This S’mores Rice Krispie Treats recipe takes the classic flavor combination of s’mores and the crunch of a traditional Rice Krispie Treat and rolls them together into one perfect bite-size package.
It takes just minutes to make the cereal, graham cracker, marshmallow mixture, smother it with marshmallow creme, top it with chocolate and then prepare it cinnamon roll style.
S’mores Rice Krispies Treats Roll-Ups
S’mores Rice Krispie Pinwheels are so much better than the basic square dessert because they creatively combine the classic campfire sandwich with the traditional chewy, gooey treat.
Filled with the same simple ingredients and flavors as the original recipes, making s’mores and Rice Krispie treats variations is my favorite way to bring the fun food indoors and prepare it as a pinwheel.
Making s mores Rice Krispies treats pinwheels is just as quick and easy as the originals, but this revision takes the sweet flavor of the s’mores sandwich and swirls it with the crunchy texture of the Rice Krispies treats to create one Rice Krispie roll up.
Square treats are a thing of the past – these round-shaped rolls are individually sliced and served as perfect little pinwheels.
Looking for smore delicious dessert recipes to make this summer? Try my 4th of July Rice Krispie Treats and Grinch Rice Krispie Treats or my S’mores Cookies, S’mores Hand Pies, S’mores Cookie Cups, and so many more!
Why We Love This S mores Rice Krispie Roll-Ups Recipe
- Quick and easy to make.
- Uses the classic ingredients of 2 desserts to create one delicious Smores Rice Krispies Treats.
- Fun to make and eat with kids when you don’t have access to a campfire.
- Jellyroll-style twist on a traditional treat.
- Perfect for parties, potlucks, after school snacks, or after dinner indulgence.
Ingredients
- Rice Krispies cereal: You can use any brand of Rice Krispies or crispy rice cereal for this recipe.
- Graham crackers
- Salt
- Salted butter: You can use unsalted butter and a pinch of salt instead.
- Marshmallows: I used regular sized marshmallows but you could use 10 ounces of mini marshmallows and you should get the same results.
- Jar marshmallow creme
- Hershey’s special dark XL chocolate bars
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Substitutions and Additions
- Choose Your Chocolate: The dark chocolate works well in this recipe to balance out the sweetness, however you can use a milk chocolate bar if you prefer. You can also use a different brand of dark chocolate bar if you’d like, though depending on the brand it may melt more or less quickly.
- Create Your Crumbles: I used honey graham crackers for this recipe but you could use cinnamon or even chocolate to make your chopped graham cracker crumbs.
Recommended Tools
- 10×15 inch jelly roll (lipped quarter baking sheet)
- Large mixing bowl
- Large saucepan
- Spreading tool
How to Make S’more Rice Krispie Treats Rolls
S’mores Rice Krispie Treats are the perfect way to pair 2 sweet snacks and roll them into one! This simple recipe is quick and easy to prepare in a jelly roll pan before it’s sliced and served with a pretty swirl center.
- Make The Cereal Mixture: Mix together the Rice Krispies cereal, graham crackers, and salt. Melt and mix together the marshmallows and butter and then fold in the cereal mixture until everything is evenly coated.
- Assemble: Press the mixture into the prepared pan until it reaches every corner. Cool for 3-5 minutes and then spread the marshmallow creme over the middle, leaving about 1 inch of a border all the way around. Set the chocolate bars on the marshmallow layer, leaving a small gap on one short side.
- Broil: Broil in the oven for 1 minute and spread the chocolate with a spatula until it is evenly distributed over the marshmallow. Allow the treats to set and cool for about 5-7 minutes.
Pro Tip: Make sure to keep a gap on one short side for the chocolate to spread as it rolls. - Roll: Roll the treats, beginning from the side with the most chocolate. Place it seam side down on the baking sheet.
Pro Tip: It may ooze chocolate so make sure the parchment paper is intact for easy clean up. - Chill: Chill for 4 hours to overnight, or until completely set.
- Serve: Slice the log into individual rolls. Allow the treats to come to room temperature before serving. Enjoy!
Tips
- Keep the burner on low so you do not overheat the marshmallows. If your rush the melting process, you’ll end up with hard, inedible treats. Be patient and keep stirring the marshmallows until they completely melt and come together in a sticky mixture.
- When spreading the marshmallow creme onto the treats, you will end up with a fairly thin layer all over. Don’t be afraid to spread it thin on the treats, there will be enough!
- Use the bottom parchment paper to roll the treats tightly but without pushing everything out of the middle. Since the treats will have been pressed into the corners of the pan, the parchment paper underneath helps you roll it without getting your fingers messy and without tearing the treats if they are still warm.
- Pay attention to the cooling times. If you do everything too fast the Rice Krispie treats may end up warping or getting messy with all the marshmallow creme and chocolate. They should be cool enough that they are malleable but not hot to the touch. If your roll does flatten you can reshape it, gently, from the outside after it has chilled for about 30 minutes.
Storage Tips
- To Store: Store your Rolled S’mores Rice Krispie Treats, well wrapped, at room temperature. They will keep for 2-3 days.
- To Freeze: To freeze your Rolled S’mores Rice Krispie Treats, wrap them individually and eat them within 3 months.
Frequently Asked Questions
Rice Krispie Treats will keep best if well wrapped and stored at room temperature. They will keep for 2-3 days before they begin to dry out or get hard.
You can also store them in the refrigerator, however, they have a tendency to dry out more quickly and are not pleasant to eat unless they have warmed up to room temperature again.
The benefit to storing them in the refrigerator is that the marshmallow creme won’t seep out as it does at room temperature.
If you wish to freeze these treats, I recommend wrapping them individually to prevent them from getting freezer burn, and use them within 3 months. Be sure to bring them to room temperature before serving.
I like to use a sheet of parchment paper or waxed paper to spread the Rice Krispies treat mixture into the pan. I’ve found that if I have a large piece of parchment paper or waxed paper on top of the mixture, it is easier for me to use my hands to work it into an even layer.
With this recipe in particular it is important to have a full, even layer of Rice Krispie treats so that the marshmallow layer doesn’t seep through too much to the bottom.
The placement of the chocolate should be centered up and down but offset just slightly to either the left or right. The reason for this is that as you roll the treats, the melted chocolate will tend to move with the roll and end up seeping out of the bottom at the end.
Offsetting the chocolate slightly helps with this issue. Also, feel free to wipe off the excess chocolate once the treat is rolled.
Don’t serve these straight out of the refrigerator! I recommend chilling these treats in the refrigerator to preserve the rolled shape and keep the marshmallow cream from seeping out.
However, they are very hard when they first come out.
I recommend using a long, sharp knife to cut the roll right out of the refrigerator and then allowing them about 30 minutes to an hour to come to room temperature before serving.
The longer the cut rolls are set out, the more likely that some of the marshmallow creme will seep out.
Other Easy S’more Recipes
Rolled S’mores Rice Krispie Treats
Ingredients
- 5 cups rice krispies cereal
- 2 cups graham crackers roughly chopped
- ¼ teaspoon salt
- ¼ cup (½ stick) salted butter
- 10 ounce bag marshmallows
- 7 ounce container marshmallow creme
- 12.75 ounce (3 4.25-ounce) Hershey’s special dark XL chocolate bars
Instructions
- Line a 10×15 inch jelly roll pan (or lipped quarter baking sheet pan) with enough parchment paper to cover the sides. Spray it lightly with cooking spray.
- In a large mixing bowl, gently mix together the rice krispies cereal, graham crackers and salt and then set the bowl to the side.
- Using a large saucepan, place the butter over low heat until it has started to melt.
- Add in the marshmallows and stir constantly until they are completely melted, about 5-8 minutes. Do not increase the heat.
- Remove the pan from the heat and gently fold in the rice krispies cereal mixture until everything is evenly coated.
- Press the mixture into the prepared pan until you have an even layer that goes to every corner and then allow it to cool for 3-5 minutes until it is cool to the touch.
- Spread the marshmallow creme over the middle of the rice krispie treats, leaving about 1 inch of a border all the way around.
- Set the chocolate bars on the marshmallow layer, side by side, leaving a little more of a gap on one short side than the other.
- Place the baking sheet in the oven and broil for 1 minute or until the chocolate has heated enough to spread slightly.
- Spread the chocolate with a spatula until it is evenly distributed over the marshmallow, but with a gap on one short side for it to spread as it rolls.
- Allow the treats to set and cool for about 5-7 minutes or until the treats are cool enough to touch.
- Gently roll the treats, from the side with the most chocolate, until it is completely rolled. Place it seam side down on the baking sheet. It may ooze chocolate so make sure the parchment paper is intact for easy clean up.
- Chill the treat for 4 hours to overnight, or until completely set. Be aware that the chocolate and marshmallow creme take the longest to set.
- Remove from the refrigerator and slice the log into individual rolls.
- Allow the treats to come to room temperature before serving.
Jenn’s Notes
- To Store: Store your Rolled S’mores Rice Krispie Treats, well wrapped, at room temperature. They will keep for 2-3 days.
- To Freeze: To freeze your Rolled S’mores Rice Krispie Treats, wrap them individually and eat them within 3 months.
- Keep the burner on low so you do not overheat the marshmallows. If your rush the melting process, you’ll end up with hard, inedible treats. Be patient and keep stirring the marshmallows until they completely melt and come together in a sticky mixture.
- When spreading the marshmallow creme onto the treats, you will end up with a fairly thin layer all over. Don’t be afraid to spread it thin on the treats, there will be enough!
- Use the bottom parchment paper to roll the treats tightly but without pushing everything out of the middle. Since the treats will have been pressed into the corners of the pan, the parchment paper underneath helps you roll it without getting your fingers messy and without tearing the treats if they are still warm.
- Pay attention to the cooling times. If you do everything too fast the Rice Krispie treats may end up warping or getting messy with all the marshmallow creme and chocolate. They should be cool enough that they are malleable but not hot to the touch. If your roll does flatten you can reshape it, gently, from the outside after it has chilled for about 30 minutes.
Where are the graham crackers?
Family loved them, shuld have made 2 pans
What temp should the oven be to broil the chocolate? There is no specific temp.
love this the kids love helping make this it’s fun and easy
I will definitely be trying this.
They were sooo good
Love this recipe
Can you substitute chocolate for Carmel?
I haven’t tried that – but sounds yummy!