S’mores Pinwheels

Remember Rice Krispie treats? I love them! They’re so easy to make, and even easier to customize. But, since hubby doesn’t care for them too much, I tend to not make them often or else I end up eating them all. So, when we were invited to a friend’s house on New Year’s Eve a few weeks ago, I thought it’d be the perfect time to try these S’mores Pinwheels I’d seen on Tip Hero. Super easy to make, but remember that, since the whole log has to sit in the fridge for an hour before you cut it, you have to be sure to allot yourself enough time. I started mine right after lunch so it could sit in the fridge while I was showering for the party and getting ready.

Here’s the recipe, as it appears on Tip Hero:

10 oz miniature marshmallows
¼ cup salted butter
5 cups Rice Krispies cereal
¾ cup graham cracker crumbs
7 oz jar marshmallow creme
1 1/2 cups miniature semi-sweet chocolate chips

1. Melt the marshmallows and butter in the microwave in a medium bowl for 1½ minutes or until completely melted, stirring halfway through.
2. While the marshmallows are melting, mix the Rice Krispies and the graham cracker crumbs together in a large bowl.
3. Stir the melted marshmallow mixture into the Rice Krispies.
4. Line a 10×15 jelly roll pan with parchment paper and spray with non-stick spray.
5. Press the Rice Krispies in an even layer to fill the jelly roll pan (or as I did, a 13 x18 half-sheet pan that I filled ¾ full),
6. Spread the marshmallow creme evenly over the cereal layer and top with the mini chocolate chips chips.
7. Place the pan in a 200F oven for 2 minutes, just long enough to start melting the chocolate chips. Remove from the oven and spread the chocolate out in an even layer over the marshmallow creme.
8. Using the parchment paper, carefully roll the Rice Krispies treat into a tight log.
9. Refrigerate for one hour and slice into pinwheels once the chocolate and marshmallow are set.

Tip: Spray your offset spatula with non-stick spray before pressing the Rice Krispies onto the parchment and again when you spread the marshmallow creme on top of the Rice Krispies. This will make it easier to spread the Rice Krispies without becoming a sticky mess.

Also, as I can attest from personal experience, be VERY careful when cutting these! You think it will be slow going because they’re sticky, but the knife can easily slip. Don’t cut yourself! Also, if you use regular size chocolate chips instead of the minis, like I did, you might want to leave it in the oven a little longer. The oven is basically just to melt the chocolate to make it spreadable. No big deal.

These were a hit with kids and adults alike, and I’m happy to say that I came home with an empty plate!

How about you? What’s your favorite way to customize Rice Krispie treats?

Deborahs small signature


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