“The dessert that looks like you spent all afternoon baking, but actually took five minutes of prep.”

Directions and Instructions

1. Preheat your oven to 350°F and lightly grease a rimmed sheet pan or line it with parchment paper for easier cleanup.
2. In a medium bowl, stir together the crushed graham crackers and melted butter until the crumbs are evenly coated. Press the mixture into an even layer across the bottom of the sheet pan, creating a solid foundation for your treat.
3. Scatter the mini marshmallows evenly over the crust, embracing that burst of sweetness they bring. Next, add the whole uncrushed malted milk balls across the top, ensuring that every bite has that delightful candy crunch.
4. Drizzle the sweetened condensed milk generously over the top, making sure it reaches most of the marshmallows and candy for a rich, creamy finish.
5. Bake for 18 to 22 minutes, until the marshmallows are puffed, lightly golden, and the edges are bubbling with sweet goodness. The aroma will be irresistible! Allow the pan to cool for at least 20 minutes before slicing or breaking into pieces.

Notes or Tips

For an extra dimension of flavor, consider adding a sprinkle of sea salt on top before baking to enhance the sweetness. This treat can be customized; feel free to swap in your favorite candies or nuts to make it your own! Store any leftovers in an airtight container for up to a week — if they last that long!

Cooking Techniques

This recipe is remarkably simple but offers a chance to practice some essential cooking techniques. Pressing the graham cracker mixture firmly into the pan is crucial for creating a sturdy base, while the layering of marshmallows and malted milk balls allows for a beautiful visual and textural contrast. When drizzling the sweetened condensed milk, take your time to ensure it coats evenly, which will result in a gooey, delicious topping once baked.