STREAMING NOW: Simply Nigella

More Than S'mores Cookies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The title says it all! The recipe calls for peanuts but for those with allergies there is a nut-free variation. Recipe from Bonnie Stern.”
36 cookies

Ingredients Nutrition

  • 1 lb milk chocolate, chopped (or semi-sweet if you prefer, chocolate chips work too)
  • 2 cups miniature marshmallows
  • 2 cups Rice Krispies
  • 1 cup graham wafers, broken into small pieces
  • 1 cup toasted peanuts
  • 12 cup raisins (I use cranberries) or 12 cup dried cherries (I use cranberries) or 12 cup dried cranberries (I use cranberries)
  • 1 ounce chocolate, melted (white or dark to contrast in colour)


  1. Measure and mix the dry ingredients in a medium bowl.
  2. Chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.
  3. Let cool a few minutes and then stir in the dry ingredients.
  4. Spoon about 2 Tbsp at a time onto a waxed paper lined baking sheet. Drizzle the melted contrasting chocolate over.
  5. Refrigerate until firm, and then store in the fridge or freeze.
  6. Nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a