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
- 1 stockpot (large/deep pot)
- 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
- 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.
- 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
Serving: 1squareCalories: 251kcalCarbohydrates: 40gProtein: 1.8gFat: 10gCholesterol: 11.4mgSodium: 169mgFiber: 0.7gSugar: 24.4g
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- 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.