Place the chocolate chips in a large double boiler over medium-low heat, stirring gently until melted. Gently fold in the marshmallows and cereal until fully coated in the chocolate.
Using a cookie scoop or large spoon, scoop the s’mores mixture onto a cookie pan lined with parchment paper. Sprinkle with graham cracker crumbs. Refrigerate to firm up, about 30 minutes.
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Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.