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S’mores Bars

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 1 hour 35 minutes (including chilling time)
  • Yield: 16-20 bars 1x
  • Category: Dessert, Bars
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These S’mores Bars are the perfect combination of graham cracker crust, gooey marshmallows, and melty chocolate—all in a convenient, no-fuss bar form! They capture all the delicious flavors of a traditional campfire s’more but without the need for a fire. Perfect for summer parties, dessert trays, or a fun family treat, these bars are sure to please everyone!


Ingredients

Units Scale
  • :
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1 1/2 cups (260g) semi-sweet chocolate chips
  • 2 cups (about 120g) mini marshmallows
  • 1/4 cup (60ml) milk or heavy cream
  • 1/2 cup (90g) milk chocolate chips (optional, for topping)

Instructions

  • :
  • Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is well combined and slightly crumbly.
  • Press the graham cracker mixture into the bottom of the prepared baking pan to form a crust.
  • Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Remove from the oven and set aside.
  • While the crust is cooling, place the semi-sweet chocolate chips and milk (or heavy cream) in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  • Pour the melted chocolate over the cooled graham cracker crust and spread it out evenly with a spatula.
  • Sprinkle the mini marshmallows evenly over the chocolate layer.
  • Return the pan to the oven and bake for an additional 5-7 minutes, or until the marshmallows are puffed and golden brown.
  • Optional: Sprinkle the milk chocolate chips on top while the marshmallows are still hot, and let them melt into the bars.
  • Allow the bars to cool in the pan at room temperature for 20-30 minutes, then refrigerate for an additional hour to set.
  • Once set, cut into squares and serve!

Notes

  • :
  • For an extra fun twist, drizzle a little extra chocolate over the top after they’ve cooled.
  • You can swap the mini marshmallows with large marshmallows, but be sure to cut them into smaller pieces to ensure an even layer.
  • These bars can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for longer freshness.

Nutrition

  • Calories: 220
  • Sugar: 20g
  • Sodium: 100mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg