Ingredients
Scale
- 2 cups of graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Optional toppings: additional marshmallows, chocolate drizzle, crushed graham crackers
Instructions
- Combine graham cracker crumbs with melted butter and press firmly into a lined 9×13-inch baking dish to form the crust. Bake at 350°F (175°C) for 8 minutes to set, then let cool slightly.
- In a microwave-safe bowl, melt the chocolate chips with sweetened condensed milk in 30-second intervals, stirring after each until smooth. Stir in vanilla extract. Spread evenly over the cooled crust.
- Sprinkle mini marshmallows over the chocolate layer. Add extra marshmallows if desired for extra gooeyness.
- Bake at 350°F (175°C) for 10-12 minutes until marshmallows are toasted and golden. Let cool for at least 30 minutes to set.
- Optional: drizzle melted chocolate or sprinkle crushed graham crackers on top. Slice into squares and serve.
Notes
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Reheat in the microwave for a few seconds before serving to maintain gooey texture.
- For vegan options, substitute butter with vegan margarine and use dairy-free chocolate and marshmallows.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 245 kcal Kcal
- Sugar: 20 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg