One of the things I look forward to the most in the summertime is camping. I have a few friends who despise camping, which I will never understand, no matter how many times they try to explain it to me. They usually bring up things like “spiders”, “dirt” and “peeing in the woods” as deterrents, but I feel like my lists of pros outweigh their cons ten-fold. And this is coming from someone who is afraid of spiders.
Here is why everyone should love camping:
- Driving to a campsite is like a mini road trip, and who doesn’t love road trips?
- Relaxing with great company.
- Nature. Fresh air. Campfires. Trees.
- Sleeping in a tent.
- Waking up to the sounds of birds rather than construction and other city sounds.
- Morning beers (a 10am beer might be a sign of a problem, but not when camping! When camping, 10am camping beers are encouraged).
- Not needing a watch. Time becomes irrelevant.
- Roasting food on sticks. Primitive? No. Awesome? Yes!
- Being completely disconnected. No emails, no facebook, no phone calls.
- Not having to think about work (sorry coworkers, I will be completely unreachable. I have an excuse. A no-reception-deep-in-the-woods-and-loving-it excuse).
- Being by a lake. And floating on it. For hours.
- Reading. For hours. Possibly while floating on a lake.
- The days revolve around FOOD. (When’s breakfast? What’s for lunch? Is it dinnertime yet? No? Well imma eat anyway because I CAN)
Actually, that last point explains a lot. If the owning of a food blog hasn’t given it away already, I love food. If you’re still unconvinced about why you should love camping, take a look at this photo and maybe it’ll change your mind.
Being in a place like that makes me feel so blessed to live in British Columbia. I’m headed back to the photo above in a couple of weeks, and I already have a meal plan (and grocery list) made. Yes, I’m excited. Foodies can go camping too, you know.
You can’t go camping without s’mores! Warm, toasty marshmallows roasted over a smokey fire, sandwiched between graham crackers and melty chocolate. I won’t ever be able to decline a s’more, maybe because s’mores make me feel all nostalgic, and I love that feeling.
These S’mores Rice Krispie treats are the definition of nostalgic. Seperately, s’mores and rice krispie squares are two childhood pleasures that I’m sure everyone tried when they were little and LOVED. Put them together and these s’mores rice krispies will bring out anyone’s giddy, childhood memories. They sure brought out mine!
| S'mores Rice Krispie Squares | Print |
- ½ cup butter
- 5 cups mini marshmallows
- 4 cups & 2 Tbsp graham cracker chunks, divided*
- 5 cups rice cereal (like Rice Krispies)
- 2 cups chocolate chips
- Line a 13x9-inch pan with parchment paper, leaving enough on the sides to grip (when rice krispie treats have cooled you'll remove them from the pan by lifting parchment paper); set aside.
- In a large pot, melt butter over medium heat. Add in 4 cups of graham cracker crumbs and 1 cup of marshmallows, stirring until combined.
- Dump graham cracker mixture into pan and press firmly into the bottom to make a sort of crust layer.
- Add 3½ cups of marshmallows and rice krispies to the pot and stir until well combined. Stir in 1 cup chocolate chips until melted.
- Pour rice krispie mix on top of graham cracker mix, pressing evenly and firmly with a square of wax paper. Sprinkle with remaining marshmallows, graham crackers and chocolate chips.
- Place pan in oven and broil for 2-3 minutes until marshmallows on top have browned slightly. Let cool completely, remove from pan by lifting parchment paper, and slice into 12 squares.
For reference, I used the standard Honey Maid graham crackers - each cracker is 5"x2.5". See an image here: http://commons.wikimedia.org/wiki/File:Graham_cracker.jpg
How many graham crackers are needed for 4 cups + 2 Tbsp crushed?
I used about 10 graham crackers which gave me a nice thick layer of chunky cracker bits.
Decadent! Looks so delicious and we can’t wait to make it for the holidays 😀
Thanks, Jean!
I made these last night and they were ok. You really have to crush the graham crackers and pack them tight into the bottom of the tin, otherwise they wont stick to the rice crispy treats. I suggest using a little extra butter for binding. Mine look extactly like the pictures except for a huge amount of loose graham cracker bits in the bottom of the tupperware. Definitely try these for a cool and decadent spin on an old favorite.
Hey there;
The directions for the graham cracker crust are definitely off – to make four cups of crumbs (and by that I mean actual crumbs, like put the crackers in the food processor and pulverize), you’d need to use an entire box, but in a comment above, which I saw AFTER I made four cups of actual crumbs, it says that only ten crackers were used, which is one-third of a standard box. Do you perhaps mean that we are to break up about ten crackers into small chunks and then add butter and the marshmallows, and not to use actual crumbs? Even ten crackers could in no way equal four cups, however, so that measure is quite confusing. I had the same issue that someone else did where I had to add a ton more butter to get the massive amount of crumbs moist enough to press into the pan, but only a small amount of that actually stuck to the bottom of the rice mixture so I ended up with a bunch of loose crumbs in the pan.
Hi KathyA, thanks for the input, and sorry for the confusion! I’ve adjusted the recipe to be more clear. I used graham cracker chunks rather than fine crumbs, which makes for a chunkier crust. As for the crackers themselves, the ones I used were 5″x2.5″, which was about 4 cups when crushed.
I’m so glad I found this recipe and can’t WAIT to try these amazing-looking treats! A few questions, though:
1. Salted or unsalted butter?
2. Semi-sweet chocolate chips or does it not matter what kind?
Thanks!
Good questions! I use unsalted butter. And as for the chocolate chips, use whatever you have on hand! I like to use dark chocolate chips, but semi-sweet work well too.