Print

S’more Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 81 reviews

Delightfully sweet and gooey, these S’more Bars combine crunchy graham cracker crust with melted chocolate chips and toasted mini marshmallows, perfect for an easy dessert or snack. They are quick to prepare and bake, invoking the classic campfire treat in a convenient bar form.

Ingredients

Units Scale

Crust

  • 2 cups Graham cracker crumbs
  • 1/2 cup Melted butter

Topping

  • 4 cups Chocolate chips
  • 1 package Mini marshmallows

Instructions

  1. Preheat oven: Preheat your oven to 350°F to prepare for baking the crust and topping.
  2. Prepare baking pan: Grease a 9×13 inch baking pan thoroughly with cooking spray to prevent sticking.
  3. Make crust: Mix the graham cracker crumbs with melted butter until combined. Press this mixture firmly and evenly into the bottom and up the sides of the prepared baking pan.
  4. Bake crust: Bake the crust in the oven for 8 minutes to set it slightly before adding the topping.
  5. Add toppings: Remove the crust from the oven and immediately sprinkle chocolate chips evenly over the warm crust, followed by an even layer of mini marshmallows on top.
  6. Bake again: Return the pan to the oven and bake for an additional 20 minutes, or until the marshmallows are toasted and golden brown.
  7. Cool and chill: Let the baked bars cool completely at room temperature, then place them in the refrigerator to chill and set further before cutting.
  8. Serve: Cut into bars and serve chilled for best texture and flavor.

Notes

  • For extra gooey bars, use a mix of milk and semi-sweet chocolate chips.
  • Press the crust firmly to ensure it binds well and holds the toppings.
  • Watch the marshmallows closely during the final bake to avoid burning; they should be golden brown.
  • Storing the bars in the fridge helps them hold together when cutting and serving.
  • These bars are best consumed within 2-3 days for freshness.

Find it online: https://queenrecipe.com/smore-bars-recipe/