Easy No-Bake S’mores

Easy No-Bake S'mores

You don’t have to go camping to enjoy these Easy No-Bake S’mores.

Now that summertime is here in all of her hot glory, a lot of families are heading to campgrounds to get away from it all.

One of the best things about camping, whether it’s at the beach or the mountains, is a campfire.

campfire

I remember when we camped at the beach, my dad would make a campfire every night. We’d all sit around and share stories, because that’s what we did then, no smart phones, iPads, or tablets. Nope good ol’ face to face conversations.

One of my favorite things to do was to toast marshmallows over the campfire. I love it when they get crunchy on the outside and all gooey on the inside. I’ve burnt my mouth many times on a toasted marshmallow!

toasted marshmallows

And once you get your marshmallows toasted, you squish them between graham crackers with some chocolate. Yum!

Easy No-Bake S'mores

Just thinking about s’mores takes me back to those times camping at Carpinteria with my family and my bestie.

Now I don’t have to be camping to enjoy s’mores because I can make these Easy No-Bake S’mores anytime I want in the comfort of my very own kitchen. And you can too!

I made these s’mores healthier by using coconut oil instead of butter and sugar-free chocolate chips instead of regular chocolate chips.

They still have all that ooey, gooey goodness about them with marshmallows and chocolate so you won’t be missing a thing.

Except the campfire.

campfire

And the sound of the waves crashing on the beach and the salty air.

beach

But other than that, you can have your s’mores!

Easy No-Bake S’mores treat you can enjoy anytime in the comfort of your home. No campfire needed. Made with coconut oil, Golden Graham cereal, marshmallows, and sugar-free chocolate chips.

Ingredients

  • 1/4 cup coconut oil, melted
  • 1-10.5 ounce bag miniature marshmallows
  • 6 to 7 cups Golden Graham cereal
  • 1/3 cup sugar free semi-sweet chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Grease an 8×8 pan with coconut oil. You can also use a non-stick cooking spray. Set aside.
  2. Combine 1/4 cup coconut oil and marshmallows (except for 2 handfuls of marshmallows, to be sprinkled over the top later) into a large sauce pan.
  3. Cook over medium heat, while stirring continuously so marshmallows don’t burn, until marshmallows and coconut oil are blended smoothly. Don’t worry, just keep on stirring and they will eventually blend together. This takes about 5 minutes. Turn down heat if they start burning.
  4. Once marshmallows melt and are blended smoothly, remove pan from heat and add in 6 cup Golden Graham cereal. Stir until all cereal is coated with marshmallowy goodness.
  5. Pour coated cereal into prepared pan, pressing down with your hands or wooden spoon. Add 1 cup of Golden Graham cereal over the top to help make pressing cereal easier by preventing it from sticking to your hands. It doesn’t matter if you hear some crunching of the cereal.
  6. Sprinkle reserved marshmallows over the top.
  7. Place chocolate chips and 1 teaspoon coconut oil into a microwavable bowl and microwave for about 60 seconds, stirring every 10 to 15 seconds until chips are melted. Chocolate should be smooth.
  8. Using a spoon or fork, drizzle melted chocolate over the top.
  9. Cool completely before serving. You can place into refrigerator to help set up but be sure to remove from refrigerator at least 1 hour before cutting or serving.
  10. Cut into bars and serve.
  11. Store in an airtight container for up to 1 week.

Notes

  • 1 large box (23.5 ounces) of Golden Graham cereal will be plenty for this recipe.
  • You can cover and store in refrigerator, just be sure to remove at least 1 hour before serving.

Inspired by ~ Christy’s No Bake S’mores Treats.

Below photos obtained from Unsplash:

Girl by Campfire: Joshua Earle.

Toasting Marshmallows: Alex Holt.

Campfire on beach: Kimson Doan.

Beach Sunset: Rachel Paprocki.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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