Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (270g) semi-sweet chocolate chips
- 2 cups (about 200g) mini marshmallows
- Optional: crushed graham crackers or chocolate drizzle for topping
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter, then press into a greased 9×13-inch baking pan. Bake for 8-10 minutes until lightly golden.
- Sprinkle chocolate chips evenly over the crust. Layer mini marshmallows on top of the chocolate.
- Bake for an additional 10-12 minutes, until marshmallows are puffed and golden. Allow it to cool slightly before cutting into squares. Optional: drizzle with melted chocolate or crush additional graham crackers on top.
Notes
- Store leftovers in an airtight container at room temperature for up to two days for optimal freshness.
- Avoid refrigerating to keep the marshmallows gooey; refrigerating makes them harden.
- For longer storage, wrap bars tightly and freeze, reheating before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (approximately 1/12th of the recipe)
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg