Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup packed brown sugar
- 2 cups semi-sweet chocolate chips
- 3 cups mini marshmallows
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 175°C (350°F). Line a 23×23 cm (9×9 inch) baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into the baking pan to form an even crust.
- Bake the crust for 8–10 minutes until lightly golden. Remove and cool slightly.
- Sprinkle chocolate chips evenly over the warm crust. Return to oven for 2 minutes to soften chocolate. Spread melted chocolate evenly.
- Scatter mini marshmallows on top, pressing gently to adhere.
- Bake for 8–10 minutes until marshmallows are golden brown. Optional: Broil for 30–60 seconds for extra toasting, watching carefully.
- Cool at room temperature for 20 minutes, then refrigerate for at least 1 hour to set.
- Lift bars from pan using parchment overhang. Slice into squares and serve.
Notes
For best results, use high-quality semi-sweet chocolate chips.
Customize by adding nuts, peanut butter swirls, or crushed cookies.
To avoid marshmallows burning, watch closely during broiling.
Bars keep well refrigerated and can be frozen for longer storage.
- Prep Time: 15
- Cook Time: 25