Description
This delightful S’mores Bar Recipe combines a buttery graham cracker crust, melted Hershey’s chocolate bars, and toasted mini marshmallows to replicate the classic campfire treat in an easy-to-make dessert bar. Perfect for sharing, these bars offer a gooey, sweet indulgence that requires minimal preparation and baking time.
Ingredients
Scale
Crust Ingredients
- 2 Cups graham cracker crumbs
- 8-12 Tablespoons butter, melted
- 1/2 Cup powdered sugar
Layer Ingredients
- 4 Hershey Chocolate Bars (4.4 ounce each)
- 1 package mini marshmallows
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
- Prepare baking pan: Grease a 9×13 inch pan with non-stick butter spray to prevent sticking.
- Mix crust ingredients: In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Stir with a spoon until evenly mixed to form the crust mixture.
- Press crust into pan: Evenly distribute the crust mixture into the baking pan. Use your fingers to press it firmly and pack it along the bottom and sides to create a solid base.
- Bake crust: Bake the crust in the oven for 5-8 minutes until the edges turn lightly golden brown. Remove and allow it to cool, noting that the crust will harden as it cools.
- Layer chocolate: Lay the Hershey’s chocolate bars on top of the cooled crust, covering the entire surface as much as possible.
- Melt chocolate: Return the pan to the oven at 350°F for about 3 minutes, or until the chocolate just starts to melt and becomes shiny.
- Cool briefly: Let the pan cool for 1-2 minutes to prevent the chocolate from running.
- Add marshmallows: Arrange mini marshmallows closely packed on top of the melted chocolate layer.
- Broil marshmallows: Switch your oven to the broil setting. Place the pan on the top rack and watch carefully for about 2 minutes until the marshmallows begin to brown and toast—do not leave unattended as they can burn quickly.
- Cool completely: Remove from oven and allow the bars to cool completely. For easier cutting, refrigerate the bars after the initial cooling to help them set.
- Serve: Use a sharp knife warmed under hot water and dried to cut the bars. Repeat warming the knife if it becomes sticky. Serve and enjoy your gooey S’mores bars!
Notes
- When mixing the crust, using melted butter is crucial to bind the graham cracker crumbs and powdered sugar together properly for a sturdy crust.
- Watch the marshmallows closely under the broiler to avoid burning; broiling time may vary depending on your oven’s strength.
- Refrigerating the bars after cooling helps the layers set and makes cutting easier.
- Use a sharp knife heated with hot water to cut through sticky layers neatly; clean knife between cuts if needed.
