S’Mores Granola Bars are so much more delicious when made at home than the processed store-bought variety.
These S’Mores Granola Bars are excellent snacks. They are incredibly simple to make, and they remind me of Rice Krispie treats. Kids will love having them in their lunchboxes or enjoying as an afternoon snack. They’re definitely adult-friendly as well. Do yourself a favor and make some homemade granola bars. They’re so much better than anything you’d buy at the grocery store!
- regular rolled oats (not quick cooking)
- Rice Krispies cereal
- granulated white sugar
- unsalted butter
- light corn syrup
- miniature marshmallows
- chocolate chips
How to make S’Mores Granola Bars:
The complete, printable recipe is at the end of this post.
Remove the bars from the oven and cool for about 10 minutes on a rack.
Cut into squares while still warm. It’s easiest to do this using a baker’s bench knife or a knife with a wide blade. If it’s too gooey, then let them cool some more before cutting.
If you are preparing this recipe as gluten free, be sure to use GF oats and the GF variety of Rice Krispies. Use brands of marshmallows and chocolate chips that are known to be GF too.
These will store best in individual zip baggies. They should be fine for snacking for a week or so if kept in well-sealed bags.
The Best S’Mores Recipes:
- S’Mores Brownies
- Chocolate Toffee S’Mores Cookies
- S’Mores Bars
- S’Mores Ice Cream Cake
- Raspberry S’Mores
S'Mores Granola Bars
- 4 cups rolled oats (regular, not quick cooking oats)
- 4 cups Rice Krispies cereal
- ¾ cup granulated white sugar
- ½ cup (1 stick) unsalted butter
- ¼ cup water
- ½ cup light corn syrup
- 1 teaspoon salt
- 3 cups miniature marshmallows, divided
- 1½ cups chocolate chips
- Preheat the oven to 425°F. Lightly grease a half-sheet (18x13-inch) pan, or two 9x13-inch pans.
- Place the oats on the prepared pan(s). Bake for 3 minutes, stir oats, and bake for 3 more minutes. The oats won't brown, but they should begin to smell toasty. Don't over bake, or the oats will begin to burn. Remove the pan from the oven and transfer the oats to a bowl, then add the Krispies. (Keep the oven on).
- In a large saucepan, combine sugar, butter, water, corn syrup, and salt. Bring the mixture to a boil and boil for 5 minutes, or until the temperature reaches 250°F. on a candy thermometer. Remove the mixture from the heat and pour it over the oats and cereal, tossing to combine. Add 1½ cups of the marshmallows, and stir again until well combined.
- Place the mixture on the prepared pan (the one you used for the oats), patting it flat. Sprinkle with the remaining 1½ cups of marshmallows and chocolate chips. If you grease the bottom of another half-sheet pan, you can use it to press down on the mixture to make it flat and even..
- Return the pan of bars to the oven for 3 minutes, or until the marshmallows have puffed and are slightly browned. Be careful! The marshmallows will burn if you leave them in too long. Remove the bars from the oven and cool for about 10 minutes on a rack. Cut into squares while still warm. It's easiest to do this using a baker's bench knife or a knife with a wide blade. If it's too gooey, then let them cool some more before cutting.
- If you are preparing this recipe as gluten free, be sure to use GF oats and the GF variety of Rice Krispies. Use brands of marshmallows and chocolate chips that are known to be GF too.
- These will store best in individual zip baggies. They should be fine for snacking for a week or so if kept in well-sealed bags.