Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 1 ½ cups large marshmallows or mini marshmallows
- ½ teaspoon salt
- Optional: crushed graham crackers or chocolate chunks for topping
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter until evenly coated. Press into a greased 9×13-inch baking dish to form the crust. Bake for 8 minutes.
- Sprinkle chocolate chips evenly over the crust. Top with marshmallows, covering the surface.
- Bake for another 10-12 minutes until marshmallows are golden and bubbly.
- Remove from oven, sprinkle crushed graham crackers or chocolate chunks if desired, and allow to cool completely before cutting into bars.
Notes
- For extra toasted marshmallows, use a kitchen torch or a toaster oven.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a vegan or gluten-free version, substitute vegan chocolate, vegan marshmallows, and gluten-free graham crackers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (about 1/12 of recipe)
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg