Rolled S'mores Rice Krispie Treats are the tastiest twist on 2 traditional sweet treats. This easy recipe takes minutes to make with layers of marshmallow, chocolate, and a cereal mixture all rolled into the perfect pinwheel!
12.75ounce(3 4.25-ounce) Hershey’s special dark XL chocolate bars
Line a 10x15 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.
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.