Ooey Gooey S’mores Bars

S'mores Bars

It may not be prime s’mores season right now, but I just had to share this recipe with you guys! I made these s’mores bars a few months ago and they turned out really well, but I didn’t get the chance to take photos or put a post together. However, I baked them again recently for book club and they were a hit. So today I’m finally sharing the recipe! Trust me, better late than never because these are seriously SO good (and I’m my own worst critic when it comes to baked goods). It’s a really simple recipe and doesn’t call for too many ingredients. The hardest part is making sure the chocolate bar gets into the pan without taking too many bites of it beforehand! The most important tip when baking these s’mores bars is to not over bake them! Once the top starts to look golden and somewhat set, remove them ASAP! They are meant to be ooey and gooey, not dry and crumbly. Also, as tempting as it is to eat them right out of the oven, let them cool before serving. It’s easier to cut and less messy. You can let them harden at room temperature for a few hours (or even overnight) or speed up the process by putting them in the refrigerator. If you do refrigerate the s’mores bars, let them warm up to room temp before serving (you want the chocolate to be nice and soft). Enjoy :)

S'mores Bars

S'mores Bars
S'mores Bars

 

S'mores Bars

S'mores Bars

S'mores Bars

S'mores Bars

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S'mores Bars

The next best thing to s'mores by the fire! These dessert bars are made with a graham cracker crust that is topped with chocolate bars and marshmallow creme. 

Course Dessert
Servings 12 bars

Ingredients

  • 1/2 cup butter room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg room temperature
  • 1 tsp. vanilla
  • 1 1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup graham cracker crumbs
  • 2 giant milk chocolate bars (7 oz. each) I used Hershey's
  • 1 jar marshmallow creme (7 oz.)

Instructions

  1. Preheat oven to 350F. Line a 9" x 9" baking pan with parchment paper, then set aside. 

  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until smooth and fluffy. Add egg and vanilla, mixing until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything is evenly distributed. 

  3. In a medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add to butter mixture and mix on medium-low until combined, then stir in the graham cracker crumbs. 

  4. To assemble, press 2/3 of the dough into the prepared pan. Place chocolate bars on top, then create an even layer of marshmallow creme. With the remaining dough, use your hands to create thin, flat disks. place on top of the marshmallow layer until it's completely covered. You could also roll out this dough into one sheet on a non-stick surface, then place it on top. Whatever you find to be easiest! 

  5. Bake for 20 – 25 minutes until top is golden brown. Let cool before serving. The more time it has to harden, the less messy it will be when they are cut into bars. 

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