S’mores Bars Recipe
S’mores Bars are a delightful twist on the classic campfire treat, offering the nostalgic combination of a graham cracker crust, melted Hershey’s chocolate, and toasted mini marshmallows. Perfect for enjoying the taste of summer any time of year, these bars feature a crunchy crust with an ooey gooey, chocolatey and marshmallow topping that’s best served slightly cooled for easy slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 8–12 tablespoons melted butter (add gradually to avoid pooling)
- ½ cup powdered sugar
Topping
- 4 bars Hershey’s chocolate (4.4 ounce each)
- 1 package mini marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick butter spray for easy removal.
- Mix Crust: In a medium bowl, combine graham cracker crumbs and powdered sugar. Gradually add melted butter and stir until the mixture is moist and sticks together without pooling; adjust with more crumbs or powdered sugar if needed.
- Form Crust: Press the crust mixture evenly and firmly into the bottom and up the sides of the prepared pan using your fingers to pack it firmly.
- Bake Crust: Bake the crust for 5-8 minutes until the edges start to turn golden brown. Remove from oven and let it cool to harden.
- Add Chocolate: Lay the Hershey bars evenly over the warm crust. Return to the oven for about 3 minutes until the chocolate begins to melt and looks shiny.
- Cool Slightly: Remove pan and let it cool for 1-2 minutes to stabilize the melted chocolate before adding marshmallows.
- Add Marshmallows: Arrange mini marshmallows tightly over the melted chocolate layer, covering the surface.
- Broil Marshmallows: Set oven to broil. Place the pan on the top rack and watch closely for about 2 minutes until marshmallows turn golden brown and toasted – be vigilant to prevent burning.
- Cool Completely: Remove from oven and let cool completely. For easier slicing, refrigerate for a few minutes to set the marshmallows further.
- Slice and Serve: Use a sharp knife warmed under hot water and dried before slicing to cut through the sticky marshmallows cleanly. Repeat warming knife if needed.
Notes
- When mixing butter into the crust, add it slowly to avoid excess pooling which can make the crust too wet.
- The absorption of the graham crackers may vary; adjust butter, crumbs, and powdered sugar accordingly so the crust is moist but not wet and sticks together well.
- Watch the marshmallows carefully while broiling – they can burn or catch fire quickly.
- For neat cutting, refrigerate bars briefly and use a warm, sharp knife to avoid sticking.
- Store bars in an airtight container for up to 3 days; they do not freeze well.
- Best enjoyed fresh or within 1-2 days for optimal texture and taste.
Keywords: s’mores bars, graham cracker crust, chocolate bars, toasted marshmallows, easy dessert, summer dessert
Find it online: https://cookwithlea.com/smores-bars-recipe-2/
