At an age when I was old enough to drive but young enough to still consider a bandana tied around my head cool, I was a Girl Scout camp volunteer. While I never managed to tie a bowline knot or navigate with a compass, I did become highly adept at another life skill: s’mores making. Today’s S’mores Treats have the flavor and nostalgia of the campfire classic, transformed into a healthier no-bake treat you can make without ever needing to light a fire.
One of the biggest game-changing s’mores moments in my life (because yes, these moments exist) came when my childhood friend Laura introduced me to the concept of using a peanut butter cup in place of the standard square of milk chocolate in my s’mores.
Friends, please promise me you’ll try a peanut butter cup s’more at least once in your life. It won’t be your last.
Peanut butter and marshmallow are a salty-sweet, sticky-creamy, heavenly combination. Think fluffernutter sandwich, times one million.
THEN, came the game-changing Rice Krispie treat moment: the first time I had a s’mores Rice Krispie treat with graham crackers.
If you aren’t familiar with this twist on classic Rice Krispie treats, a s’mores treat uses graham cracker cereal in place of the rice cereal and adds chocolate chips. They’re sticky, ooey-gooey, and taste like a pan of no-bake s’mores.
It was only a matter of time until my loves—peanut butter s’mores and s’mores Krispie treats—collided into a single dessert.
About this S’mores Treats Recipe
What makes today’s S’mores Treats recipe special is not only the addition of peanut butter, but also the fact that the ingredients are more wholesome than what you’ll fine in the original Golden Grahams s’mores recipe.
I based the recipe off of my tasty Healthy Rice Krispie Treats, which use brown rice syrup in place of marshmallows. While brown rice syrup is a bit more processed than honey or maple syrup, it’s still somewhat natural and is a better option than corn syrup, the primary ingredient in marshmallows. My grocery store sells brown rice syrup, and you can also find it online.
I originally made my Healthy Rice Krispie Treats recipe as a complete experiment and was shocked by how much they resembled the flavor of classic marshmallow treats, despite the fact that they didn’t contain any marshmallows at all.
Which brings me to my S’mores Treats secret: this recipe does not have marshmallows either!
Please take it from this dedicated lover of s’mores: the brown rice syrup tastes so much like melty marshmallows, their flavor is well-represented. This easy dessert gives you the s’mores flavor experience with more natural ingredients.
These indoor s’mores also keep your kitchen cool. Since they are a no-bake dessert, you don’t need to turn on your oven. (Loving this idea? Check out my full list of no bake dessert recipes.)
If you are making a dessert for a crowd with dietary concerns, this is a naturally vegan dessert recipe if you use dairy-free chocolate (you can find more vegan desserts in my collection of vegan recipes). If someone in your party can’t have peanut butter, you can also try this recipe with almond butter.
Whether you’re intrigued by this yummy, fuss-free way to enjoy s’mores (less mess and no campfire required), love the idea of Golden Grahams peanut butter treats, are looking for a winning no-bake dessert for the Fourth of July and upcoming barbecues, or simply want a healthier way to satisfy your sweet tooth, these S’mores Treats will not disappoint. Scout’s honor!
More S’mores Treats Recipes To Try
Recommended Tools to Make S’mores Treats
- 1 cup dark chocolate chips mini or regular, divided
- 1/2 cup brown rice syrup
- 1/3 cup creamy peanut butter I recommend using the no-stir kind that can stay in the pantry, as the refrigerated kind will be too oily and not set properly
- 1 tablespoon coconut oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt be sure not to use table salt or the treats will be too salty
- 3 cups graham cracker cereal such as Golden Grahams
- Place 1/2 cup of the chocolate chips in the freezer (this will help keep them from melting as messily when you mix them into the batter). Line an 8×8-inch baking pan with aluminum foil or parchment paper, leaving some hanging over the sides like handles. Coat with nonstick spray. Set aside.
- In a medium saucepan over medium heat, combine the brown rice syrup, peanut butter, and coconut oil. Stir and heat until smooth and creamy. Remove from heat and stir in the vanilla extract and salt, then the graham cereal, stirring until the cereal is evenly coated. Quickly mix in the 1/2 cup of the chocolate chips that has been in the freezer.
- Pour the mixture into the prepared baking pan. With your fingers or a rubber spatula coated with nonstick spray, firmly press the mixture into a tight, even layer. Sprinkle the remaining chocolate chips over the top. Place in the refrigerator for 30 minutes to set. Once cooled, remove the treats from the pan with the parchment or foil handles. Using a very sharp knife, cut into squares and serve.
- You can substitute another nut butter for the peanut butter, such as almond or sunbutter. For best results, ensure it is the no-stir kind that does not separate at room temperature, or the treats may become oily.
- Honey can be substituted for the brown rice syrup, but the flavor will differ and the bars may not be as chewy.
- S’mores Treats are softest the day they are made but can be store in a tightly sealed ziptop bag (press out as much air as possible) or wrapped in plastic and kept in the refrigerator for 2 to 3 days. They are still safe to eat (and yummy) later on but will be more crisp versus chewy.
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