S’mores Bars

S’mores Bars

Layered graham crust, melted chocolate, and toasted marshmallow in one easy bar.

Total 1 hr 30 min Makes 16 bars Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

These bars capture the campfire classic without the open flame, layering a buttery graham cracker crust with milk chocolate and gooey marshmallow. A quick broil at the end toasts the marshmallow top to golden perfection. Great for potlucks, lunchboxes, or anytime you want s'mores without skewers.

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 2 cups milk chocolate chips
  • 3 cups mini marshmallows
  • 1 cup mini marshmallows for topping
  • 1/4 teaspoon fine sea salt

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment, leaving overhang on the sides, and lightly grease.

  2. In a medium bowl, stir together the graham cracker crumbs, sugar, melted butter, and sea salt until the mixture resembles wet sand.

  3. Press the graham mixture firmly and evenly into the bottom of the prepared pan to form a solid crust.

  4. Bake the crust until lightly golden and set, 10 minutes.

  5. Remove the crust from the oven and sprinkle the milk chocolate chips evenly over the hot crust, letting them soften slightly.

  6. Scatter the 3 cups of mini marshmallows evenly over the chocolate layer.

  7. Return the pan to the oven and bake until the marshmallows puff and begin to turn golden, 8 to 10 minutes.

  8. Sprinkle the remaining 1 cup of mini marshmallows over the top and switch the oven to broil.

  9. Broil until the top marshmallows are toasted and golden brown, watching closely, 1 to 2 minutes.

  10. Cool the bars completely in the pan on a wire rack before lifting out using the foil overhang, about 1 hour.

  11. Cut into 16 bars using a sharp knife, wiping the blade clean between cuts for neat edges.

Rate this recipe

★ 3.4 (1)

S’mores Bars

These bars capture the campfire classic without the open flame, layering a buttery graham cracker crust with milk chocolate and gooey marshmallow. A quick broil at the end toasts the marshmallow top to golden perfection. Great for potlucks, lunchboxes, or anytime you want s'mores without skewers.

1 hr 30 min 16 bars 310 cal

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 3/4 cup unsalted butter, melted
  • 2 cups milk chocolate chips
  • 3 cups mini marshmallows
  • 1 cup mini marshmallows for topping
  • 1/4 teaspoon fine sea salt

Method

  1. 1

    Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment, leaving overhang on the sides, and lightly grease.

  2. 2

    In a medium bowl, stir together the graham cracker crumbs, sugar, melted butter, and sea salt until the mixture resembles wet sand.

  3. 3

    Press the graham mixture firmly and evenly into the bottom of the prepared pan to form a solid crust.

  4. 4

    Bake the crust until lightly golden and set, 10 minutes.

  5. 5

    Remove the crust from the oven and sprinkle the milk chocolate chips evenly over the hot crust, letting them soften slightly.

  6. 6

    Scatter the 3 cups of mini marshmallows evenly over the chocolate layer.

  7. 7

    Return the pan to the oven and bake until the marshmallows puff and begin to turn golden, 8 to 10 minutes.

  8. 8

    Sprinkle the remaining 1 cup of mini marshmallows over the top and switch the oven to broil.

  9. 9

    Broil until the top marshmallows are toasted and golden brown, watching closely, 1 to 2 minutes.

  10. 10

    Cool the bars completely in the pan on a wire rack before lifting out using the foil overhang, about 1 hour.

  11. 11

    Cut into 16 bars using a sharp knife, wiping the blade clean between cuts for neat edges.