Description
Delightful S’mores Rice Krispies Treats Pinwheels combine the classic flavors of s’mores in a convenient, portable, and visually appealing roll-up. Crispy cereal is layered with gooey marshmallow creme and melted chocolate, then rolled into pinwheels perfect for sharing at parties or enjoying as a sweet snack.
Ingredients
Units
Scale
Marshmallow Mixture
- 10 oz miniature marshmallows
- 1/4 cup Challenge butter, plus more for greasing
Cereal and Crust
- 5 cup Rice Krispies cereal
- 3/4 cup graham cracker crumbs
Filling
- 7 oz jar marshmallow creme
Chocolate Topping
- 6 Hershey’s chocolate bars (1.55 oz each)
Instructions
- Preheat oven: Set your oven to 200°F (93°C). Prepare a 10×15-inch jellyroll pan by greasing it lightly with butter or non-stick spray, then line with waxed paper and lightly butter the paper to prevent sticking.
- Prepare marshmallow mixture: In a microwave-safe bowl, combine miniature marshmallows and 1/4 cup of butter. Cover loosely and microwave on high for 30 seconds. Remove and stir. Repeat heating in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Add cereal and graham cracker crumbs: Pour the Rice Krispies cereal and graham cracker crumbs into the marshmallow mixture. Stir gently until everything is evenly coated and well combined.
- Press into pan: Transfer the mixture into the prepared jellyroll pan. Using a spatula or wax paper, press the mixture evenly into the pan, creating a compact layer.
- Spread marshmallow creme: Using an offset spatula, spread the marshmallow creme evenly over the pressed cereal mixture.
- Add chocolate bars: Place the Hershey’s chocolate bars evenly over the marshmallow creme layer.
- Bake and melt chocolate: Place the pan in the oven for about 2 minutes, just enough to soften the chocolate. Carefully remove and use a spatula to gently spread the melted chocolate evenly over the marshmallow creme layer.
- Cool: Allow the mixture to cool for about 10 minutes so the chocolate sets slightly, making it easier to roll.
- Form pinwheels: Starting on the long side, carefully roll up the mixture like a cinnamon roll, peeling away the waxed paper as you go. Pinch the seam to close and place seam side down on a cutting board.
- Refrigerate: Chill in the refrigerator for 30-45 minutes until the chocolate is firm.
- Slice and serve: Using a sharp knife, slice into 1-inch thick pinwheels. Serve immediately or store in an airtight container in the refrigerator.
Notes
- For cleaner cuts, wipe the knife with warm water between slices.
- You can add mini chocolate chips into the marshmallow layer for extra chocolate flavor.
- Ensure the mixture is pressed firmly into the pan to hold the layers together when sliced.
- Work quickly when spreading melted chocolate to prevent it from hardening prematurely.
Nutrition
- Serving Size: 1 pinwheel (~50g)
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
