Oven-Baked 4-Ingredient Graham Cracker Dessert Bars Directions:
Preheat the oven to 350°F. Line a 9 × 13-inch glass baking dish with parchment paper, leaving an overhang on two opposite sides.
Arrange 6 graham cracker sheets in a single, snug rectangle in the center of the dish. If you need to break a sheet to fit, use its pieces to close gaps within the rectangle.
Drizzle the melted butter evenly over the crackers, then scatter the chocolate chips over the same area.
Arrange the remaining 6 cracker sheets directly over the bottom layer. Slowly pour the sweetened condensed milk over the top, spreading it to the edges of the cracker rectangle.
Bake for 25–30 minutes, until the top is lightly golden and the condensed milk bubbles around the edges.
Set the dish on a wire rack and let the bars cool completely. For cleaner cuts, refrigerate for 20–30 minutes after cooling. Lift out by the parchment and cut into 16 bars with a sharp knife.
Practical Woman's Secret
Line up the seams in the top and bottom cracker layers. Once the bars have set, those seams give you a natural place to start cutting without crushing the layers.
Serving and Storage
Serve at room temperature, when the chocolate is easier to bite through. Refrigerate leftover bars in an airtight container with parchment between layers. Let them soften briefly before serving.
Nutrition Information
Estimated per serving: 1 bar, one-sixteenth of the recipe
Calories: 250 kcal
Protein: 3 g
Carbohydrates: 32 g
Fat: 13 g
Fiber: 1 g
Sugar: 24 g
Sodium: 95 mg
I'm waiting for your comments! Enjoy!
