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Cut s'mores bars with one in front and in focus.
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S’mores Bars

S’mores Bars are a sweet and playful dessert with a homemade graham cracker crust, fluffy marshmallows, and melted chocolate bars. The layers come together for a warm and gooey treat that’s reminiscent of a campfire favorite without leaving the comfort of home!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 16 bars
Calories 221kcal
Author John Kanell

Equipment

  • 8" square baking pan
  • Electric hand or stand mixer
  • Mixing Bowls
  • Parchment paper

Ingredients

  • 1¼ cup all-purpose flour (150g)
  • 1 cup graham cracker crumbs (120g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (113g)
  • ⅔ cup packed light brown sugar (147g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (7-oz) container marshmallow crème
  • 2 (1.55-ounce/43g ) Hersey’s chocolate bars or ½ cup semisweet chocolate chips (90g)

Instructions

  • Preheat the oven to 350°F. Grease and fully line an 8x8-inch baking pan with parchment paper.
  • In a medium mixing bowl, whisk together the flour, graham cracker crumbs, salt, and baking powder.
  • In a medium mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Stop to scrape down the sides of the bowl as needed. Beat in the egg and vanilla until well combined.
  • Add the flour mixture and beat on low speed until combined, stopping to scrape down the sides of the bowl once during mixing.
  • Press half of the dough into the bottom of the prepared pan. Dollop the marshmallow crème on top. Using a greased spatula, spread the crème into as even of a layer as you can. Break up the chocolate bars into chunks and scatter over the crème layer. Scatter small pieces of remaining dough over the chocolate and crème.
  • Bake for 20 to 25 minutes or the marshmallow crème has puffed and is lightly golden brown and the dough has turned golden. Let cool completely in pan before cutting into bars.

Notes

  • Make your own graham cracker crumbs. If you have a box of graham crackers on hand or can’t find cracker crumbs at the grocery store, it’s easy to make your own cracker crumbs! Use a food processor to pulse crackers or place several graham crackers in a zip-top bag and use a rolling pin to crush them until in fine crumbs. Store extra crumbs in the bag and use them to top ice cream or yogurt.
  • Bake until toasted and golden brown. For the most authentic toasted marshmallow flavor, bake until the marshmallow cream is puffy and turns golden brown.
  • Use parchment to easily remove bars from the pan. When lining your baking pan, use a large enough piece of parchment paper to allow it to extend up the sides of the pan. Once the bars are cooled, grab the edges of the parchment paper and use them as handles to gently remove the bars from the pan, transfer them to a cutting board, and slice with a sharp knife.

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 196IU | Calcium: 36mg | Iron: 1mg