Toasted Marshmallow S'mores Krispie Treats
S'mores = Summer.
There's just no way around it. We loved eating these at our family BBQ tonight - and can't wait to finish them off tomorrow at the pool with the little ones!
Ryan and I whipped these up last night after a little Fourth-of-July shindig down the block... um... make that a GIANT shindig. Our neighbors know how to celebrate in style, and if it wasn't for our sleepy manchild, I think we would have partied the night away. Nonetheless, we slept the night away while people set up camp right outside our front door (we live on a major parade route). Thank heavens we're heavy sleepers.
Speaking of camp, you don't need to go camping to get a taste of your beloved s'mores. These literally took minutes to throw together, and taste almost like the real thing. I say almost because I usually light my marshmallows on fire, admire the flames, blow it out, and then stuff it in my mouth. It's hard to re-create that fire-burnt-to-the-crisp taste in a kitchen-made-dessert. However, I do recall the word "krispie" in the dessert title....
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S'mores Krispie Treats (With Toasted Marshmallows)
1 bag 8oz small marshmallows
1 C chocolate chips
10 oz (1 box) Golden Grahams Cereal
4 T butter
non-stick cooking spray
In a 8x8 glass baking dish, prep pan by coating with non-stick cooking spray. Set aside.
UPDATE: If you're toasting the marshmallows: Place marshmallows on a greased parchment paper sheet on a cookie sheet. Broil for 1 minute, or until marshmallows are golden brown on top. Remove from oven. Continue with recipe below.
In a large pot over medium heat, melt butter and then add in marshmallows. Stir together until marshmallows have melted and become creamy. Stir in vanilla extract.
Remove from heat. Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 3/4 C chocolate chips. Spread treats into prepared baking pan. Press into pan and sprinkle remaining 1/4 C chocolate chips on top (lightly pressing to make sure they stick). Place into fridge for 10 minutes to cool. Slice into serving pieces (however big or small you want :) Enjoy!
Recipe adapted from Country Cleaver
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