Substitute coconut for the marshmallows for a more adult taste.
- 1 pinch kosher salt
- 10 ounces graham crackers (300g) (18 whole crackers)
- 1 1/2 sticks unsalted butter (12 tablespoons), melted
- 1 14-oz can sweetened condensed milk (400g)
- 1 1/2 cups semisweet chocolate chips (250g)
- 2 cups marshmallows (i have no idea how much they weigh, just throw a couple of handf
- Carbohydrate 39.5751208333333 g
- Cholesterol 22.7607083333333 mg
- Fat 10.4577104166667 g
- Fiber 0.655083333055178 g
- Protein 3.18414291666667 g
- Saturated Fat 5.96987366666667 g
- Serving Size 1 1 Serving (65g)
- Sodium 121.630541666667 mg
- Sugar 38.9200375002781 g
- Trans Fat 0.651002083333332 g
- Calories 256 calories
Step-by-step
- Preheat the oven to 350 degrees (180 degrees Celsius). In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13?9? pan. Bake for 5 minutes. Remove from oven.
- Sprinkle on chocolate chips. Drizzle can of condensed milk over graham crackers; follow with marshmallows.
- Bake for 20 minutes more, until marshmallows are lightly browned. Let cool completely. I usually put mine in the freezer to make it go faster.
Evolution of the Layer Bar
Compressed crumb-and-dairy squares emerged from mid-century promotional baking pamphlets issued by canned milk corporations. Early iterations relied on pantry staples, exploiting sealed dairy products that required no refrigeration before opening. Modern adaptations swap standard graham bases for alternative cookies, yielding varying densities depending on fat ratios.
The Role of Sweetened Condensed Milk
Thickened dairy provides the crucial binding agent and sugar concentration needed to solidify sticky matrices without eggs. Simmering whole milk with sucrose removes roughly sixty percent of its original moisture content, concentrating lactose and proteins. This high solute concentration prevents large ice crystal formation and promotes rapid browning when exposed to dry oven heat.
Cooling and Setting Mechanics
Thermal shock accelerates crystallization in high-sugar confections, which explains why chilling speeds up slicing. Transferring pans directly to sub-zero environments contracts fats rapidly while setting the sugar lattice. Cut squares cleanly using a warmed blade wiped between passes to prevent tearing through sticky marshmallow layers.
