Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9x13 inch baking pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined and the mixture resembles wet sand.
- Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup to help create a smooth, even surface.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown.
- In a medium bowl, combine the cherry pie filling, lemon juice, and almond extract (if using). Gently stir to combine.
- Spread the cherry filling evenly over the baked crust.
- Sprinkle the mini marshmallows and chocolate chips evenly over the cherry filling. Then, sprinkle the remaining graham cracker crumbs over the marshmallows and chocolate chips.
- Bake in the preheated oven for 20-25 minutes, or until the marshmallows are lightly golden brown and the filling is bubbly. Keep a close eye on them, as marshmallows can burn quickly!
- Remove the bars from the oven and let them cool completely in the pan before cutting into squares.
- Once completely cooled, cut the bars into squares and serve.
Notes
For best results, allow the bars to cool completely before cutting to prevent a sticky mess. Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To customize, try different fruit fillings like blueberry or peach, or use different chocolate chips such as milk or dark chocolate. Adding a pinch of cinnamon or nutmeg to the graham cracker crust can enhance the flavor.