Best S’mores Bars

There’s something magical about s’mores. That perfect trio of graham crackers, chocolate, and gooey marshmallow brings back childhood memories of campfires and sticky fingers. Now imagine all of that nostalgic goodness, baked into a soft, chewy bar you can enjoy anytime. That’s what we’re making today, and trust me, it’s worth every bite.

Behind the Recipe

The idea for these bars came during a chilly evening when I was craving the comfort of s’mores but didn’t feel like setting up a fire pit. So I started playing around in the kitchen and, a few tests later, these heavenly S’mores Bars were born. They’re simple, comforting, and packed with texture and flavor, just like the treat we all know and love.

Recipe Origin or Trivia

S’mores, short for “some more,” first popped up in a Girl Scouts guidebook back in the 1920s. Since then, they’ve become a staple in American outdoor culture. Turning them into bars is a newer twist, perfect for indoor enjoyment and easy serving. It’s a cozy, mess-free way to experience that classic fireside treat.

Why You’ll Love Best S’mores Bars

Here’s why these bars will quickly become your favorite go-to dessert:

Versatile: Perfect for after-school snacks, potlucks, or cozy nights in.

Budget-Friendly: Uses pantry staples like flour, sugar, and graham crackers.

Quick and Easy: No campfire needed, just one pan and 30 minutes.

Customizable: Add nuts, drizzle caramel, or use dark chocolate if you prefer.

Crowd-Pleasing: Always a hit with both kids and adults.

Make-Ahead Friendly: Bake now, enjoy later—they stay chewy for days.

Great for Leftovers: Store well and taste even better the next day.

Chef’s Pro Tips for Perfect Results

To make sure your S’mores Bars turn out bakery-perfect every time, keep these tips in mind:

• Let the bars cool completely before slicing to get clean, sharp edges.
• Use parchment paper to line your pan for easy removal and less cleanup.
• Lightly toast the marshmallows under the broiler for extra golden tops.
• Mix the dough just until combined for a softer, chewier texture.
• Don’t skip the salt—it really boosts all those sweet flavors.

Kitchen Tools You’ll Need

Nothing fancy, just the basics to get you baking:

Mixing Bowls: For combining your dry and wet ingredients separately.

Hand or Stand Mixer: Helps cream the butter and sugars until light and fluffy.

Rubber Spatula: For folding in the dry ingredients and chocolate chips.

9×9 Baking Pan: The ideal size for even, thick bars.

Parchment Paper: Makes removing the bars from the pan a breeze.

Cooling Rack: So your bars don’t get soggy bottoms.

Ingredients in Best S’mores Bars

These ingredients come together to recreate the classic s’mores flavor in bar form, with a perfect balance of crunch, goo, and sweetness.

1. Graham Cracker Crumbs: 1 and 1/2 cups. The base that gives these bars their signature flavor and a hint of crunch.
2. Unsalted Butter: 1 cup (softened). Adds richness and holds the crust together.
3. Granulated Sugar: 1/2 cup. For sweetness and structure.
4. Brown Sugar: 1/2 cup (packed). Adds moisture and a deep, caramel-like flavor.
5. Vanilla Extract: 2 teaspoons. Enhances the chocolate and marshmallow flavors.
6. Large Egg: 1. Binds the dough and adds structure.
7. All-Purpose Flour: 1 and 1/4 cups. The bulk of the dough base.
8. Baking Powder: 1 teaspoon. Helps the bars rise slightly and stay soft.
9. Salt: 1/4 teaspoon. Balances the sweetness.
10. Semi-Sweet Chocolate Chips: 1 cup. Melt into gooey pools of chocolate throughout the bars.
11. Mini Marshmallows: 1 and 1/2 cups. Toasty and melty, just like over the fire.

Ingredient Substitutions

Need to swap a few things? No problem.

Graham Cracker Crumbs: Crushed digestive biscuits or vanilla wafers.

Unsalted Butter: Use salted butter and skip the added salt.

Brown Sugar: Use coconut sugar or more granulated sugar.

Semi-Sweet Chocolate Chips: Milk, dark, or white chocolate chips work too.

Mini Marshmallows: Chop up large marshmallows into smaller pieces.

Ingredient Spotlight

Graham Cracker Crumbs: These bring that toasty, nutty flavor and a slightly gritty texture that mimics campfire s’mores.

Mini Marshmallows: When baked, they puff up and get golden on top, oozing into the dough for that signature gooeyness.

Instructions for Making Best S’mores Bars

Alright, let’s get to the fun part—baking! Here are the steps you’ll follow to make these dreamy bars.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
2. Combine Ingredients:
   In a mixing bowl, cream the softened butter with granulated and brown sugar until fluffy. Add the egg and vanilla, beating until well combined. In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Gradually mix the dry ingredients into the wet until fully combined.
3. Prepare Your Cooking Vessel:
   Spread two-thirds of the dough evenly into the prepared pan, pressing it into the corners with a spatula.
4. Assemble the Dish:
   Sprinkle the chocolate chips evenly over the dough, then top with mini marshmallows. Drop spoonfuls of the remaining dough on top, leaving some marshmallows exposed for toasting.
5. Cook to Perfection:
   Bake for 25 to 30 minutes, until the edges are golden and the marshmallows are lightly toasted.
6. Finishing Touches:
   Cool completely in the pan on a wire rack before slicing into squares.
7. Serve and Enjoy:
   Slice, serve, and get ready for sticky fingers and big smiles.

Texture & Flavor Secrets

These bars are all about contrast. The graham cracker crust is firm but buttery. The chocolate chips melt into soft pockets of richness. And the marshmallows? They puff and toast to perfection, giving you that golden chewiness that defines a true s’more.

Cooking Tips & Tricks

A little extra care makes a big difference:

• Bake until the edges are just golden—don’t overbake or they’ll be dry.
• For extra gooeyness, press a few extra marshmallows on top halfway through baking.
• Want perfect slices? Chill the pan for 15 minutes before cutting.

What to Avoid

Here are a few common missteps and how to fix them:

• Overbaking: Results in dry bars. Stick to the timer and check the edges.
• Skipping parchment paper: Makes removing bars messy. Always line your pan.
• Under-mixing: Leave no streaks of flour for even texture.

Nutrition Facts

Servings: 16 bars
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

These bars store beautifully. You can make them a day ahead and keep them in an airtight container at room temperature for up to 5 days. Want to freeze them? Wrap each bar individually and store for up to 2 months. Thaw at room temp and they’ll taste just as good.

How to Serve Best S’mores Bars

These bars are fantastic on their own, but here are some ways to level them up:

• Warm a slice and top it with vanilla ice cream.
• Pack in lunchboxes for a sweet midday treat.
• Serve on a dessert tray with fresh berries and whipped cream.

Creative Leftover Transformations

Got extra bars? Here’s how to remix them:

• Crumble into a yogurt parfait with berries.
• Chop and mix into cookie dough or brownie batter.
• Reheat and sandwich between graham crackers for double s’mores delight.

Additional Tips

• Lightly grease your spatula before pressing the dough for less sticking.
• Add a pinch of cinnamon to the crust for a warm twist.
• Want a deeper chocolate flavor? Mix in a tablespoon of cocoa powder.

Make It a Showstopper

For extra wow-factor, drizzle melted chocolate on top once the bars are cooled. Or use a mini kitchen torch to toast the marshmallows right before serving for that dramatic, campfire effect.

Variations to Try

• Peanut Butter S’mores Bars: Swirl in 1/2 cup of peanut butter to the dough before baking.
• Nutty S’mores Bars: Add chopped walnuts or pecans to the chocolate layer.
• Cookie Dough S’mores Bars: Layer with edible cookie dough instead of the second dough layer.
• Caramel S’mores Bars: Drizzle caramel sauce over the marshmallows before baking.
• Double Chocolate S’mores Bars: Mix cocoa powder into the crust and use chocolate chunks.

FAQ’s

Q1: Can I double the recipe?
Yes, just use a 9×13 pan and increase the bake time by 5 to 10 minutes.

Q2: Can I use marshmallow fluff instead of mini marshmallows?
It’s possible, but mini marshmallows give better texture and toastiness.

Q3: Can I make these gluten-free?
Absolutely, use gluten-free graham crackers and flour.

Q4: Can I use dark chocolate?
Yes, any type of chocolate chips will work depending on your taste.

Q5: How do I toast the marshmallows more?
Broil for 1 to 2 minutes at the end, watching closely.

Q6: Can I skip the egg?
Use a flax egg or egg replacer, but texture may vary slightly.

Q7: Should I refrigerate them?
Room temperature is best, unless your kitchen is very warm.

Q8: Can I make them vegan?
Yes, use plant-based butter, vegan chocolate, and egg replacer.

Q9: Can I mix other candies in?
Definitely, try mini peanut butter cups or chopped candy bars.

Q10: How long will they stay fresh?
Up to 5 days in an airtight container.

Conclusion

If you’ve been craving the cozy magic of s’mores but want the ease of an indoor dessert, these S’mores Bars are your answer. Soft, sweet, and loaded with melty chocolate and gooey marshmallows, they’re everything you love about the classic treat, baked into an irresistible square. Trust me, once you try them, you’ll be making them again and again.

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