3 bars Hershey’s chocolate, broken into small rectangles
1 cup mini marshmallows for topping
additional melted chocolate and graham crackers for topping
Line a 9×11 baking pan with parchment paper. In a large bowl, combine rice cereal, salt, and crushed graham crackers.
In a large saucepan over medium-low heat, melt butter. Add 6 cups of the marshmallows, stirring constantly until melted.
Add marshmallow mixture and vanilla extract to cereal mixture and stir to evenly coat. Working quickly, fold in 1/2 cup chocolate pieces
Transfer mixture to prepared pan and top with additional chocolate and mini marshmallows. Cover with a piece of wax or parchment paper and gently press down into an even layer. Don’t press hard or completely flatten, or they will become tough.
Allow s’mores rice krispie treats to set for at least 30 minutes before removing from pan to slice into squares. Drizzle with melted chocolate and serve at room temperature.
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