Chewy Graham Cracker Bars

by Sabrina Snyder

Last Update:

5 Comments

5 from 3 votes
12 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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Chewy Graham Cracker Bars are a buttery, sweet, and irresistibly soft treat. They are smooth, rich, chocolatey, and perfect for snacking!

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.

Sabrina’s Chewy Graham Cracker Bars Recipe

These buttery bars are perfect for a quick and easy dessert. It only takes 5 simple ingredients, and the entire process takes 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, spreading them in your baking pan, and baking for half an hour!

Recipe Card

Dinner, then Dessert

Chewy Graham Cracker Bars Recipe

Chewy Graham Cracker Bars are a buttery, sweet, and irresistibly soft treat. They are smooth, rich, chocolatey, and perfect for snacking!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Bars in stack
PrintRate

Ingredients
 

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

Instructions

  • Preheat oven to 350 degrees and spray an 8×8-inch 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.

Nutrition

Calories: 253kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 233mg | Fiber: 2g | Sugar: 27g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 2mg

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About this Recipe

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.

Can This Be Made Ahead of Time?

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. 

How to Store

  • 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.

Variations

  • 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 semisweet 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 of pecans. The melted butterscotch chips or mini marshmallows will add a nicely gooey sweetness, while the pecans will 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. 

More Delicious Bars

Pin image showing finished Bars

These photos were in a previous version of this post

Bars in stack
top-down view of Bars in stack
Bars in baking dish before baking
Bars in stack

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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. So easy! 50 years ago my mother made these and sent them to me at college. They traveled well via USPS. Now my grand children get these at college and love them! Always make a batch for my husband and I too.

    Reply

  2. 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!

    Reply

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

      Reply