Golden Grahams S'Mores Bars

This sweet and gooey Golden Grahams Smores Bars recipe brings all of that campfire nostalgia straight into your kitchen with hardly any effort. Nobody can resist that melty chocolate and marshmallow combo, especially when it is hugged by crunchy Golden Grahams cereal. It is a winner for busy bakers, potlucks, and after-school snacks

I whipped these up one summer during a family game night and every bar disappeared before the games were done. Now they are a go-to for celebrations and little sweet cravings

Ingredients

• Mini marshmallows: Give the bars their signature sticky gooey texture. Pick the freshest bag you can find for best meltability
• Milk chocolate chips: Bring smooth sweetness that tastes just like the classic campfire treat. Choose a quality brand for better melting
• Butter or margarine: Adds creaminess and helps everything come together. Butter lends an extra buttery note if you have it
• Corn syrup: Acts as a binder and makes the bars chewy and glossy. Look for light corn syrup so the flavors stay pure
• Golden Grahams cereal: Delivers that iconic graham cracker crunch and honey flavor. Check for fresh crispy cereal by squeezing the box before buying
• Extra mini marshmallows: Stirred in at the end to create irresistible pockets of chewy and soft texture

Instructions

Prep the Pan:

Butter or grease a 9 by 13 inch baking pan well making sure to get into the corners to prevent sticking and make removal easy

Melt the Goodness:

In a large saucepan add five cups of mini marshmallows milk chocolate chips butter and corn syrup. Place on low heat and stir patiently with a rubber spatula as the marshmallows begin to melt and the mixture becomes smooth and silky

Combine the Crunch:

Once the chocolate and marshmallow mixture is just melted and cohesive remove from the heat and set the pan on a heat proof surface. Quickly add all the Golden Grahams cereal and the final cup of mini marshmallows to the warm mixture. Fold gently but efficiently so every piece of cereal is coated and gooey

Transfer and Flatten:

Spoon the sticky batter into your prepared pan in big dollops. Lightly grease the back of your spatula then use it to flatten the mixture evenly across the pan pressing down slightly so the bars stick together and make neat squares later

Let Cool and Set:

Leave the pan out at room temperature for at least sixty minutes so the bars have time to firm up and set. If you rush this step they will fall apart when cutting

Cut and Serve:

Once firm use a sharp knife to slice the bars into neat squares. Wipe the blade between cuts for clean edges and easy release

Marshmallows are my absolute favorite part of this recipe. Once when making these with my niece we snuck extra marshmallows into the mix and laughed over the stretchy marshmallow strands that formed as we pulled the bars apart. It is now our sweet little tradition every time

Storage Tips

Golden Grahams Smores Bars will keep in an airtight container at room temperature for about five days. If you want to save some for later you can wrap individual bars in plastic then store them in the freezer for up to two months. Just thaw before serving and they are as good as fresh

Ingredient Substitutions

Out of corn syrup Try using honey which will give the bars a slightly different but delicious flavor. If you do not have Golden Grahams swap in another graham style cereal or even Rice Krispies for a different crunch. Chocolate chunks can be used instead of chips if you love extra puddles of melted chocolate

Serving Suggestions

Pack these bars in lunchboxes or take them along to a picnic. For a special twist drizzle with extra melted chocolate or sprinkle with crushed pretzels or sea salt before the bars set. I even like to crumble a bar over a scoop of vanilla ice cream on a warm day

Cultural and Historical Context

Smores have been a summer campfire staple in the United States for nearly a century and this recipe transforms that campfire treat into a kitchen classic. Bars like this became popular with the rise of easy cereal desserts in the nineteen seventies and have stuck around thanks to nostalgic flavor and pure joy

Seasonal Adaptations

Add colored sprinkles to the mix for a festive holiday touch. Drizzle with dark chocolate around Valentine season for a rich spin. Mix in pastel marshmallows for springtime events

Success Stories

I have made these bars for bake sales and family reunions more times than I can count. They always disappear fast and guests often ask for the recipe. One friend told me she began making them with her own children and now it is their favorite Friday treat

Freezer Meal Conversion

To make these ahead simply wrap each bar individually in wax or parchment paper and freeze them in a sealed zip bag. This makes it easy to grab a sweet treat from the freezer whenever the craving strikes even months later. The bars freeze remarkably well holding their texture and flavor after thawing

Try these bars once and you will be looking for excuses to make them again. They are a joyous treat for all ages and totally foolproof

Recipe FAQs

→ What can I substitute for corn syrup?

Honey or golden syrup can replace corn syrup. These alternatives provide similar texture and sweetness.

→ How do I prevent sticking when pressing bars?

Lightly grease your spatula or hands with butter to easily flatten the mixture in the pan.

→ Can I use different types of chocolate?

Yes, you can use semisweet or dark chocolate chips for less sweetness and deeper flavor.

→ How long should the bars cool before cutting?

Let the bars set at room temperature for about 60 minutes to firm up before slicing.

→ Are these bars safe to freeze?

Yes, tightly wrap and freeze them for up to two months. Thaw at room temperature before serving.