Ingredients
Graham cracker crumbs: for a crunchy and slightly sweet base try to use fresh crumbs for best texture
Unsweetened cocoa powder: to add chocolate flavor without sweetness use a good quality powder for richer taste
Powdered sugar: blends easily into the crust giving sweetness without graininess
Unsalted butter: melted helps bind the crust and adds richness use real butter not substitutes
Sweetened condensed milk: makes the bars fudgy and adds creamy sweetness
Mini marshmallows: create little pockets of gooey softness throughout the bars
Chocolate chips: add bursts of smooth chocolate good quality semisweet or milk chocolate works well
Chopped nuts: optional for crunch and contrast I like walnuts or pecans well toasted
Step-by-Step Instructions
Preheat the oven:
Set your oven temperature to 350 degrees Fahrenheit or 175 degrees Celsius to prepare for baking
Mix the dry ingredients:
In a large bowl combine the graham cracker crumbs unsweetened cocoa powder and powdered sugar stirring until these are evenly distributed
Add the wet ingredients:
Pour in the melted butter and sweetened condensed milk then stir gently until the mixture comes together evenly without dry spots
Fold in the mix-ins:
Add the mini marshmallows chocolate chips and chopped nuts if using fold in carefully to keep the marshmallows intact and evenly spread throughout
Prepare the pan and spread the batter:
Grease a baking pan or line it with parchment paper for easy removal then spread the mixture into the pan pressing lightly to even the surface
Bake the bars:
Place in the preheated oven and bake for twenty five to thirty minutes until the edges are set and the center becomes slightly firm but still soft to the touch
Cool completely before cutting:
Remove the pan from oven and allow it to cool fully to set the texture before cutting into squares to avoid messy slices
Ezoic
