3 tablespoons butter
4 cups mini marshmallows
1/8 teaspoon kosher salt
6 cups krispie cereal
10 large Campfire® Red, White & Blue Roasters Marshmallows
4-5 regular sized chocolate bars
Line a jelly roll pan (15x10x1) with aluminum foil and lightly coat with nonstick spray. Set aside.
In large saucepan heat the butter over low heat until melted. Add in the mini marshmallows and salt, stirring constantly until melted. Immediately remove the pan from the heat.
Pour in krispie cereal, stir until evenly coated with marshmallow mixture.
Press evenly into the prepared pan. I like to spray the back of a piece of parchment paper lightly with nonstick spray and use this to press the mixture down.
Allow the krispie treats to cool completely before cutting them into squares.
Store airtight for up to 3 days.
I like to let my krispie treats sit uncovered for a few hours for this recipe before cutting. When they dry out just slightly it helps create a better base for the s’more. Also, pressing the mixture into the pan compactly helps with this too.
Recipe by: Cookies & Cups
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