Heavenly Chocomallows
Indulge in the rich, gooey decadence of Heavenly Chocomallows, a no-bake treat that combines the nostalgic flavors of chocolate, marshmallows, and graham crackers into bite-sized squares of pure bliss. Perfect for satisfying sweet cravings, this recipe blends semi-sweet chocolate, sweetened condensed milk, and a hint of vanilla to create a luscious base that’s studded with fluffy mini marshmallows and crunchy graham cracker crumbs. Topped with optional colorful sprinkles, these delightful squares are as pretty as they are delicious. Ready in just 15 minutes of prep and requiring minimal effort, Heavenly Chocomallows are perfect for kids' parties, holiday gatherings, or a quick dessert fix. Each chewy, chocolatey bite delivers marshmallow magic, making this an irresistible crowd-pleaser you'll return to time and time again!
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Recipe Information
Ingredients
- 300 grams Semi-sweet chocolate chips
- 100 grams Unsalted butter
- 200 ml Sweetened condensed milk
- 150 grams Mini marshmallows
- 100 grams Graham crackers (crushed)
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 50 grams Sprinkles (optional, for decoration)
Instructions
Step 1: Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: In a medium-sized microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each interval, until smooth and fully melted.
Step 3: Stir the sweetened condensed milk into the melted chocolate mixture until well combined.
Step 4: Add the vanilla extract and a pinch of salt to the mixture, stirring to incorporate.
Step 5: Allow the mixture to cool slightly for 2-3 minutes. Then gently fold in the mini marshmallows and crushed graham crackers, taking care not to crush the marshmallows.
Step 6: Pour the mixture into the prepared baking pan, spreading it out evenly with a spatula.
Step 7: If desired, sprinkle the top with colorful sprinkles for an added decorative touch.
Step 8: Refrigerate the pan for at least 2-3 hours, or until the mixture is firm and set.
Step 9: Once chilled, lift the chocomallow slab out of the pan using the parchment paper overhang. Use a sharp knife to cut it into small squares or rectangles.
Step 10: Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 34.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 72 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.
