These are possibly the best S’mores Bars ever made without a campfire. A thick, crunchy graham cracker crust, plenty of chocolate and lots of gooey marshmallow. They’re absolutely fantastic!
If you’re currently trying to eat a little healthier because of some unwanted “quarantine weight gain”, then you’re going to hate me today.
Because these S’mores bars are going to sabotage any healthy eating you’ve been attempting to do.
We love, love, love s’mores at our house. If you don’t believe me, just search “s’mores” on my site and you’ll see what I mean. Besides a warm, gooey chocolate chip cookie, is there anything better than smashing a piece of chocolate and warm, gooey, toasted marshmallow between two graham crackers?
I have to say, even with all the amazing s’mores bars recipes I have on my site, these might be my all-time favorite!
WHAT ARE S’MORES BARS?
S’mores Bars are exactly what their names says. . . they’re s’mores in bar form and they couldn’t be more scrumptious. The beauty of s’mores bars is that no smoky, stinky campfire is required. These s’mores bars start with a thick, crunchy, buttery graham cracker crust that you partially bake first. Then they’re topped with Hershey’s Milk Chocolate Bars, marshmallow creme and finished off with mini marshmallows.
My husband took these into his office and they received rave reviews. Some asked for the recipe ASAP and they were deemed blog worthy by everyone.
These are not only blog worthy, they’re quarantine baking worthy😉.
TIPS FOR MAKING S’MORE BARS:
- Make sure you line your pan with foil and spray it really well. Once the bars have cooled completely, lift them out of the pan using the foil over hang. Carefully peel back the foil from around the edges of the bars, then pull the foil away from the bottom of the bars and discard the foil.
- Remember to spray the offset spatula with cooking spray before spreading the marshmallow creme on top of the chocolate (This works sooo good!)
- Don’t cut these bars until they have cooled completely.
- Try not to eat the entire pan all by yourself.
JUST A FEW OF OUR OTHER FAVORITE S’MORES TREATS:
- 7 whole graham crackers, broken into rough pieces
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ½ teaspoon table salt
- 8 tablespoons butter, cut into ½-inch pieces and chilled
- 6 (1.55-ounce) Hershey’s milk chocolate bars, divided
- 1 cup marshmallow creme
- 1 ½ cups mini marshmallows
- Adjust oven rack to middle position and heat oven to 425 degrees. Line an 8-inch baking pan with foil, leaving enough foil to hang over then edges. Generously spray foil with vegetable oil spray.
- Process graham cracker pieces in food processor until finely ground. Add flour, sugar, and salt and pulse to combine, about 6 to 7 pulses. Add butter and pulse until mixture resembles wet sand. Press dough into even layer in bottom of prepared pan. Bake until crust is set and well browned around edges, about 13 minutes. Let cool completely. (Cooled crust can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)
- Cover crust completely with 5 chocolate bars, breaking bars as necessary to create fit (you will have some chocolate left over). Chop remaining chocolate fine and set aside. Spray offset spatula with cooking spray and use to spread marshmallow crème over chocolate. Sprinkle marshmallows evenly over marshmallow crème.
- Bake bars until edges are set and marshmallows are puffed and dark brown, about 15 minutes. Transfer pan to wire rack and sprinkle with chopped chocolate. Let bars cool until chocolate is set, at least 4 hours.
- Lightly spray chef’s knife with oil spray. Using foil overhang, lift bars out of pan. (Marshmallows may stick to foil. Use knife to separate, if necessary.) Cut bars into 16 squares. Serve. (Do not cut bars until ready to serve. Bars can be stored in airtight container at room temperature for up to 2 days.)
Recipe Source: Cook’s Country Magazine June/July 2020