Campfire Crunch Bars
A campfire treat becomes a no-bake pan of chewy, chocolatey squares. Soft marshmallow pockets meet the snap of graham cereal in every piece.
Recipe link
Prep time15 min
Cook time6 min
Total time1 hr 21 min
- Course
- Desserts, Snacks Misc
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 190
Ingredients
Crunch Bars
- Additional softened butter or nonstick cooking spray, for greasing — for greasing
- ¾ cup light corn syrup
- 3 tablespoons salted butter
- 2 cups milk chocolate chips
- 1 teaspoon vanilla extract
- 9 cups Golden Grahams cereal
- 3 cups miniature marshmallows
Instructions
- Prepare the Pan: Lightly grease a 13x9-inch baking pan. Grease the back of a sturdy spoon or a heatproof spatula and set both aside.Additional softened butter or nonstick cooking spray, for greasing
- Make the Chocolate Coating: In a 3-quart saucepan over medium-low heat, combine the light corn syrup, salted butter, and milk chocolate chips. Cook for 4 to 6 minutes, stirring constantly and scraping the bottom and sides of the saucepan, until the mixture is completely smooth and reaches a gentle boil. As soon as slow bubbles break steadily across the surface, remove the saucepan from the heat and stir in the vanilla extract.¾ cup light corn syrup, 3 tablespoons salted butter, 2 cups milk chocolate chips, 1 teaspoon vanilla extract
- Coat the Cereal: Place the Golden Grahams in a large mixing bowl. Pour the hot chocolate coating over the cereal and fold gently for 1 to 2 minutes, working quickly, until the pieces are evenly coated and no dry pockets remain.9 cups Golden Grahams cereal
- Add the Marshmallows: Let the coated cereal stand for about 30 seconds, just until the strongest steam subsides. Fold in the miniature marshmallows one cup at a time for 1 to 2 minutes, distributing them evenly while keeping most of them whole.3 cups miniature marshmallows
- Press into the Pan: Transfer the mixture to the prepared baking pan. Using the greased spatula or the back of the buttered spoon, press it into an even layer with light, steady pressure. Do not pack it down firmly.
- Let the Bars Set: Leave the pan uncovered at room temperature for about 1 hour, or until the mixture is firm enough to hold its shape and cut cleanly.
- Slice and Serve: Cut the bars into six rows by four rows to make 24 servings. Lightly grease the knife if the chocolate begins to stick.
Notes
- Chocolate: Keep the heat at medium-low and stir constantly. Remove the coating from the heat as soon as it reaches a gentle boil; prolonged boiling can make the chocolate grainy or overly thick.
- Marshmallows: Wait only until the strongest steam subsides before folding them in. Waiting too long will make the cereal mixture difficult to spread.
- Texture: Press the mixture lightly and evenly. Compacting it too firmly will produce dense, hard bars rather than crisp, chewy ones.
- Make Ahead and Storage: For the best cereal crunch, make the bars the day they will be served. Once set, store them loosely covered at cool room temperature.
- Serving Suggestions: Serve with cold milk, or add them to a movie-night snack table with Buttery Caramel Crunch Popcorn and Classic Rice Krispies Marshmallow Treats.
Nutrition (Approximate Per Serving)
Yield
24 bars — Serving size: 1 bar
- Calories
- 190
- Carbohydrates
- 35 g
- Protein
- 1.5 g
- Fat
- 6 g
- Saturated Fat
- 3.5 g
- Cholesterol
- 0 mg
- Sodium
- 100 mg
- Fiber
- 1 g
- Total Sugars
- 20.5 g
Equipment
- 3-quart saucepan (Approximately 2.8-liter capacity.)
- Large mixing bowl
- 13x9-inch baking pan (Approximately 33x23 cm.)
- Heatproof spatula or sturdy wooden spoon
- Measuring cups and spoons
- Sharp knife