S’mores Marshmallow Treats

Campfire Flavor from the Broiler


The assemblage of flavors that creates S’Mores is well known – a combo of graham crackers, chocolate and marshmallows. I wanted to make S’mores Marshmallow Treats so I knew I would start with Golden Graham cereal, which has that whole-wheat graham flavor. The chocolate would come in the form of tiny nuggets – chocolate chips! The marshmallow was the factor that made me pause. With a S’more, the whole attraction to that treat is the toasted marshmallow. Marshmallows are sweet and squishy with a tiny bit of chew. When you toast them the exterior takes on a crave-worthy burnt sugar taste and the inside melts and becomes creamy. How was I going to do this easily and in the kitchen? I came up with an idea that was either going to work really well or fail spectacularly. I scattered the butter, cut into small pieces, all over a clean rimmed baking sheet pan and then scattered the mini marshmallows on top. Under the broiler it went and I waited for the marshmallows to melt and toast. They also kind of puff up a little. As soon as they were toasty, but not burnt, I upended the pan over the bowl of waiting cereal and chocolate and…it worked! The marshmallow didn’t stick to the pan. In fact, the butter melted and the marshmallows toasted on top of this layer of slipperiness. When I attempted to pour the mass over the cereal I feared that the marshmallows would stick to the pan. Instead, floating on top of the melted butter, they flowed quite readily into my waiting bowl along with the butter. Perfect. Make sure to also check out our Cappuccino Crispy Treats, which offer an adult kick of espresso, and our Kix Marshmallow Treat Balls.

S’mores Marshmallow Treats
Makes: 12 to 25, depending on how you cut them
  • 4 ½ cups Golden Graham cereal
  • ⅔ cup semisweet chocolate morsels
  • 4 tablespoons unsalted butter, cut into pieces
  • 6 cups miniature marshmallows
  1. Preheat broiler with rack set fairly close to heat source.
  2. Coat a large, wide heatproof bowl with nonstick spray; place cereal and chocolate morsels in bowl. Coat a large silicone spatula with nonstick spray as well. Line an 8-inch square pan with plastic wrap and coat with nonstick spray and set all of these aside.
  3. Scatter butter evenly over pan. Scatter marshmallows evenly all over pan. Place under broiler and watch carefully. In less than 3 minutes the marshmallows should melt, puff up and begin to brown. Use the time cues as a suggestion. You want the marshmallows to be well browned but not burned. Using hot mitts carefully remove pan from oven and upend it over the bowl of cereal. Use a silicone spatula to scrape butter/marshmallow mixture over cereal/morsels and fold all together until combined. Some of the chocolate morsels might melt a bit; that’s okay.
  4. Scrape into prepared pan and use damp fingers to press down into an even layer. Allow to sit until firm and set, about an hour, or hasten this process by refrigerating briefly (about 15 minutes).
  5. Pull up on plastic wrap and remove bars from pan. Set bars on work surface and peel plastic away and cut into desired size bars. Best served the same day but may be stored in airtight container at room temperature for up to 3 days.

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