S'more Squares
S'more Squares
A favourite campfire treat made into a gooey chewy square bar. Whether you make this at home, our out at camp, this no-bake treat allows you to indulge in the flavours of marshmallow, creamy chocolate and crunchy graham cracker on the go.COOKING METHOD: No-Bake, Campstove
Notable Equipment
- 1 stockpot (large/deep pot)
Ingredients
- 400 g bag mini marshmallows (14oz) about 7 cups
- 400 g graham crackers about 6 cups, crushed
- ¾ cup chocolate chips or chunks
- 6 tbsps butter
- 1 tsp vanilla
Instructions
- 1. Grease or line a baking dish with parchment or wax paper and keep aside (9″ square dish is best).
- 2. In a bowl or bag, crush graham crackers with your hands until pieces are not much larger than a dime. Pieces will be uneven: some will be large, some will be crumbs – this is normal. Set aside.
- 3. In a large saucepan, melt butter over medium heat. Once melted, add vanilla and stir to combine.
- 4. Reduce heat to low and add all but 1 cup of the marshmallows. Stir until marshmallows are fully melted.
- 5. Remove from heat and add the crushed graham crackers, the remaining 1 cup of marshmallows and 1/2 cup chocolate chips. Gently stir and fold until combined.
- 6. Pour into the baking dish. Using your hands, evenly spread out and lightly press the mixture throughout the pan.
- 7. Sprinkle remaining ¼ cup of chocolate chips across the top.
- 8. Leave to cool (about 1 hour) before cutting. Cut into 16 squares.
Notes
- You can use any size or shape baking dish, however, a 9″ square pan provides the best results for thickness.
- Don’t press down too hard or your bars will be more compact and crunchy instead of chewy; pressing too hard may also over-crush the graham crackers.
- Tip: Lightly grease your fingers with some butter before pressing to avoid the mixture sticking to your hands
- Scroll down for storage guidelines
Nutrition
Serving: 1squareCalories: 251kcalCarbohydrates: 40gProtein: 1.8gFat: 10gCholesterol: 11.4mgSodium: 169mgFiber: 0.7gSugar: 24.4g
Tried this recipe?
Click on the stars to leave a rating!
Storage Guidelines:
- Keep stored in a sealable bag or container
- Keeps well at room temperature for 2 days; 1 week in the fridge; 6 weeks in the freezer.
Share this recipe:
Leave a comment:
The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
Decent recipe, quick and easy to make. Would highly suggest following the step that suggest greasing your hands to transfer into the pan!