Viva Puff Squares
Indulge your sweet tooth with these delightful Viva Puff Squares, a no-bake treat inspired by the classic cookie favorite! Featuring layers of buttery graham cracker crust, rich melted chocolate, tangy raspberry jam, and pillowy mini marshmallows, this recipe is a harmonious blend of textures and flavors. Perfect for potlucks, holiday gatherings, or a simple family dessert, these squares come together in just 20 minutes of prep time. With each bite delivering a comforting crunch and a burst of fruity sweetness, these easy-to-make squares are sure to become a crowd-pleaser. Plus, with the decadent combination of chocolate and marshmallows, they’re a dreamy homage to nostalgic dessert favorites. Give this recipe a try and treat yourself to a slice of homemade bliss!
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Ingredients
- 200 grams graham crackers
- 120 grams unsalted butter
- 300 grams semi-sweet chocolate chips
- 150 grams mini marshmallows
- 150 grams raspberry jam
- 30 grams powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1
Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2
Place the graham crackers in a food processor and process into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Step 3
Melt the butter in a saucepan over low heat, or in the microwave in a microwave-safe bowl. Pour the melted butter over the graham cracker crumbs and mix until well combined.
Step 4
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Place this in the refrigerator to firm up slightly while preparing the next layer.
Step 5
In a medium saucepan over low heat, melt the chocolate chips while stirring continuously. Once smooth, remove from heat and stir in the vanilla extract.
Step 6
Spread half of the melted chocolate evenly over the graham cracker base using a spatula. Return the pan to the refrigerator for 5–10 minutes to allow the chocolate to set slightly.
Step 7
Once the chocolate has set slightly, spread the raspberry jam evenly over the chocolate layer.
Step 8
Sprinkle the mini marshmallows over the raspberry jam, pressing them down gently to adhere them to the surface.
Step 9
Pour the remaining melted chocolate over the marshmallow layer, spreading it evenly with a spatula. Make sure the marshmallows are fully coated in chocolate.
Step 10
Chill the pan in the refrigerator for 2–3 hours, or until the layers are completely set.
Step 11
Once set, remove the dessert from the pan using the parchment paper overhang. Cut into 16 squares using a sharp knife, wiping the knife clean between cuts for neat edges.
Step 12
Serve immediately or store the squares in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (954.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4218.6 |
| Total Fat 222.9g | 0% |
| Saturated Fat 116.0g | 0% |
| Polyunsaturated Fat 15.1g | |
| Cholesterol 265.7mg | 0% |
| Sodium 916.3mg | 0% |
| Total Carbohydrate 580.4g | 0% |
| Dietary Fiber 23g | 0% |
| Total Sugars 429.2g | |
| Protein 29.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80.6mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 217.3mg | 0% |
Source of Calories