S’mores Bars, or How My Kitchen Keeps Smelling Like Summer
So the first time I tried making S’mores Bars, I was convinced I’d found a shortcut to the actual campfire version—there were less bugs and zero risk of singed eyebrows. I mean, who actually enjoys hunting for the perfect roasting stick anyway? Plus, I got that lovely gooey mess all over my tiny kitchen instead of my jeans. My sister still laughs about the batch where I confused baking soda for baking powder (classic move, right?). But anyway, these bars became a sort of peace offering at family picnics. They taste like nostalgia and comfort rolled up in marshmallow goo.
Why I Keep Coming Back to This Recipe
I make these when I’m craving something sweet but can’t deal with camping gear. My family basically hovers by the pan (I try to hide a square, but it’s no use). Sometimes I just want a dessert you can eat with one hand while shooing the dog off the couch. Also, if your oven is having one of those wonky days, these bars are pretty forgiving. I won’t say they’re foolproof (because, well, see anecdote above), but they come close.
The Stuff You’ll Need (Plus a Few Swaps)
- 1 and 1/2 cups graham cracker crumbs (I’ve been known to crush digestive biscuits instead—nobody complained)
- 1/2 cup melted unsalted butter (I’ve gone half salted on lazy days, or even swapped in coconut oil, though that batch had a tropical twist… wasn’t everyone’s favorite)
- 1/4 cup brown sugar (Any will do, light or dark; sometimes I just use whatever awkward lump is stuck at the bottom of the bag)
- 1 and 1/2 cups chocolate chips (milk, dark, or a handful of both—my grandma never measured, she just eyeballed it)
- 1 and 1/2 cups mini marshmallows (I’ve tried big ones torn up, gets messy and unpredictable but works in a pinch)
- Pinch of salt (optional, but it makes the flavors pop, if I remember to add it)
Alright, Let’s Make ‘Em
- Preheat your oven to 350°F (175°C). Or close enough. Grease an 8×8 inch pan or just line with parchment if you’re lazy like me. No one will know.
- Mix together graham crumbs, melted butter, brown sugar, and salt right in a big bowl; it’ll look like wet sand and that’s exactly right. Press it firmly (like, really give it a good mash, use a mug if you can’t find your spatula) into the bottom. If a few crumbs escape, that’s normal. Life’s messy.
- Bake that base for around 8 minutes. Don’t panic if you forget and it bakes for 10; you’ll get a crunchier vibe, which isn’t tragic.
- Scatter your chocolate chips over the crust. I sometimes sneak a few for quality control at this stage. Then toss the marshmallows over the top—don’t worry if it doesn’t look neat, perfection isn’t the point here.
- Back in the oven for another 12 to 14 minutes, until the marshmallows are puffed and golden. The trick is pulling it just before they go singed to charcoal. If in doubt: check early, or risk the classic burnt sugar aroma that lingers all week…
- Cool for, um, as long as you can stand it. I say 30 minutes (truth: it’s usually less). Use a butter knife to pry out a square, or just eat it warm from the pan while you tell yourself you’ll clean up later.
My Not-So-Secret Notes
- I actually think these taste even better when they’re a bit cold and fudgy the next day, even if that almost never happens at my place.
- If your bars seem too gooey, let them sit a little longer—resist poking them! (I have zero patience, and this step bites me every time.)
Weird (and Wonderful) Variations I’ve Tried
- Peanut butter swirl: Dollop a few spoons between the chocolate and marshmallow layers. My nephew said it was “dangerous.”
- Salted caramel chips: The flavor’s a knockout, but if you go overboard, the bars kind of melt into a sticky mess—ask me how I know.
- Gluten free version: Swap in a GF graham cracker, but watch that it doesn’t get too crumbly; I learned the hard way by creating “S’mores Spoon Dessert.” Still tasty though.
Do I Need Fancy Gear?
Really, just a baking pan and something to press the crust. I sometimes use the bottom of a coffee mug if I can’t find my tamper thingy. Also, if you’ve only got a weirdly shaped casserole dish, go for it—the bars come out a bit funky but it’s all good.
How to Store (If You Actually Have Leftovers)
Pop them in an airtight container at room temp for a day or two. They’ll get a little chewier but no one seemed to mind at my house (mostly because no one lets them last long enough to go stale, honestly).
If You Want to Get Fancy Serving These
Sometimes I cut them small and dust with a little powdered sugar for that “look what I made” moment. More often, I just hand out big hunks with a mug of cocoa while we watch old movies. We once tried serving with a scoop of ice cream—next level stuff, but only if you’re feeling ambitious.
Lessons Learned the Sticky Way (My Pro Tips)
- If you try to cut these before they’ve cooled a bit, you’ll end up with a sticky avalanche. I once tried chilling them in the freezer briefly, and that worked—mostly. But don’t leave them too long or you get chocolate cobblestones.
- Don’t skimp on the crust pressing; my early bars were more like S’mores Crumble. Still edible, still messy.
Wait, Can I Answer That?
- Can I use regular marshmallows? Yep, just hack them up a little. It gets wild and uneven, but in a fun way. Cheers to rustic baking.
- What if I only have dark chocolate? Even better, if you ask me. Go wild. Or mix both—nobody’s policing.
- Can I double this? Totally, just use a 9×13 pan and maybe extend the bake by a few minutes, but keep an eye on the marshmallows. Trust your gut more than the timer here.
- Why is my crust falling apart? Happens if it’s too dry. Add another splash of butter and pretend it was on purpose.
- Do these really taste like campfire S’mores? Honestly, close enough that you won’t miss the bug spray vibe. Maybe I’ll bring some on our next hiking trip—just kidding, they’d never survive the car ride.
Hope you enjoy a batch of these S’mores Bars! If you end up with rogue graham crumbs in your butter dish, just call it a souvenir.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups semisweet chocolate chips
- 2 cups mini marshmallows
- 1/2 cup milk chocolate bars, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
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1Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a medium bowl, combine graham cracker crumbs, melted butter, sugar, vanilla extract, and salt. Press evenly into the prepared pan to create the crust.
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3Bake crust for 8-10 minutes until lightly golden.
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4Remove pan from oven and sprinkle semisweet chocolate chips over the crust. Let sit for 2 minutes to soften, then gently spread the chocolate.
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5Evenly layer mini marshmallows and chopped milk chocolate over the melted chocolate.
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6Return to oven and bake an additional 8-10 minutes, or until marshmallows are golden and puffy. Cool completely before slicing into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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