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S’mores Bars with Toasted Marshmallow FrostingS’mores Bars with Toasted Marshmallow Frosting
S’mores Bars with Toasted Marshmallow Frosting
S’mores Bars with Toasted Marshmallow Frosting
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Recipe - Roseville Liquor
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S’mores Bars with Toasted Marshmallow Frosting
Prep Time30 Minutes
Servings24
Cook Time10 Minutes
Ingredients
1/2 cup, plus 3 tbsp butter, softened, divided
3/4 tsp salt, divided
1 package (10 oz) marshmallows, any size
6 cups crispy rice cereal
10 HONEY MAID Honey Grahams, crushed into pieces
1 cup HERSHEY’S milk chocolate chips
1/2 cup butter, room temperature
4 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla
5 oz mini marshmallows
HERSHEY’S milk chocolate bars, broken in small pieces, for garnish
HONEY MAID Honey Grahams, broken into small pieces, for garnish
Directions
  1. In a large pot, melt 3 tablespoons butter over medium. Add 10-ounce package of marshmallows and 1/2 teaspoon salt; cook and stir until melted. Remove from heat. Stir in cereal and crushed graham crackers. Fold in chocolate chips. Press into a greased 13x9 baking pan. Cool to room temperature.
  2. Position oven rack 6-inch below broiler. Set oven to Broil.
  3. Add remaining 1/2 cup butter to a standard mixer bowl and beat until smooth. Slowly add in powdered sugar, mixing in between. Add 3 tablespoon milk, vanilla, and remaining 1/4 teaspoon salt, continue mixing until smooth. Add another tablespoon of milk if the frosting is too thick.
  4. Line a baking sheet with foil. Spread 5 ounces of mini marshmallows in an even layer. Place under the broiler for about 30-45 seconds until they are browned and puffed. Let cool for 5 minutes.
  5. Add the marshmallows into the butter mixture and beat until smooth. Spread on top of the rice Krispie treats. Garnish with chocolate pieces and graham crackers. Cut into bars and serve.
30 minutes
Prep Time
10 minutes
Cook Time
24
Servings

Shop Ingredients

Makes 24 servings
1/2 cup, plus 3 tbsp butter, softened, divided
3/4 tsp salt, divided
1 package (10 oz) marshmallows, any size
6 cups crispy rice cereal
10 HONEY MAID Honey Grahams, crushed into pieces
1 cup HERSHEY’S milk chocolate chips
1/2 cup butter, room temperature
4 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla
5 oz mini marshmallows
HERSHEY’S milk chocolate bars, broken in small pieces, for garnish
HONEY MAID Honey Grahams, broken into small pieces, for garnish

Directions

  1. In a large pot, melt 3 tablespoons butter over medium. Add 10-ounce package of marshmallows and 1/2 teaspoon salt; cook and stir until melted. Remove from heat. Stir in cereal and crushed graham crackers. Fold in chocolate chips. Press into a greased 13x9 baking pan. Cool to room temperature.
  2. Position oven rack 6-inch below broiler. Set oven to Broil.
  3. Add remaining 1/2 cup butter to a standard mixer bowl and beat until smooth. Slowly add in powdered sugar, mixing in between. Add 3 tablespoon milk, vanilla, and remaining 1/4 teaspoon salt, continue mixing until smooth. Add another tablespoon of milk if the frosting is too thick.
  4. Line a baking sheet with foil. Spread 5 ounces of mini marshmallows in an even layer. Place under the broiler for about 30-45 seconds until they are browned and puffed. Let cool for 5 minutes.
  5. Add the marshmallows into the butter mixture and beat until smooth. Spread on top of the rice Krispie treats. Garnish with chocolate pieces and graham crackers. Cut into bars and serve.