S'mores Bars

S'mores Bars desserts These S'mores bars are loaded with marshmallow creme, chocolate and instead of crispy hard graham cracker cookies keeping all that delicious filling in we create a blend of graham cracker crumbs and flour for the bottom and top cookie bar layers of your s'mores experience. Summer treats S'mores Bars bars

These S’mores bars are loaded with marshmallow creme, chocolate and instead of crispy hard graham cracker cookies keeping all that delicious filling in we create a blend of graham cracker crumbs and flour for the bottom and top cookie bar layers of your s’mores experience. So easy to make - no need to pull out the mixer as it is a bowl, whisk and spatula kind of recipe. Gooey and chewy texture, and just the ultimate sweet treat especially in the summer when we are all craving s’mores!

S’mores Bars

S’mores Bars Recipe Ingredients

  • BUTTER: We use unsalted butter for this recipe - melted or browned. Either method works but of course the browned butter will give the bars slightly nuttier warmer flavour.
  • FLOUR: All purpose flour is what this recipe calls for.
  • SUGAR: Brown sugar is what you will need - granulated will work but brown sugar gives batter more flavor and warm color.
  • GRAHAM CRACKER CRUMBS: Use store-bought crumbs or make them yourself by whizzing graham crackers into crumbs in a food processor or crushing them in a sealed ziplock bag using a rolling pin. You want fairly fine crumbs for this recipe.
  • BAKING POWDER & SALT: A little of each for lift and flavor.
  • CINNAMON: This adds a bit of warmth to the bars. Most graham crackers already have cinnamon in them this just amps up the flavour of it slightly. Feel free to skip if you wish.
  • CHOCOLATE: We love to use classic s’mores chocolate - Hershey’s milk chocolate. We use 1½ to 2 full bars for loads of chocolate in each bite approximately 150-200grams. We stuck to the classic milk chocolate but dark chocolate would be delicious too. You can sub out with chocolate chips if you wish approx 1 ½ cups sprinkled over the fluff layer. Either milk chocolate or semi-sweet chocolate chips.
  • VANILLA: We use pure vanilla extract for best flavor.
  • EGG: You will need 1 egg for structure and I recommend that the egg is room temperature so that it blends well into the batter.
  • FLUFF: We use store-bought fluff or marshmallow creme for ease and convenience. If needed you could use mini marshmallows instead but the fluff is really what makes these puff up and also gooey so I recommend it.

S’mores Bars

How to Make S’mores Bars (detailed instructions in recipe below)

  • Brown or Melt Butter: Either way is fine here. Transfer melted butter to a large mixing bowl.
  • Make Batter: Whisk together flour, graham cracker crumbs, baking powder, salt and cinnamon and the butter, sugar, egg and vanilla separetely then combine flour mixture and butter mixture to form batter.
  • Press In Base Layer: Scoop out ⅔ of the batter and press into the bottom of prepared pan to form “graham cracker crust”.
  • Spread Fluff: Spoon out the fluff and spread it out over the base layer
  • Layer Chocolate: Layer chocolate pieces all over the fluff - I like to line them up.
  • Layer Remaining Batter On Top: Form little thin discs or flat patties (5-6 of them) with rest of the graham cracker cookie dough (⅓ of the batter) and lay over the chocolate.
  • Bake & Cool: Transfer pan to oven and bake until golden and puffy. Cool completely in pan over rack. Lift them out of the pan then slice and enjoy.

S’mores Bars

S’mores Bars

Smores Bars Storage & Freezing

  • STORAGE: Store at room temperature for 3 days, or refrigerator for up to 1 week.
  • FREEZING: These bars can also be frozen for up to 3 months. Allow to fully cool then wrap tightly with plastic wrap and layer of aluminum foil and place in an airtight container or plastic bag in the freezer. Thaw overnight the refrigerator and bring to room temperature before serving OR reheat in the microwave.

S’mores Bars

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Recipe

Servings: 16 bars (8x8 pan)
Prep Time: 15 mins
Bake Time: 25-30 mins
Total Time: 45 mins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, melted or browned
  • ¾ cup firmly packed light brown sugar
  • 1 large egg room temperature
  • 1½ teaspoons vanilla extract
  • 1½ cups Fluff marshmallow creme
  • 2 (100g / 3.5 oz) bars of Hershey’s Creamy Milk Chocolate, broken into individual squares

Directions

  1. Preheat the oven to 350°F. Line a 8×8 square baking pan with parchment paper (optional but recommended for easy removal from pan).
  2. Melt butter or brown the butter. To Brown the butter: In a medium saucepan, melt the butter over medium heat, then bring to a simmer. Once it starts simmering, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color and smells nutty. Remove from the heat, pour into a large mixing bowl (this allows the butter to stop cooking). Allow to cool while you prepare remaining ingredients. Optional: Skip and just melt it if you prefer and transfer to large mixing bowl.
  3. In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
  4. To the warm butter add the brown sugar and vanilla and whisk together really well, followed by the egg and continue to mix until combined.
  5. Add the dry ingredients to the butter mixture, and stir it in with a spatula until combined.
  6. Press approximately ⅔ of the graham cookie dough evenly into the prepared pan as the base.
  7. Spoon over the marshmallow creme and spread it out as evenly as possible using a greased offset spatula.
  8. Place the Hersheys squares over the marshmallow layer evenly.
  9. Mold the remaining cookie dough into 5 or 6 flat patties/discs and layer on top of the chocolate chips. Spread them around with your hands the best you can but they do not have to be perfect, some chocolate and marshmallow spots will be expose. That is actually what you want.
  10. Transfer pan to preheated oven and bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme peaking through and puffy are just beginning to brown.
  11. Allow bars to cool completely in pan on a wire rack before lifting them out of the pan and cutting them into squares. It’s tempting to get at them while they are gooey but they will be too messy. Patiently wait and they will still be gooey enough but fully set.

Recipe Notes

  • Can I Double This Recipe? Yes, you can double the recipe and bake the bars in a 9×13-inch pan.
  • Using a metal baking pan will yield higher fluffier bars - a glass or ceramic dish will yield thinner or flatter bars.
  • Can I make these in a 9x9 baking pan? Sure you can, just make sure to keep an eye on the baking time as they will likely take a few minutes LESS to bake.
  • Should I measure butter after I brown it? Browning butter evaporates its natural water content. Since this moisture loss varies, measuring after it browns by pouring it into a measuring cup will allow you to see if you need to add more for any loss of moisture. I usually melt in 1-2 tablespoons of extra butter but it is best to measure and be sure because you may not need to.

S’mores Bars