When I want an easy summer dessert that feels a little nostalgic but still fun enough for a cookout or movie night, this 5-ingredient oven baked treat is exactly the kind of recipe I reach for. Whole malted milk balls melt into a sweet, crunchy, candy-studded base with very little effort, and the sheet pan method makes it especially handy for busy days when you want something homemade without hovering over the stove.
This sweet treat is great served slightly warm or fully cooled, cut into small squares or shards, with cold vanilla ice cream, fresh strawberries, or a glass of milk. If you are bringing it to a backyard gathering, it also pairs well with lemonade, iced coffee, or a simple fruit platter to balance the richness.
5-Ingredient Oven Baked Summer Treat
Servings: 12
Ingredients
2 cups whole uncrushed malted milk balls
2 cups mini marshmallows
1 1/2 cups crushed graham crackers
6 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
Directions
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.
3. Scatter the mini marshmallows evenly over the crust, then add the whole uncrushed malted milk balls across the top so every bite gets some candy crunch.
4. Drizzle the sweetened condensed milk as evenly as possible over the top, making sure it reaches most of the marshmallows and candy.
5. Bake for 18 to 22 minutes, until the marshmallows are puffed and lightly golden and the edges are bubbling. Let the pan cool for at least 20 minutes before slicing or breaking into pieces.
Variations & Tips
Add chocolate chips: If you want an even richer dessert, sprinkle 1/2 cup semisweet chocolate chips over the marshmallows before baking. They melt into the gaps and make the bars taste a little like a candy shop version of s'mores.
Use a smaller pan for thicker bars: A smaller baking pan will give you a thicker, gooier result, while a larger sheet pan makes thinner, crispier pieces. I usually go thinner in summer because they cool faster and are easier to transport.
Chill before slicing: For cleaner pieces, let the dessert cool completely and refrigerate it for 20 to 30 minutes before cutting. This is especially helpful if you are making it ahead for a party or packing it up for a picnic.
Try a cookie crumb base: Swap the graham crackers for crushed vanilla wafers or chocolate sandwich cookies for a slightly different flavor. It is an easy way to change the look and taste without adding extra work.
Store it the easy way: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for a slightly firmer texture. A quick few seconds in the microwave brings back that soft, just-baked feel.