I turned a box of Golden Graham Treats into an impossibly simple, no-bake s’mores bar with a secret gooey twist you will not see coming.

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I never thought a cereal box could turn into dessert gold, but these Golden Graham S’mores bars proved me wrong. I was surprised the crunch of Golden Grahams cereal against pillowy mini marshmallows gives a bite that tastes like summer camp.

It’s the kind of Cereal Desserts twist that makes you bring it to parties just to watch people react, and yeah I hid a pan from housemates because it vanishes fast. If you like Golden Grahams Smores you’re gonna love how simple, slightly messy, and totally addictive these are.

Try one, you wont regret it.

Ingredients

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Golden Grahams: crunchy, sweet, mostly carbs and refined grain, it adds nostalgic cereal flavor.
Mini marshmallows: pure sugar, light fluff, they give gooey sweetness and texture when melted.
Milk chocolate: adds creamy cocoa, fat and sugar, it melts smooth into sticky pockets.
Unsalted butter: it brings richness and helps bind, contributes fat and mellow flavor.
Vanilla extract: a tiny touch of aroma, makes sweets taste deeper and less flat.
Graham cracker crumbs: optional crunch, they add extra whole grain note though usually sugary.

Ingredient Quantities

6 cups Golden Grahams cereal

3 tablespoons unsalted butter

10 ounces mini marshmallows, about one 10 oz bag (roughly 4 cups)

8 ounces milk chocolate, chopped or chips

1 teaspoon vanilla extract

Pinch of fine sea salt

Optional 1 cup extra mini marshmallows for topping

Optional 4 graham cracker sheets, roughly crushed for garnish or texture

How to Make this

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1. Line a 9 by 13 inch pan with parchment leaving an overhang on two sides and lightly butter or spray the paper so bars dont stick.

2. In a large saucepan over low heat melt 3 tablespoons unsalted butter, or use the microwave in 30 second bursts if you like to be lazy.

3. Add 10 ounces mini marshmallows and a pinch of fine sea salt to the melted butter, stir constantly until most marshmallows are melted and smooth, then stir in 1 teaspoon vanilla extract. If you want extra gooey top, set aside about 1 cup of the mini marshmallows before melting.

4. Remove the pan from heat and quickly fold in 6 cups Golden Grahams cereal until every piece is nicely coated, but dont mash them to dust.

5. Transfer the cereal mixture to the prepared pan and press it down evenly and firmly with a spatula or the bottom of a measuring cup so the bars hold together.

6. Melt 8 ounces milk chocolate in a heatproof bowl over barely simmering water or in the microwave in 20 second bursts, stirring between each, until smooth.

7. Pour and spread the melted chocolate over the warm cereal layer, smoothing to the edges. Sprinkle the reserved extra mini marshmallows and optionally the roughly crushed graham cracker sheets on top while the chocolate is still wet so they stick.

8. If you want toasted tops use a kitchen torch to brown the marshmallows, or place the pan under a very hot broiler for 20 to 45 seconds watching like a hawk because they burn fast.

9. Let the bars cool at room temperature until set, then chill for about 30 minutes to firm up. Use the parchment overhang to lift out and cut into squares. Store in an airtight container at room temp for a couple days or in the fridge if your kitchen is warm.

Equipment Needed

1. 9 by 13 inch baking pan lined with parchment paper, leave an overhang so you can lift the bars out easy
2. Large saucepan or microwave safe mixing bowl for melting the butter and marshmallows, plus a wooden spoon or heatproof spatula to stir
3. Heatproof bowl and a small saucepan to make a double boiler for the chocolate, or just use a microwave safe bowl if you want to be lazy
4. Rubber spatula and the bottom of a measuring cup to press the cereal mixture firmly and evenly into the pan
5. Measuring spoons and measuring cups for the butter and vanilla and all that stuff
6. Silicone spatula or large spoon for folding in the cereal without crushing it to dust
7. Kitchen torch or oven broiler to brown the marshmallows on top, and an oven mitt if you use the broiler
8. Sharp knife or bench scraper to cut the bars and an airtight container for storing them

FAQ

Q: How do I melt the butter and marshmallows without burning them? A: Use low heat and stir constantly on the stove, or microwave in 15 to 20 second bursts stirring between until mostly melted. Take it off the heat while a few chunks finish melting from residual warmth, add the vanilla and salt at the end. Dont crank the heat or they’ll scorch and get grainy.

Q: What's the easiest way to add the milk chocolate? A: Melt the chopped chocolate or chips in short microwave bursts or in a double boiler, stirring until smooth. Spread over the warm cereal layer, or sprinkle chips on top and press lightly so they melt, add a tsp of butter or oil for extra shine if you want.

Q: Can I toast the extra mini marshmallows on top? A: Yes, toss them on after you add the chocolate and pop the pan under a hot broiler for 10 to 20 seconds watching like a hawk, or use a kitchen torch for spot toasting. They brown fast so dont walk away.

Q: What pan size should I use and how do I press the mixture? A: A 9×13 pan gives a good, standard thickness; an 8×8 will make thicker bars. Line the pan with parchment or butter it, then press the mix using a buttered spatula or another sheet of parchment to avoid squishing your fingers.

Q: How long will these keep and can I freeze them? A: Store in an airtight container at room temp for about 3 to 4 days for best texture. You can freeze tightly wrapped bars up to 4 to 6 weeks, thaw at room temp before eating.

Q: Any allergy friendly swaps or tips for vegans? A: Golden Grahams and regular mini marshmallows contain gluten and gelatin/dairy, but you can use gluten free cereal, vegan marshmallows and dairy free chocolate plus vegan butter or coconut oil to make a similar treat.

Golden Graham S’mores Recipe Substitutions and Variations

Golden Grahams: swap with Rice Krispies or Honey Nut Cheerios, 1:1 — Rice Krispies make a lighter, airier bar while Honey Nut Cheerios keep that sweet, toasty flavor.
Unsalted butter: use melted coconut oil 1:1 for a dairy free option, or use regular salted butter but cut the added salt by half to keep it from tasting too salty.
Milk chocolate: replace with semisweet or dark chocolate chips 1:1 if you want less sweetness, or use white chocolate for a sweeter, creamier twist.
Graham cracker sheets (garnish or texture): substitute crushed digestive biscuits, Nilla wafers, or shortbread cookies, about the same volume for the same crunch and flavor note.

Pro Tips

1) Melt marshmallows low and slow, or they’ll go grainy. If your mix looks a little sandy, stir in a teaspoon of corn syrup or even a splash of water and it will smooth out. Microwave in short bursts and stir every time, dont just nukes it and hope for the best.

2) Press the cereal in firmly but dont crush it into dust, or the bars get hard like concrete. Use a buttered spatula or the bottom of a measuring cup (spray the surface with oil first) and press in even, gentle pats. If you press too much you’ll lose the airy texture.

3) For the glossiest chocolate top warm the cereal layer slightly so the chocolate spreads easier, and if the chocolate starts to thicken while you work just give it 8 to 12 second zaps in the microwave and stir. A tiny bit of neutral oil or a pat of butter in the melted chocolate helps shine and keeps it from seizing.

4) Want neat squares and less mess? Chill the pan until firm before cutting, then run a sharp knife under hot water, wipe dry, and slice. Repeat heating the knife between cuts for clean edges. Store with parchment between layers so they dont stick together.

Golden Graham S'mores Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I turned a box of Golden Graham Treats into an impossibly simple, no-bake s'mores bar with a secret gooey twist you will not see coming.

Servings

servings

Calories

260

kcal

Equipment: 1. 9 by 13 inch baking pan lined with parchment paper, leave an overhang so you can lift the bars out easy
2. Large saucepan or microwave safe mixing bowl for melting the butter and marshmallows, plus a wooden spoon or heatproof spatula to stir
3. Heatproof bowl and a small saucepan to make a double boiler for the chocolate, or just use a microwave safe bowl if you want to be lazy
4. Rubber spatula and the bottom of a measuring cup to press the cereal mixture firmly and evenly into the pan
5. Measuring spoons and measuring cups for the butter and vanilla and all that stuff
6. Silicone spatula or large spoon for folding in the cereal without crushing it to dust
7. Kitchen torch or oven broiler to brown the marshmallows on top, and an oven mitt if you use the broiler
8. Sharp knife or bench scraper to cut the bars and an airtight container for storing them

Ingredients

6 cups Golden Grahams cereal
3 tablespoons unsalted butter
10 ounces mini marshmallows, about one 10 oz bag (roughly 4 cups)
8 ounces milk chocolate, chopped or chips
1 teaspoon vanilla extract
Pinch of fine sea salt
Optional 1 cup extra mini marshmallows for topping
Optional 4 graham cracker sheets, roughly crushed for garnish or texture

Directions

Line a 9 by 13 inch pan with parchment leaving an overhang on two sides and lightly butter or spray the paper so bars dont stick.
In a large saucepan over low heat melt 3 tablespoons unsalted butter, or use the microwave in 30 second bursts if you like to be lazy.
Add 10 ounces mini marshmallows and a pinch of fine sea salt to the melted butter, stir constantly until most marshmallows are melted and smooth, then stir in 1 teaspoon vanilla extract. If you want extra gooey top, set aside about 1 cup of the mini marshmallows before melting.
Remove the pan from heat and quickly fold in 6 cups Golden Grahams cereal until every piece is nicely coated, but dont mash them to dust.
Transfer the cereal mixture to the prepared pan and press it down evenly and firmly with a spatula or the bottom of a measuring cup so the bars hold together.
Melt 8 ounces milk chocolate in a heatproof bowl over barely simmering water or in the microwave in 20 second bursts, stirring between each, until smooth.
Pour and spread the melted chocolate over the warm cereal layer, smoothing to the edges. Sprinkle the reserved extra mini marshmallows and optionally the roughly crushed graham cracker sheets on top while the chocolate is still wet so they stick.
If you want toasted tops use a kitchen torch to brown the marshmallows, or place the pan under a very hot broiler for 20 to 45 seconds watching like a hawk because they burn fast.
Let the bars cool at room temperature until set, then chill for about 30 minutes to firm up. Use the parchment overhang to lift out and cut into squares. Store in an airtight container at room temp for a couple days or in the fridge if your kitchen is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.