Friday Feast: Rice Crispie Smores
Ham: Hey, Smalls, you wanna s’more?
Smalls: Some more of what?
Ham: No, do you wanna s’more?
Smalls: I haven’t had anything yet, so how can I have some more of nothing?
Ham: You’re killing me Smalls!
– The Sandlot (1993)
In an attempt to do something regular and consistent with Schmate, I’m presenting “Friday Feast,” a series of recipes each Friday, capping off your week with something tasty. For the inaugural post, here is the recipe and instructions for my own invention: Rice Crispie Smores. And, wow are they wonderful. After making them for both Graham’s beer-tasting party and Administrative Professionals Day, it is worth passing along the goodness to you. So, here we go…
Rice Crispie Smores
Preparation Time: about 30 minutes
Cooling Time: 2 hours
Clean Time: 15 minutes
Ingredients: (this might as well be a promotion for Publix grocery stores since most of the ingredients are Publix-brand products)
5 cups rice crispie cereal
5 tbsp butter (stick)
1 regular-sized package of mini marshmallows
1 regular-sized package of milk chocolate morsels
1/8 cup milk
1 jar of marshmallow goo (What’s the correct word for this magical stuff?)
spray butter or Pam
9×13 glass pan
at least three spatulas or spoons… this recipe gets messy!
- Grease the glass pan with spray butter and set aside.
- Prepare your bowls…. this recipe goes quickly. Being unprepared frazzled me, and I suggest setting up a bowl with your rice crispies inside, tearing off a large sheet of wax paper, and opening all the packages before going to the next step.
- Melt the stick butter in a medium-sized pot. Once completely melted, add the whole bag of marshmallows and stir until it is a nice, smooth liquid mixture. (Picture below is not the end texture you want to go for…)
- Slowly pour about half of the pot of melted marshmallows into the prepared bowl of rice crispies. Stir quickly with a spatula, and then pour in the rest. This is where you will have to be quick! Don’t let that sneaky marshmallow goo get too sticky. You want to get this mixture into the greased pan quickly after stirring.
- Spoon the marshmallow and rice crispie combination into the glass pan. Use the wax paper to push the rice crispies down to a dense bottom layer.
*Note: A great technique to use during this especially sticky time is wetting your hands with water. I don’t recommend dousing your fingers with H2O, but a little water will go a long way with handling the stickiness and the wax paper.
- Now that you are finished with the rice crispie treat layer, grab a clean spatula, and slather on a layer of the marshmallow goo from the jar. (This may seem counter-intuitive to put another layer of marshmallows on top of a rice crispie treat layer, but just wait… it gets good.) A jar is exactly what you need for this layer. You may need to stretch it to cover your whole pan, but you don’t need to buy a second jar to achieve the taste you are looking for.
- Now, the fun part… the graham cracker layer. I chose to break the crackers into small pieces and scatter them evenly. I would guess that just layering the marshmallow layer with unbroken grahams would be good too.
- Finally, pour the bag of milk chocolate morsels and your milk into a small pot and place it on the stove. I set the burner to about 70%. Melt the chocolate by stirring constantly.
- When the chocolate is a smooth, creamy consistency, pour the mixture over the graham cracker layer and gingerly smooth the chocolate over the whole pan.
You’re almost done! Cover the dish with aluminum foil and put it in the frigerator for at least two hours. Then, enjoy a full fifteen minutes of cleaning two pots, one bowl and at least four spatualas.
What a messy recipe! But, the end result is absolutely worth it!