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Layered Treats – S’mores and Rice Krispies

There are many layers of history for the ingredients in this  S’mores and Rice Krispies® recipe!

Chocolate has been around for more than 2000 years. Sweetened chocolate didn’t appear until Europeans discovered the Americas and sampled the native chocolate drink, which was bitter. They added sugar, and by the 17th century, chocolate was a fashionable drink.

Marshmallows were originally a plant based product that was used for centuries for medicinal purposes. When the plant sap was replaced by gelatin in the late 1800’s, today’s marshmallow was born. In 1927, the Girl Scouts Handbook came out with a recipe for ‘Some More’ which quickly became ‘Smores’.

Graham crackers are made from Graham flour, which is named after it’s inventor Sylvester Graham who began making them in the 1830’s.

Kellogg’s Rice Krispies® debuted in 1927. Their Rice Krispies Marshmallow Treats® recipe was first advertised in 1940. It became a popular food for mailing to service people abroad.

Here is how you put all these things together to make this layered treat! You’ll need:
* 10 oz miniature or regular size marshmallows (2 cups miniature Marshmallows or about 30 large Marshmallows)
* 1/4 cup butter
* 5 cups Rice Krispies cereal
* 3/4 cup graham cracker crumbs
* 7 oz jar marshmallow creme (To make your own marshmallow cream, melt 30 large marshmallows with 2 tbsp light corn syrup)
* enough chocolate chips or chocolate bars to make the final layer (and to eat while you are cooking).

You’ll preheat your oven to 200 degrees and line a 10X15 pan or tray with parchment paper.
In a pot, combine the marshmallows with the butter. Heat and stir until well blended. Stir in the cereal and graham cracker crumbs.
Press the mixture into the prepared pan. Spread the marshmallow creme on top with a spatula. Sprinkle the chocolate on top. (By licking all the spoons, spatulas, and pots, you can do your initial quality testing…)

Place the pan in the oven or about two minutes, or until the chocolate melts. Remove from the oven and spread the chocolate. Let cool for 10 minutes.

Starting at one end, carefully roll the layered concoction up like a cinnamon roll. Peel the parchment paper away as you roll. Pinch the seam when you finish rolling.
Place seam side down, and refrigerate for half an hour, or until the chocolate has set. Slice and serve!

My other S’mores recipes are at How to Make S’Mores – Traditional and Super Simple

This week’s WordPress.com Photo Challenge is Layered

This entry was posted in: Home Life

by

Photos and Stories with a Canadian perspective. My three blogs showcase my main interests: Birds and Bugs; Plants and Places; Current Affairs.

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