Graham Chocolate Bars
Indulge your sweet tooth with these irresistibly gooey Graham Chocolate Bars, a no-fuss dessert that brings together layers of buttery graham crackers, rich caramel-like filling, pillowy mini marshmallows, and melty semi-sweet chocolate chips. Perfect for casual gatherings or a family-friendly treat, this quick prep recipe combines the nostalgic charm of s'mores with the ease of a no-bake bar, all set in an 8x8-inch pan. The golden-broiled marshmallow topping adds a delightful toasted flavor, while a quick chill ensures these bars are perfectly set for slicing and sharing. Easy to make in just 15 minutes of active time, these crowd-pleasing bars are an ideal choice for anyone craving a decadent yet simple dessert.
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Recipe Information
Ingredients
- 12 sheets Graham crackers
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup Milk
- 1.5 cups Semi-sweet chocolate chips
- 2 cups Mini marshmallows
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal later.
Arrange a layer of graham crackers on the bottom of the prepared dish. Break the sheets as necessary to fit snugly.
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the granulated sugar, brown sugar, milk, and salt.
Bring the mixture to a gentle boil and cook for 2 minutes, stirring constantly, until the mixture is smooth and slightly thickened.
Remove from heat and stir in the vanilla extract.
Pour half of the hot sugar mixture over the graham crackers in the dish, spreading evenly with a spatula. Add another layer of graham crackers on top.
Pour the remaining sugar mixture over the second layer of graham crackers and spread evenly.
Sprinkle the mini marshmallows evenly over the top, followed by the chocolate chips.
Set the pan under the broiler for 1-2 minutes, or until the marshmallows are golden and the chocolate chips begin to melt. Watch closely to avoid burning.
Remove the pan from the oven and let cool at room temperature for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours or until fully set.
Once set, use the parchment paper overhang to lift the bars out of the dish. Cut into 16 squares and serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 254 mg | 84% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 566.3 g | 206% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 444.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 388 mg | 8% | |
*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.
