You know when that certain dessert comes along and it changes the way you feel about all desserts? Well, this is that dessert for me. These S’mores bars are it!
I’ve always liked the S’mores combination in any type of dessert – Graham Crackers, Chocolate, And Marshmallows are my weakness. But there is something about the combination of those ingredients coming together in this dessert that just hits every spot. It’s a simple Graham Cracker crust, topped with melted chocolate, and torched Marshmallows. So easy, yet so delicious.
These bars came about when I had extra S’mores ingredients on hand. We threw a Housewarming Party and had a S’mores station, but I bought way too much. My husband told me to be creative and use up the rest of the ingredients I purchased. So one night when we were having last minute guests over, I thought of the idea to make S’mores bars. I threw all the components together and what come out what something incredible.
What’s best about these bars is that they take minutes to put together. The only thing that takes time is having to wait for the bars to chill. I’ve made these bars at 10pm at night, let them chill overnight, and had perfect S’mores bars waiting for me when we woke up.
Ok, I’m about the make the statement – These are my favorite dessert to date. Hands down. I don’t need an elegant dessert to please me; my favorites are always the simplest. And you know what that means. Get in the kitchen and bake up a batch!
For Printable Recipe, Click here!
Makes: 9”x13” Pan, About 16 bars, depending on the size you cut them
20 Graham Cracker Sheets (40 Squares)
1 cup (2 sticks) Unsalted Butter, Melted
¼ cup Sugar
1 teaspoon Pure Vanilla Extract
4 cups Hershey’s Chocolate, Broken into Pieces (or Coarsely Chopped)
4.5 cups Mini Marshmallows
Line a 9”x13” pan completely with foil and lightly grease. Set aside until needed
Preheat the oven to 350 degrees F. Place the graham crackers in the food processor and pulse until finely chopped. Pour the graham crackers into a medium bowl; add the melted butter, sugar, vanilla, and salt, and mix to combine. Remove ½ cup of the mixture and set aside.
Evenly press the graham cracker mixture into the bottom of the pan. Place the pan in the oven and bake until golden brown, about 7-10 minutes. Once finished, place the pan in the freezer or refrigerator to cool. The crust doesn’t need to be completely cool, just not piping hot.
While the graham cracker crust is baking, place the chocolate in a heatproof bowl. Place the bowl over a pot of simmering water. Stirring occasionally, melt the chocolate until it is smooth. Pour the chocolate over the graham cracker crust and spread it over the complete surface.
Sprinkle the mini marshmallows evenly on top of the chocolate and press them gently into the chocolate. Sprinkle the reserved ½ cup of graham crackers in between the marshmallows.
Increase the oven to broil and place the pan on the top rack in the oven. Keep your eye on the pan the whole time and remove once the marshmallows are torched, it will only be about a minute or so. Alternatively, you can torch the marshmallows using a handheld browning torch.
Place the pan in the freezer or refrigerator until hardened, at least 2 hours, preferably 3-5 hours.
To remove the bars from the pan, grab the foil and carefully pull them out in one complete piece. Place on a cutting board and cut into 15 equal pieces (4 rows of 4). Serve immediately, or place in a sealed container to store.
These last up to 7 days in a sealed container.