Easy no-bake Golden Grahams s’mores are made with cereal, marshmallows, & chocolate chips and take less than 15 minutes to make.
I’m a sucker for s’mores anything. I love s’mores cake, s’mores cookies, s’mores pie, s’mores anything!
Especially when the s’mores recipe is super easy and super tasty. And these Golden Graham s’mores are both.
They take less than 15 minutes to make, and they’ve got plenty of ooey gooey s’mores goodness.
They’re a quick and easy way to bring the goodness of s’mores indoors!
How to make Golden Graham s’mores
In a large pot over low heat, melt the butter most of the way.
Add 16 ounces of mini marshmallows, and continue to cook until marshmallows have completely melted. Stir the mixture regularly.
Remove from heat. Stir in 8 cups of cereal until the cereal is coated with melted marshmallow.
Add the remaining 5 ounces of marshmallows and 1/2 cup of the mini semisweet chocolate chips. Toss to combine.
Pour the cereal treats into a greased 9×13-inch baking pan. Sprinkle with remaining 1/4 cup cereal and 1/4 cup mini chocolate chips.
Press into pan, and let it cool to room temperature before cutting.
Tip: If the cereal mixture is sticking to your hands, try lightly spritzing your hands with nonstick baking spray.
How long will they keep?
These cereal bars will keep for up to 4 days, covered, at room temperature. They are best eaten within 1-2 days after making them.
However, if you live in a humid area, you may find that the bars soften faster. I’ve had good luck with loosely covering the bars with a paper towel to help keep them fresh longer.
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Golden Graham S’mores
Ingredients
- 6 tablespoons butter
- 21 ounces mini marshmallows divided
- 8 1/4 cups Golden Grahams cereal divided
- 3/4 cup mini semisweet chocolate chips divided
Instructions
- Grease a 9×13-inch baking dish. Set aside.
- In a large saucepan over low heat, melt butter most of the way.
- Add 16 ounces marshmallows, and stir until completely melted.
- Remove from heat.
- Stir in 8 cups cereal until combined.
- Add remaining 5 ounces marshmallows and 1/2 cup mini semisweet chocolate chips, and stir to combine.
- Press cereal into baking dish.1
- Sprinkle with remaining 1/4 cup cereal and 1/4 cup mini chocolate chips.
- Let cool to room temperature before cutting and serving.
Video
Notes
- If you’re having trouble with the cereal sticking to your hands, lightly spritz them with nonstick baking spray.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Kelly Grosulak says
Delicious
Kate says
Thank you!
Fatima says
Can you freeze these?
Frances says
I just made these, delish! I wrapped them individually in Saran Wrap. How many do they stay fresh?
Kate says
Thank you! They will keep for up to 4 days, covered, at room temperature. However, they are best eaten within 1-2 days after making them.
If you live in a humid area, you may find that the bars soften faster. I’ve had good luck with loosely covering the bars with a paper towel to help keep them fresh longer.
Megan says
So yummy and very quick and easy to make!
Kate says
Thank you!
S'more Fan says
These were great fresh. I stored them tight in a non humid area and the next day they were chewy/stale.
Kate says
You could try storing them in the refrigerator if they’re getting chewy/stale.