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–+ servings
A stack of 4 gooey s'mores bars.

Smores Bars

40aprons.com/smores-bars/
These ooey, gooey smores bars are the perfect summertime dessert. With a graham cracker crust topped with chocolate and a toasty marshmallow layer, they're a make-ahead bar version of the classic fireside treat.
Prep 4 hours 20 minutes
Cook 17 minutes
Total 4 hours 37 minutes
Recipe Makes (Approximate): 9 bars

Equipment

  • Oven
  • 1 8x8 glass baking pan
  • parchment paper
  • large mixing bowl or stand mixer bowl
  • Hand mixer or stand mixer
  • medium mixing bowl
  • whisk
  • Silicone spatula
  • toothpick or butter knife
  • wire cooling rack
  • Sharp chef's knife

Ingredients

  • ½ cup unsalted butter
  • ¾ cup light brown sugar (or dark brown sugar)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • 1 cup graham cracker crumbs (about 8 full graham crackers)
  • ¼ teaspoon salt
  • 1 7-ounce jar marshmallow creme
  • 2 large chocolate bars (about 4 oz each)

Instructions

  • Preheat oven to 350° Fahrenheit. Line baking dish with parchment paper, leaving excess parchment paper overhanging two sides of dish. Set dish aside.
  • Add ½ cup unsalted butter and ¾ cup light brown sugar to mixing bowl. Use hand mixer or stand mixer on medium speed to combine ingredients into pale, fluffy mixture, approximately 2 to 3 minutes.
  • Once butter and sugar are creamed, add 1 large egg and 1 teaspoon pure vanilla extract to bowl. Mix until ingredients are fully incorporated and mixture is smooth. Set aside.
  • Add ½ teaspoon baking powder, 1 cup graham cracker crumbs, and ¼ teaspoon salt to medium mixing bowl. Whisk ingredients together until thoroughly blended.
  • Slowly add graham cracker mixture into butter mixture, mixing ingredients together until just combined into thick dough.
  • Once dough has formed, transfer approximately half to two-thirds of dough to parchment-lined baking dish. Press dough out into flat, even layer, covering bottom of baking dish completely.
  • Pour 1 7-ounce jar marshmallow creme on top of dough layer. Spread marshmallow creme out evenly across dough, wetting spatula with hot water as needed to make spreading marshmallow creme easier.
  • Top layer of marshmallow creme with pieces of 2 large chocolate bars. Chocolate does not need to cover marshmallow creme completely.
  • Divide remaining graham cracker dough into smaller portions. Flatten each portion of dough evenly, then lay portions of dough on top of chocolate layer. Repeat until all dough has been added to baking dish. Note: top layer of dough will not cover chocolate completely.
  • Place baking dish in preheated oven. Bake 30 minutes or until toothpick inserted into center of smores bars is not covered in graham cracker crumbs when removed.
  • Remove baking dish from oven and place on wire cooling rack. Allow bars to cool completely.

Recipe Notes

  • Storage: Keep s'mores bars in an airtight container at room temperature. Consume within 7 days.
  • Freezer Storage: Let the bars cool completely, then cut them into individual squares. Place the individual squares in an airtight, freezer-safe container, layering the bars between sheets of parchment paper to keep them from sticking. Store the bars in the freezer up to 3 months. Defrost the bars overnight in the fridge, then let them come to room temperature or warm them in the microwave before consuming.

Nutrition Information (Approximate)

Serving Size: 1 barCalories: 391calProtein: 2gFat: 20gSaturated Fat: 12gTrans Fat: 0.4gCholesterol: 48mgSodium: 148mgPotassium: 120mgTotal Carbs: 57gFiber: 2gSugar: 46gNet Carbs: 55gVitamin A: 345IUCalcium: 45mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/smores-bars/