I started making s’mores rolled rice krispie treats the summer my nephew decided regular rice krispie treats were “too plain” his words, not mine. So I rolled the whole slab up jelly-roll style with extra marshmallow, chocolate chips, and graham cracker crumbs pressed into the swirl, and it disappeared from the counter in about ten minutes flat.

Quick Answer: S’mores rolled rice krispie treats take about 20 minutes total (10 minutes active, no oven needed), make one 9-inch log that slices into 10-12 pinwheels, and are beginner-friendly the only real trick is rolling the slab while it’s still warm and slightly sticky so it holds its spiral shape.

Why You’ll Love This Rolled Rice Krispie Treats Recipe

• No oven required — just a saucepan and a little patience
• The rolled shape means every single bite gets marshmallow, chocolate, and graham cracker instead of them being scattered unevenly
• Ready in under 30 minutes, start to finish
• Kid-approved and easy enough for kids to help roll and slice
• Freezes beautifully, so you can make a batch ahead for parties or lunchboxes

Wondering if this works with any rice cereal brand, or do you need a specific one? Any crisp rice cereal will do — it doesn’t have to be a name brand, as long as it’s fresh (stale cereal makes for a chewy, tough treat instead of a light, crisp one).

What You’ll Need for Rolling

You’ll also want a large sheet of parchment paper and a sharp, greased knife for slicing — both make the process considerably easier than trying to roll and cut with your hands alone.

Step-by-Step Instructions

1. Melt the butter and marshmallows. In a large saucepan over low heat, melt the butter completely, then add the honey and 7 oz of mini marshmallows. Stir constantly until the marshmallows are fully melted and the mixture is smooth.

2. Fold in the cereal. Remove the pan from heat and fold in the rice cereal a little at a time, using a rubber spatula coated lightly in butter or nonstick spray so the mixture doesn’t stick. Stop folding as soon as the cereal is evenly coated — overmixing at this stage is the most common reason rolled rice krispie treats turn out dense instead of light and airy.

3. Press into a rectangle. Turn the mixture out onto a large sheet of parchment paper and press it into a roughly 9×13-inch rectangle, about 1/2 inch thick. Work quickly while it’s still warm, since the mixture becomes much harder to shape as it cools.

4. Add the s’mores filling. While the slab is still warm, sprinkle the reserved 3 oz of mini marshmallows, half the chocolate chips, and half the graham cracker crumbs evenly over the surface, leaving a 1-inch border on one long edge bare — this bare edge is what you’ll seal the roll against.

5. Roll it up. Starting from the long edge opposite the bare border, use the parchment paper to help lift and roll the slab tightly into a log, jelly-roll style. Press gently along the seam to seal it closed, then let the log sit for 5-10 minutes so it firms up slightly.

Process tip: If the mixture starts sticking to your hands or the parchment as you roll, lightly wet your fingertips — it releases instantly and won’t affect the texture.

6. Coat and slice. Press the remaining graham cracker crumbs and chocolate chips gently onto the outside of the log. Using a sharp knife greased with a little butter or nonstick spray, slice the log into 10-12 pinwheels about 1 inch thick.

Frequently Asked Questions

Can you make rolled rice krispie treats ahead of time?

Yes — the rolled log can be wrapped tightly in plastic wrap and refrigerated for up to 3 days before slicing, or sliced ahead and stored in an airtight container for up to 2 days at room temperature.

Why did my rice krispie treat roll fall apart instead of holding its shape?

This usually happens when the mixture cools too much before rolling, since it loses stickiness as it sets — work while the slab is still warm, and use the parchment paper to guide and support the roll rather than relying on your hands alone.

Can I freeze s’mores rolled rice krispie treats?

Yes, sliced pinwheels freeze well for up to 2 months when wrapped individually in plastic wrap and stored in a freezer-safe bag; thaw at room temperature for about 15 minutes before serving.

What can I use instead of graham crackers for a s’mores flavor?

Crushed digestive biscuits or vanilla wafers both work as a substitute and give a similar toasty, slightly sweet flavor if graham crackers aren’t available.

Do I need to toast the marshmallows for that classic s’mores flavor?

No toasting is required for this rolled version, but if you want an extra toasted note, you can briefly torch the outside of each sliced pinwheel with a kitchen torch right before serving.

Storage and Variations

Store leftover pinwheels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days — just note that refrigeration will firm the texture up more than a classic rice krispie treat. For a variation, try swapping the mini chocolate chips for chopped chocolate bars pressed into the filling, which mimics the melty pull of an actual campfire s’more even more closely.

Have you tried adding a swirl of peanut butter to the filling before rolling? It’s a small change that turns this into a completely different flavor combination worth trying next time.

If you make these, I’d love to see how your swirl turned out — snap a photo, save this recipe for your next bake day, and let me know in the comments if the peanut butter version made it into your rotation.