These high-protein s’mores treats are a better-for-you twist on the classic dessert, made with gooey marshmallows and mini chocolate chips. They’re chewy, nostalgic, easy to make, and pack 5g of protein each.
If you’re anything like me, s’mores flavors get me every single time.
Chocolate, marshmallows and graham cracker vibes are just undefeated. I’ve already turned them into things like my s’mores cookies and protein frozen s’mores, and now… these high-protein s’mores treats officially join the lineup.
I used honey graham Catalina Crunch cereal, which gives them that classic graham cracker taste while sneaking in a little protein and fiber boost. And the marshmallow–chocolate combo keeps things fun and snackable instead of feeling like a “healthy swap.” I’ve been grabbing one in the afternoon with my coffee and honestly look forward to it way too much. I can’t wait for you to try this one!
Why I Love These Protein S’mores Treats
- Classic s’mores flavor: Gooey marshmallows, chocolate chips, and graham-style cereal in every bite.
- Better-for-you macros: Each treat has 5g protein, 4g fiber, just 6g sugar, and under 100 calories thanks to the Catalina Crunch cereal.
- No-bake & fast: Just melt, stir, press and chill.
- Perfect for snacks or dessert: Great for lunchboxes, afternoon cravings, or something sweet after dinner.
- Make-ahead friendly: These hold up really well in the fridge.
Ingredients Needed
- Honey Graham Catalina Crunch cereal – the base of these treats and what gives them that graham cracker flavor while adding protein and crunch.
- butter – helps the marshmallows melt smoothly and adds richness.
- mini marshmallows – the glue that holds everything together and gives that classic gooey texture.
- mini chocolate chips – folded in at the end so you still get melty pockets of chocolate without them fully disappearing.
How to Make High-Protein S’mores Treats
Step 1: Melt butter and marshmallows over medium-low heat while stirring often.
Step 2: Fold in the Honey Graham cereal.
Step 3: Let mixture cool for 30-60 seconds, then add some of the chocolate chips.
Step 4: Transfer mixture to a pan, add the remaining chocolate chips, then let cool at room temp for 30-60 minutes before serving.
Tips for Success
- Work quickly after adding the cereal: Once the marshmallows cool, things get harder to stir.
- Do not overheat the marshmallows: Medium-low heat keeps them smooth instead of stiff or grainy.
- Let it cool slightly before adding chocolate: This keeps the chips from fully melting into the mixture.
- Use parchment paper to press: It makes flattening the bars way easier and less sticky.
- Cut with a sharp knife: Lightly greasing the knife helps get clean edges.
How to Store
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 7 days for a firmer, chewy texture.
- Freezer: Freeze squares in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.
Frequently Asked Questions
Yes. Honey Graham gives the most s’mores-like vibe, but cinnamon or chocolate flavors would be fun too. Just know that if you use a different cereal the macros will be different.
Yep. Catalina Crunch is higher in protein than traditional puffed rice cereal, which bumps things up without changing the nostalgic feel.
This usually means the marshmallows were overheated. Keep the heat low and remove the pan as soon as everything melts.
Absolutely. Use a 9×13-inch pan and double all ingredients.
More High-Protein Treats to Try
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Line an 8×8-inch baking dish with parchment paper or lightly grease it. Set aside.
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In a medium saucepan over medium-low heat, melt the butter. Add the mini marshmallows and stir continuously until completely melted and smooth. Remove from heat.
1 Tablespoon butter, 5 ounces mini marshmallows
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Immediately add the Honey Graham cereal to the saucepan. Gently fold until evenly coated.
1 9-oz bag Honey Graham Catalina Crunch cereal
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Let the mixture cool for about 30–60 seconds, then fold in 1-2 tablespoons the mini chocolate chips (this keeps them from fully melting).
2-3 Tablespoons mini chocolate chips
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Transfer mixture to the prepared pan. Lightly press into an even layer using a spatula or parchment paper. Sprinkling any remaining chocolate chips on top. Gently press them in so that they stick,
2-3 Tablespoons mini chocolate chips
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Let cool at room temperature for about 30-60 minutes before cutting into squares.
- Don’t crank the heat—low and slow keeps the marshmallows smooth and prevents a tough texture.
- If you want cleaner cuts, pop the pan in the fridge for 10 minutes before slicing.
- Storage: Store in an airtight container for up to 3 days at room temp, in the fridge for up to one week or in the freezer for up to 2 months.
Serving: 1 bar | Calories: 88kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 14mg | Fiber: 4g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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