This new creation is a gooey, krispy, chocolatey, salty, sweet, and campfirey. Think Smores meets Rice Krispy Squares in a dark alley. The inspiration from this comes from my friend Rhonda, who took me to Portland for lunch one day. After a delightful lunch, she said ‘How about some coffee and dessert? I know just the place!” I will never turn down coffee, and Rhonda has excellent taste in both coffee and dessert, so off we went. She took me to a wonderful little place called Dragonfly, and while we were waiting for our coffees, she pointed out these huge puffed brown rice bars, filled with lots and lots of chocolate. We quickly devoured one and then tried to figure out the recipe. Dragonfly used brown rice syrup, which I promptly went out and bought. Unfortunately, when I started to make these I had misplaced the syrup so went back to my roots with marshmallows. Then I got in the mood for Smores. One thing led to another, and here we are.
Couldn’t be easier or quicker. Just make sure you don’t set them on fire like I did the first time I tried them out. As mentioned earlier, let’s use Brown Rice Puffs – they are a whole grain so we will feel quite proud of ourselves and very self righteous while eating them.
Let’s get our other stuff ready also. You’ll need a sleeve of Graham Crackers (9 crackers). Get out your big knife and roughly chop them. They don’t all need to be the same size so don’t fret over it.
Mix the Graham Cracker pieces together with 2 generous cups of marshmallows. If they are sticking together and being difficult like these guys, just do the best you can. Set these aside for a few minutes while you make your marshmallow goo. Oh, but before you do that, generously butter a 13×9 inch baking pan. Things are going to start moving pretty fast from this point on, so be ready.
Melt a stick of butter in a Dutch Oven sized pan (preferably nonstick), then add the remainder of the bag of marshmallows. Stir over medium heat until all melted and smooth. Almost there… Licking off the spoon at this point is not advisable if you ever want to use your tastebuds again since they will be singed off if you make the attempt.
Once we’ve got that all melted, pour quickly over the Brown Rice Puffs. Stop for five seconds and butter your hands. I know this might sound odd, but trust me it is important for your sanity and if you do not do it you will soon be covered from head to foot with hot marshmallow goo and rice puffs and will become distracted by trying to eat it all off of your hands when you should be getting down to business. Stir this all together the best you can and then get in there with your hands (make sure it’s not too hot to touch before doing so) and mix it thoroughly.
Using the eyeball method, put half this mixture into your buttered 13×9 inch pan and press down as hard as you can. ….now go lick off your fingers before the next step…. Are you back yet? OK, time to turn on your broiler. While the broiler is heating up, sprinkle the Graham Cracker/Marshmallow mixture over what you have mashed down in the pan. Now sprinkle 1/2 teaspoon of salt over that. …And get ready. You are heading for the broiler..
It is important, no – critical – that you do not leave the broiler during this next part. The first time I tried to make this, I walked away for 2 minutes and came back to a kitchen full of smoke and flaming marshmallows. Like a total idiot, I then opened the oven door but luckily did not set myself on fire. This can all be averted if you stand right in front of the oven with oven mitts in hand, and do not take your eyes off what is inside. What we’re going for here is a fire roasted smores taste. Marshmallows will start to melt right away, so be just a little patient until they start to turn brown. They will turn black about 3 seconds after that, so be vigilant. If they happen to get too black, just let them cool for a minute and pull the worst parts off. That is what I did at the scene of my own personal fire.
Moving fast again, sprinkle 1 cup of chocolate chips over the top of the marshmallows and return to the broiler. Be brave and again, vigilant. They will start to soften right away, and that’s all you really need. You can also turn off the broiler and let them sit there for a few seconds to melt a little more but don’t take your eyes off of them!!!! All done? Got to move fast again.. Get these guys out of the oven, butter up your hands again, and push the remaining rice/melted marshmallow mixture over the top of all this. Press down hard so you remove air pockets and create the ultimate smooshing effect. Check it out.
Jump right on in! Happy sunny weekend!! xoxoxo
- I, 12 ounce box of Brown Rice Puffs
- I, 16 ounce bag of marshmallows (not the large size)
- 1 stick butter
- 1 sleeve Graham Crackers (9 full crackers)
- 1 cup chocolate chips
- ½ teaspoon salt
- Additional 2 tablespoons butter for coating your hands and greasing baking dish.
- Thoroughly butter a 13x9 inch-baking dish.
- Roughly chop Graham Crackers. Toss together with 2 cups of the marshmallows in a medium bowl. Set aside.
- Pour Rice Puffs into a large bowl.
- Melt butter in a large, preferable nonstick pan. Add remaining marshmallows, stir over medium heat until melted.
- Pour melted marshmallow mixture over Rice Puffs and mix thoroughly with a rubber spatula. If necessary, butter your hands and finish combining, but make sure the mixture is cool enough to handle before doing so.
- Press half the mixture into the baking dish. Sprinkle on reserved Graham Cracker/Marshmallows and ½ teaspoon salt.
- Place under broiler and watch carefully until marshmallow start to turn golden brown. Remove from broiler and sprinkle on chocolate chips. Return to broiler and allow chips to soften – this will just take a few seconds. Remove from broiler.
- Rebutter your hands and quickly press remaining Rice Puff/Marshmallow mixture over the top of the baking dish, pressing down hard to make sure no air pockets are left.
- No need to wait any longer – you can eat these right now!!