Chewy, salty and sweet s’mores bars! These were so fun to make. S’mores are synonymous with summer, warm weather and campfires, but these s’mores bars can be made in a snap, even in the winter!
These bars have a crushed graham cracker base, dark chocolate middle and toasted mini marshmallows on top – torched to perfection.
What do you need to make the perfect s’mores bars?
- Food processor – to turn our graham crackers into crumbs.
- 8×8 square pan – Here’s the one I have if you need.
- Blow torch – this is optional, BUT provides an easier solution for toasting the marshmallows. I used this one from Culinary Jo Chef.
- Parchment paper – to lift our bars straight out of the pan. Since the base is a bit crumbly, I highly suggest using parchment paper to keep everything intact!
S’mores bars ingredients
Graham crackers – I used Golden Grahams brand. In this recipe, 1 “cracker” is the whole sheet (so what you imagine the top and bottom of one s’more would be).
Granulated sugar – just one tablespoon!
An egg – this will be added to our graham cracker base.
A pinch of salt
Dark chocolate chips – Any dark chocolate chip will do, but you can also mix in semisweet chips too if you’d like.
Marshmallows – you can use mini ones or the big ones. It’s up to you!
Tips for making s’mores bars
Be sure to pack the graham cracker crust into the pan. You want the crumbs to be tight and compact, so feel free to use your fist or knuckles to really press everything tight. Then you are ready to bake!
While the pan is still pretty warm, add the chocolate chips all over. They will melt pretty easily, but you can pop the pan in the oven for another 30 seconds or 1 minute to get the chocolate soft. Then CAREFULLY spread the chocolate over the graham cracker crust with a spatula. It’s important not to rip it all up.
I let the chocolate set just a little bit before topping it with marshmallows. However, if you don’t have a blow torch, you can just add the marshmallows right after the chocolate is spread.
How to toast your marshmallows
There are TWO ways to do this. If you have a blow torch, be sure to wait until the pan has cooled and the chocolate is mostly set. Very gently torch the top of the marshmallows and be careful not to catch them on fire (unless you like burnt marshmallows!)
IF YOU DO NOT HAVE A TORCH: try this method instead. Set your oven to broil. Carefully place the pan in the oven and watch closely for about 1 minute or until the marshmallows look golden. Remove and let cool.
How to store your s’mores bars
Once these are cooled, they are easy to slice but they may be a little crumby. Place them in an airtight container and leave at room temperature. Consume within 3-5 days.
Other recipes to try
If you liked these s’mores bars, please leave a comment and a rating below or tag me on instagram: @caroline_hoffman. And check out these other recipes:
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S’mores Bars
Equipment
- 1 8×8 square pan
- 1 Food processor
- 1 spatula
- parchment paper
Ingredients
- 18 graham cracker sheets
- 10 tbsp unsalted butter melted
- ⅛ tsp salt
- 1 tbsp sugar
- 1 egg
- ⅓ cup dark chocolate chips
- 1½ cups mini marshmallows
Instructions
- Preheat the oven to 350°F. Line your pan with parchment paper.
- Place the graham crackers in a food processor and pulse until they have turned into fine crumbs. Add the egg, sugar, salt and melted butter. Stir together with a spoon.10 tbsp unsalted butter, ⅛ tsp salt, 1 tbsp sugar, 1 egg, 18 graham cracker sheets
- Transfer the graham cracker mixture to the pan and smooth it evenly. Using your hands, pack the crumbs tightly in the pan, pressing down firmly. Then place the pan in the oven and bake for 12 minutes. Remove the pan from the oven and allow to set for 5 minutes.
- Sprinkle on the chocolate chips and place the pan back in the oven for 1 minute. Remove from the oven and use a spatula to smooth the melted chocolate across the graham cracker layer until it is covering every corner. Allow the chocolate to set for about 20 minutes.⅓ cup dark chocolate chips
- After 20 minutes, the chocolate will still be a bit soft. Pour the marshmallows onto the chocolate and gently push them in. If you have any large gaps, add a few more marshmallows. Allow the bars to solidify at room temperature for another 20-30 minutes.1½ cups mini marshmallows
- Using a blow torch, carefully toast the marshmallows just until they are golden brown. Allow the marshmallows to cool for a couple minutes before slicing into bars.
