S’mores Bars
S’mores Bars are the ultimate treat that combines all the flavors of a classic campfire s’more into a convenient, gooey, and delightful dessert.
With layers of buttery graham cracker crust, rich chocolate, and gooey marshmallows, these bars are perfect for any occasion. Whether you’re reminiscing about summer nights or looking for a quick dessert to wow your guests, this recipe will deliver all the nostalgia and deliciousness you crave.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Spatula
- Food processor (optional, for graham crackers)
- Parchment paper
Ingredients Overview
- Graham Cracker Crust: Provides the signature crunch and flavor of s’mores.
- Chocolate Layer: Melts into a decadent layer that complements the marshmallows perfectly.
- Marshmallows: Toasted and gooey for that authentic campfire feel.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 14 crackers)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 2 cups semi-sweet chocolate chips (or milk chocolate chips for a sweeter option)
- 4 cups mini marshmallows
Optional Toppings:
- Crumbled graham crackers
- Drizzle of melted chocolate
Instructions
Step-by-Step Instructions
- Prepare the Baking Dish:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
- Make the Graham Cracker Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the prepared baking dish, creating an even layer.
- Bake the Crust:
- Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- Add the Chocolate Layer:
- Sprinkle the chocolate chips evenly over the warm crust. Let them sit for a minute or two to melt slightly, then spread into an even layer with a spatula.
- Top with Marshmallows:
- Sprinkle the mini marshmallows evenly over the chocolate layer.
- Broil to Toast the Marshmallows:
- Turn on the oven broiler and place the dish on the middle rack. Broil for 1–2 minutes, watching closely, until the marshmallows are golden brown and toasted.
- Cool and Slice:
- Let the bars cool completely at room temperature. For easier slicing, chill them in the refrigerator for 15–20 minutes. Use the parchment overhang to lift the bars out of the dish and cut into squares.
Recipe Tips
- Watch the Broiler: Marshmallows can burn quickly under the broiler, so keep a close eye on them.
- Crust Firmness: Press the graham cracker crust firmly into the pan to ensure it holds together when slicing.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
What to Serve With This Recipe
- A scoop of vanilla or chocolate ice cream
- Warm hot cocoa or a tall glass of milk
- Fresh berries for a fruity contrast
Frequently Asked Questions
Can I use large marshmallows instead of mini marshmallows?
Yes! Cut large marshmallows into smaller pieces or arrange them whole for a more rustic look.
Can I make these bars ahead of time?
Absolutely! They’re great to make the night before and keep well at room temperature.
Can I add peanut butter?
Yes, swirl some peanut butter into the melted chocolate layer for a delicious twist.
Serving Suggestions
S’mores Bars are perfect for picnics, potlucks, or a cozy dessert at home. Serve them slightly warmed for an extra gooey experience, or enjoy them chilled for a firmer bite. Either way, they’re guaranteed to be a hit!
S'mores Bars are the ultimate treat that combines all the flavors of a classic campfire s'more into a convenient, gooey, and delightful dessert.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs about 14 crackers
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- For the Filling:
- 2 cups semi-sweet chocolate chips or milk chocolate chips for a sweeter option
- 4 cups mini marshmallows
- Optional Toppings:
- Crumbled graham crackers
- Drizzle of melted chocolate
Instructions
- Prepare the Baking Dish:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving overhang for easy removal.
- Make the Graham Cracker Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the prepared baking dish, creating an even layer.
- Bake the Crust:
- Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- Add the Chocolate Layer:
- Sprinkle the chocolate chips evenly over the warm crust. Let them sit for a minute or two to melt slightly, then spread into an even layer with a spatula.
- Top with Marshmallows:
- Sprinkle the mini marshmallows evenly over the chocolate layer.
- Broil to Toast the Marshmallows:
- Turn on the oven broiler and place the dish on the middle rack. Broil for 1–2 minutes, watching closely, until the marshmallows are golden brown and toasted.
- Cool and Slice:
- Let the bars cool completely at room temperature. For easier slicing, chill them in the refrigerator for 15–20 minutes. Use the parchment overhang to lift the bars out of the dish and cut into squares.
