Best S’mores Bars Recipe – How to Make S’mores Bars

Best S'mores Bars Recipe - How to Make S'mores Bars

Get all that toasty, comforting flavor around the campfire without lighting a single flame with these delightful s’mores bars. With a buttery graham cracker crust, fudgy chocolate filling, and a toasted marshmallow topping, these bars will feed crowd’s appetites and their souls. This chocolate dessert is the perfect treat for a bake sale, cookout, or any party that calls for a little sweet nostalgia.

What should be in a s’mores bar?

Graham crackers, milk chocolate and marshmallows are the ultimate dream team. In traditional fireplace s’mores, smoky, fluffy marshmallows melt on rich milk chocolate and are all balanced by a sandwich of toasty graham crackers. A s’mores bar takes all this careful layering of ingredients and places it into shareable slices. A simple crust of graham cracker crumbs, butter, and sugar is baked in the bottom of a 13 x 9-inch pan. A combination of melted chocolate and sweetened condensed milk—the easiest fudge in the world—helps make these bars more cutable than regular melted chocolate. For those with a more bittersweet taste, dark chocolate can be substituted for milk chocolate in these bars. A bit of marshmallows and a quick trip under the broiler for the obligatory toasted marshmallow topping and these bars are done!

Can you substitute graham crackers in s’mores bars?

Not unlike the crust at the bottom of a cheesecake, this graham cracker crust is infinitely customizable. Place any cookie or cracker in the food processor, including pretzels, pretzels, chocolate graham crackers, chocolate chip cookies, cereal, gingersnaps, or ice cream cones. You can even add ½ cup of crushed potato chips to the 2½ cups of graham crackers for the sweet and savory dessert of your dreams.

Can s’mores bars be made in advance?

These s’mores bars are ideally made ahead for easier carving; the chocolate needs some time to set. This process can be sped up by placing the bars in the freezer for 20 minutes or the refrigerator for 1 hour. The bars can be made 24 hours in advance. Leave extra foil hanging over the sides of the pan to use as a handle for easier transfer from the pan to a cutting board.

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