S’mores Rice Krispy Squares
This recipe was developed in collaboration with Movers & Bakers.
A delicious twist on a campfire favourite. Soft & chewy marshmallow meets crunchy rice cereal & digestive biscuits and sweet chocolate chips in this easy recipe.
Unsalted butter
Marshmallows
For the mix-ins:
Rice cereal
Mini marshmallows
Digestive biscuits, broken into pieces
Chocolate chips
You will also need:
8” square tin with parchment paper
Step 1 of 5
Add the butter to a large non-stick saucepan and melt over a medium heat. Once the butter is melted, add the condensed milk and mix. Once combined, add the marshmallows and continue to mix until they have melted and you have a smooth mix.
Step 2 of 5
Add the rice cereal to a large mixing bowl and pour over the melted marshmallow mixture. Give everything a good stir so that the rice cereal is completely coated in the marshmallow mix.
Step 3 of 5
Add in the mini marshmallows, biscuits and chocolate chips and stir everything through evenly.
Step 4 of 5
Decant the mix into the tin and press down, making sure to get the mix into all the corners of the tin. Pop in the fridge until completely set.
Step 5 of 5
When ready to serve, remove from the tin and slice. Keep any leftovers in an airtight container in the fridge for up to three days.
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