Description
Delicious and easy-to-make S’mores Bars featuring a graham cracker crust, melted chocolate, and toasted marshmallows. Perfect for a fun dessert or snack that captures the classic campfire treat in bar form.
Ingredients
Units
Scale
Crust
- 2 cups graham cracker crumbs
- 8-12 tablespoons butter, melted
- 1/2 cup powdered sugar
Topping
- 4 Hershey Chocolate Bars (4.4 ounce bars each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the crust.
- Prepare Pan: Grease a 9×13 inch baking pan thoroughly with non-stick butter spray to prevent sticking.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Mix well using a spoon until evenly combined.
- Press Crust: Spread the crust mixture evenly in the bottom of the prepared pan. Press it down firmly with your fingers to compact it along the bottom and sides for a solid base.
- Bake Crust: Bake the crust in the oven for 8 minutes or until the edges become slightly golden brown. This will help it set and harden as it cools.
- Cool Crust: Remove the pan from the oven and allow the crust to cool completely before adding the toppings.
- Add Chocolate Layer: Lay the Hershey chocolate bars evenly over the cooled crust, covering as much of the surface as possible.
- Melt Chocolate: Return the pan to the oven for about 3 minutes, just until the chocolate begins to melt and look shiny.
- Cool Slightly: Let the pan cool for 1-2 minutes after removing from the oven.
- Add Marshmallows: Evenly distribute the mini marshmallows on top of the melted chocolate, packing them tightly next to each other.
- Broil Marshmallows: Set the oven to broil and place the pan under the broiler. Watch carefully for about 2 minutes as the marshmallows toast and brown. Remove immediately once they begin to brown to prevent burning.
- Cool Completely: Allow the bars to cool fully. For best results and easier cutting, place them in the refrigerator to set further.
- Cut and Serve: To cut the bars without sticking, warm a sharp knife under hot water, dry it off, and slice quickly. Repeat warming the knife if it becomes sticky.
Notes
- Use the full 12 tablespoons of butter if you prefer a richer, firmer crust.
- Pressing the crust firmly ensures it holds together after baking.
- Keep a close eye while broiling the marshmallows as they can burn quickly and even catch fire.
- Chilling the bars after assembly makes cutting easier and cleaner.
- If the knife sticks while cutting, warming it under hot water and drying it off prevents sticking.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
