Take your classic s'mores back to your childhood with these nostalgic treats piled high on top of peanut butter, rice cereal treats, and topped off with a Ghirardelli Milk Chocolate Caramel Square. Summer doesn't get much sweeter than this!
- 3 tablespoons butter
- 1 (10 ounce) bag mini marshmallows
- 7 cups puffed rice cereal
- 1/ 4 cup peanut butter
- 24 large marshmallows, for topping
- 12 Ghirardelli Milk Chocolate Caramel Squares
Line a rimmed baking sheet with parchment paper and set aside.
In a large dutch oven, heat butter over medium heat. Add 1 (12 ounce) bag marshmallows and stir continuously until marshmallows have melted. Then add peanut butter and mix until well incorporated. Add rice cereal and using a wooden spoon, stir to combine until all the cereal is covered in marshmallow mix.
Quickly pour the cereal mixture into the prepared sheet pan. Using a spatula flatten to smoothen the top. Rest for 20 minutes, or until set.
Cut into 12 pieces.
To assemble the s’mores, preheat the broiler to high. Place rice cereal squares on a lined sheet pan, place 2 pieces of marshmallow on each. Toast under broiler for 30 seconds or use a blow torch toast each marshmallow.
Place a Ghirardelli Milk Chocolate Caramel Square over each s’more and serve immediately.