S’mores Bars

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brown eyed baker

Total Time

45 mins

Prep Time

30 mins

Cook Time

12 mins

Rating

(45)

Ingredients

9-16 bars

3 cups graham cracker crumbs (from 18 whole graham crackers)
½ cup light brown sugar
¼ teaspoon salt
14 tablespoons unsalted butter, melted
12 ounces milk chocolate, finely chopped
14 ounce sweetened condensed milk
36 full-size marshmallows (about one 10-ounce bag)

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Preparation

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Step 1

Preheat oven to 325 degrees F. Line an 8×8 baking pan with foil and spray foil with non-stick cooking spray.

Step 2

Make the Graham Base: In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt and melted butter until all of the crumbs are evenly moistened. Turn out into the prepared baking pan and press evenly into a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.

Step 3

Make the Chocolate: Place the chocolate and sweetened condensed milk in a heatproof bowl set over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the graham cracker crust and spread into an even layer.

Step 4

Immediately place the marshmallows on top of the chocolate layer, pressing down slightly to nestle them into the chocolate. When ready to serve, turn on your oven’s broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1 to 2 minutes. Remove from the oven and let cool briefly, then slice and serve (I used a large pizza cutter sprayed with non-stick cooking spray to slice mine).

Chef’s notes

The chocolate fudge layer remained exactly the same.

Torching the marshmallows gives them a bit more of a toasted/burnt flavor, but the broiler did a better job at evenly puffing and toasting all of the marshmallows. For both, everyone agreed that these are definitely best shortly after toasting the marshmallows since they’re nice and gooey and haven’t settled into that gummy consistency yet. (Although I’m happily still eating leftovers because I’ve never met a marshmallow or a s’more that I didn’t like!)

You can make them as written, mash them up, whatever you’d prefer! There is always the option of using homemade marshmallow creme or homemade marshmallows for the top layer, but that went beyond the easy, simple summer recipe I was after.

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S’mores Bars

Ingredients

Preparation

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Chef’s notes

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