Ingredients
Scale
- 12 full graham cracker sheets (or enough to cover your sheet pan)
- 2 cups mini marshmallows (or large marshmallows cut in half)
- 1 ½ cups chocolate chips or chopped chocolate bars (milk, dark, or a mix)
- Optional toppings: peanut butter drizzle, caramel sauce, crushed pretzels, or sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper and arrange graham crackers in a single layer.
- Evenly distribute mini marshmallows over the graham crackers.
- Sprinkle chocolate chips or chopped chocolate over the marshmallows.
- Bake for 5-7 minutes until marshmallows are golden and chocolate is melted. Let cool slightly before serving.
Notes
- Use parchment paper for easy cleanup.
- Broil for 30 seconds at the end for extra toasty marshmallows (watch closely!).
- Customize with different chocolates or toppings like peanut butter or caramel.
- Store leftovers in an airtight container for up to 2 days—reheat briefly to restore gooeyness.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
Nutrition
- Serving Size: 1 square
- Calories: 180 Kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
