These s’mores bars boast a thick graham crust, a fudgy milk chocolate layer, and are topped with toasted marshmallows, of course!
Is there anything better than smashing a piece of chocolate and a hot, gooey, toasted marshmallow between two graham crackers?
If you don’t want to have to linger over a fire to toast that marshmallow and you want to eat them for days on end, then these bars are your answers. A local bakery sells a s’mores bar that I die over every single time I eat it. There’s a super thick graham cracker crust, a layer of rich ganache, and then massive, puffy, toasted marshmallows. I’ve wanted to recreate it forever, and the upcoming 4th of July holiday seemed like the perfect excuse!
I made two different iterations of this s’mores bar over the last couple of weeks – the first one was totally no-bake (didn’t bake the crust and used my kitchen torch on the marshmallows), and this second version features a slightly baked crust and broiled marshmallows.
The verdict? We all liked the taste of the unbaked crust better, but it was extremely crumbly and just kind of fell apart when you tried to eat it. So, I settled for a crust that was baked for a short time – just enough to help it solidify so that it could be sliced and stayed together when eating it.
The chocolate fudge layer remained exactly the same.
Torching the marshmallows gives them a bit more of a toasted/burnt flavor, but the broiler did a better job at evenly puffing and toasting all of the marshmallows. For both, everyone agreed that these are definitely best shortly after toasting the marshmallows since they’re nice and gooey and haven’t settled into that gummy consistency yet. (Although I’m happily still eating leftovers because I’ve never met a marshmallow or a s’more that I didn’t like!)
SO… take that information and run with it! You can make them as written, mash them up, whatever you’d prefer! There is always the option of using homemade marshmallow creme for the top layer, but that went beyond the easy, simple summer recipe I was after.
These s’mores bars come crazy close to the ones I fell in love with at the bakery and are the perfect way to quench my cravings for s’mores, which I tend to have nearly every night throughout the summer.
If you dig s’mores, MAKE THESE!
One year ago: Red, White & Blue Layered Finger Jello
Four years ago: Cherry Pie
Five years ago: Angel Food Cake
Six years ago: Scotcheroos
Seven years ago: Cream Cheese Cinnamon Rolls
Eight years ago: Danish Braid
For the Graham Base:
- 3 cups (252 g) graham cracker crumbs, from 18 whole graham crackers
- ½ cup (110 g) light brown sugar
- ¼ teaspoon (0.25 teaspoon) salt
- 14 tablespoons unsalted butter, melted
For the Chocolate Layer:
- 12 ounces (340.2 g) milk chocolate, finely chopped
- 14 ounce (396.89 ml) sweetened condensed milk
For the Marshmallow Layer:
- 36 full-size marshmallows, about one 10-ounce bag
- Preheat oven to 325 degrees F. Line an 8x8 baking pan with foil and spray foil with non-stick cooking spray.
- Make the Graham Base: In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt and melted butter until all of the crumbs are evenly moistened. Turn out into the prepared baking pan and press evenly into a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.
- Make the Chocolate: Place the chocolate and sweetened condensed milk in a heatproof bowl set over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the graham cracker crust and spread into an even layer.
- Immediately place the marshmallows on top of the chocolate layer, pressing down slightly to nestle them into the chocolate. When ready to serve, turn on your oven's broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1 to 2 minutes. Remove from the oven and let cool briefly, then slice and serve (I used a large pizza cutter sprayed with non-stick cooking spray to slice mine). Leftovers can be stored in an airtight container for up to 4 days.