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Recipe compliments of www.ITISAKEEPER.com

A close-up of Smores Bars with melted chocolate and toasted marshmallows on a graham cracker base.

Smores Bars

5 from 2 votes
These Smores Bars are my favorite summer-themed dessert. They're full of graham crackers, marshmallow, and chocolate, so everyone is sure to love them.
Prep Time : 9 minutes
Cook Time : 15 minutes
Total Time : 24 minutes
Servings: 24 servings
Course: Dessert
Calories: 251kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 18 Graham crackers
  • 1 cup Butter, melted
  • ½ teaspoon Salt
  • 1 Egg
  • 3 cups Milk chocolate chips
  • 3 ½ cups Mini marshmallows

Instructions
 

  • Preheat oven to 350℉.
  • Line a 9×13 pan with heavy duty foil with 4 inches overhang off the sides, creating a sling to lift the bars out when they are finished. Don’t use parchment, the sides will burn under the broiler. Spray the foil with non-stick cooking spray.
  • In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix together until it resembles wet sand. Add the egg and mix well. Set aside ½ cup of the crumb mixture.
  • Press the crumb mixture into the prepared pan. Bake for 15 minutes or until golden brown. Let the crust cool for a bit while you melt the chocolate.
  • Melt the chocolate chips using a double boiler on the stove or microwave for 2 minutes at medium power, stirring until completely melted.
  • Preheat the broiler.
  • Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows onto the chocolate pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.
  • Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown.
  • Refrigerate until the chocolate hardens slightly, about an hour. Remove the bars by lifting the foil sling, cut into squares. Serve cold or at room temperature.

Christina's Notes

  • Marshmallows: Watch the marshmallows towards the end of baking as they can get too dark quickly.
  • Slicing: Lightly grease the knife to help smoothly slice the bars. You should also let them cool for a little bit before slicing.
  • Avoid a Dense Base: Don't press the bottom crust too hard as it can make the base layer too dense. 

MY NOTES