Golden Graham S'mores Bars

Let me tell you about my latest obsession—Golden Graham S'mores! This magical treat brings together everything I love about childhood snacks: the honey-kissed crunch of Golden Grahams, gooey marshmallows, and melty chocolate chips. It's like summer camp s'mores met your favorite cereal and decided to throw a party in your mouth. The best part? You can whip up a batch faster than it takes to build a campfire.

I first stumbled on this recipe when I needed a last-minute dessert for a backyard BBQ. Now it's my go-to when I crave something sweet without fuss. These Golden Graham S'mores bars deliver that perfect balance of crispy and chewy, with chocolate pockets that make every bite exciting. Trust me—once you try them, you'll understand why my friends keep asking me to make "those amazing cereal squares" for every gathering!

Why You’ll Love This Golden Graham S’mores Recipe

This recipe is pure magic—here’s why:

• Quick & easy: Done in 20 minutes flat (no oven required!). Perfect for when that sweet tooth hits hard.
• Kid-approved: Little hands can help stir the marshmallows or sprinkle chocolate chips—messy fun guaranteed.
• Crowd-pleaser: Bring these to potlucks and watch them disappear faster than a campfire log.
• Nostalgia bomb: Tastes like your favorite childhood s’mores… but with that irresistible Golden Grahams crunch.

Seriously, it’s happiness in a pan.

Golden Graham S’mores Ingredients

Here’s everything you’ll need to make these irresistible treats—measurements matter for that perfect chewy-crispy balance!

• 6 tablespoons butter (salted or unsalted both work—I prefer salted for that sweet-salty kick)
• 21 ounces mini marshmallows, divided (trust me, the mini ones melt smoother than chopping big ones)
• 8 ¼ cups Golden Grahams cereal, divided (that’s about 1.5 boxes—save the extra for snacking!)
• ¾ cup mini semisweet chocolate chips, divided (the tiny ones distribute better, but regular chips work in a pinch)

Ingredient Notes & Substitutions

Golden Grahams are non-negotiable for me—their honey flavor and sturdy crunch hold up against the marshmallow goo. Mini marshmallows melt evenly without turning gummy. Out of chocolate chips? Try chopped chocolate bars or even peanut butter chips for fun twists. For dairy-free versions, swap butter for coconut oil and use vegan chocolate. Want extra texture? Toss in ½ cup crushed graham crackers or toasted pecans between layers!

Equipment You’ll Need for Golden Graham S’mores

Grab these basics—I promise you probably already have them in your kitchen:

• Large saucepan (big enough to stir all that marshmallow goodness without spilling)
• 9x13-inch baking pan (my trusty Pyrex works perfectly)
• Spatula (for pressing those layers firmly—no wimpy layers allowed!)

That's it! No fancy gadgets needed for this nostalgic treat.

How to Make Golden Graham S’mores

Alright, let's get into the good stuff—how to make these irresistible Golden Graham S'mores bars step by step. Don't worry if you're not a pro baker; this recipe is foolproof if you follow these simple steps!

1. Melt the butter: In a large saucepan over low heat, melt 6 tablespoons of butter. Keep the heat gentle—we don't want any browning here.
2. Add marshmallows: Stir in 16 ounces of mini marshmallows (that's about half the bag). Keep stirring until they're completely melted and smooth. This takes about 3-4 minutes—patience is key!
3. Mix in cereal: Remove from heat and immediately add 7 cups of Golden Grahams cereal. Fold gently but thoroughly until every piece is coated in that glorious marshmallow mixture.
4. First layer: Press half the mixture into a greased 9x13-inch pan. I mean really press it—use a spatula or even clean hands to get an even, compact layer.
5. Chocolate time: Sprinkle ½ cup of mini chocolate chips evenly over the first layer. Try to resist eating them straight from the bag!
6. Second layer: Carefully press the remaining cereal mixture on top. Again, press firmly—this keeps the bars from crumbling later.
7. Final toppings: Scatter the remaining marshmallows and chocolate chips over the top. Let them peek through for that perfect s'mores look.
8. Cool completely: Walk away for at least 1 hour (the hardest part!) before cutting into squares with a sharp knife.

Tips for Perfect Golden Graham S’mores

Pro tips from my kitchen disasters: Grease that pan like your life depends on it—butter or cooking spray works wonders. Fresh marshmallows melt better than stale ones. When cutting, use a sharp knife dipped in hot water for clean slices. And whatever you do, don't skip the cooling time—impatience leads to crumbly messes!

Serving and Storing Golden Graham S’mores

These Golden Graham S’mores bars taste best at room temperature—that's when the chocolate gets that perfect soft bite and the marshmallow stays gloriously chewy. Store leftovers (if you have any!) in an airtight container at room temp for up to 3 days. Whatever you do, don't refrigerate them—the marshmallow turns rock hard, and nobody wants that!

Golden Graham S’mores Variations

Once you've mastered the classic version, try these fun twists—each one’s a game-changer! Swirl in ¼ cup peanut butter with the melted marshmallows for a PB lover’s dream. Swap chocolate chips for butterscotch or caramel bits for a salty-sweet punch. My personal favorite? A sprinkle of flaky sea salt on top right after pressing the final layer—it makes the chocolate sing!

Golden Graham S’mores Nutrition Information

Nutritional estimates vary by ingredients. Each serving (1 bar) contains approximately: 280 calories, 25g sugar, 10g fat (6g saturated). Not exactly health food—but worth every delicious bite for special treats!

Golden Graham S’mores FAQs

Can I use regular marshmallows instead of minis?
Absolutely! Just chop them into smaller pieces first—about pea-sized works best. The big marshmallows take longer to melt, so keep stirring patiently until completely smooth.

How do I make vegan Golden Graham S’mores?
Easy swaps: use plant-based butter and dairy-free chocolate chips. Most regular marshmallows contain gelatin, so look for vegan versions (usually near specialty foods). The cereal itself is naturally vegan—score!

Can I freeze these bars for later?
Honestly? I don’t recommend it. The marshmallow layer gets weirdly tough when frozen. They’re so quick to make fresh—just whip up another batch when the craving strikes!

Why did my bars turn out too hard?
Two likely culprits: over-stirring the marshmallow mixture (stop once combined) or not pressing firmly enough when layering. Also—measure that cereal carefully! Too much makes them dry.

Share Your Golden Graham S’mores Creations

Made these bars? Snap a pic and tag me—I’d love to see your twist! Rate the recipe below if they disappeared as fast as mine do.

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