Chocolate Marshmallow Squares


These tasty squares are a staple out here in the Maritimes. I can’t remember a church pantry table without them, and they show up at most bake sales. In our small community, it’s common to get a call asking you to bring “sandwiches or sweets” for a funeral, luncheon or other event. Chocolate Marshmallow Squares are a frequently contributed “sweet.” They aren’t fancy, but they are yummy and quick to whip up.

These squares consist of basic chocolate fudge, stuffed with marshmallows on a graham cracker crust. That combo gives it a s’more-like vibe, which I love. I have a s’more obsession – stay tuned for more on that front this summer!

We’ll be moving into our new house next weekend – which means we are up to our eyeballs in boxes! This is what my kitchen currently looks like:


Putting all my beloved cooking and baking supplies in boxes has made me a little panicky – I don’t like not being able to play in the kitchen! This week’s menu is mostly leftovers, wraps and takeout. But don’t worry, I’ve got a couple of blog posts planned out to keep ya’ll happy til we’re settled in the new house!

I actually made these squares a while back. I wanted to make something for the pantry table for the church turkey supper, and I had a bag of marshmallows that needed to get baked into something before they got stale!

The ingredients are simple: graham cracker crumbs, brown sugar, butter or margarine, chocolate chips, sweetened condensed milk, vanilla (which is not in the picture, I’m an airhead) and mini marshmallows. I often see these made with the fruit-flavoured colored marshmallows, but I prefer the classic ones.


Start with the graham cracker crust.

Preheat the oven to 350°. Melt the butter in a medium microwave-safe bowl and add the sugar and cracker crumbs.


Mix until combined, and press the mixture into the bottom of a 9 x 9 inch pan. I read a great tip just this week – use the bottom of a measuring cup to press graham cracker crust into the pan. I usually use the bottom of a glass – but the one I grabbed this time didn’t have a flat bottom so I have a few ridges!


Bake for 10 minutes, until lightly browned.

Set the crust aside to cool completely.

For the filling, melt the chocolate chips in a medium microwave-safe bowl. Add the vanilla and the sweetened condensed milk. Mix until smooth.


Fold in the marshmallows.


Pour the filling over the cooled crust and smooth the top with a knife or offset spatula.

Allow the squares to cool at room temperature until the filling is set but not hard, 20 to 30 minutes. If you refrigerate the squares before cutting, they’ll be really hard and difficult to cut.

Cut into squares of desired size and store in an air-tight container in the fridge.


Chocolate Marshmallow Squares

  • Servings: 25 squares
  • Print



1 ¾ cups graham cracker crumbs

2 tablespoons brown sugar

½ cup butter or margarine, melted


1 package (300 grams/10 ounces) chocolate chips

1 (300 ml) can sweetened condensed milk

1 teaspoon vanilla

1 – 1 ½ cups mini marshmallows



Preheat oven to 350°.

Mix melted butter, sugar and graham cracker crumbs in a medium bowl until combined. Press into the bottom of a 9 x 9 pan and bake for 10 minutes. Allow to cool completely.


Melt the chocolate chips in a medium bowl in the microwave. Add the sweetened condensed milk and vanilla and mix until combined. Fold in the marshmallows.

Pour the filling over the crust and smooth the top with a spatula.

Allow to cool at room temperature until the filling is set but not hard. Cut into squares.

Store in an air-tight container in the refrigerator.


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