No-Bake S'mores Brownie Bars
Fudgy brownie layers meet toasted marshmallow and graham crumble, no oven required.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat, Soy
These layered bars stack a dense fudgy brownie base, a graham cracker crunch layer, and a toasted marshmallow topping drizzled with melted chocolate. Chilling sets each layer so the bars slice cleanly, making them a practical treat for potlucks, lunchboxes, or warm-weather baking when you want to skip the oven.
Ingredients
- 1 1/2 cups chocolate sandwich cookies, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
- 2 cups semisweet chocolate chips
- 1 cup sweetened condensed milk
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker pieces, roughly broken
- 3 cups mini marshmallows
- 1/2 cup chocolate chips, for drizzle
- 1 teaspoon vegetable oil
Method
-
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
-
Stir the chocolate sandwich cookie crumbs and melted butter together in a small bowl until evenly moistened and sandy in texture.
-
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
-
Combine the 2 cups chocolate chips, sweetened condensed milk, butter pieces, and salt in a medium saucepan over low heat.
-
Cook, stirring constantly, until the chocolate and butter are fully melted and the mixture is smooth and glossy.
-
Pour the fudgy chocolate mixture over the crust and spread into an even layer with a spatula.
-
Scatter the broken graham cracker pieces evenly over the fudge layer, pressing lightly so they adhere.
-
Refrigerate the pan until the fudge layer is firm to the touch.
-
Scatter the mini marshmallows evenly over the chilled fudge and graham layer.
-
Toast the marshmallows with a kitchen torch, moving in small circles, until golden brown on top.
-
Melt the remaining 1/2 cup chocolate chips with the vegetable oil in short bursts in the microwave, stirring between each, until smooth.
-
Drizzle the melted chocolate over the toasted marshmallow layer in thin lines.
-
Refrigerate the bars until fully set and firm throughout.
-
Lift the bars from the pan using the parchment overhang, then slice into 16 bars with a sharp knife, wiping the blade clean between cuts.
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No-Bake S'mores Brownie Bars
These layered bars stack a dense fudgy brownie base, a graham cracker crunch layer, and a toasted marshmallow topping drizzled with melted chocolate. Chilling sets each layer so the bars slice cleanly, making them a practical treat for potlucks, lunchboxes, or warm-weather baking when you want to skip the oven.
4 hr 30 min 16 bars 268 cal
Ingredients
- 1 1/2 cups chocolate sandwich cookies, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
- 2 cups semisweet chocolate chips
- 1 cup sweetened condensed milk
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker pieces, roughly broken
- 3 cups mini marshmallows
- 1/2 cup chocolate chips, for drizzle
- 1 teaspoon vegetable oil
Method
- 1
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- 2
Stir the chocolate sandwich cookie crumbs and melted butter together in a small bowl until evenly moistened and sandy in texture.
- 3
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- 4
Combine the 2 cups chocolate chips, sweetened condensed milk, butter pieces, and salt in a medium saucepan over low heat.
- 5
Cook, stirring constantly, until the chocolate and butter are fully melted and the mixture is smooth and glossy.
- 6
Pour the fudgy chocolate mixture over the crust and spread into an even layer with a spatula.
- 7
Scatter the broken graham cracker pieces evenly over the fudge layer, pressing lightly so they adhere.
- 8
Refrigerate the pan until the fudge layer is firm to the touch.
- 9
Scatter the mini marshmallows evenly over the chilled fudge and graham layer.
- 10
Toast the marshmallows with a kitchen torch, moving in small circles, until golden brown on top.
- 11
Melt the remaining 1/2 cup chocolate chips with the vegetable oil in short bursts in the microwave, stirring between each, until smooth.
- 12
Drizzle the melted chocolate over the toasted marshmallow layer in thin lines.
- 13
Refrigerate the bars until fully set and firm throughout.
- 14
Lift the bars from the pan using the parchment overhang, then slice into 16 bars with a sharp knife, wiping the blade clean between cuts.
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