Ahhh, the aptly-named S’more. Would YOU like some more? Then make these scrumptious bars – everything you love about S’mores, but in a family-size pan in your oven!
You may know my story about S’mores. I’ve told this traumatic story before – the story of how I was denied the first one I ever could’ve had – the horror, right? I was just 6, and had never even heard the word S’more. (Unbelievable perhaps, but true.) Our neighbors were toasting marshmallows over their grill one summer night.
They invited us over, and made S’mores for everyone….well, everyone but me. I had to stand there, and watch everyone else enjoy the sticky, gooey, chocolatey dream that is a S’more. This is because I had just been fitted with a space retainer I had to wear over my upper teeth for some dental purpose. My friend Mindy’s Mom didn’t want to risk the goo getting caught in my retainer (which was removeable BTW.) Anyway, I was embarrassed and upset because, well, it’s a S’more, and I wanted one. Dejected, I just went home. I think the denial of a S’more is the reason that I can never turn down a S’more.
Making these super-scrumptious S’mores Bars taught me there’s certainly more than one way to make and eat a S’more. I was inspired by, and then adapted the recipe I found on Cooking Classy Blog. Since I usually cook with dark chocolate, I used Bittersweet chocolate chips for this recipe. And I also wanted a bit more crunch for the graham base and the top, so I increased the amount of cracker crumbs.
Lastly, I’ve tried this recipe both with Marshmallow Cream and marshmallows. Both are good, just depends on which you like better. I like the marshmallow in this because they peek through the top crust and get a little toasty around the edges. I also doubled the recipe and baked in a 13×9, because I knew everyone would want SOME MORE!
Serve these warm when everything is gooey and melty between the crispy graham crust, or cooled and you get a texture-filled bar cookie that is easy to slice, but with all of the flavor of a S’more. Take THAT, Mindy’s Mom! Enjoy!
And be sure and click on this S’mores Pie recipe to read the full version of my harrowing first S’mores experience!
PIN S’mores Bars Recipe for Later ->Print
These yummy S’mores are practically as easy to make as they are to eat! A simple graham crust, gooey marshmallow and bittersweet chocolate chips elevate this classic summer treat! Serve warm for a gooey treat or cooled for some crispy chocolate and chewy marshmallow texture!
This recipe creates 24 bars. If you would like fewer, just cut the recipe in half and bake in an 8×8 pan!
- Prep Time: 25 min
- Cook Time: 30 min
- Total Time: 55 min
- Yield: 24 Bars 1x
- Category: Bar cookies
- Method: Baking
For the Graham Cracker Base:
- 2 c AP Flour
- 2 c graham cracker crumbs (about 32 squares or 16 sheets crumbled in food processor or with rolling pin)
- 1/2 t Baking Soda
- 1/2 t Kosher Salt
- 1 c Butter (2 sticks, 8 oz.), softened
- 1 c Light Brown Sugar, packed
- 1/2 c Granulated Sugar
- 2 lg eggs, room temp
- 2 t Vanilla Extract
For the Filling:
- 16–18 oz. Dark Chocolate (or semi-sweet) – chips or bars (60-72%)
- 13–15 oz. Marshmallows or Marshmallow Fluff
Make the Graham Base:
- Preheat oven to 350F. You will need 2 large sheets of parchment paper that reach over the long edges of your pan. Butter and parchment-line a 13×9 pan, with one of the sheets. Butter that sheet. Reserve the second sheet.
- In a large bowl, whisk together the graham crumbs, flour, soda, and salt. Set aside. Into the bowl of a stand mixer, or using a hand mixer, cream together the butter and sugars until light and creamy, 2-3 minutes. Mix in the eggs, 1 at a time, then add vanilla. Mix until incorporated.
- Turn the mixer speed to low and slowly add the dry ingredients until incorporated. Divide the dough into halves.
- Butter your hands and press the first half into the bottom of the parchment lined and buttered 13×9 pan. This layer will become your top layer of the bars. Using the parchment, lift it gently out of the pan and set aside.
- Now line the pan with the second sheet of parchment, allowing the sides to overhang for easy lifting. Butter that sheet, and pat in the remaining graham dough, making sure it covers the entire bottom of the pan, into the edges and corners.
- Place the chocolate chips or bars over the graham base, covering the bottom as evenly as possible.
- Place the marshmallows over the chocolate. If using Marshmallow Fluff, spread it over the chocolate, being careful not to intermix the chocolate with the marshmallow.
Top the Marshmallow:
- Lift the parchment containing the top crust. Flip it over the marshmallow and gently spread it to the edges of the pan. If you are using marshmallows instead of fluff (as I did), it might break up a bit. This is fine! It will allow some of the marshmallow edges to toast – nothing wrong with that!
- Put pan into the oven and bake 27-32 minutes, until top is deep golden brown. The top should be crispy.
- You can serve these warm or cooled, just realize that when warm, they may be a bit more gooey.
- Serving Size: 1/24 recipe
Keywords: S’mores Bars, desserts and sweets, bar cookies