Gooey Chocolate Marshmallow Bars (Printer-friendly)

Rich chocolate bars layered with toasted marshmallows and a buttery graham base evoke comforting flavors.

# Ingredient List:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (about 6 ounces)
02 - 1/2 cup unsalted butter, melted (113 grams)
03 - 1/4 cup granulated sugar (50 grams)

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips (9 ounces)

→ Marshmallow Layer

05 - 3 cups mini marshmallows (approximately 150 grams)

# Directions:

01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy lifting.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until evenly moistened.
03 - Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer.
04 - Bake the crust for 8 minutes, then remove from oven.
05 - Evenly sprinkle the semi-sweet chocolate chips over the warm crust, then return to the oven for 2 minutes to soften the chocolate.
06 - Using a spatula, spread the softened chocolate into a smooth, even layer.
07 - Gently press mini marshmallows into the chocolate layer, ensuring an even coverage.
08 - Bake the bars for an additional 10 to 12 minutes, or until the marshmallows are golden and toasted on top.
09 - Allow the bars to cool completely in the pan, then chill in the refrigerator for 1 hour to facilitate clean slicing.
10 - Lift the bars out using the parchment paper overhang, slice into 16 portions, and serve.

# Expert Tips:

01 -
  • All the toasted marshmallow flavor and melty chocolate of a campfire s'more without needing to leave your kitchen.
  • These bars come together in under an hour and require just basic mixing and baking skills, making them perfect for weeknight cravings.
  • They're soft and gooey right out of the pan, but also hold together beautifully once chilled, so you get the best of both worlds.
02 -
  • Pressing the crust firmly is non-negotiable; a loose crust will fall apart when you try to slice the bars. I learned this the hard way.
  • Chilling the finished bars makes all the difference between a messy, gooey situation and clean, sliceable squares.
  • If your marshmallows start browning too quickly, cover the pan loosely with aluminum foil for the last few minutes of baking.
03 -
  • Don't skip the parchment paper overhang; it's the secret to lifting out a perfect, intact bar every single time.
  • If the chocolate seems stubborn to spread, dip your spatula in hot water and wipe it dry before smoothing it across the crust.
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