Measure, melt, mix, pour, and eat (no campfire needed). It doesn’t get any easier than making S’mores Bars. Click here if you want to make the easiest microwave version of this recipe. I didn’t have a microwave safe bowl large enough for all the ingredients, so I did all my melting over the stove top. The original recipe calls for Golden Grahams cereal, but I used Mom’s Best Cereals- Honey Grahams because they seem to have a little bit less sugar. Instead of mixing in mini marshmallows before pouring the mixture into the pan, I sprinkled the marshmallows over the top and brûléed them with a torch because I’m fancy like that.
Makes one 9×13 inch pan
(adapted from Betty Crocker)
My notes are in [ ] below.
8 cups Golden Grahams cereal [I like Mom’s Best Cereals- Honey Grahams because they have a little less sugar. One 11.5 box is about 1 cup short of 8 cups, so I used 1 cup of Rice Krispies to supplement]
5 cups miniature marshmallows (10 oz bag)
1 1/2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
5 tablespoons butter
1 teaspoon vanilla
1 cup miniature marshmallows, if desired [to be added in at the end of the recipe]
- Butter a 13×9-inch pan.
- Measure the cereal into a large bowl.
- On low to medium-low heat on the stove top, melt the butter, 5 cups marshmallows, chocolate chips, and corn syrup in a large pot, stirring until smooth.
- Stir in the vanilla.
- Pour the cereal over the mixture and quickly toss until completely coated.
- If you want, stir in 1 cup of marshmallows. If you want brûléed marshmallows on top, skip this step.
- Press the mixture evenly into your pan, using the buttered back of a spoon.
- If you want to be fancy, sprinkle 1 cup of miniature marshmallows on top of the cereal mixture and press down. Let cool for a few minutes and then brûlée the marshmallows with your torch.
- Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar.
- Cut into and store covered at room temperature up to 2 days.