These S’mores Bars are incredibly rich, gooey and satisfying. A great dessert to make if you don’t have access to a fire to make classic s’mores or if you need to feed a crowd. Soft, chewy, chocolatey- the perfect summer treat.
I can’t even with these bars. Probably one of the more epic bars I’ve ever made. Since s’mores are a classic summer treat, but not everyone has access to a fire pit or a way to toast marshmallows, I was determined to make something that was equally as delicious, but available to everyone. Enter these S’mores Bars.
These bars are incredibly soft with the classic marshmallow and chocolate filling that become melty and gooey while baking. The bars themselves are filled with graham cracker crumbs- think super awesome spin off of a great cookie. There are two whole layers of chocolate bars, because would it even be close to a classic s’more if it didn’t have a double layer? I think not.
These come together rather quickly. But, you can cut into as many bars as you want to feed a crowd. The perfect 4th of July dessert!
Gather your ingredients
- all purpose flour
- graham cracker crumbs
- baking powder
- light brown sugar
- granulated sugar
- large eggs
- vanilla extract
- marshmallows- I used the typical medium size, but you could use the same in different sizes in equal weight
- chocolate bars- I used classic Hershey’s Chocolate Bars, but use your favorite
Time to make the S’mores Bars
Start with preheating your oven and lining a 9×9-inch baking dish (make sure it has tall sides) then grease the paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown and granulated sugar until light and creamy, about 2-3 minutes. Beat in the eggs and vanilla extract until combined.
In a separate bowl, whisk together the flour, graham cracker crumbs, salt and baking powder. With the mixer on low speed, mix in the flour mixture into the butter mixture. Mix just until combined and no dry streaks remain.
Press half the dough into the baking dish with greased or damp fingers. Make sure to press it in as evenly as possible, getting into the corners. Lay half the chocolate bars over the dough. This doesn’t have to be perfect, just as spread around as possible. Scatter the marshmallows over the chocolate. Lay the remaining half of the chocolate bars over the marshmallows. Grease or wet your fingers again and press the remaining half of the dough over the chocolate bars.
Pop into the oven and bake! Bake until the bars are golden, but still fairly soft, about 50 minutes. Try to prevent over baking by pulling out the bars while they are still soft as they will harden as they cool. Think a soft and chewy chocolate chip cookie- still soft in the center when they are done. The bars will be better under done than over done.
Notes & tidbits
If you’re struggling to press the dough into the pan, you can always use a greased spatula, or just grease/wet your fingers multiple times to help prevent sticking.
Make sure your pan is actually 9×9-inches because this bar mixture will go right to the top of the sides. If you use an 8×8-inch dish, you will run out of room and have an overflow.
- 16 Tablespoons unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 cups graham cracker crumbs
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces marshmallows
- 8 (1.55 oz) chocolate bars
- Preheat the oven to 350ºF. Line a 9x9-inch baking dish with parchment paper, enough to hang over the sides, then grease the paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until light and fluffy on medium-high speed, about 2-3 minutes. Scrape down the bowl and beat in the eggs and vanilla extract just until combined, about 1 minute.
- In a separate bowl, whisk together the flour, graham cracker crumbs, salt and baking powder. With the mixer on low speed, mix in the flour mixture. Mix just until no dry streaks remain.
- With greased or damp fingers, press half the dough into the lined baking dish, making sure to fill as evenly as possible. Lay 4 of the chocolate bars over the dough. Spread the marshmallows over the chocolate bars, then lay the remaining 4 chocolate bars over the marshmallows (think how you'd layer a toasted s'more). With damp or greased fingers again, press the remaining half of the dough over the chocolate, making sure to get into the corners.
- Place the dish in the oven and bake for about 50 minutes, or until the top is golden but still slightly soft. Remove from the oven and let cool for an hour before removing from the baking dish by grabbing the sides of the parchment paper and lifting out. Slice into 16 bars, or smaller if desired.
Store well wrapped at room temperature for up to 5 days.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 304
Nutritional information is only an estimate.