Golden Grahams S'Mores Bars

These no-bake Golden Grahams s'mores bars capture everything wonderful about traditional s'mores in a convenient, indoor-friendly treat. With gooey marshmallows, melted chocolate, and crunchy cereal, they deliver that perfect campfire taste without the actual fire. I've made these countless times when craving s'mores but lacking the time (or weather) for a proper bonfire.

The first time I made these for my neighborhood block party, they disappeared faster than any other dessert on the table. Even the most dedicated traditional s'mores enthusiasts went back for seconds and thirds! What makes these bars so addictive is how they combine the nostalgic flavor of s'mores with the satisfying texture of crispy cereal treats.

Ingredients

• 6 cups mini marshmallows, divided (5 cups + 1 cup): Using mini marshmallows means faster, more even melting for the base, while the reserved cup creates those irresistible marshmallow pockets throughout the bars.
• 1½ cups milk chocolate chips: Milk chocolate provides that classic s'mores flavor. Choose a good quality brand for the smoothest melt and best taste.
• 5 tablespoons butter: Adds richness and helps prevent sticking. Unsalted butter works best to control the overall sweetness.
• ¼ cup corn syrup: Creates that perfect sticky, chewy texture. If you prefer not to use corn syrup, substitute with ¼ cup granulated sugar mixed with 1 tablespoon water.
• 7 cups Golden Grahams cereal: The star ingredient that provides both the graham cracker flavor and satisfying crunch factor. Using 7 cups makes for a gooier bar; use 8 cups for more crunch.

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Step-by-Step Instructions

Prepare your pan:

Begin by thoroughly buttering a 9×13 inch baking pan. Don't skip this step! These bars are extremely sticky, and proper pan preparation prevents a frustrating serving experience later.

Create the gooey base mixture:

In a large saucepan, combine 5 cups of the mini marshmallows (saving that remaining cup for later), all of the chocolate chips, butter, and corn syrup. Place the pan over low heat—emphasis on low! Too much heat will scorch the chocolate and marshmallows.

Melt with patience:

Stir the mixture gently and constantly with a rubber spatula as it melts. This process should take about 5-7 minutes—don't rush it. You're looking for a smooth, fully combined mixture with no lumps or streaks. The marshmallows should completely dissolve into the chocolate.

Remove from heat at the perfect moment:

Once everything is melted and the mixture is smooth, immediately remove the pan from the heat. Timing is crucial here—you want the mixture hot enough to coat the cereal but not so hot that it melts the additional marshmallows completely.

Add the remaining components:

Working quickly, add all 7 cups of Golden Grahams cereal and the reserved cup of mini marshmallows to the chocolate mixture. The residual heat will slightly soften but not completely melt these marshmallows, creating perfect gooey pockets.

Mix thoroughly but gently:

Using your rubber spatula, fold everything together until the cereal is completely coated with the chocolate-marshmallow mixture. This takes some muscle as the mixture is quite sticky and thick. Don't worry if it seems like there's not enough coating at first—keep folding and it will distribute.

Transfer to your prepared pan:

Immediately transfer the mixture to your buttered baking pan. Don't delay—the mixture begins setting up quickly as it cools.

Press evenly:

Using your spatula (you can lightly butter it to prevent sticking), press the mixture firmly and evenly into the pan. Apply enough pressure to ensure the bars will hold together, but not so much that you crush the cereal completely.

Allow time to set:

Let the bars cool at room temperature for at least 1 hour before cutting. This waiting period is perhaps the most difficult part of the recipe, but it's essential for the proper texture!

Cut and serve:

Once set, cut into squares with a sharp knife. For the cleanest cuts, lightly butter your knife between slices or run it under hot water and dry it quickly before cutting.

The Perfect Gooey-to-Crunchy Ratio

What makes these bars so irresistible is the perfect balance between gooey and crunchy elements. The 7-cup measure of Golden Grahams creates what I consider the ideal ratio—enough cereal to provide structure and that distinctive graham flavor, but not so much that it overwhelms the marshmallow-chocolate mixture. If you prefer a firmer, crunchier bar, go ahead and increase to 8 cups, but I've found the slightly gooier version tends to win over more fans.

The Magic of Mini Marshmallows

Using mini marshmallows two different ways is the secret to these bars' special texture. The first portion melts completely into the chocolate mixture, creating a smooth, even binding agent. The second portion, added after removing from heat, only partially melts, leaving pockets of gooey marshmallow throughout the bars—just like you'd get in a freshly made campfire s'more.

The Indoor S'mores Experience

There's something magical about traditional campfire s'mores, but these bars offer their own special experience. Unlike the fleeting pleasure of a hot s'more that must be eaten immediately, these bars can be savored slowly, with the flavors perfectly balanced in every bite. Plus, there's no debate about perfectly toasted versus charred marshmallows—everyone gets the same delicious experience.

Make-Ahead Convenience

One of the best things about these bars is how well they keep. Store them in an airtight container at room temperature for up to 3 days, with parchment paper between layers to prevent sticking. They're perfect for making a day ahead for parties, picnics, or school events.

I learned the hard way about the importance of keeping the heat low when making these bars. The first time I tried them, I got impatient and turned up the heat to medium, resulting in scorched chocolate and a grainy texture. Slow melting is absolutely key to that smooth, perfect bind that holds everything together.

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I've made these countless times for my family, and we've discovered that they're actually amazing chilled slightly in the refrigerator during hot summer months. The cooler temperature makes the chocolate firmer and provides a refreshing contrast to the summer heat—almost like an ice cream bar but without the melting mess!

These Golden Grahams S'mores Bars have become my go-to solution whenever we're craving that classic campfire treat but don't have the opportunity to build an actual fire. They bring all the nostalgic flavor of childhood s'mores with the convenient, shareable format of a classic cereal treat. Whether you're making them for a party or just a sweet weeknight treat, they're guaranteed to disappear quickly and leave everyone asking for the recipe.

Frequently Asked Questions

→ Can I use regular Graham crackers instead of Golden Grahams?

Yes, but you'll need to crush them into small pieces. The texture will be slightly different, but the flavor will still be great.

→ Why do my bars turn out too hard?

If your bars are too hard, you might be cooking the marshmallow mixture too long. Remove from heat as soon as everything is melted, and don't refrigerate them.

→ Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give a less sweet, more intense chocolate flavor that balances nicely with the sweet marshmallows.

→ How long do these bars stay fresh?

When stored in an airtight container at room temperature, these bars stay fresh for 3-4 days, though they're best enjoyed within the first 2 days.

→ Can I add other mix-ins to these bars?

Yes! Try adding chopped nuts, mini chocolate chips, or even a drizzle of caramel on top for a fun variation.