A yummy graham cracker crumb base topped with white chocolate and oodles of pastel marshmallows makes a perfectly sweet Easter treat! This recipe makes a full 9 x 13 baking pan, but you can halve the recipe for an 8 x 8 pan if desired. If you are looking for another marshmallowy idea then you must try my very popular No-Bake Peanut Butter Marshmallow Squares!
- 1 cup all purpose flour
- 1 cup graham cracker crumbs
- 1 tsp baking powder
- 1/2 tsp Kosher (coarse) salt
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cup white chocolate chips
- 4 cups coloured mini marshmallows (I used Kraft Jet Puffed Fruit Flavoured Minis)
- Preheat oven to 350 degrees and line your baking pan with parchment paper.
- In a large bowl, whisk together the flour, graham crumbs, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
- Add the eggs and vanilla and beat until combined.
- Add in the flour mixture and combine until well incorporated.
- Spread the dough evenly over the parchment in the pan.
- Bake for 15 minutes until golden and then remove from oven . . . but don’t turn the oven off – you will need it for one last step!
- Immediately sprinkle the white chocolate chips over the freshly baked base. Let stand for 1-2 minutes until heated and softened, and then spread evenly over the entire base with a offset spatula.
- Sprinkle the marshmallows over the melted white chocolate chips then place pan back into the oven for 1 minute until the marshmallows puff.
- Remove pan from oven, and turn the oven off.
- Let cool completely then cut into equal squares.