Name: S’mores Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup unsalted butter; ¾ cup light brown sugar (or dark brown sugar); 1 large egg; 1 teaspoon pure vanilla extract; ½ teaspoon baking powder; 1 cup graham cracker crumbs (about 8 full graham crackers); ¼ teaspoon salt; 1 7-ounce jar marshmallow creme; 2 large chocolate bars (about 4 oz each)

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Introduction

These S’mores Bars bring the classic campfire treat to your oven with a rich graham cracker crust, gooey marshmallow creme, and melty chocolate layers. Perfect for a cozy dessert, they are easy to make and delightfully indulgent.

A square dessert cut into nine pieces shows a golden brown top layer with a cracked, slightly crisp texture. Underneath the top, white toasted marshmallows peek through in uneven spots, some with light brown toasted edges. Dark chocolate chunks are embedded between the marshmallow and the top layer, visible in several sections, melting slightly around the edges. The base layer is light and crumbly, resembling a soft baked cookie or crust. The dessert rests on crumpled white parchment paper, scattered with broken Hershey's chocolate pieces and crumbs. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
¾ cup light brown sugar (or dark brown sugar)
1 large egg
1 teaspoon pure vanilla extract
½ teaspoon baking powder
1 cup graham cracker crumbs (about 8 full graham crackers)
¼ teaspoon salt
1 7-ounce jar marshmallow creme
2 large chocolate bars (about 4 oz each)

Instructions

Step 1: Preheat the oven to 350° Fahrenheit. Line a baking dish with parchment paper, leaving extra paper hanging over two sides for easy removal. Set the dish aside.
Step 2: In a mixing bowl, combine the butter and brown sugar. Use a hand or stand mixer on medium speed and beat until pale and fluffy, about 2 to 3 minutes.
Step 3: Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated and smooth. Set this mixture aside.
Step 4: In a separate bowl, whisk together the baking powder, graham cracker crumbs, and salt until well blended.
Step 5: Slowly add the graham cracker mixture into the butter mixture, stirring just until combined into a thick dough.
Step 6: Transfer about half to two-thirds of the dough to the prepared baking dish. Press it evenly into the bottom to form a flat layer covering the entire dish.
Step 7: Spread the marshmallow creme evenly over the dough layer. To make spreading easier, wet your spatula with hot water as needed.
Step 8: Break the chocolate bars into pieces and scatter them over the marshmallow layer. It’s fine if some marshmallow is still visible.
Step 9: Divide the remaining dough into smaller portions. Flatten each portion and layer them over the top of the chocolate. Repeat until all dough is used, but the top layer won’t fully cover the chocolate.
Step 10: Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out without graham cracker crumbs clinging to it.
Step 11: Remove the baking dish and let the bars cool completely on a wire rack before slicing and serving.

Tips & Variations

Use a spatula dipped in hot water to spread marshmallow creme smoothly without tearing the layer.
Swap the chocolate bars for chocolate chips or chunks of your favorite chocolate for different texture and flavor.
For a nuttier twist, sprinkle chopped nuts like pecans or almonds on top of the chocolate before adding the final dough layer.
To make cleanup easier, be sure to line your baking dish with parchment paper with overhangs for easy bar removal.

Storage

Store s’mores bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave to soften the chocolate and marshmallow before serving, if desired.

How to Serve

A close-up view of a stack of four layered dessert bars, each bar showing three main layers: a golden-brown crumbly cookie crust at the bottom, a thick, glossy dark chocolate layer in the middle, and a toasted marshmallow layer on top with a slightly browned, uneven texture. The bars are stacked irregularly, with the top bar slightly broken, revealing the soft marshmallow and melty chocolate inside. Crumbs and small pieces of cookie are scattered around on a white marbled surface. The overall look is rich, gooey, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow creme?

You can substitute mini marshmallows, but they may melt unevenly and require a different layering technique. Marshmallow creme spreads more smoothly and ensures an even gooey layer.

What size baking dish should I use?

A 9×9-inch (or similar size) square baking dish works well for this recipe, providing the right depth and surface area for layering and baking evenly.