Ingredients:
- 1/4 cup butter
- 1 (10.5 oz) bag mini marshmallows (plus an additional 2 cups for extra gooeyness)
- 7 cups Golden Graham cereal
- 2 cups milk chocolate chips
Equipment:
- 9×9-inch baking pan
- Large pot or saucepan
- Nonstick cooking spray
- Rubber spatula or spoon
Instructions:
- Prep the Pan: Spray a 9×9-inch baking pan generously with nonstick cooking spray to prevent sticking. Also, lightly spray your spatula or spoon—this will make it easier to press down the mixture later.
- Melt Butter & Marshmallows:
- In a large pot or saucepan, melt the 1/4 cup butter over low heat.
- Add the 10.5 oz bag of mini marshmallows to the pot and stir continuously until fully melted and smooth.
- Combine with Cereal:
- Remove the melted marshmallow mixture from heat.
- Stir in 7 cups of Golden Graham cereal until evenly coated. Let the mixture sit for about 2 minutes to cool slightly—this helps prevent the chocolate chips from melting too much in the next step.
- Add Extra Marshmallows & Chocolate Chips:
- Gently fold in the additional 2 cups of mini marshmallows for extra texture.
- Add 2 cups of milk chocolate chips, stirring just enough to distribute them evenly. The chips will melt slightly, creating those s’mores-like chocolate pockets.
- Press into Pan:
- Pour the mixture into your prepared 9×9 pan. Using the greased spatula, press down gently to spread the mixture evenly without compacting it too much.
- Cool & Serve:
- Allow the bars to set at room temperature for about 15 minutes. This cooling time helps the bars hold together when cutting.
- Cut into squares, serve, and enjoy!
Tip: Store any leftovers in an airtight container at room temperature. These bars are best enjoyed fresh but will stay delicious for up to 3 days!