Would you like to save this?
We'll email this post to you, so you can come back to it later!
Golden Graham Bars are no-bake marshmallow treats that come together in minutes—perfect for an easy recipe, kid-friendly snack, or festive dessert bars!
If you’ve ever loved the sweet, crunchy hug of Golden Grahams cereal mixed with gooey marshmallows, these Golden Graham Bars are your new go-to. I first whipped up this cereal bar recipe on a rainy Saturday afternoon when my granddaughter begged for something “fun and chewy.” What makes these bars special isn’t just their cozy, nostalgic flavor—it’s how they strike a balance between simple ingredients and pure comfort. There’s no oven involved, so they’re a breeze in summer or during back-to-school season. Plus, you can swap in whole-grain or gluten-free cereal if you want a healthier twist without losing that kid-friendly magic.
Why You’ll Love This Recipe
- No oven needed—just a sturdy saucepan and a spatula
- Ready in under 20 minutes—hello, after-school routine saver
- Perfect for lunchboxes, parties, or gift boxes (they travel well)
- Customizable with mix-ins—think chocolate chips, nuts, or dried fruit
- A simple twist on classic rice crispy treats that feels fresh
- Gluten-free and dairy-free options easily handled
- Fun project to get kids involved in the kitchen
- Budget-friendly pantry staple recipe—cereal, marshmallows, butter!
Ingredients
- 6 cups Golden Grahams cereal (sub: whole-grain or gluten-free cereal blend)
- 10 ounces mini marshmallows (about 4 cups; you can use vegan marshmallows)
- 4 tablespoons unsalted butter (or coconut oil for dairy-free)
- ½ teaspoon pure vanilla extract (optional, for extra flavor warmth)
- Pinch of fine sea salt (balances sweetness nicely)
- Optional mix-ins: ½ cup mini chocolate chips, chopped nuts, or freeze-dried fruit
Tips on ingredients:
• Choose a fresh box of Golden Grahams for maximum crunch.
• If you use vegan butter, pick a brand that browns gently without scorching.
• For a nut-free classroom treat, swap nuts for sprinkles or small candy pieces.
Directions
- Line a 9×13-inch pan with parchment paper—leave a bit hanging over the sides for easy removal later.
- In a large saucepan over low heat, melt butter until it’s foamy but not browned. Stir constantly so it doesn’t scorch.
- Add marshmallows and salt, stirring with a heat-proof spatula. Keep stirring gently until the marshmallows fully melt and become silky. (Tip: Don’t rush—low and slow is key.)
- Remove pan from the heat, stir in vanilla, then immediately fold in the Golden Grahams cereal. Work quickly so the marshmallow coating stays tacky.
- If you’re adding mix-ins, sprinkle them over the top and give a few gentle folds—don’t overmix or the bars will be too dense.
- Press the mixture firmly into the prepared pan using a buttered spatula or a piece of wax paper. Aim for an even 1-inch thickness.
- Let the bars cool at room temperature for at least 30 minutes—no fridge needed, though chilling for 15 minutes speeds things up.
- Lift the parchment to remove the set slab, slice into 12–16 bars with a sharp knife, wiping the blade clean between cuts.
Servings & Timing
Yield: Makes about 12–16 bars
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill/Rest Time: 30 minutes (or 15 minutes refrigerated)
Total Time: Approximately 45 minutes from start to snackable finish
Variations
- Chocolate-Peanut Butter: Drizzle melted peanut butter and chocolate over the cooled bars.
- Fruity Twist: Fold in ½ cup chopped freeze-dried strawberries or raspberries.
- S’mores Style: Add mini graham cracker pieces and chocolate chunks.
- Nutty Crunch: Mix in ½ cup chopped almonds or pecans.
- Sprinkle Party: Stir in colorful sprinkles for a birthday vibe.
- Maple Marshmallow: Swap vanilla for 1 tablespoon pure maple syrup and reduce butter by 1 tablespoon.
Storage & Reheating
Store bars in an airtight container at room temperature for up to 5 days—no fridge required. For longer keep, freeze individually wrapped bars for up to 3 months. Thaw frozen bars at room temperature for 15–20 minutes before enjoying. These also make a great make-ahead treat for bake sales or potlucks—you can prep them two days ahead.
Notes
Honestly, the first batch I made stuck to the pan like glue—lesson learned: parchment paper is a dream. I’ve also found that pressing bars too hard can make them rock-hard, so go easy with your spatula. If you prefer gooey centers, slice them after 20 minutes of cooling. A quick tip: warm your knife under hot water and dry it off before cutting to get neat edges every time.
FAQs
Q: Can I use other cereals besides Golden Grahams?
A: Absolutely—Cheerios, gluten-free puff cereal, or even rice cereal work beautifully.
Q: Why did my bars turn out crumbly?
A: You likely didn’t use enough marshmallows or pressed the mixture too lightly; add an extra cup of marshmallows next time.
Q: How do I prevent marshmallows from burning?
A: Keep heat low, stir constantly, and remove from heat as soon as they melt.
Q: Are these bars freezer-friendly?
A: Yes, wrap each bar tightly in plastic and store in a freezer bag for up to 3 months.
Q: Can kids help make these?
A: Definitely—kids love stirring marshmallows and pressing the mixture into the pan!
Q: Is there a dairy-free version?
A: Swap butter for coconut oil and use vegan marshmallows for an allergy-friendly treat.
Q: What’s the best way to get clean slices?
A: Use a sharp knife warmed under hot water, then wiped dry between cuts.
Q: Can I add protein powder or superfood mix?
A: Sure—start with 1–2 tablespoons and see how the texture holds up.
Conclusion
Golden Graham Bars are the ultimate no-bake cereal bars—simple, sweet, and endlessly customizable. Whether you need an easy recipe for a school snack or a festive dessert bars idea, this treat has you covered. Give them a try, let me know how you jazz yours up, and don’t forget to explore my Chewy Peanut Butter Cereal Bars next—happy snacking!
Golden Graham Bars
Ingredients
- 6 cups Golden Grahams cereal sub: whole-grain or gluten-free cereal blend
- 10 ounces mini marshmallows about 4 cups; you can use vegan marshmallows
- 4 tablespoons unsalted butter (or coconut oil for dairy-free)
- 1/2 teaspoon pure vanilla extract (optional, for extra flavor warmth)
- Pinch fine sea salt (balances sweetness nicely)
- 1/2 cup mini chocolate chips, chopped nuts, or freeze-dried fruit Optional mix-ins
Instructions
- Line a 9x13-inch pan with parchment paper—leave a bit hanging over the sides for easy removal later.
- In a large saucepan over low heat, melt butter until foamy but not browned. Add marshmallows and salt, stir gently until fully melted.
- Remove from heat, stir in vanilla, then fold in Golden Grahams cereal. Optionally, add mix-ins like chocolate chips, nuts, or fruit.
- Press mixture firmly into the prepared pan. Let it cool at room temperature for at least 30 minutes before slicing into bars.
