S’mores Bars Recipe

Introduction

S’mores bars are a delightful twist on the classic campfire treat, combining a crunchy graham cracker crust, melted chocolate, and toasted marshmallows all in one easy-to-make dessert. These bars are perfect for sharing at gatherings or enjoying as a sweet snack anytime.

Ingredients

• 2 cups (230g) graham cracker crumbs
• 1/2 cup (125ml) melted butter, plus 1-2 tablespoons more if needed
• 6 extra-large Hershey’s milk chocolate bars (100-124g each)
• 4 cups (200g) mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with foil and spray it with non-stick cooking spray. Set aside.
2. Step 2: Combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. If the crumbs still seem dry, add an extra 1-2 tablespoons of melted butter. Firmly press this mixture into the bottom of the prepared pan to form an even crust.
3. Step 3: Bake the crust for 8-10 minutes, or until the edges are lightly browned. Then, turn off the oven but keep the pan inside.
4. Step 4: Lay the Hershey’s chocolate bars evenly over the warm crust. Return the pan to the oven for about 1 minute to soften the chocolate.
5. Step 5: Arrange the mini marshmallows in neat rows on top of the melted chocolate, covering it completely.
6. Step 6: Switch the oven to broil and place the pan back inside. Broil for 1-2 minutes until the marshmallows turn golden brown. Watch closely to prevent burning and remove as soon as they reach a golden color.
7. Step 7: Allow the bars to cool completely before cutting into squares with a sharp knife. To speed up cooling, place the pan in the fridge after it has cooled on the counter for about 15 minutes.

Tips & Variations

• For easier cutting, wipe your knife clean between cuts to prevent marshmallow sticking.
• Try adding chopped nuts or a sprinkle of sea salt on top for extra texture and flavor.
• Use dark or semi-sweet chocolate bars if you prefer less sweetness.
• For a fun twist, swap mini marshmallows with large marshmallows cut into smaller pieces.

Storage

Store the s’mores bars in an airtight container at room temperature for up to 3 days. To keep the marshmallows soft, avoid refrigeration if you plan to eat them within that time. If refrigerated, allow bars to come to room temperature before serving. These bars do not freeze well due to the marshmallow topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized chocolate bars instead of extra-large?

Yes, you can substitute with regular-sized chocolate bars, but you may need to use more to cover the crust evenly for the same rich chocolate layer.

What is the best way to get golden marshmallows without burning them?

Bake under the broiler with the oven door slightly open if possible and watch continuously. Remove the pan immediately once the marshmallows achieve a golden brown color to avoid burning.

S’mores Bars Recipe

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Indulge in the nostalgic flavors of classic campfire s’mores with these easy-to-make S’mores Bars. Featuring a buttery graham cracker crust, layers of melted Hershey’s milk chocolate, and toasted mini marshmallows, this baked treat is perfect for satisfying your sweet tooth anytime, no campfire required.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 to 15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Graham Cracker Crust

• 2 cups (230g) graham cracker crumbs
• 1/2 cup (125ml) melted butter (plus 1–2 Tbsp more if needed)

For the Layers

• 6 extra-large Hershey’s milk chocolate bars (100-124g each)
• 4 cups (200g) mini marshmallows

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray it generously with non-stick cooking spray to ensure easy removal of the bars later.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until all crumbs are moistened evenly. If the mixture feels dry, add 1-2 tablespoons more melted butter. Press this mixture firmly and evenly into the bottom of your prepared pan to form the base.
3. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until the edges become lightly browned and fragrant. Then, turn off the oven to prepare for the next steps.
4. Add Chocolate Layer: Place the Hershey’s chocolate bars evenly over the warm graham cracker crust. Return the pan to the warm oven for about 1 minute to gently melt the chocolate without losing shape.
5. Add Marshmallows: Arrange the mini marshmallows in neat rows over the melted chocolate, covering it completely for that iconic s’mores look and taste.
6. Broil the Top: Switch your oven to the broil setting. Place the pan back under the broiler for 1-2 minutes, watching carefully so the marshmallows toast to a beautiful golden brown. Do not step away during this step, as they can burn quickly.
7. Cool and Slice: Remove the pan from the oven and allow the bars to cool completely. For faster cooling, place the pan in the refrigerator after it has cooled at room temperature for about 15 minutes. When fully cooled, use a sharp knife to cut into squares and serve.

Notes

• Ensure marshmallows are closely monitored under the broiler to avoid burning.
• Using a sharp knife and chilling the bars before cutting helps achieve clean, neat squares.
• If the graham cracker crust feels too dry, adding a little extra melted butter can improve texture.
• For a variation, try adding a sprinkle of sea salt on top before broiling for a sweet-salty contrast.
• Store leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: s’mores bars, dessert bars, graham cracker crust, toasted marshmallows, chocolate dessert, easy dessert, baked s’mores