The easiest way to make s'mores for a crowd, these bars are gooey and as sweet as you want them to be. Use different types of chocolate and amounts of marshmallows to achieve different intensities. They're fantastic.
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Gooey and easy
S'mores bars solve the biggest problem with regular s'mores: they're messy, hard to eat, and you need a campfire.
These bars give you the same chocolate-marshmallow magic in a form that actually holds together. You get that perfect balance of crunchy graham crackers, melted chocolate, and toasted marshmallows in every bite, instead of watching half your s'more fall into the dirt.
You can make them in your regular kitchen oven, plus make enough to feed a crowd without standing over hot coals all night.
These bars go a long way as they're very sweet and it's a large recipe, so they're especially good when feeding a large group, as you can cut them into smaller pieces.
Testing Notes
Don't overdo it with the amount of marshmallows and fluff. I know these are sweet bars, but we don't want them to be cloying.
Line the pan with parchment paper hanging over the edges to easily lift out the bars for cutting and serving. Otherwise, it will be messy.
For a clean cut, refrigerate the cooled bars in the pan for about 30 minutes, and use a large (sharp!) knife. Between cuts, run the knife under hot water and wipe it clean with a kitchen towel. As for the bars, if not chilling them, at the very least, let the bars cool fully at room temperature to allow the marshmallow and chocolate layers to set. Also, cutting with a sawing motion rather than pressing straight down helps.
Tip to spread a sticky marshmallow creme: Dip your spreading spoon in hot water and shake off excess. It glides over the cream, helping you spread the marshmallow layer smoothly.
Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Process steps
Baking pan: This is a recipe for a large 9x13-inch pan. You can halve it and use a smaller 8-inch square pan.
The base
We pre-bake it for 10 minutes. It will partially dry and bake, developing a layer that will prevent sogginess as much as we can.
First layers
Spread the fluff and sprinkle the chips, distributing as best as you can.
Dough topping
Leave space as you crumble the rest of the dough on top.
You should see marshmallows and chocolate chips.
Baking
Usually, the marshmallow layer rises and becomes more noticeable. The dough should be baked and dry.
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S'mores Bars
Ingredients
Shortbread graham cracker base:
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups graham cracker crumbs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Toppings:
- 7 ounce jar of marshmallow fluff
- 2 cups milk chocolate chips or chunks, use semisweet for a less sweet bar
- ½ cup mini marshmallows, if you only have large ones, cut them in pieces
- chopped milk chocolate bars or chips, use semisweet for a less sweet topping
Instructions
For the cookie base:
- Preheat the oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal after baking.
- In a large mixing bowl, beat 1 cup unsalted butter and 1 cup packed brown sugar on medium speed until light, about 2 minutes.
- Add 2 eggs and 2 teaspoons vanilla extract and beat until fully combined, 1 or 2 minutes more.
- Add 2 cups all-purpose flour, 2 cups graham cracker crumbs, 1 ½ teaspoons baking powder and ½ teaspoon salt and continue mixing until thoroughly combined. The batter will be thick. Using your hands, press half of the dough onto the bottom of the prepared pan.
Add the toppings:
- Gently spread the 7 ounce jar of marshmallow fluff on top, and sprinkle 2 cups milk chocolate chips or chunks.
- Using your hands, crumble the remaining graham cracker dough on top. The marshmallow fluff layer should be peaking through the pieces of dough.
- Bake in a preheated oven for about 20-25 minutes, until the edges are golden brown. It might take a bit longer.
- Immediately top with ½ cup mini marshmallows and chopped milk chocolate bars or chips, if using and cool the pan on a wire rack. To get clean cuts, refrigerate the pan for 1 hour or so, until it firms up.
- Remove bars by gently lifting the parchment paper and slice into 20 bars.
Becky says
The recipe is very delicious and quite easy and fast!