Chewy Graham Cracker Bars

12 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Chewy Graham Cracker Bars are the perfect buttery, sweet snack! Made with graham crackers, chocolate chips, and sweetened condensed milk.

Chewy, Chocolatey bars are the perfect Dessert Recipe to make for an easy weeknight treat. For other delicious Bar Recipes try Pecan Toffee Bars or Chocolate Chip Bar Cookies.

close-up of Chewy Graham Cracker Bars in stack


These buttery bars are perfect for a quick and easy dessert. It only takes 5 simple ingredients and the entire time to make them is just 35 minutes. As long as you have graham crackers and a few pantry ingredients, you’ll be ready to make these chewy cookie bars. It’s a simple process of mixing the ingredients together, spreading them in your baking pan, and baking for a half hour!

Rich, chewy bars are great to make for a quick snack, something to pack in your to-go lunch, or as a delicious dessert for after dinner. For an extra sweet treat serve warm, chewy bars with a scoop of Vanilla Ice Cream and a drizzle of Caramel Sauce on top.

Chewy Graham Cracker Bars in baking dish before baking


This dish is so easy to make that I like to make an extra batch and store the second batch in the freezer. If you’re planning to store the bars in the freezer, wait for them to cool completely. Then cut them into squares and store them in a freezer bag. Separate the layers of bars with parchment paper so that they don’t stick together. They should keep well in the freezer for up to 3 months. 

They’re also a great dessert to make a day in advance and keep covered in the fridge until you’re ready to serve them. 



  • Prep: Start by making the golden brown, honey graham crackers into crumbs for the cracker crust. You can put them in a plastic bag and use a rolling pin to break them apart. Another option is pulsing the crackers in a food processor. Then preheat your oven and spray a square baking dish with baking spray. 
  • Mix: Add the graham cracker crumbs, baking powder, salt, condensed milk, and chocolate chips together. Use an electric mixer or mix the ingredients together by hand until well combined. 
  • Bake: Pour the mixture into the prepared pan and spread it out so the cracker base is evenly distributed over the pan. Bake for 30 minutes. Take it out of the oven and let it finish the entire cooling process before you slice and serve the Graham Cracker Bars.

top-down view of Chewy Graham Cracker Bars in stack


  • Flavor Add-ins: For some extra flavor, try mixing in a little vanilla extract, almond extract, or melted peanut butter. 
  • Chocolate: For some extra chocolate, try adding chocolate chips on top of the dish right before baking. Milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips would all do nicely. They’ll melt over the Graham Cracker bars as they bake for a light coating of chocolate. 
  • Toppings: For more toppings try adding melted butterscotch chips, mini marshmallows, or a cup pecans. The melted butterscotch chips or mini marshmallows will add a nice gooey sweetness, while the pecans would give the dish some crunch. 
  • Marshmallow Creme topping: To make a fluffy marshmallow creme topping you can either use a jar of marshmallow fluff from the store or make your own. For homemade marshmallow creme combine 4 large egg whites, 1 cup sugar, ½ teaspoon cream of tartar, and 1 teaspoon vanilla extract. Combine the mixture in a saucepan, and then spread it over the bars before serving. 



  • Serve: After baking, you can leave Chewy Graham Cracker Bars at room temperature for up to 2 days. To keep them moist cover them in aluminum foil or plastic wrap. 
  • Store: You can also put the bars in an airtight container to store in the fridge for up to 1 week. 
  • Freeze: For a make-ahead treat, seal the Graham Cracker Bars and store them in the freezer for up to 3 months. Let them thaw in the fridge before you serve them.

Chewy Graham Cracker Bars in stack

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Chewy Graham Cracker Bars

Chewy Graham Cracker Bars are the perfect buttery, sweet snack! Made with graham crackers, chocolate chips, and sweetened condensed milk.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 14 ounces sweetened condensed milk
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350 degrees and spray an 8x8 baking dish with baking spray.
  • Mix graham cracker crumbs, baking powder, salt, condensed milk, and chocolate chips until well combined.
  • Pour into baking dish.
  • Bake for 20-25 minutes.
  • Cool completely before slicing.


Calories: 253kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 266mg | Fiber: 2g | Sugar: 27g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

Chewy Graham Cracker Bars

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Super simple & really yummy! Added a 1/2 teaspoon vanilla extract and one (melted) 1.5 oz Jif to go chocolate & peanut butter cup to the mix. Threw some more semi-sweet chocolate chips on top. Rich & tasty. Thanks for a truly easy quick dessert recipe!

    1. Delicious!! and easy to make. Thanks for putting this recipe out there. What is the best way to store these treats?