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Golden Graham S’mores

Decadent Golden Graham S’mores You Can’t Resist Making

These Golden Graham S’mores are a no-bake dessert that combines Golden Grahams, marshmallows, and chocolate for a sweet treat everyone will love.
Prep Time 12 minutes
Cooling Time 30 minutes
Total Time 42 minutes
Servings: 20 slices
Course: DESSERTS
Cuisine: American
Calories: 220

Ingredients
  

For the Base
  • 6 tablespoons butter helps bind everything together
  • 8 ¼ cups Golden Grahams cereal the star of our dessert
For the Marshmallow Mixture
  • 21 ounces mini marshmallows 16 ounces for melting and 5 ounces for chewy texture
For the Chocolate
  • ¾ cup mini semisweet chocolate chips can swap for dark chocolate if desired

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Spatula

Method
 

How to Make Golden Graham S’mores
  1. Grease the baking dish by coating a 9×13-inch baking dish with a light layer of butter or cooking spray.
  2. Melt the butter by placing it in a large saucepan over low heat, stirring until mostly melted.
  3. Add 16 ounces of mini marshmallows to the melted butter and stir until completely melted and smooth.
  4. Remove the saucepan from heat to avoid overcooking the marshmallows.
  5. Stir in 8 cups of Golden Grahams cereal until combined, coating each piece with the marshmallow mixture.
  6. Incorporate the remaining 5 ounces of mini marshmallows and ½ cup of chocolate chips into the mixture.
  7. Press the mixture into the greased baking dish, packing it tightly for better slicing later.
  8. Sprinkle the remaining ¼ cup of Golden Grahams and ¼ cup of mini chocolate chips on top.
  9. Let cool at room temperature until fully set, about 30 minutes, then cut into squares and enjoy.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container to maintain freshness.

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