keep the chocolate firm.

Ingredients

½ cup unsalted butter
15 oz mini marshmallows
1 tsp vanilla extract
¼ tsp salt
6 cups crispy rice cereal
1 cup crushed graham crackers (plus extra for topping)
1 cup chopped semi-sweet chocolate or chocolate chips

Instructions

Start by melting butter and marshmallows on the stove with a splash of vanilla and a pinch of salt.
Then mix in crispy rice cereal, crushed graham crackers, and the rest of the mini marshmallows for extra gooey texture.
Fold in most of the chopped chocolate so it melts into swirls throughout the mix.
Press it all into a pan.
Then drizzle melted chocolate on top, sprinkle with more marshmallows and graham cracker crumbs, and if you want, torch those marshmallows until perfectly toasted.
Let them cool, and cut into squares!
Serve and Enjoy!