S'mores Bars Graham Chocolate

S'mores Bars deliver the cozy joy of a campfire treat wherever and whenever you crave it. With a golden graham cracker crust, rivers of melted chocolate, and toasted marshmallows, this dessert will instantly remind you of ghosts stories and sticky fingers around the fire. The best part is you can make these in your own kitchen and in under half an hour.

My first time making these was sheer desperation when summer ended but my family kept asking for s’mores. We all agree the bars taste even better than the originals and have become our go to movie night treat.

Ingredients

• Graham cracker crumbs: create that signature toasty s’mores flavor and a sturdy base use fresh crumbs for best texture and flavor
• Butter: melts into the crumbs to create a rich and crunchy crust choose unsalted for more control over the saltiness
• Powdered sugar: sweetens the crust and helps everything stick together sift it for a smoother mix
• Hershey chocolate bars: melt just right and deliver classic s’mores flavor break into pieces so they cover completely
• Mini marshmallows: melt and toast evenly topping the bars with that unmistakable puffiness and caramelized taste fresh ones puff best

Step-by-Step Instructions

Prep Your Pan:

Grease a nine by thirteen inch baking pan thoroughly with butter spray making sure to coat every corner so nothing sticks

Mix the Crust:

In a medium bowl combine graham cracker crumbs powdered sugar and melted butter using a spoon until you have a thick damp sand like mixture

Pack the Crust:

Pour the crumb mixture into your prepared pan pressing it down with your fingers or the back of a spoon until it is firmly packed along the bottom and extending slightly up the sides

Bake the Crust:

Place the pan in a three hundred fifty degree oven for about five to eight minutes just until the edges look slightly golden do not overbake the crust will set up more as it cools

Cool the Crust:

Remove the pan from the oven and allow it to cool for about five minutes so the crust firms up and will not melt the chocolate instantly

Add the Chocolate:

Arrange broken pieces of Hershey bars over every inch of the crust pressing gently for even coverage

Melt the Chocolate:

Return the pan to the oven for about three minutes merely to gloss the chocolate do not let it bubble or it can scorch

Layer the Marshmallows:

Let the pan cool briefly then cover the chocolate entirely with mini marshmallows packing them edge to edge so every bite is covered

Toast the Top:

Switch your oven to broil and place the pan on the middle rack watching closely for about two minutes as marshmallows puff and turn golden brown remove as soon as they color

Cool and Set the Bars:

Let the bars cool fully at room temperature and then chill in the refrigerator for cleaner cutting and easier handling

Slice and Serve:

Cut the bars using a hot sharp knife for the cleanest pieces running under warm water and wiping between cuts if things get sticky

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I have a soft spot for gooey marshmallows so I always tuck a few extra into the corners of the pan. My kids once tried to swipe the top off before it even cooled so I learned to chill the bars completely before serving and everyone gets a perfect slice.

Storage Tips

Keep leftover bars in an airtight container in the fridge up to five days. If you want the chocolate extra melty reheated microwave slices for just a quick few seconds. When I have a big batch I cut them smaller and wrap pieces individually so they are easy to grab for lunchboxes or unexpected cravings.

Ingredient Substitutions

If you cannot find graham crackers digestive biscuits work surprisingly well and have that similar nutty crunch. Any good quality milk chocolate can replace Hershey bars but the classic snap and melt are hard to beat. For a nutty twist try adding a sprinkle of chopped pecans or use chocolate with almonds to change things up. Large marshmallows can work in a pinch sliced thinly just keep them close together.

Serving Suggestions

S'mores Bars are perfect picnic or potluck fare since they travel well and can be eaten by hand. For a plated dessert drizzle with a little caramel sauce or serve slightly warmed with a scoop of ice cream. For cozy winter nights I sometimes press extra chocolate chunks into the base just before baking for an even more decadent treat.

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Cultural Context

S'mores are an iconic symbol of American campfires dating back nearly a century. This shortcut version lets you relive summer and nostalgia year round without needing to strike a match. Sharing these bars with my family always brings back memories of sticky hands and stories around the fire.

Recipe FAQs

→ How can I prevent the marshmallows from burning?

Keep a close eye on the bars while broiling. Marshmallows brown quickly, so stay near the oven and remove them as soon as they turn golden.

→ Can I substitute dark chocolate for milk chocolate bars?

Yes, you can use dark chocolate for a richer and less sweet flavor. Adjust to your preference for the perfect balance.

→ How do I cut the bars cleanly?

Let the bars cool completely and use a sharp knife warmed under hot water for cleaner slices. Wipe the knife between cuts if needed.

→ How should I store leftover bars?

Store cooled bars in an airtight container at room temperature for up to three days, or refrigerate for firmer texture.

→ Can these bars be made in advance?

Absolutely! Make them a day ahead, let them set in the refrigerator, and cut into squares before serving for easy snacking.

→ What’s the best way to serve these bars?

Serve at room temperature for a slightly gooey texture or chilled if you prefer them firmer and less sticky.