There is something about a s’more that reminds me of Summer. And also the movie The Sandlot. But mostly Summer. It’s the traditional method of making them, I suppose. The thought that you heat the marshmallow to a golden brown over a bonfire and then press it in between two graham crackers along with a bit of chocolate.
I mostly remember making s’mores in the microwave as a kid. Let’s get real, I didn’t come across a bonfire in my suburban summers more than once a year and that’s far too infrequent to eat these delicious summertime treats. They still create fond childhood memories, though.
These cereal treats seemed like common sense for any and all s’mores cravings during the non-summer months or non-bonfire having times (aka almost all the time). Remember when I made cereal treats from non-rice cereal? Well these are a lot like those, except even better because they’re reminiscent of s’mores.
The base is any graham cracker-type cereal. I use the Three Sisters graham crackerz cereal as it’s made with whole grains (which obviously makes me feel ever so slightly less badly about feeding them to people) and also incredibly delicious without having any artificial badness in them. There’s no real baking required, so they’re pretty fast and easy to make. Just a little stove top time and you’re done!
I’ve been packing them in Alex’s lunch for his first week of school and I like to think they’ve made his long days a little more bearable.
s’mores cereal treats
makes 9 servings
3 tablespoons butter
1 bag large marshmallows (about 35-40 pieces)
5 cups graham cracker cereal (Golden Grahams or similar)
1 cup semi-sweet chocolate chips, divided
In a large pot, melt the butter over medium heat. Once melted, add the marshmallows. Stir often with a spoon that has been sprayed with oil to prevent sticking. Once the marshmallows have heated and are no longer holding their shape, remove the pot from the heat. Add the cereal and 3/4 cup chocolate chips. Stir everything together until it’s all evenly coated. Empty the contents of the pot into an 8″ x 8″ pan that has been coated generously with oil. Sprinkle the remaining chocolate chips on top and use a spatula or potato masher to gently but evenly press the cereal mixture into the pan. Place in the refrigerator to cool for at least an hour before serving.