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Golden layered graham cracker bars with chocolate chips on a sage platter, with a glass baking dish behind.
Ilina

Oven-Baked 4-Ingredient Graham Cracker Dessert Bars

Whole graham cracker sheets layered with semisweet chocolate chips, melted butter, and sweetened condensed milk. Servings: 16 bars. Cool completely before slicing; an optional 20 to 30 minute chill helps with clean cuts.
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Servings: 16 bars
Ingredients Method Notes

Ingredients
  

  • 12 whole graham cracker sheets
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1/2 cup unsalted butter, melted

Method
 

  1. Heat the oven to 350°F. Lightly grease a clear glass 9x13-inch baking dish, or line it with parchment to help lift out and slice the bars.
  2. Arrange 6 graham cracker sheets in a single layer on the bottom. Keep them whole where possible, fitting small pieces into any gaps as needed.
  3. Distribute the melted butter evenly over the crackers, then scatter the chocolate chips across them.
  4. Add the remaining 6 whole graham cracker sheets as the second layer. Pour the sweetened condensed milk slowly over them, covering the surface as evenly as possible.
  5. Bake for 25 to 30 minutes. The top should be lightly golden, with condensed milk bubbling at the edges. Allow the pan to cool completely before slicing so the bars can set.
  6. Cut into bars and serve. For cleaner slices, you can chill the fully cooled pan for 20 to 30 minutes first, then cut with a sharp knife.

Notes

Servings: 16 bars. Recipe quantities and method follow Cooktop Cove. Cool completely before slicing; the additional 20 to 30 minute chill is an optional tip for cleaner cuts. AI-generated images are illustrations; follow the written method for ingredient placement.