S'mores Bars
A pressed graham cracker base layered with chocolate, marshmallows and broken graham crackers, baked until toasted.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- All the flavour of a campfire s'more with no fire, no sticks and no burnt fingers.
- Two short bakes rather than one, which is what lets the base set before the marshmallows go on.
- Sixteen bars from one pan makes it a good thing to take somewhere.
Recipe
S'mores Bars
Graham base layered with chocolate and toasted marshmallow.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
For the base
For the topping
Instructions
- Step 1. Heat the oven to 175 C / 350 F. Line a 20 x 20 cm / 8 x 8 inch pan with parchment, leaving an overhang on two sides.
- Step 2. Mix the graham crumbs, melted butter, sugar and salt until evenly damp.
- Step 3. Press firmly into the base of the pan, using a flat-bottomed glass to compact it, and bake for 8 minutes.
- Step 4. Scatter the chocolate chips over the hot crust and let them sit for a minute to soften.
- Step 5. Add the marshmallows in an even layer, then tuck the broken graham cracker pieces among them.
- Step 6. Bake for a further 15 to 18 minutes, until the marshmallows are puffed and lightly browned.
- Step 7. Cool completely in the pan before lifting out and cutting into 16 bars.
Notes
- The 8 minute pre-bake is what firms the base. Skipping it gives a bar that falls apart when you lift it out.
- Let the chips sit on the hot crust for a minute before adding marshmallows. They soften into a proper layer instead of staying as separate chips.
- Watch the second bake closely. Marshmallow goes from golden to burnt in under a minute, and every oven browns differently.
- Cool completely before cutting. Warm marshmallow stretches into strings and drags the whole topping with the knife.
S'mores Bars — Simple Table Recipes · https://simpletablerecipes.com/recipes/smores-bars/
Ingredient Notes
- Graham cracker crumbs
- A food processor gives the finest, most even crumb, which presses into a firmer base. A bag and a rolling pin works but leaves larger pieces that crumble more when cut.
- Melted butter
- Binds the crumbs. Too little and the base falls apart when cut; the quantity here is deliberately generous for that reason.
- Mini marshmallows
- Mini rather than large. They melt evenly and brown at the same rate, where large marshmallows scorch on top before the insides soften.
- Broken graham crackers
- Tucked among the marshmallows for texture and to look like a s'more. Purely visual and textural, but it is what stops the top being a flat sheet of marshmallow.
Equipment
- 20 x 20 cm / 8 x 8 inch baking pan
- Parchment paper
- Mixing bowl
- Flat-bottomed glass or measuring cup for pressing
Substitutions
- Graham crackers
- Digestive biscuits are the standard substitute outside North America and work well. Any plain, slightly sweet biscuit will do.
- Chocolate chips
- Chopped chocolate bar melts into a smoother, more continuous layer, which is closer to a real s'more.
- Mini marshmallows
- Large marshmallows cut in half and laid cut-side down work if that is what you have. Watch them more closely — they brown unevenly.
Storage & Freezing
Storing: Store in an airtight container at room temperature for up to 3 days. The marshmallow firms up over time.
Freezing: Freeze cut bars, separated by parchment, for up to 2 months. Thaw at room temperature. The marshmallow texture changes slightly but stays good.
Frequently Asked Questions
Why did my marshmallows burn?
The second bake ran long, or the pan sat too close to the top element. Marshmallow browns very fast at the end. Check from 15 minutes and move the pan lower if your oven runs hot on top.
Why is my base crumbly?
Not pressed firmly enough, or the pre-bake was skipped. Compact it hard with a flat-bottomed glass and give it the full 8 minutes before the topping goes on.
How do I cut them cleanly?
Cool completely, then use a large sharp knife lightly greased or run under hot water and dried. Wipe the blade between cuts — marshmallow builds up fast.
Can I use marshmallow fluff instead?
Yes, dolloped over the chocolate. It spreads more and browns faster, so check it from about 12 minutes.
Can I make them in a 9 x 13 pan?
Double everything and use a 23 x 33 cm / 9 x 13 inch pan. Keep the pre-bake at 10 minutes and watch the second bake as usual.
Can I make them ahead?
Yes, up to two days. They are best on the first day when the marshmallow is still soft, but they keep well.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
