Summer is almost here! That means barbecues, bonfires, and s’mores! And these s’mores bars are the perfect summer snack. If you don’t have a fire going or want to feed a crowd, throw these easy bars together and call it a day!
A buttery graham cracker crust, classic Hershey Bars and perfectly toasted marshmallows…these are a hit everywhere! These barely last a day in our house. We’re suckers for anything s’mores, and these are perfect when we don’t have a fire going.
I love the way these bars stay gooey and soft. The chocolate and marshmallows stay ooey and smooth when you bite into them. I tested these with a thicker crust. The ratio and texture were just a little off, so I cut the crust ingredients in half.
These are truly so super simple. There’s only 6 ingredients!
Crust – The only ingredients that aren’t included in a regular s’more are in the crust – butter, brown sugar, and salt. And who doesn’t love those?
Chocolate – Just grab some Hershey bars! I got a pack of 6 to make sure I had enough to break into small pieces and fill in any gaps. I wanted maximum chocolate coverage, obviously.
Marshmallows – I like the look and feel of mini marshmallows much more, but you can totally use regular sized.
Making S’mores Bars
Crust – I used my food processor to make the crumbs and mix together everything else. If you don’t have one or don’t want to lug it out (like I often don’t), it’s no big deal. Just stick the crackers in a big baggie and use a rolling pin to crush them in to crumbs. Then, just mix all the remaining ingredients in a bowl!
Chocolate – I was able to get two full sized bars down without breaking, and then broke one up to fill in smaller areas. You really can try these with any candy bar! Hershey’s Cookies n’ Cream, M&M candy bar, Heath..go nuts!
Marshmallows – The longest part of this recipe is putting the marshmallows on. If you used regular sized, it’ll take less time. Either way, make sure they are packed tightly together! When it’s time to broil and toast the tops, keep an eye on it! These can burn pretty easily if left alone too long. I rotate the pan couple times to make sure it’s evenly browned.
When it’s time to serve, here’s a trick – run your knife under hot water for a few seconds, wipe it off and slice! I typically do this a couple times when I’m cutting these. It makes it easier to get through the bars, and helps with the stickiness of the marshmallows.
I really love these, and I’m sure you will too! I stored these in an airtight container for about a week, and they stayed fresh. They’re easy to transport since they can be stacked on top of one another, thanks to the toasted marshmallow tops.
If you tried these, I’d love to see ’em! Tag me on instagram @fg_bakes or hashtag #forgoodnessbakes.
S’mores BarsCourse: DessertCuisine: AmericanDifficulty: Easy
These s’more bars are an easy way to feed s’mores to a crowed! Only 6 ingredients and quick to make!
2 cups graham cracker crumbs (about 9 full crackers)
½ cup packed (106 g) light brown sugar
⅛ tsp salt
7 tbsp unsalted butter, melted
3-4 Hershey Bars
about 6 oz mini marshmallows, or a 10 oz bag regular size
- Preheat oven to 325°F. Line a 8×8 pan with foil.
- Stir together crust ingredients. I did so in my food processor to make sure to get the crumbs as fine as possible, but it’s not necessary. The mixture should feel almost like wet sand. Press into prepared pan, making sure the layer is even. Bake for 10-12 minutes, until the edges just begin to brown. Let cool.
- Once the crust has cooled, lay chocolate bars on top. I broke up the pieces into different sizes to cover as much of the crust as I could.
- Place back in oven. Bake until chocolate begins to get shiny and melty, about 3 minutes. Let cool slightly, about 1-2 minutes.
- Place marshmallows on top, packing as closely as possible.
- Turn on broiler. Place pan on rack for about 2 minutes, or until toasted. This happens quick, so keep an eye on it!
- Let the bars set completely at room temp, or stick them in the fridge. If sitting at room temp, I recommend putting them in the fridge for about 10 minutes before you cut them. See my note in the post above for a slicing trick!
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