Ingredients
- 7 cups Golden Grahams cereal
- 10 ounces mini marshmallows (reserve 1 cup for later)
- 1 1/2 cups semi-sweet chocolate chips
- 5 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For a twist, you can substitute the semi-sweet chocolate chips with dark chocolate chips for a richer flavor, or use white chocolate chips for a sweeter version. If you prefer a dairy-free option, there are plenty of vegan butter substitutes available that work just as well.
Instructions
- Begin by lining a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a large pot over medium heat, melt the butter. Once melted, add all but 1 cup of the marshmallows, stirring occasionally until they are completely melted and smooth.
- Remove the pot from the heat and stir in the vanilla extract and salt, then gently fold in the Golden Grahams cereal until evenly coated.
- Allow the mixture to cool slightly before adding the chocolate chips. This prevents them from completely melting, retaining some of their delightful crunch.
- Fold in the reserved cup of mini marshmallows for that extra gooey texture.
- Press the mixture evenly into the prepared baking dish. A tip from my family kitchen: use a piece of parchment paper to press down the mixture, preventing it from sticking to your hands.
- Let the bars cool completely at room temperature, or pop them in the fridge for faster setting.
- Once set, use the parchment paper overhang to lift the bars out of the dish. Cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International