What's Cooking on Pinterest? Golden Grahams S'More Bars

I remember eating Golden Grahams cereal bars all the time as a kid. I loved the sticky marshmallow-coated Golden Grahams with chocolate chips and even more marshmallows; sugar, sugar and more sugar ... what more could a kid ask for?

So, when I found the at-home recipe for these bars that are discontinued in most stores, I knew I had to make them this week.

It's a simple recipe that takes barely any time to make. No-bake easy recipes are always a plus in my book. Set them out on a kitchen table, or bring them to a sorority meeting and they will be gone before you know it.

You only need five ingredients to put this wonderful bar recipe together: miniature marshmallows, butter, vanilla extract, Golden Grahams cereal and semi-sweet chocolate chips.

Place the chocolate chips in the freezer to firm up so they don't melt once they are mixed into the bars, then spray a 9-by-13-inch pan with cooking spray.

The first step is to melt five tablespoons of butter in a sauce pot. I used salted butter so the bars would have a little bit of saltiness to balance with the sweetness from every other ingredient. Once the butter is completely melted, add five cups of miniature marshmallows.

Stir the butter and marshmallows together and cook until everything is melted completely. Add about a teaspoon or so of vanilla extract. I love the extra flavor vanilla adds to any sweet dish.

Pour the mixture into a large bowl, then add the entire 12-ounce box of Golden Grahams cereal. Mix the cereal with the butter and marshmallows, then add the rest of the ingredients. Pour one cup of marshmallows and an entire 12-ounce bag of semi-sweet chocolate chips into the bowl. Make sure all of the Golden Grahams are coated in marshmallow cream, and that the chocolate chips and marshmallows are evenly distributed throughout the mixture.

Spread the cereal bars into the prepared baking dish, then cover with plastic wrap and place in the fridge until the bars firm up enough to cut into pieces.

These are sweet, crunchy and addictive. You won't be able to stop after just one bite.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Molly Dunn
Contact: Molly Dunn