Go Back
Golden Grahams S’mores Bars Recipe
Ben Carraoli

Golden Grahams S’mores Bars Recipe

I recently made these delightful Golden Grahams S’mores Bars, and I have to tell you—my kitchen has never smelled so good, and my sweet tooth has never been so satisfied. Imagine a perfect mix of crunchy cereal, melted chocolate, and gooey marshmallows in one heavenly bite—it’s everything you love about classic s’mores but without the campfire hassle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 bag 10.5 oz miniature marshmallows (about 5½ cups) – using mini marshmallows ensures they melt quickly and coat evenly instead of clumping together.
  • 1½ cups milk chocolate chips about 9 oz – these melt smoothly while keeping a slightly firm bite for that signature s’mores texture.
  • 5 tablespoons butter – adds richness and helps the chocolate-marshmallow mixture bind to the cereal.
  • ¼ cup light corn syrup – creates that perfect chewy slightly sticky consistency without being hard or brittle.
  • 1 teaspoon vanilla extract – enhances the sweetness and brings out the chocolate’s flavor.
  • 1 box 13 oz of Golden Grahams cereal (about 8 cups) – gives that graham cracker crunch and nostalgic s’mores taste.

Method
 

  1. Start by greasing your baking pan or lining it with parchment paper. In a large saucepan, melt the butter over low heat. Add the chocolate chips, corn syrup, and all but one cup of the mini marshmallows. Stir slowly until everything is smooth and fully combined. Remove the pan from heat and stir in the vanilla extract for an extra layer of flavor.
  2. Pour the Golden Grahams cereal into the saucepan and gently stir until every piece is coated with the chocolate-marshmallow mixture. Then, fold in the reserved cup of mini marshmallows for an extra gooey and chunky texture that resembles roasted s’mores.
  3. Transfer the mixture into your prepared pan and press it down evenly using a buttered spoon or lightly wet hands to prevent sticking. Allow the bars to cool at room temperature for at least an hour, or until they’re completely firm. Once set, cut into squares or rectangles and serve.

Notes

  • I always butter my hands or spatula before pressing the mixture—it prevents sticking and keeps the surface smooth.
  • Let the bars cool completely before cutting for cleaner, neater slices.
  • If you prefer firmer bars, refrigerate them for 20–30 minutes after cooling at room temperature.
  • For a stronger s’mores flavor, try toasting a handful of marshmallows under the broiler and folding them in right before pressing into the pan.
  • I like to save a little extra cereal to sprinkle on top before cooling—it adds crunch and makes the bars look more rustic and inviting