Viva Puff Squares
Indulge your sweet tooth with these delightful Viva Puff Squares, a no-bake treat inspired by the classic cookie favorite! Featuring layers of buttery graham cracker crust, rich melted chocolate, tangy raspberry jam, and pillowy mini marshmallows, this recipe is a harmonious blend of textures and flavors. Perfect for potlucks, holiday gatherings, or a simple family dessert, these squares come together in just 20 minutes of prep time. With each bite delivering a comforting crunch and a burst of fruity sweetness, these easy-to-make squares are sure to become a crowd-pleaser. Plus, with the decadent combination of chocolate and marshmallows, they’re a dreamy homage to nostalgic dessert favorites. Give this recipe a try and treat yourself to a slice of homemade bliss!
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Recipe Information
Ingredients
- 200 grams graham crackers
- 120 grams unsalted butter
- 300 grams semi-sweet chocolate chips
- 150 grams mini marshmallows
- 150 grams raspberry jam
- 30 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving overhang on the sides for easy removal.
Place the graham crackers in a food processor and process into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Melt the butter in a saucepan over low heat, or in the microwave in a microwave-safe bowl. Pour the melted butter over the graham cracker crumbs and mix until well combined.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Place this in the refrigerator to firm up slightly while preparing the next layer.
In a medium saucepan over low heat, melt the chocolate chips while stirring continuously. Once smooth, remove from heat and stir in the vanilla extract.
Spread half of the melted chocolate evenly over the graham cracker base using a spatula. Return the pan to the refrigerator for 5–10 minutes to allow the chocolate to set slightly.
Once the chocolate has set slightly, spread the raspberry jam evenly over the chocolate layer.
Sprinkle the mini marshmallows over the raspberry jam, pressing them down gently to adhere them to the surface.
Pour the remaining melted chocolate over the marshmallow layer, spreading it evenly with a spatula. Make sure the marshmallows are fully coated in chocolate.
Chill the pan in the refrigerator for 2–3 hours, or until the layers are completely set.
Once set, remove the dessert from the pan using the parchment paper overhang. Cut into 16 squares using a sharp knife, wiping the knife clean between cuts for neat edges.
Serve immediately or store the squares in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 26.6 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 14 mg | 0% | |
*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.
