Chocolate Marshmallow Bars
Indulge your sweet tooth with these decadent Chocolate Marshmallow Bars, a dreamy blend of crunchy graham cracker crust, rich molten chocolate, and fluffy toasted marshmallows. Perfectly crafted with a simple homemade crust and a smooth chocolate layer infused with sweetened condensed milk and a hint of vanilla, these bars are baked to perfection and topped with golden, gooey mini marshmallows. Easy to prepare in just 15 minutes of prep time, this irresistible treat is ideal for parties, potlucks, or a cozy night in. Whether enjoyed warm and melty or chilled and firm, these bars are guaranteed to satisfy your chocolate cravings. Perfect for dessert enthusiasts searching for "easy chocolate marshmallow bar recipe" or "gooey chocolate marshmallow dessert," this recipe is a must-try for your next sweet adventure!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar (for crust)
- 2 cups Semi-sweet chocolate chips
- 1 can (14 oz) Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 3 cups Mini marshmallows
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into the prepared pan to form an even crust. Use the bottom of a flat measuring cup to help pack it down tightly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
In a medium saucepan over low heat, stir together the chocolate chips and sweetened condensed milk until smooth and fully melted. Remove from heat and stir in the vanilla extract.
Pour the chocolate mixture over the baked crust and use a spatula to spread it evenly.
Sprinkle the mini marshmallows evenly over the chocolate layer.
Return the pan to the oven and bake for an additional 8-10 minutes, or until the marshmallows are puffed and lightly golden on top.
Remove the pan from the oven and let the bars cool completely at room temperature, then transfer to the refrigerator for at least 1 hour to set.
Once firm, cut into 16 squares and serve. Store leftovers in an airtight container at room temperature or in the fridge for up to 3 days.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 38.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 108 mg | 2% | |
*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.
