Description
This S’mores Bar recipe brings the classic campfire treat into an easy-to-make dessert bar form. Featuring a crispy graham cracker crust, melted Hershey’s chocolate, and toasted mini marshmallows, it’s baked and broiled to perfection in under 30 minutes, making it perfect for parties or a quick indulgent snack.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 8-12 tablespoons melted butter
- 1/2 cup powdered sugar
Filling
- 4 Hershey Chocolate Bars (4.4 ounces each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Pan: Grease a 9×13-inch baking pan lightly with non-stick butter spray to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Stir well until all the crumbs are evenly coated and the mixture holds together when pressed.
- Form Crust: Press the crumb mixture firmly and evenly along the bottom and up the sides of the prepared pan using your fingers to pack it tightly.
- Bake Crust: Bake the crust for 5-8 minutes until the edges start turning golden brown. The crust will firm up as it cools.
- Cool Crust: Remove the pan from the oven and allow the crust to cool slightly before adding the next layers.
- Layer Chocolate: Lay the Hershey Chocolate Bars over the graham crust, covering it as completely as possible.
- Melt Chocolate: Return the pan to the oven and bake for about 3 minutes until the chocolate begins to melt and looks shiny.
- Cool Slightly: Let the pan cool for 1-2 minutes to set the melted chocolate slightly.
- Add Marshmallows: Place mini marshmallows closely packed on top of the melted chocolate layer, covering the surface well.
- Broil Marshmallows: Turn the oven setting to broil and place the pan in the oven. Watch carefully and broil for about 2 minutes until the marshmallows are golden brown and toasted. Remove immediately to prevent burning.
- Cool Completely: Allow the bars to cool completely. For easier cutting, refrigerate them until set.
- Serve: Use a warm, sharp knife (warm under hot water, dry, then slice) to cut through the sticky bars. Serve and enjoy!
Notes
- The crust hardens as it cools, so don’t worry if it feels soft right out of the oven.
- Use caution while broiling marshmallows as they can burn or catch fire quickly; stay close during this step.
- Warming and drying the knife between cuts helps prevent the sticky marshmallow and chocolate from sticking to the blade.
- Refrigerating the bars after cooling makes cutting cleaner and easier.
- Butter quantity can be adjusted between 8 to 12 tablespoons depending on the desired crust firmness and richness.
