S’mores Rice Krispies

June 13, 2013 at 11:01 pm 46 comments

Smores Rice Krispies 4

I thought I’d write about how grown up I feel interning in New York this summer… but that’s not really true.

More honestly, I’m playing dress up. I hardly recognize myself in the mornings, in an ironed button up and pencil skirt. Then I see the goofy photo on my employee ID—the one where I was about to say, “What?” and my bangs are too long—and I feel like a kid again.

Surprisingly, I’ve never worked full time outside the school year. Even after college began, I’ve spent summers making ice cream and hoping for a tan. While my schedule this semester might be less open, I do love living in New York. For a long time I wanted to go to school here. And though I ultimately ended up in Boston, I always wondered if I might secretly be a New Yorker.

Smores Rice Krispies 1

It takes more than a summer to become one, but I’m slowly getting used to the subway, the pace of the city, the feel of different neighborhoods. I’m learning to walk with purpose, and crossing restaurants off my list. And I’ve got a beautiful apartment I’ll be heartbroken to leave after August.

The kitchen is the first room off the apartment’s long hallway, and the first room I come home to. If you’ve ever lived in this city, it won’t surprise you that it’s the size of a shoe box. It’s narrow and dishwasher-less, with a fold-up table and two chairs an arm’s reach from the fridge. There’s outlet space to plug in either the microwave or electric kettle—only one—and the oven runs so hot you can burn yourself without opening it.

But the cabinets are stocked all the way back with spices, herbs, sugars and extracts, five flavors of instant macaroni and lots of tea. There’s a small window that looks out onto absolutely nothing but lets in a gauzy pool of light. And even though I wasn’t impressed upon first glance, this kitchen has grown on me.

Smores Rice Krispies 3

I didn’t expect to use it much. But when I found myself wanting to bake, I did.

I wanted something quick, inexpensive, and delicious. So I made rice krispies, a no-bake recipe that only took twenty minutes from start to finish. The recipe is as easy as melting butter and marshmallows, stirring it into the krispies, and pressing the whole mess into a pan. For fun, I added chocolate chips and graham crackers, since nothing says summer like s’mores.

Simple as they are, there’s something thoroughly satisfying about these little squares. I’ve always liked rice krispies—gooey, soft, and crunchy all at once, with a sweetness that sticks to the back of your teeth. These ones feel especially nostalgic. The chocolate chips melt a little, thanks to the residual heat of the marshmallows. The shards of graham cracker lend a wholesome crunch. The whole thing sticks stubbornly to your fingers, and it’s great.

Smores Rice Krispies 5

It might be my first summer away from home, living with my first long term boyfriend in my first New York apartment, working 40 hours a week at a company with 30 other interns. But one bite of these rice krispies and I feel like a little kid again, like it might be another summer spent in the sun.

I hope I never get too old to chase that feeling.

Smores Rice Krispies 2

Smore’s Rice Krispies
Altered a bit from Mallow and Co
Makes a 9×9″ pan

3 Tbsp butter
6 cups mini marshmallows, divided
3 cups rice krispies
1 1/3 cups broken up graham cracker pieces
3/4 cup chocolate chips

Mix the rice krispies, graham cracker pieces, chocolate chips, and 3/4 cup marshmallows together in a large bowl. Set aside.

Melt the butter in a large pan over medium heat. When it starts to brown a little, add the remaining 5 1/4 cups marshmallows and lower the heat to low, gently flipping and stirring until the marshmallows are melted.

Moving briskly, scrape the melted marshmallows into the cereal mixture and stir quickly to combine. Dump the whole mixture into a 9×9″ pan and spread evenly into the corners. Let sit until set, then turn out and cut into 9 delicious squares.

Entry filed under: Bars/Brownies. Tags: , , , , , , , , , , , , .

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46 Comments Add your own

  • 1. sarahk  |  June 13, 2013 at 11:41 pm

    Congratulations on interning and living in New York! I’ve lived there all my life — unless you count the past three years at college, which I don’t really because even though I’m only there a few weeks out of the year New York will always be “home.” It’s a wonderful, wonderful city, and it’s alive in a way that I think is totally unique.
    If you have time this summer, you should visit Smorgasburg in Brooklyn. It’s a foodie’s paradise! Also the Cloisters way up in Washington Heights — it’s a trek, but it’s one of the most peaceful and beautiful spots in the city.

  • 2. gingergirl  |  June 14, 2013 at 12:25 am

    great to have you back, you were missed dearly!

  • 3. Abby {munchin' mel}  |  June 14, 2013 at 12:46 am

    so, so glad you’re blogging again! you’ve always been such an inspiration to me… both love and admire your work. simply cannot wait to give this recipe a try! :)

  • 4. wanderingeducators  |  June 14, 2013 at 7:08 pm

    YUM. so happy you’re writing (and in the kitchen!) again.

  • 5. foodfaithandfinds  |  June 14, 2013 at 7:13 pm

    I just wanted to say that I’m so glad you feel like blogging again. I love your work, and these treats look so yummy!

  • 6. Caroline  |  June 14, 2013 at 10:02 pm

    I can’t remember the last time I made smores! I think it was with my brothers when I was still in elementary school. Might have to change that. :)

  • 7. Shannon Friedmann Hatch  |  June 15, 2013 at 7:57 pm

    Hi Elissa! It’s Shannon from ATK:) We must be on the same wavelength—I was searching for a recipe for S’mores Rice Krispies for a picnic today and I saw your blog in the results. Made these as you described, and gotta tell you, they were so good that people told us not to make them again because they don’t trust themselves around them. Ha! Best of luck in NYC! I know you’ll do great things.

  • 8. Sandy  |  June 16, 2013 at 1:14 am

    Welcome back. :-)

  • 9. Liz Marsden  |  June 17, 2013 at 11:29 am

    Would love to know what type of company you’re interning at, I hope it’s something creative enough to keep your mind buzzing, rather than something dull. The pics on this recipe are making my mouth water! So nice to have you, and your recipes back :) x

    • 10. Elissa  |  June 17, 2013 at 1:29 pm

      Hi Liz, I’m interning at one of the larger book publishers in the city. :) thanks for reading!

  • […] S’mores Rice Krispies. […]

  • 12. aimeeberrett  |  June 20, 2013 at 2:32 pm

    oh yum! I love rice krispies and I love smores, these seem like an amazing combo!

  • 13. mallowandcoS  |  June 20, 2013 at 3:09 pm

    These look great! Who doesn’t love a good rice krispy treat ;)

  • 14. S  |  June 21, 2013 at 2:28 am

    Ha, two years ago was the summer before my senior year at college and I too was interning at a publishing company in a big city (though a different one!). Parallels are funny.

    I’m happy you’re posting again. That first picture of them stacked atop one another is awesome. I’m adding these to my “to make” list this summer!

  • 15. Emily D.  |  June 21, 2013 at 10:27 am

    Go to Momofuku Milk Bar…it’s some of the best and quirkiest desserts I have ever tasted. I HIGHLY recommend the Corn Cookie and the Birthday Cake Truffles. :)

  • 16. derangedice  |  July 1, 2013 at 4:54 am

    This looks really yummy!!

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  • 18. kitchencatch  |  September 15, 2013 at 2:13 pm

    mmmmmm those look soooo good! I saw a recipe for something like that on pinterest and it looks AMAZING. definitely will try! :)

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  • 20. Carolina  |  November 25, 2013 at 7:43 am

    This looks amazing! Btw really nice and inspiring blog! Congrats! I see myself a bit in you when you write about your interest for writing, baking and photography because I am the same! Love baking, love taking pictures and I am studying to be a journalist! Someday I wish I could combine the best of these worlds! And in these Blog I see it happen pretty much! :) great job, great inspiration specially since you’re also so young! Thank you and all the best to you! :)

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    Oh my ‘lanta, this looks delish!

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Elissa Bernstein

I'm Elissa: a 17 (now 21) year old baker in Seattle Boston juggling creative nonfiction workshops, subway maps, and my passions for writing, baking, and photography. Photo above © Michelle Moore

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