I’ll bet I had you hooked as soon as you read the name of this recipe. What could be better than Rice Krispies treats filled with s’mores? I was inspired to create this concoction last week when I had the urge to make some Rice Krispies treats for my co-workers. I told Jo and she challenged me to make them a little extra special, perhaps by filling them with something. When I tried to think of what would go well with the marshmallow already in the recipe, s’mores of course came instantly to mind. With Jo’s thumbs-up (she’s a HUGE fan of s’mores), I headed straight to the test kitchen!

You’ll need the typical ingredients for Rice Krispies treats, plus a few more.

• 4 cups Rice Krispies cereal
• 2 cups graham cracker crumbs
• 4 cups mini marshmallows
• 3 tbsp butter
• 1 7oz can of marshmallow fluff
• 1 can of milk chocolate frosting

If you bought graham crackers already in crumb form, go ahead and measure out 2 cups. For better flavor, though, I recommend freshly grinding some whole crackers in a food processor. Mix the 2 cups of cracker crumbs with the 4 cups of cereal in a large bowl.

Grease a cookie sheet with butter. Then use pretty much the same process you always have for Rice Krispies treats — melt the mini marshmallows and butter in a pan on the stove on low heat, stir gently until just melted, then quickly mix in the cereal/cracker mix. Rather than put it into a deep pan, though, dump it onto the cookie sheet. Cover your hands with butter and press the cereal into a smooth and flat layer in the cookie sheet.

Now we’re gonna have some fun! Start by spreading the entire jar of marshmallow fluff onto the cereal, using a small offset spatula to spread a thin layer.

Then spread a thin layer (about half the can) of chocolate frosting on top of that. Resist the temptation to use the whole can, because that would be too much frosting and the treats won’t hold together at the end!

Now just roll the whole thing up, starting at one of the narrow ends and creating a large log shape.

Wrap the roll in plastic wrap or wax paper to keep it fresh and let it sit to firm up.

After about an hour, when the roll is firm, unwrap it and use a serrated knife to cut slices about 3/4″ thick. If the slices get a little flattened during cutting, use your hands to squeeze them back into round shapes.

Store the pinwheels on wax paper or keep in a airtight container or covered in plastic wrap until ready to serve. That’s assuming you can keep from eating them all yourself as soon as they are ready!