Description
S’mores Bars are a delicious, easy-to-make dessert that captures the irresistible combination of graham crackers, melted chocolate, and toasted marshmallows in a convenient bar form. Perfect for sharing or enjoying anytime you crave a sweet, nostalgic treat reminiscent of classic campfire s’mores.
Ingredients
Scale
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: Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily remove the bars later.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Make the Graham Cracker Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are fully coated and have a texture like wet sand.
- Press the Crust: Firmly press the crumb mixture into the bottom of the prepared baking dish to form an even crust layer.
- Bake the Crust: Place the crust in the oven and bake for 8 to 10 minutes until it becomes lightly golden. Remove from oven and allow it to cool slightly.
- Add the Chocolate Layer: Sprinkle the chocolate chips evenly over the warm crust. Wait for a couple of minutes so the heat starts melting the chips, then spread it out evenly with a spatula.
- Top with Marshmallows: Evenly distribute the mini marshmallows over the melted chocolate layer.
- Broil to Toast the Marshmallows: Turn on the oven broiler and place the pan on the middle rack. Broil for 1 to 2 minutes, watching carefully, until the marshmallows turn golden brown and toasted.
- Cool and Slice: Let the bars cool completely at room temperature. For easier slicing, chill the bars in the refrigerator for 15 to 20 minutes. Lift the bars out using the parchment overhang and cut into squares. Optionally, sprinkle with crumbled graham crackers or drizzle melted chocolate on top before serving.
Notes
- Watch the marshmallows carefully while broiling as they can burn quickly.
- Use parchment paper for easy removal and clean-up.
- For a sweeter dessert, substitute semi-sweet chocolate chips with milk chocolate chips.
- Bars can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- To make serving easier, chill bars before cutting.
