Updated: Jul 11, 2022
If you've been around my blog for any amount of time at all, you know I'm not a baker. I don't like the precision required. I don't like the time and patience it takes. And I don't like that it doesn't lend itself to on-the-fly creativity like regular cooking allows. That being said, I love treats. I love dessert. I just don't like being the one who makes them usually!
However, I do make exceptions from time to time, especially when my evil genius gets going and I come up with an outstandingly delicious treat that even I can figure out how to tackle. And that's how these s'mores treat bars came to be.
I was literally driving to the grocery store one Sunday morning and the idea popped into my head. So after I parked, I added a few items to my grocery list and got to working on it when I got home. The results were a huge hit and easily are becoming a regular cast member for dessert in my house. If you can make rice krispies treats, you can make these. There is no actual baking and it's pretty hard to mess it up.
If you like s'mores but either don't like dealing with the fire and goop that comes along with it or you're just looking for an easier way to enjoy them (and transport them!), these are the answer to your s'mores prayers. The are perfect for a cookout or an after-school treat. Or literally any other occasion that you want dessert for.... like Tuesday.
I just know you're going to love these as much as my household does. And you'll definitely love how easily they come together.
S'Mores Treat Bars Makes ~ 9-18 servings Prep/Cook time: 15 minutes | Idle time: 30 minutes
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
6 C. Golden Grahams cereal
1- 10oz. bag + 1 C. of mini marshmallows (additional cup is optional)*
2 TB butter
3/4 C. semi-sweet chocolate chips (or your favorite type of chocolate chips)
Melt the chocolate chips using double boiler. This is done by placing the chips in a heat-proof bowl set over a sauce pan with some water in it with an opening slightly smaller than the size of the bowl. Make sure the water does not touch the bottom of the bowl with the chocolate chips. Turn the heat on your burner to medium to bring the water to a boil then reduce to a simmer. Stir the chocolate chips continuously until the chocolate is completely melted then turn off the heat. You can leave the chocolate on the sauce pan during the next steps to keep it warm. See photos above for what the double boiler set-up looks like. Alternatively, you can melt the chocolate in the microwave by microwaving in a microwave-safe bowl for 20 seconds at a time, stirring between each interval until the chocolate is completely melted.
In a large pot (non-stick is best), melt the butter over low heat. Once the butter is completely melted, add the 10 oz. bag of mini marshmallows and stir continuously to coat the marshmallows in the butter and melt them completely.**
Once the marshmallows are melted, add the Golden Grahams to the pot and keep the heat on very low to keep the pot warm but not super hot. Stir with a spatula until all of the grahams are coated in marshmallows then add the remaining cup for whole mini marshmallows (if using) and stir to distribute, but not to completely melt.
Spray an 8x8 or 9x9 baking dish with cooking spray then spread 3/4 of the Golden Grahams mixture into the pan.
Using a spoon, drizzle 1/2 of the melted chocolate over the Golden Grahams in the pan.
Spread the remainder of the graham mixture into the pan, pressing down with the spatula to pack the Golden Grahams together. If the remaining graham mixture has started to set in the pot, turn the heat back to low to warm it up and make it more pliable.***
Drizzle the rest of the melted chocolate over the graham mixture.
Allow to set in the pan for at least 30 minutes so that the marshmallows and the melted chocolate firm up. They can also be put in the fridge to speed up this process.
Cut the bars into 9 squares for generous servings or into 18 rectangles for more manageable pieces to serve a crowd.
*Recipe notes + Variations*
*The extra cup of marshmallows is totally optional. I just like the extra pillows of marshmallows throughout the treats.
**Melted marshmallows are sticky business. Using a non-stick pan is really the best route here. If you don't have one, I suggest spraying the inside (including the sides) of your pan with cooking spray, in addition to the melted butter. It also helps to use a silicone spatula to stir instead of say a plastic or wooden spoon.
***When pressing down the grahams with the spatula, it helps to spray the spatula with cooking spray to avoid sticking. Alternatively, you can use wax paper spritzed with cooking spray.
Using the double boiler method for the chocolate chips may sound complicated if you've never done it before, but I promise it's easy and makes the chocolate much smoother and shinier than the microwave method. The keys is to make sure the simmering water does not actually touch the bowl with the chocolate chips in it. If you're intimidated, it's ok to use the microwave instead.