S'mores Bars
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 to achieve different intensities. They're fantastic. You can easily halve the recipe and use an 8-inch square pan.
Servings 20 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.
Notes
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.
Baking time: Keep in mind that all ovens and pans can vary, even if they appear similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and identifying any minor details that may need adjustment.
If you want a less sweet bar, use all semisweet, dark chocolate and don't top with mini marshmallows.
