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No-Bake Golden Graham Treats With Toasted Marshmallow Flavor - Easy, Chewy, Crowd-Pleasing Bars

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Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings

Ingredients
  

  • Golden Grahams cereal (about 8 cups; one standard 12-ounce box works)
  • Mini marshmallows (10 ounces for melting, plus 1–2 cups for mix-ins)
  • Unsalted butter (6 tablespoons)
  • Honey (1–2 tablespoons, optional for extra graham-honey flavor)
  • Vanilla extract (1 teaspoon)
  • Fine sea salt (a pinch or up to 1/4 teaspoon)
  • Chocolate chips or chopped chocolate (1 cup, optional)
  • Flaky sea salt (optional, for topping)
  • Nonstick spray or butter (for the pan and utensils)

Instructions
 

  • Prep your pan. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment with nonstick spray or butter.
  • Measure the cereal. Add 8 cups of Golden Grahams to a large mixing bowl. If you like bigger chunks, don’t crush them—keep the cereal whole for maximum crunch.
  • Reserve some marshmallows. Set aside 1–2 cups of mini marshmallows to stir in at the end. These keep the bars extra gooey and give visible marshmallow pockets.
  • Brown the butter for flavor. In a large pot over medium heat, melt 6 tablespoons of butter. Keep cooking, swirling occasionally, until it foams and the milk solids turn golden brown and smell nutty, 2–4 minutes. Don’t walk away—it can burn quickly.
  • Toast the marshmallows in the pot. Add 10 ounces of mini marshmallows to the browned butter. Stir constantly over medium heat. Let a few bits caramelize slightly against the pan to build a toasted marshmallow flavor, but don’t scorch. When mostly smooth, turn off the heat.
  • Flavor boost. Stir in 1–2 tablespoons honey, 1 teaspoon vanilla, and a pinch of fine sea salt. Taste and adjust the salt—just enough to sharpen the sweetness.
  • Combine gently. Pour the warm marshmallow mixture over the Golden Grahams. Use a greased spatula to fold until every piece is coated. Work quickly, but avoid crushing the cereal.
  • Add mix-ins. Let the mixture cool for about 1 minute, then fold in the reserved mini marshmallows. If adding chocolate chips, wait another minute so they don’t fully melt—then fold them in for streaks and chunks.
  • Press into the pan. Transfer to the prepared pan. Lightly grease your hands or a piece of parchment and press the mixture into an even layer. Don’t compact it too hard or the bars will turn dense.
  • Optional flair. Sprinkle with flaky sea salt for contrast. You can also scatter a few extra chocolate chips on top and gently press them in.
  • Set and slice. Let the pan sit at room temperature for 30–45 minutes to firm up. Lift out using the parchment overhang and slice into bars with a sharp, greased knife.