S’mores Bars Recipe
Author and Photographer: Kallie Hoffman
Most people, if not all, have had the core memory of gathering around the campfire and making smores with their friends and family. First, you have to toast the marshmallow and hopefully get it extra crispy where the skin starts to flake off, and then you sandwich the perfectly roasted marshmallow on top of a delicious layer of chocolate in between two cinnamon-honey graham crackers. However, as delicious as the end result is, the process is almost not worth the hassle. Somehow, the marshmallow either gets too burnt or falls into the fire pit, the chocolate does not seem to melt, or the ooey-gooey marshmallow sticks to your fingers and gets all over your face. That is why s’mores bars are the best way to maximize the delicious flavors of the original s’more but without all of the mess. As a girl with the biggest sweet tooth, I can guarantee that this soft and delicious loaded dessert will be a big hit with anyone looking for a decadent, tasty treat.
S’mores Bars Recipe
Servings: 24 servings, 24 bars
Prep Time: 15 minutes
Bake Time: 20-25 minutes
Ingredients
¾ cup butter
⅔ cup sugar
1 egg
2 teaspoons vanilla
18 whole graham crackers, crushed, about 3 cups
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon
8 milk chocolate bars
3 ½ cups miniature marshmallows
Directions
Heat oven to 350 degrees Fahrenheit.
Beat butter and and sugar with electric mixer on medium speed until light and fluffy.
Beat in egg and vanilla.
Stir in crushed graham crackers, flour, salt, and cinnamon.
Reserve 1 cup of the graham cracker mixture and press remaining mixture over the bottom of a greased 13x9x2-inch baking pan.
Arrange chocolate bars, in a single layer, over graham cracker crust mixture in the pan.
Sprinkle with marshmallows.
Crumble reserved graham cracker mixture and leftover cinnamon over the marshmallows.
Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack for 10 minutes.
Cut into bars and cool completely.
