Finding a sweet snack that satisfies your campfire cravings without the hassle of building an actual fire can feel nearly impossible. After all, traditional s’mores require marshmallows, chocolate, graham crackers, and of course, a flame – which isn’t exactly practical for a Tuesday afternoon treat or when you’re craving something sweet but want to keep things a bit lighter.
Luckily, these s’mores rice cakes hit all the right notes: they’re quick to make, give you that nostalgic campfire flavor, and use simple ingredients you probably already have in your pantry.
Why You’ll Love This S’mores Rice Cake
- Ready in minutes – This sweet treat takes just 10-15 minutes to make, perfect for when you need a quick dessert fix without the wait.
- No campfire needed – You can enjoy all the flavors of classic s’mores right in your kitchen any time of year, rain or shine.
- Simple ingredients – With just four basic ingredients, this recipe uses items you probably already have in your pantry.
- Lighter than traditional s’mores – Using rice cakes as the base gives you that satisfying crunch while keeping things a bit more balanced than the classic version.
- Kid-friendly fun – This is a great recipe to make with little ones who love helping sprinkle toppings and watching the marshmallows get gooey.
What Kind of Rice Cakes Should I Use?
For this s’mores rice cake recipe, you’ll want to stick with plain or lightly salted rice cakes as your base. The caramel flavor mentioned in the ingredients works perfectly, but you could also use plain brown rice cakes if that’s what you have on hand. Avoid flavored varieties like chocolate or cinnamon since they might compete with your s’mores toppings. Make sure your rice cakes are fresh and crispy – stale ones will get soggy once you add the marshmallows and chocolate. If your rice cakes seem a bit soft, you can pop them in the toaster for a minute to crisp them up before adding your toppings.
Options for Substitutions
This simple treat is pretty forgiving when it comes to swaps:
- Caramel rice cakes: Plain rice cakes work perfectly fine if you can’t find caramel ones. You can also try chocolate rice cakes for an extra chocolatey twist, or even use corn cakes for a slightly different texture.
- Mini semi-sweet chocolate chips: Regular-sized chocolate chips work just as well – just use a bit less since they’re bigger. You can also try milk chocolate chips, dark chocolate chips, or even chopped chocolate bars.
- Mini marshmallows: If you only have regular marshmallows, just cut them into smaller pieces with kitchen scissors. Marshmallow fluff also works – just spread a thin layer on top.
- Graham cracker crumbs: No graham crackers? Crush up some digestive biscuits, vanilla wafers, or even cinnamon graham crackers. You can make your own crumbs by putting crackers in a sealed bag and crushing them with a rolling pin.
Watch Out for These Mistakes While Cooking
The biggest mistake when making s’mores rice cakes is overheating them, which can cause the marshmallows to burn quickly while the chocolate chips remain unmelted – keep a close eye and use medium heat or lower oven temperatures.
Another common error is piling on too many toppings at once, which can make everything slide off the rice cake base, so it’s better to layer your chocolate chips first, then marshmallows, and finish with graham cracker crumbs.
To get perfectly melted results, try covering your rice cakes with foil for the first few minutes of heating, then remove it to let the marshmallows get golden and bubbly.
Don’t forget to let them cool for a minute or two before eating – those melted marshmallows can be surprisingly hot and will burn your tongue if you’re too eager to dig in.
What to Serve With S’mores Rice Cake?
This sweet treat is perfect on its own as a lighter dessert or afternoon snack, but it pairs beautifully with a cold glass of milk or a warm mug of hot chocolate. If you’re serving it to kids, try adding some fresh strawberries or banana slices on the side for a fun twist that balances out all that chocolatey goodness. For adults, a cup of coffee or even a scoop of vanilla ice cream makes it feel more like a proper dessert. You could also make a few different rice cake flavors and set up a little dessert board with some extra graham crackers and chocolate for dipping.
Storage Instructions
Best Fresh: S’mores rice cakes are definitely best enjoyed right after making them while the marshmallows are still gooey and the chocolate is melty. If you need to save some for later, store them in an airtight container at room temperature for up to 2 days, but they won’t have that same fresh-made texture.
Make Ahead: You can prep the ingredients ahead of time by portioning out the chocolate chips, marshmallows, and graham cracker crumbs into small containers. This makes it super easy to assemble your s’mores rice cakes whenever a craving hits, and the whole thing still takes just a few minutes to put together.
Refresh: If your stored s’mores rice cakes have gotten a bit stale, you can pop them in the microwave for about 10-15 seconds to soften up the marshmallows again. Just be careful not to overdo it or the rice cake might get too soft underneath all those toppings.
| Preparation Time | 5-10 minutes |
| Cooking Time | 5 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-340
- Protein: 2-4 g
- Fat: 6-9 g
- Carbohydrates: 65-70 g
Ingredients
- 2 caramel-flavored rice cakes
- 1/4 cup mini chocolate chips
- 1/2 cup miniature marshmallows
- 1 tsp graham cracker crumbs
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and allow it to fully preheat before starting the assembly.
This ensures even melting of the toppings once baked.
Step 2: Assemble the Rice Cake S’mores
- 2 caramel-flavored rice cakes
- 1/4 cup mini chocolate chips
- 1/2 cup miniature marshmallows
- 1 tsp graham cracker crumbs
Place the 2 caramel-flavored rice cakes on a baking sheet.
Top each rice cake with half of the mini chocolate chips (about 2 tablespoons per rice cake), half of the miniature marshmallows (about 1/4 cup per rice cake), and a sprinkle of graham cracker crumbs (1/2 teaspoon per rice cake).
These layers create a s’mores effect over the sweet caramel rice cakes.
Step 3: Bake the Rice Cake S’mores
Transfer the prepared baking sheet to the preheated oven.
Bake for 5 minutes, or until the chocolate chips are shiny and the marshmallows are puffed and lightly golden.
Don’t walk away; marshmallows toast quickly!
Step 4: Serve and Enjoy
Carefully remove the rice cakes from the oven and let them cool slightly before enjoying.
I like to eat them while the chocolate and marshmallows are still gooey—it’s the best part of this easy s’mores treat!
