We’re always looking for a new way to make s’mores and enjoy those amazing summer flavors and when I learned that s’mores sushi was a thing, I immediately knew I needed to try it out and share it with the masses. I can’t stress enough the importance of reading the recipe before you start cooking. There are things you’ll want to know before they happen. This is not a read-and-bake-at-the-same-time kind of recipe. But once you make it the first time, you’ll know it well enough that you can make it all camp long! I’d also like to point out that this is clearly Space Camp friendly and stores well in a Ziploc. Enjoy!
Ingredients:
- 7 cups Rice Cereal
- 1 cup graham cracker crumbs
- 1 stick butter
- 16 oz bag of mini marshmallows
- 12 oz bag of milk chocolate chips
- 7 oz jar of marshmallow creme/fluff
- 1 pot for making Rice Krispies Treats
- Spoon and Spatula for Mixing and Spreading
- Non-Stick Spray or Olive Oil
- Parchment Paper
- Large Flat Cookie Sheet (11×17 or larger)
- Oven
Instructions:
Step 1 – Preheat oven to 200F/93C degrees.
Step 2 – Place parchment paper on your cookie sheet. I recommend a cookie sheet without edges so you can press your rice treats as flat and thin as possible.
Step 3 – Coat the parchment with non-stick spray (or put a very, very thin layer of olive oil).
Step 4 – Mix the Rice Krispies and smashed graham crackers together in a bag or bowl, just so that they are mixed together, before adding to the melted marshmallow.
Step 5 – In a pot over medium to medium high heat, melt the butter then add in the marshmallows.
Step 6 – Stir the marshmallows until they are melted. (Keep stirring so they don’t burn.)
Step 7 – When the marshmallows are melted, remove from heat and add in the Rice Krispies and graham cracker mixture.
Step 8 – Stir, stir, stir until evenly combined.
Step 9 – Turn out onto your cookie sheet. Lightly oil or non-stick spray your hands and press, press, press until it’s as thin as you can make it.
NOTE: You might need to take some of the mixture out, depending on your pan size, but the goal is to make it as thin as possible. Save extra treats for snacks later. As I used someone else’s recipe, I couldn’t seem to adjust measurements for this problem in her recipe (and I also didn’t want tons of sushi s’mores in my house).
Step 10 – Now, take your container of marshmallow creme or fluff and spread it over the Rice Krispie treats. Don’t worry if it doesn’t spread perfectly at first. If you get the spread on while the treats are still a little warm, it’ll melt a little and spread easier.
Step 11 – Then sprinkle the chocolate chips all over the marshmallow fluff.
Step 12 – Place the finished tray into the oven for 5 minutes.
Step 13 – While still warm, use a spatula to spread the melted chocolate chips all around.
Step 14 – While still warm, with the long side of the sheet horizontal to you, cut from the top to the bottom, giving you two pieces.
Step 15 – From the longest edge, slowly and tightly roll the until you have a long skinny roll.
Step 16 – Repeat with the second square.
Step 17 – Put in freezer to setup.
Step 18 – Slice and enjoy!
NOTE: Don’t worry about it being a tiny roll. It might remind you of a swiss roll, but as long as it’s rolled, it’ll taste amazing! (Store leftovers in a Ziploc bag or air-tight container.)
I hope you made it through with some extra goodness to nosh on. It might sound complicated at first, but now you’re a master and you can tweak it to be what you want it to be. I really do hope you enjoy!
Hosted by: Sarah
Sarah, AKA AdventGeekGirl, lives for the next unique paranormal adventure, while traveling around with her family. A foodie at heart, she’s always looking for the next great bite. Sarah’s primary geek addiction is tabletop gaming and losers her cool over all things nuns, mysteries, Lord of the Rings, and Star Wars. Sarah hails from House Organa (for now!) and is a child of the 80s. Find more about Sarah on her social media accounts. @adventgeekgirl
