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Golden Grahams S'Mores Bars with chocolate and marshmallows

Golden Grahams S'Mores Bars

These Golden Grahams S'Mores Bars are a delightful mash-up of campfire nostalgia and pantry-friendly ease, combining gooey marshmallows and chocolate with the light, cinnamon crunch of Golden Grahams cereal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the marshmallow chocolate base
  • 5 cups mini marshmallows Use fresh mini marshmallows for best melt; avoid stale.
  • 1.5 cups milk chocolate chips Semi-sweet is a fine swap if you prefer less sweetness.
  • 5 tablespoons unsalted butter Can use margarine if dairy-free is needed.
  • 0.25 cups light corn syrup Helps keep mixture pliable and glossy; you can substitute with mild maple syrup for a different flavor.
For the cereal mixture
  • 7 cups Golden Grahams cereal Measure gently; if crushed pieces remain, that is okay.
  • 1 cups mini marshmallows Folded in after mixing to create chewy pockets.

Method
 

Preparation
  1. Lightly butter or grease a 9x13 inch baking pan so the bars release easily. You can also line it with parchment paper, leaving an overhang for easy removal.
Combine Marshmallows, Chocolate, Butter, and Corn Syrup
  1. Place the mini marshmallows, milk chocolate chips, butter, and corn syrup into a large saucepan over low heat.
Melt the Mixture
  1. Stir continuously with a rubber spatula as the ingredients come together, scraping the bottom and sides.
Remove from Heat
  1. Once everything is melted and the mixture is glossy, remove the pan from the heat.
Fold in Cereal and Reserved Marshmallows
  1. Immediately stir in the Golden Grahams cereal and the mini marshmallows.
Press into Pan
  1. Spoon the mixture into the greased pan and flatten it using the back of your spatula.
Let the Bars Set
  1. Allow to harden for about 60 minutes at room temperature before cutting into squares.
Slice and Serve
  1. Once set, lift the block from the pan and cut into squares.

Notes

Store airtight at room temperature for up to 3 days. For longer storage, freeze tightly wrapped for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.