Chocolate Chip Marshmallow Squares
Indulge in the gooey decadence of Chocolate Chip Marshmallow Squares—a no-bake treat that combines layers of buttery graham cracker crust, velvety chocolate, and fluffy marshmallows for an irresistible dessert experience. This easy recipe comes together in just 15 minutes of prep and is perfect for sharing at parties, potlucks, or as a sweet treat for your family. The base is a crunchy mixture of graham cracker crumbs and sugar, topped with a luscious blend of semi-sweet chocolate chips, sweetened condensed milk, and vanilla, folded together with pillowy mini marshmallows. Once chilled and sliced into bite-sized squares, these sweet and chewy delights deliver the perfect balance of texture and flavor in every bite. Great for kids and adults alike, these homemade marshmallow chocolate squares bring nostalgic sweetness to your dessert table. Serve them chilled for a refreshing bite or at room temperature for extra creaminess!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 2 cups mini marshmallows
- 1 cup semi-sweet chocolate chips
- 0.5 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Line an 8x8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal. Set aside.
In a medium saucepan, melt the butter over low heat. Once melted, stir in the graham cracker crumbs and granulated sugar. Mix until evenly combined and the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared baking pan to create an even crust. Use the back of a spatula or the bottom of a glass to pack it down tightly.
In the same saucepan (wiped clean), combine the sweetened condensed milk, chocolate chips, vanilla extract, and salt. Heat over low heat, stirring constantly, until the mixture is smooth and the chocolate is completely melted.
Remove the saucepan from the heat and immediately fold in the mini marshmallows until evenly coated in the chocolate mixture.
Pour the marshmallow and chocolate mixture over the graham cracker crust and spread it out evenly with a spatula.
Refrigerate the pan for at least 2 hours, or until the chocolate has set completely.
Once set, lift the dessert out of the pan using the parchment paper overhang. Transfer to a cutting board and use a sharp knife to slice into 16 squares.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 22.5 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
