S’mores Magic Bars are gooey, delicious and so simple to make. Toasty marshmallows, melty chocolate and graham crackers . . .they have the yumminess of s’mores without the campfire.
It’s summer which means it’s officially s’mores season and I can hardly wait.
We love s’mores around our house and wholeheartedly believe they should be eaten year round. Who says you just have to eat them in the summer, right? When you don’t have a campfire, a microwave works great, but we love to cook the marshmallows on our gas stovetop because then we can get the crispy, golden edges on the marshmallows.
I have some yummy “non-traditional” s’more flavors I’ll be sharing this summer so stay tuned.
Anyway, these S’mores Magic Bars were the biggest hit at our house the other day. I took some to my friend for her birthday and her family went a little crazy over them. My boys couldn’t get enough of them.
Gooey, softy, chocolatey and just insanely good.
If you love s’mores you are going to go crazy over these. A graham cracker crust, layered with marshmallows, chocolate chips, graham cracker pieces then drizzled with sweetened condensed milk. After they’ve baked for 15 minutes, you top them with more marshmallows then put them back in the oven. The top layer of marshmallows puffs up and turns golden brown . . . yum!
If that doesn’t sound delicious enough, then you finish them off with pieces of chocolate bar once they come out of the oven. Put as little or as much chocolate on top that your heart desires. I use closer to 4 bars, but you can use only 2 or 3 if you’d like.
Now these bars are definitely best the day you make them because they’re soft and gooey, but if you have any left the next day, just throw one in the microwave for 10 seconds or so and they’re still amazing.
Should I use milk or semi-sweet chocolate chips?
I love to use milk chocolate chips, but it’s definitely a personal preference. Semi-sweet will make these bars be a little less “sweet” and milk chocolate chips will make them sweeter. If you use milk chocolate chips, I highly recommend using Guittard or Ghiradeli. They’re both bigger size chocolate chips which I absolutely love.
Could I use chocolate or cinnamon graham crackers?
Sure, why not? Go ahead and experiment with either of those two kinds of graham crackers. I especially think using cinnamon graham crackers would be delicious! The little hint of cinnamon would be so, so good.
I’d love to hear back from you if you make these. Also, make sure you follow my Instagram, I love getting new followers.
- 2 1/2 cups graham cracker crumbs
- 3/4 cup butter, melted
- 2 1/2 cups mini marshmallows, divided
- 1 1/3 cups milk chocolate chips (I recommend Guittard or Ghiradeli)
- 1 cup broken graham cracker pieces
- 1 (14 oz) can sweetened condensed milk
- 3 to 4 (1.55 oz) Hershey chocolate bars (1.55 oz), broken into pieces
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray or line with parchment paper.
In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture evenly into prepared baking dish.
Sprinkle half of marshmallows, the chocolate chips and the graham cracker pieces on tops of the graham cracker crust.
Pour the sweetened condensed milk evenly on top.
Bake for 15 minutes. Remove from oven and sprinkle with the remaining marshmallows. Bake for 12 to 15 more minutes or until marshmallows are browned and edges are golden.
Remove from oven and immediately place chocolate pieces on top.
Allow bars to cool for at least 20 minutes before cutting into pieces and serving.
Recipe Source: Adapted from A Kitchen Addition