Description
The crisp, buttery crust gives way to a river of warm chocolate and pillowy marshmallows toasted to golden perfection—each square stretches into gooey bliss that echoes campfire memories.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 cups semisweet chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the crust for 8 to 10 minutes until lightly golden, then remove from the oven and set aside.
- While the crust bakes, place chocolate chips and sweetened condensed milk in a heatproof bowl and microwave in 30-second intervals, stirring between, until smooth.
- Stir in vanilla extract and salt until fully incorporated.
- Pour the chocolate mixture over the warm crust and spread it into an even layer.
- Evenly sprinkle mini marshmallows over the chocolate layer.
- Switch the oven to broil on high and place the pan on the top rack. Broil for 1 to 2 minutes, watching closely, until the marshmallows are toasted golden brown.
- Remove from the oven and let cool for at least 15 minutes before lifting the bars out using the parchment overhang and cutting into squares.
Notes
- Use dark chocolate chips for a richer, more intense chocolate flavor.
- Keep a close eye on the marshmallows under the broiler to prevent burning.
- Bars are best served slightly warm for maximum gooeyness.
- Store any leftovers in an airtight container at room temperature for up to 3 days.