S’mores have long been one of my favorite sweet treats. As a kid, whenever we would visit Snowshoe WV for a ski vacation, mom and dad would take me to my favorite mountaintop restaurant – Foxfire Grill. Of course, Foxfire is a great restaurant to start with, but the highlight of their menu to 9-year-old me was definitely the s’mores. Yes, this restaurant offered a fully functional s’mores setup as a dessert! The kit came with everything needed to make about 4 s’mores, including a miniature fire pit! The server would always light the fire off at the table for you, and then you got to roast your marshmallows to the perfect doneness. For me (I take after dad on this one), I love a fully charred marshmallow. Completely black and crusty on the outside, and a complete liquid on the inside. Some people think I’m crazy, and I probably am, but I’ve always loved them that way!
Even at Virginia Tech, my friends and I would build fires in our backyard fire pits and roast some marshmallows after a long week of studying and tests. Sometimes, when I go visit those friends in their respective states, we still take time out for a S’mores evening.
So when I first found this recipe on Pinterest, and read about how simple and easy it is on the blog Wheel’n Deal Mama, I knew I had to try them. They’ve quickly become a go-to recipe in my repertoire, especially as a potluck pleaser that takes no more than 10 minutes to prepare!
I’ve made some small changes to the original recipe, but overall this is a great, simple, quick recipe that’s a total fix for s’mores addicts like me! All you’ll need for this recipe is a large (nonstick) pot, a stick of butter, a bag of mini marshmallows, a box of Golden Grahams cereal, a handful of mini chocolate chips, and plenty of nonstick cooking spray!
Before you begin, spray a 9×13 baking dish with nonstick spray. Then, line the pan with a sheet of parchment paper, and then spray the parchment. These cereal bars are incredibly sticky while hot, so this makes them easier to remove from the pan and work with!
Over a medium heat, melt 6 T (3/4 of a stick) of butter. While the butter melts, open the marshmallows and pour out a handful (about a cup). Set those aside for later.
As soon as the butter is melted, pour in the rest of the marshmallows (the ones that you didn’t just set aside for later!) It is very important that you stir these constantly until they are fully melted. If you allow them to sit for too long, they could burn!
As soon as the marshmallows have been reduced to a completely smooth mixture, turn off the heat. Pour in the reserved marshmallows and the cereal (this recipe calls for 6 cups, but a little more won’t hurt, either!) and mix well to fully incorporate. The mixture will be incredibly sticky, so beware!
Once fully incorporated, allow the mixture to cool down for 5-10 minutes. After cooling slightly, add the 1 cup of mini chocolate chips. Mix in QUICKLY, or they will melt and turn your whole mixture brown! You want the chocolate chips to hold their shape!
After mixing, pour the mixture into your prepared baking dish. My best tip for spreading and compressing the mixture into bars is to use a sheet of aluminum foil sprayed with nonstick spray. Use the nonstick surface to press the mixture down into the pan and spread it out, so that the bars will be more uniform when they’re ready to be cut.
Allow the bars to cool completely, and then remove from the pan and place on a cutting board to cut into bite sized chunks!
Enjoy your S’mores fix while they last, because trust me, once word gets out about these delicious morsels, they won’t last long!
- 6 T Butter
- 1 (10 oz) bag mini marshmallows, separated
- 6 cups Golden Grahams cereal
- ½ c mini chocolate chips
- First, spray a 9”x13” baking dish with nonstick spray. Line with parchment paper, then spray the parchment paper
- In a large pan, over medium heat, melt the butter. Once full melted, add the marshmallows, reserving 1 cup
- Cook, stirring constantly, until the marshmallows are melted and the mixture is smooth
- Remove from heat and add the cereal and remaining marshmallows
- Let the mixture cool for 5 minutes, then add the chocolate chips. Stir together, but do not overmix, as the chocolate chips will begin to melt
- Pour the contents of the pot into the lined baking dish, spread with spoon
- If the mixture is too sticky, spray a sheet of aluminum foil with nonstick spray and use it to press down and smooth out the cereal bars
- Allow the bars to cool completely, then remove from baking dish and slice into bars