Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups mini marshmallows
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
Instructions
- Begin by combining graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles moist sand. Press the mixture evenly into a greased 9×13-inch baking dish and refrigerate for 15 minutes.
- In a microwave-safe bowl, melt the chocolate chips and mini marshmallows in 30-second intervals, stirring until smooth. Alternatively, melt using a double boiler.
- Pour the melted mixture over the chilled crust, spreading evenly with a spatula. Add drops of vanilla extract and sprinkle additional mini marshmallows or crushed graham crackers on top if desired.
- Refrigerate the assembled bars for at least 2 hours until firm. Slice into squares and serve.
Notes
- For a gluten-free version, use gluten-free graham crackers and check labels for gluten-free certifications on chocolate and marshmallows.
- To make ahead, store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
- Customize with different chocolate types or add-ins like peanut butter cups or crushed cookies for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Refrigerate
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 80g)
- Calories: 250 Kcal
- Sugar: 16g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
