S’more Nut Bars

When it’s the middle of January and it’s icy, snowy and dreary, the most natural thing to do is make a dessert that reminds you of summer. Long, sunny days and warm evenings. Bonfires and fireflies. And s’mores. Toasting marshmallows on real sticks gathered from the woods and smashing them between graham crackers lined with a square of chocolate and watching the marshmallow and chocolate ooze out. Sticky sweetness. The perfect ending to a summer night. An indoor bar-version is a reminder that it may not be summer outside, but it can still be summer in the kitchen!

Now, these are rich. Rich, rich, rich. Don’t say I didn’t warn you. But they are also ah-mazing and totally worth every single bite.

I love how all of the flavors work together – the graham crust, chunks of marshmallows, the smooth chocolate and the crunchy peanuts.

I did have a little trouble getting the marshmallows evenly distributed so I think I would assemble these a little differently next time. Instead of mixing the marshmallows and peanuts into the chocolate and dumping it all in the pan at once, I would try the following… Drizzle about 1/3 of the chocolate into the graham crust and spread evenly. Then I would sprinkle the whole peanuts and the marshmallows on top, then top with the remaining chocolate. And then sprinkle with the chopped peanuts.


But no matter how you put these together, one this is certain: winter or summer, s’mores are fabulous year-round!

Three years ago: Homemade Gnocchi

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S'more Nut Bars


2¼ cups graham cracker crumbs
1 tablespoon dark brown sugar
2/3 cup unsalted butter, melted
7½ ounces milk chocolate, coarsely chopped
7½ ounces dark chocolate, coarsely chopped
1½ teaspoons light corn syrup
1 cup heavy cream
10 marshmallows, cut into quarters
½ cup lightly salted whole peanuts
½ cup chopped lightly salted peanuts


1. Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9x13-inch baking pan or spray it with nonstick cooking spray.

2. In a large bowl, stir together the graham cracker crumbs and brown sugar. Add the butter. Combine the mixture, then turn it out into the prepared pan. Press the crust into an even layer along the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.

3. Bake the crust for 10 to 15 minutes, or until the crust is golden brown. Remove the pan from the oven and place on a cooling rack.

4. In a large heatproof bowl, toss the chocolates together. Drizzle the corn syrup over the chocolate and set aside.

5. In a medium saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. Fold in the marshmallows and the whole peanuts. Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible. Sprinkle the top with the chopped peanuts.

6. Refrigerate for at least 3 hours, or until set. Cut into squares and serve. The bars will keep in the refrigerator, covered, for up to 3 days.

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(Recipe adapted from Baked: New Frontiers in Baking)

All images and text ©Brown Eyed Baker, LLC.