Golden Graham S’mores Recipe

I made Smores Bars With Golden Grahams and they turned into the kind of crispy, gooey snack that makes you stop whatever you’re doing and scroll for the recipe.

I’m obsessed with these Golden Grahams Smores bars because they hit every snack mood I have. I love how the sweetness from 6 cups Golden Grahams cereal snaps against molten marshmallow.

I adore the mess of sticky fingers and the snap of toasted crunch. And I’m selfish about them; I hide a pan and eat cold corners.

I want no pretension, just sugar and chocolate joy. I enjoy cereal desserts that feel like childhood but louder.

But seriously, every bite is chewy, crunchy, and dangerously easy to eat. I can’t stop at one.

I need them for every snack emergency.

Ingredients

• Golden Grahams bring crunchy nostalgia and sweet cereal backbone, totally kid approved.
• Butter adds rich, silky fat that makes everything feel cozy and indulgent, it’s comforting.
• Mini marshmallows give gooey, playful chew and pure childhood nostalgia, browning nicely.
• Semisweet chocolate chips offer melty pockets of chocolate bliss and slightly bitter counterpoint.
• Basically vanilla extract brings warm depth and a soft, familiar sweetness, rounding everything out.
• Plus a pinch of kosher salt wakes flavors and tames cloying sweetness.
• Crushed graham crackers add extra crunch and more toasted graham flavor, great for texture.

Ingredient Quantities

• 6 cups Golden Grahams cereal
• 4 tablespoons (1/2 stick) unsalted butter
• 10 ounces mini marshmallows (about 4 cups)
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• pinch of kosher salt
• 1/2 cup crushed graham crackers (optional, for extra crunch)

How to Make this

1. Line an 8×8 inch pan with parchment paper or foil and lightly grease it so bars won’t stick.

2. Measure 6 cups Golden Grahams and set aside with the 1/2 cup crushed graham crackers if you want extra crunch.

3. In a large heavy saucepan, melt 4 tablespoons unsalted butter over low to medium-low heat until bubbly but not browned.

4. Add 10 ounces mini marshmallows (about 4 cups) to the melted butter and stir constantly with a heatproof spatula until completely melted and smooth; lower the heat if marshmallows start to brown.

5. Remove pan from heat and quickly stir in 1 teaspoon vanilla extract and a pinch of kosher salt, then fold in the Golden Grahams and the crushed graham crackers until everything is evenly coated.

6. Transfer the cereal mixture to the prepared pan and press it down firmly with a piece of parchment or the back of a spatula. Pressing well helps the bars hold together, don’t be timid about it.

7. In a small microwave-safe bowl, melt 1 cup semisweet chocolate chips in 20 to 30 second bursts, stirring between each interval, until smooth. You can also melt over a double boiler.

8. Spoon or drizzle the melted chocolate over the pressed cereal, spreading it with a spatula. For extra chocolatey layers you can swirl some in before it fully sets.

9. Let the bars cool at room temperature for at least 30 minutes, then chill in the fridge for 15 to 20 minutes to firm up for cleaner slices.

10. Lift the bars out using the parchment, cut into squares with a sharp knife (wipe the knife between cuts or warm it under hot water for neater edges), then store in an airtight container at room temp for up to 3 days or in the fridge for a week.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment paper or foil and lightly greased)
2. Large heavy saucepan (for melting butter and marshmallows)
3. Heatproof spatula or wooden spoon (stirs without melting or warping)
4. Measuring cups and measuring spoons (6 cups, 1 cup, 4 tbsp, 1 tsp)
5. Small microwave safe bowl or small heatproof bowl for a double boiler (to melt chocolate)
6. Rubber or silicone spatula (to press the cereal into the pan and to spread chocolate)
7. Sharp chef’s knife (for clean cutting) and a cutting board or clean flat surface
8. Mixing bowl (to combine cereal with marshmallow if you prefer to mix off the stove)
9. Paper towels or clean kitchen towel (to wipe or warm the knife between cuts and for quick cleanups)

FAQ

Golden Graham S’mores Recipe Substitutions and Variations

• Golden Grahams cereal: swap for Cinnamon Toast Crunch for a sweeter, cinnamon twist, or use Rice Chex or regular Corn Chex if you want less sweetness and more crunch.
• Unsalted butter: use coconut oil (gives a subtle coconut note) or stick margarine if you need dairy free, or clarified butter/ghee for a richer flavor.
• Mini marshmallows: chop up large marshmallows and melt them, use marshmallow creme (spreadable) for a gooey mix, or vegan marshmallows if you want dairy/gelatin free.
• Semisweet chocolate chips: use milk chocolate chips for a sweeter bar, dark chocolate chopped bars for a more intense chocolate bite, or peanut butter chips for a nutty twist.

Pro Tips

1. Press those bars like you mean it. Use a piece of parchment or the flat bottom of a measuring cup and really compact the mixture so they dont fall apart later. If you press too softly theyll crumble, press too hard and they get too dense, so find that middle ground.

2. Dont let the marshmallows brown. Keep the heat low and stir constantly, if they start to color you burned the batch a little and it gives a weird flavor. Take the pan off the heat as soon as theyre smooth, youll finish mixing in the cereal off the stove.

3. Warm your knife and wipe between cuts for clean squares. Run it under hot water for a few seconds, dry it, slice, repeat. That way the chocolate wont drag and the edges look sharp.

4. Salt and texture are tiny game changers. A small pinch of kosher salt in the marshmallow mix brightens everything, and mixing in the crushed graham crackers or a few toasted nuts gives a nicer bite than straight cereal alone.