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1. Prepare the Rice Krispies Base:
In a large pot, melt the butter over medium-low heat.
Add the mini marshmallows and stir continuously until completely melted and smooth.
Remove from heat and immediately stir in the Rice Krispies cereal. Mix until well coated.
2. Form the Sushi Base:
Lay a sheet of parchment or wax paper on a flat surface.
Spread the Rice Krispies mixture into a rectangle about 1/2 inch thick (roughly 10×14 inches).
Use another piece of parchment paper or lightly greased hands to press and flatten evenly.
3. Add the Fillings:
Spread a thin, even layer of marshmallow Fluff over the Rice Krispies rectangle.
Then, add a layer of chocolate — either spread melted chocolate or line it with chocolate bar pieces.
4. Roll it Up:
Starting from one long edge, carefully roll the mixture into a tight log, like a sushi roll, using the parchment to help guide it.
If the mixture is sticky, lightly oil your hands or chill the mixture for 2–3 minutes before rolling.
5. Chill and Slice:
Place the roll in the refrigerator for about 30 minutes to set.
Once firm, slice the roll into 1-inch thick pieces using a sharp knife (you can lightly grease the knife for cleaner cuts).
6. Optional Garnish:
Sprinkle crushed graham crackers over the top for extra s’mores flavor and crunch.
Tips:
You can use chocolate hazelnut spread (like Nutella) for a twist.
Store leftovers in an airtight container at room temperature for up to 3 days.
Enjoy
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