This weeks dessert is a variation on two classics. Rice Krispie Treats are a classic childhood dessert, that as far as I know, extends way into adulthood as a favorite, and S’mores synonymous with camping, camp fires and summer time. I felt I had to have these treats as my dessert when we were hiking. They were a perfect fit. I hope they are a perfect fit for you too. 
S’Mores Rice Krispie Treats
6 cups Rice Krispies
4 cups Mini Marshmallows
3 tablespoons Butter
Honey Graham Crackers
2 cups Milk Chocolate Chips
Regular Marshmallows
1-2 packs of mini Hershey Bars, or a couple big bars
Melt the 3 tablespoons of butter in a large saucepan.
While the butter is melting, spray a 9″ X 13″ pan with
pan spray very lightly.
Spread the spray around the pan with a paper towel.Â
You don’t want it too heavy because the graham crackers
are going on the bottom.Â
Add the mini marshmallows and let them completely melt.
Remove the pan from the heat,and mix in the rice krispie.
Here’s a little tip to use when making these: Spray theÂ
spatula or spoon you want to use to mix everything, with
pan spray. It makes it so much easier to mix because it cutsÂ
down on the sticking. Add the rice krispies and mix.
Add the chocolate chips and mix.Â
Place the graham crackers across the bottom of the pan.
Crack the pieces into the smallest rectangle. Cover the pan.
Put the finished mix on top of the crackers.Â
Be careful not to dislodge the crackers. Â
Press the mix down with the spatula.
Line up 35 marshmallows on the treats.
Place them in the oven for 5-7 minutes at 350 degrees.
The marshmallows will melt and the brown.
Take the marshmallows out and put a piece of the mini
chocolate bars in each piece of marshmallows.
(I was 3 pieces short!)
Let everything cool.
Cut the pieces according to the cut of the graham crackers.
Enjoy!
Thank you for joining me today!
I hope you enjoyed this weeks recipes and you find yourselfÂ
busy making at least one of them.
See you tomorrow!