Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 cup sweetened condensed milk
- Optional toppings: additional mini marshmallows or chocolate drizzle for extra gooeyness
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press into a lined 9×9-inch baking pan and bake for 8-10 minutes.
- After cooling slightly, sprinkle chocolate chips over the crust. Add a layer of mini marshmallows on top. Drizzle with sweetened condensed milk evenly over the layers.
- Bake for 20-25 minutes until marshmallows are golden and chocolate is melty. Optionally broil for 1-2 minutes for extra gooeyness, watching carefully.
- Allow to cool completely before slicing. For an extra campfire effect, toast additional mini marshmallows on top under the broiler. Serve with milk or hot beverage.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 2 months.
- To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for a few minutes.
- For customization, try different chocolates or add crushed cookies or nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (1/9 of recipe)
- Calories: 330 kcal Kcal
- Sugar: 24 g
- Sodium: 80 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg