Smore’s are a summer highlight so it’s easy to see why our Instagram feeds are still going strong with these delicious flavors! To feed our cravings for these ooey gooey treats, I’ve compacted all the elements of a hot s’mores into one simple grab and go treat. This is a s’mores dessert for anytime!
I was inspired to make s’more rice krispy treats after seeing so many delicious s’more dessert bars on the web. You’ll find a few main differences with these s’more bars than traditional sugary marshmallow recipes. This recipe uses a homemade marshmallow cream made with all vegan ingredients. The secret ingredient is agar agar! Remember when we used it for Healthy Lemon Bars? Agar agar powder is such a versatile gelatin-like ingredient it works well for fillings like lemon bars or as a marshmallow substitute. This time, it creates that delicious sticky texture of beloved rice krispies.
Added to this vegan marshmallow cream are rice krispies, puffed millet and homemade graham crackers! Why the different grains? Puffed millet adds a special softness to enhance that chewy marshmallowy bite. It also appears whiter than rice krispies to give the illusion of tiny marshmallows throughout. Graham crackers add a delicious texture to these bars and any store bought variety will work great. Or, use the recipe from our cookbook for homemade graham crackers. They are softer and sweeter than traditional crackers making these pretty delicious! Paired with dark chocolate chunks, these rice krispy treats will fuel your s’mores obsession in a big way!
S’mores Rice Krispy Treats
1 Tablespoon Agar Agar Powder
3/4 cup Water
1 cup Agave or Honey
1/2 cup Granulated Sweetener of choice (do not use xylitol or erythritol)
2 teaspoons Vanilla Extract
1/4 teaspoon Sea Salt
2 1/3 cups Natural Rice Krispy Cereal
1/2 cup Puffed Millet
1 cup roughly Chopped Natural Graham Crackers (try the recipe in our cookbook!)
3.5 ounces roughly chopped Dark Chocolate
Butter or Oil, for greasing pan
Prepare a n 8×8 baking dish by lining with parchment paper and gently spraying with cooking spray. Make sure you have all the ingredients for the marshmallow cream out and have the rice krispy cereal, graham crackers and chocolate measured.
Add the agar agar, water, agave or honey and sweetener to a small saucepan. Fit with a candy thermometer. Bring mixture to a boil over high heat, stirring to combine. Allow to cook to 240 degrees without stirring.
Meanwhile, fit an electric mixer with a whisk attachment. Once the marshmallow mixture reaches 240, carefully and slowly pour the liquid into the electric mixer on low speed. Increase the speed slightly as you pour more liquid in. When all the liquid is in the bowl, cover with a bowl and increase to high speed and allow to whip for at least 5 minutes or until the mixture looks voluminous and thick. You can allow the mixture to cool (it will look like a really strange jelly mixture when hardened!) to use for later or immediately mix in the treat toppings with a spatula. If it is hard to stir in the toppings OR you’d like to melt some of the chocolate into the mixture, add the marshmallow cream to a clean sauce pan stir on low heat and stir in all the ingredients. Immediately scoop out mixture and press into the prepared baking dish. Place in the refrigerator to chill for 30 minutes to set. Cut with a sharp knife and serve. These bars taste best when chilled so keep leftovers stored in the fridge.
Nicole @ Foodie Loves Fitness says
Love how you made your own marshmallow cream for this recipe! I love s’mores and haven’t had em yet this summer. I thought that I’d never have s’mores again after I stopped eating anything with gelatin, but then I discovered Dandie’s vegan marshmallows :)