- Level: Easy
- Yield: approximately 10 cups
- Nutritional Information Per Serving (1 of 20 servings): Calories 333, Total Fat 15 g, Saturated Fat 7 g, Carbohydrates 49 g, Dietary Fiber 1 g, Sugar 36 g, Protein 4 g, Cholesterol 17 mg, Sodium 72 mg
- Total Time: 20 minutes
- Active Time: 20 minutes
Indulge in the nostalgic joy of s'mores with this campfire-inspired twist on a classic Midwestern sweet snack mix! Molly's family favorite bursts with fluffy marshmallows, crunchy graham crackers, and corn cereal, all coated in creamy peanut butter, rich chocolate, and a generous dusting of powdered sugar. Perfect for snacking during soccer practices or cozy eveningswhip it up in just 20 minutes and transport your taste buds to summer nights around the fire!
Ingredients
- 6 cups rice cereal (such as Chex)
- 7 sheets of graham crackers (about 4 ounces or 108 grams), broken into -inch pieces (roughly 2 cups)
- 3 cups powdered sugar
- cup (1 stick) unsalted butter, cut into chunks
- cup creamy peanut butter
- Three 4.4-ounce milk chocolate bars, roughly chopped, divided
- 2 cups mini marshmallows
- 2 cups dehydrated marshmallows
Instructions
- In a large bowl, combine the rice cereal and graham cracker pieces. Set aside.
- Take a large container with a lid and put the powdered sugar inside. Set aside.
- Using a medium bowl placed over a saucepan with gently simmering water, melt the butter and peanut butter together, stirring often until smooth and combined. Add 6 ounces of chocolate and melt while stirring until fully smooth, about 2 to 3 minutes.
- Pour this chocolate and peanut butter mixture over the cereal and graham crackers. Carefully fold the ingredients with a rubber spatula until all pieces are coated. Transfer everything to the container with powdered sugar, close the lid, and shake well to coat the mixture evenly (you may need to stir with hands or a spatula to ensure full coverage).
- Add the mini marshmallows, dehydrated marshmallows, and remaining chopped chocolate. Shake to mix thoroughly. Store in an airtight container at room temperature for up to 5 days.
