Gooey S'mores Bars
Capture the magic of classic s'mores indoors with these easy-to-make bars. Featuring a buttery graham cracker base, melty chocolate, and toasted marshmallows, they're a crowd-pleasing treat perfect for any occasion, no campfire required!
Equipment
- 8x8 inch baking pan
- Large bowl
- Medium bowl
- Wire rack
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1.5 cups mini marshmallows
- 1 cup milk chocolate chips
- 1/2 cup crushed graham crackers for topping, optional
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until smooth.
- Step 3: Add the egg and vanilla extract to the bowl. Mix well until fully incorporated and glossy.
- Step 4: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined into a soft, thick dough.
- Step 6: Take about two-thirds of the dough and press it evenly into the bottom of the prepared baking pan.
- Step 7: Evenly layer the milk chocolate chips over the dough base.
- Step 8: Scatter the mini marshmallows over the chocolate layer.
- Step 9: Crumble the remaining one-third of the dough over the top of the marshmallows and chocolate. Gently press it down slightly.
- Step 10: If using, sprinkle the extra crushed graham crackers over the top layer.
- Step 11: Bake for about 25 minutes, or until the top is golden brown and the edges are set.
- Step 12: Let the bars cool completely in the pan on a wire rack before attempting to cut them. Once cool, lift out using the parchment paper and slice into squares.
Notes
Do not overbake the bars; they will set as they cool. Lining the pan with parchment paper is crucial for easy removal and clean cutting. Ensure bars are completely cool before slicing. Store cooled bars in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. Bars can be frozen for up to 3 months.