Best 6 Golden Grahams Smores Recipes

GOLDEN GRAHAM S'MORES

Steps:

• Grease a 9x13-inch baking dish. Set aside.
• In a large saucepan over low heat, melt butter most of the way.
• Add 16 ounces marshmallows, and stir until completely melted.
• Remove from heat.
• Stir in 8 cups cereal until combined.
• Add remaining 5 ounces marshmallows and 1/2 cup mini semisweet chocolate chips, and stir to combine.
• Press cereal into baking dish.1
• Sprinkle with remaining 1/4 cup cereal and 1/4 cup mini chocolate chips.
• Let cool to room temperature before cutting and serving.

GOLDEN GRAHAM S'MORES

Steps:

• Oil an 8 or 9 inch square pan.
• Pour cereal into a large bowl.
• In a saucepan, heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted; remove from heat.
• Pour melted mixture over the cereal, toss until completely coated. Then stir in remaining 1 cup of marshmallows.
• Press mixture into the pan with an oiled spoon.
• Place in the fridge for about 10 minutes, until firm enough to cut into squares.

GOLDEN GRAHAMS™ S'MORES

Steps:

• Grease 13x9-inch pan with butter. Measure cereal into large bowl.
• Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
• Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

GOLDEN GRAHAM CEREAL S'MORES SQUARES

Steps:

• Grease 9 x 13 inch pan.
• Heat syrup, butter and morsels to boiling stirring constantly.
• Remove from heat, stir in vanilla.
• Pour over cereal in bowl, toss until coated.
• Fold in marshmallows 1 cup at a time.
• Press into pan with buttered back of spoon.
• Let stand 1 hour.
• Cut into 2 inch squares.
• Store at room temperature.

GOLDEN GRAHAMS S'MORES

Steps:

• Grease 9 x 13 x 2 inch rectangular pan. Heat corn syrup, butter and chocolate chips to boiling in a 3 quart saucepan, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in a large bowl; toss until completely coated with chocolate mixture. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into 2 inch squares. Store loosely covered at room temperature no longer than 2 days.

GOLDEN GRAHAMS™ S'MORES CANDY BARK

Steps:

• Spray large cookie sheet with cooking spray; line with cooking parchment paper or waxed paper. In large microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring after each minute. Continue microwaving and stirring in 15-second intervals until melted and smooth.
• Pour melted chocolate onto cookie sheet. Use spatula to spread evenly into 10x13-inch rectangle, about 1/4 inch thick.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over chocolate layer on cookie sheet.
• Immediately sprinkle cereal and marshmallows over top; press into melted chocolate to help pieces stick. Refrigerate uncovered about 30 minutes or until firm. Break into pieces. Store covered in refrigerator.