| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 24 servings |
Ingredients
- 2 sticks unsalted butter, melted, plus more, softened, for pan
- 18 plain graham crackers (about 2 packages)
- 1/4 cup sugar
- 1/2 teaspoon fine sea salt
- 3 cups milk chocolate chips
- 1/2 teaspoon chipotle pepper powder, optional
- 3 1/2 cups mini-marshmallows
Instructions
- Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
- In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter.
- Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it’s time to add the chipotle pepper powder, if using, and stir it in completely.
- Preheat the broiler.
- Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
- Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.
Reviews
This is really good. I cut the amount of butter in half for the crust to be less greasy. Otherwise it is delicious. You can play with the type of chocolate. One time I used mint chocolate and it was really good.
Please don’t make. It is so greasy with all the butter and just didn’t taste good. Threw out the dessert. Would bet something isn’t quite right with recipe as written as when you think about it-cheesecake crust doesn’t have nearly the amount of butter this has and it holds together nicely. Would not and will not recommend.
This is my summer go-to potluck recipe! I make it using gluten-free graham crackers, but I have to adjust the butter because of the different grains. I use 2 cups gf graham cracker crumbs and just one stick of melted butter. The rest of the recipe is the same. You won’t regret making these! <3
Yess! It was a huge hit at my house. We want to try it with maybe caramel sauce next time!?
These are the best things I’ve ever tasted! Someone I know used to make them and I loved them so she gave me the recipe. I don’t put the pepper. And I follow the video. I agree with the review that says don’t cut back on the butter. When I made this the first time I thought the crumbs were too greasy. I mean they are swimming in butter. So I added a few more graham crackers. It was still very wet but not soaked. But what that review says happened to me, the chocolate was separating from the crust when I was cutting them. So I went back to the original recipe. The graham cracker crust is very very wet. Soaked and floating in butter but it works and it’s delicious! I add a little more chocolate chips because I didn’t think it was enough but you really don’t have to. It just adds more chocolate if you like it that way. It is good either way. I like chocolate. Depends how much chocolate you want. Experiment. Once you make these you will always make them. They are amazing! Very easy to make.
Definitely messy but SUPER YUMMY! Thank for the AMAZING recipe! I have used it a least 6 times!
I can bake them for a bake sale. It is a new twist on a campfire treat.
Great recipe but don’t listen to the commenters that tell you to cut back the butter to 1.5 sticks. It makes the crust too crumbly and the chocolate separates from the Graham cracker
Ok, I have been making these bars for years. It is the biggest hit wherever I go and they are so easy to make. I usually omit the chile powder especially when serving to the kids but the spice is nice as well. It is my go to for any bake sale and these bars are usually the first to go as people often tire of the same old chocolate brownies and chocolate chip cookies.
What a great and simple idea!! My family loves these and demands them on holiday occasions. I love the chipotle flavor and I add more than the recipe calls for if they are just for me but my family isn’t into it so I skip it if I am making it for them. Best tip I can offer, buy an Aluminum disposable pan from the grocery store. Works just as great and the bars come right now with no struggle and without risk of tearing the foil the recipe recommends. Plus you don’t have to wash a dish. Who can beat that? And you can mix it up. Use mint chips, peanut butter chocolate chips, add peanuts or raisins, etc. It’s a simply yet versatile recipe. Thanks Anne!