Ingredients
- 2 cups graham cracker crumbs (200 g)
- 8 tbsp unsalted butter, melted (113 g)
- 2 tbsp light brown sugar (optional, for extra hold)
- 0.25 tsp fine salt
- 12 oz semisweet chocolate chips or chopped bars (340 g)
- 0.5 cup heavy cream (120 ml) or 2 tbsp coconut oil
- 1 tsp vanilla extract (optional)
- 3 cups mini marshmallows (150 g) or 1 jar marshmallow creme (7 oz/200 g)
- crushed graham crackers, chocolate drizzle, flaky sea salt (optional, for finish)
Equipment
- 8×8-inch pan
- saucepan or microwave-safe bowl
- offset spatula
- kitchen torch or broiler (optional)
Method
- Line an 8×8-inch pan with parchment, leaving overhang for lifting later.
- Mix graham crumbs, melted butter, sugar, and salt. Press firmly into pan. Chill 10 minutes.
- Heat cream to steaming and pour over chocolate. Stand 2 minutes, then stir smooth for ganache. (For firmer layer, melt chocolate with coconut oil.) Stir in vanilla if using.
- Spread chocolate over crust. Immediately top with marshmallows, pressing lightly to adhere.
- Chill until firm, 45–60 minutes.
- Optional: Broil 20–45 seconds to toast marshmallows or use a kitchen torch.
- Lift bars from pan using parchment overhang. Slice into 16 bars with a warm knife.
Nutrition
Calories: 230kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 200IUCalcium: 20mgIron: 1.2mg
Notes
GF: Use gluten-free graham crackers. DF: Use dairy-free chocolate and vegan marshmallows; swap butter for coconut oil. Healthier tweak: 70% dark chocolate, almond butter in crust (replace half the butter), add chopped toasted almonds. Equipment: 8×8 pan, saucepan or microwave-safe bowl, offset spatula.
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