I love s’mores. When our kids were little, camping was a summer tradition that included campfires and s’mores. There is something so heavenly about toasted marshmallow and chocolate sandwiched between two graham crackers. Kuddos to a Girl Scout troop leader, from many years ago, for creating this lovely treat. It’s now a classic.
I have been experimenting with these wonderful bars since last summer. I wanted all the goodness of a s’more without the use of a campfire. After many attempts and tweaks, I feel good about sharing this winning dessert with all of you. It’s so simple, yet full of the perfect amount of sweetness to put a smile on your face.
No fire is required, just the heat of your oven. The Hershey chocolate bar is essential to get that nostalgic taste. Feel free to use chocolate chips if you prefer. Use as much or as little marshmallows. Tweak the toppings to your liking. Bring this to a barbecue or a potluck for a fun treat. To all my s’more loving friends out there, you will love this one. Enjoy!
Happy Eating!
Blessed are the peacemakers: for they shall be called the children of God. Matthew 5:9
S’mores Bars
Ingredients
3/4 cup salted butter ( 12 tablespoons) softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg yolk
2 sleeves of graham crackers ( use 14 for the crust and the remaining 4 crackers for the topping)
6 Hershey chocolate bars (regular size)
10 oz. bag of mini marshmallows
Instructions
- Preheat oven to 350°. Line a 9 x 13 pan with parchment or aluminum foil.
- Place 14 graham crackers for the crust in a food processor to make fine crumbs. Break up 4 graham crackers into bigger chunks and save for the topping.
- Using a hand mixer, cream butter and sugars. Add the egg yolk, and the graham cracker crumbs. Mix until combined. Press the crust mixture evenly into pan.
- Bake crust for 20 to 25 minutes, until lightly brown. Let cool for 5 minutes.
- Place 6 Hershey bars on the hot crust. As the chocolate melts use a rubber spatula to spread out evenly.
- Sprinkle approximately 1 to 2 cups of the marshmallows on the melted chocolate. Now sprinkle about half of the broken graham cracker crumbs on top. Add another 1/2 to 1 cup of marshmallows on top of that. Now add the remaining graham cracker crumbs.
- Change the oven to broil on low. Put the bars under the broiler for 2 to 3 minutes depending on how toasted you want the marshmallows. Stay by the oven and watch. Marshmallows can burn quickly. Let cool. Cut into bars and enjoy!
Notes:
- Place the warm bars in the fridge to speed up cooling.
- Spray a knife with cooking spray for easier cutting.
- Store at room temp to keep the marshmallows soft.
- Extend the foil or parchment over the edge of the baking dish and then pull the bars out when you are ready to cut.
- Use as much or as little marshmallows as you prefer.
- If you don’t have a food processor, use a freezer bag and a rolling pin to smash the graham crackers.
Meghan E White 