Description
This delightful S’mores Bar recipe transforms the classic campfire treat into an easy-to-make dessert bar, featuring a buttery graham cracker crust layered with melting Hershey’s chocolate and toasted mini marshmallows. Perfect for gatherings or a cozy night in, these bars combine crunchy, gooey, and chocolaty textures in every bite.
Ingredients
Scale
Crust
- 2 Cups graham cracker crumbs
- 8-12 Tablespoons melted butter
- 1/2 Cup powdered sugar
Chocolate Layer
- 4 Hershey Chocolate Bars (4.4 ounces each)
Topping
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
- Prepare Pan: Grease a 9×13 inch baking pan with non-stick butter spray to prevent sticking.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Stir well until the mixture is evenly moistened.
- Press Crust: Evenly spread the crumb mixture into the bottom and up the sides of the prepared pan. Firmly press down with your fingers to pack it tightly.
- Bake Crust: Place the pan in the oven and bake for 5-8 minutes, or until the edges just start to turn golden brown. Note that the crust will harden as it cools.
- Cool Crust: Remove the crust from the oven and allow it to cool completely before adding toppings.
- Layer Chocolate: Arrange the Hershey chocolate bars evenly on top of the cooled graham cracker crust, covering it completely.
- Melt Chocolate: Return the pan to the oven for about 3 minutes, just until the chocolate starts to melt and becomes shiny.
- Cool Slightly: Let the chocolate layer cool for 1-2 minutes to set but remain soft.
- Add Marshmallows: Place mini marshmallows closely packed on top of the chocolate layer.
- Broil Marshmallows: Switch your oven to broil. Place the pan in the oven and watch carefully as marshmallows brown—this should take about 2 minutes, but times vary by oven. Remove as soon as they are golden brown to avoid burning.
- Final Cooling: Allow the bars to cool completely. For firmer bars, refrigerate them after initial cooling to help set the layers.
- Serve: When ready to serve, cut into bars. To prevent sticking, warm a sharp knife under hot water, dry it off, and slice, repeating if the knife becomes sticky.
Notes
- Use melted butter within the guidelines of 8-12 tablespoons depending on desired crust firmness and richness.
- The crust hardens as it cools, so don’t worry if it feels soft right out of the oven.
- Watch marshmallows carefully under the broiler to avoid burning or catching fire.
- Refrigeration after cooling helps the bars set and makes cutting easier.
- Warming and drying the knife before slicing helps achieve cleaner cuts without sticking.
