Smores Bars

Last summer my neighbor texted at 9pm asking if I had marshmallows. Her kids were begging for s'mores but no one felt like building a fire. We ended up toasting marshmallows over her gas stove and sandwiching them between graham crackers on her back porch, laughing about how ridiculous we looked huddled around a burner. That impromptu kitchen moment inspired these bars.

I brought a pan to our block party and watched them disappear in minutes. My friend Sarah actually hid two bars in her purse to take home, then texted me the next morning demanding the recipe. Now whenever someone invites me to a potluck, they specifically ask for these.

Ingredients

• Graham cracker crumbs: Fresh crumbs from whole crackers give better texture than store-bought
• Unsalted butter: Melt it completely so every crumb gets coated evenly
• Granulated sugar: Just enough to make the crust taste like a cookie
• Semi-sweet chocolate chips: They hold their shape better than chopped bars
• Mini marshmallows: The smaller size creates that perfect toasted blanket

Instructions

Prep your pan:

Parchment paper overhang is like handles that save your life later

Make the crust:

Press firmly into the pan bottom like youre tucking someone into bed

Pre-bake the base:

This step keeps your crust from getting soggy under all that gooey topping

Melt the chocolate:

Two minutes in the oven transforms chips into spreadable magic

Spread it smooth:

Work gently so you dont pull up the warm crust underneath

Add the marshmallows:

Press them just enough to make friends with the chocolate layer

Toast to perfection:

Watch closely because golden can turn to charcoal in seconds

The patience test:

Letting them cool completely feels impossible but makes cutting so much easier

Chill for clean lines:

One hour in the fridge turns gooey chaos into neat squares

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My daughter now requests these for every sleepover. Her friends sit around the pan with forks, trading stories about their own camping disasters and perfect s'mores memories. Food does that somehow.

Making Them Your Own

Once I added a layer of salted caramel between the crust and chocolate. Everyone pretended to be mad at me for ruining their diets but went back for seconds. Milk chocolate lovers should definitely swap out the semi-sweet chips.

Getting That Perfect Toast

The broiler setting can give you restaurant-quality charred marshmallow tops in about 60 seconds. Stand right there because broilers have zero chill and will burn your dreams faster than you can say fire alarm.

Storage And Serving

These keep surprisingly well in an airtight container for up to three days, though they've never lasted that long at my house. Room temperature is fine but a quick 10-second zap in the microwave brings back that fresh-baked magic.

• Cut them while slightly chilled then let come to room temperature before serving
• Press any loose crumbs back onto the sides for a polished look
• Serve with napkins because sticky fingers are guaranteed

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There's something about the combination of crunch, chocolate, and toasted marshmallow that makes people happy every single time.

Recipe Questions & Answers

→ Can I make these bars ahead of time?

Yes, these bars store well in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The marshmallow layer may soften slightly over time but retains great flavor.

→ What type of chocolate works best?

Semi-sweet chocolate chips provide the perfect balance of sweetness. You can also use milk chocolate for a sweeter bar, dark chocolate for intensity, or even chocolate bars chopped into pieces for thicker puddles of melted chocolate.

→ Why should I chill before cutting?

Chilling the bars for at least an hour in the refrigerator helps set the chocolate and marshmallow layers completely. This prevents the marshmallow from sticking to your knife and ensures clean, neat slices that show off the distinct layers.

→ Can I use a different pan size?

An 8x8-inch pan creates thick, rich bars. A 9x13-inch pan will yield thinner bars with about 24 servings instead of 16. Adjust baking time slightly—thin bars may need only 8-10 minutes for the marshmallow layer.

→ What if I don't have graham crackers?

Digestive biscuits, vanilla wafers, or even crushed butter cookies make excellent substitutes for the crust. Use the same quantity (1 1/2 cups crumbs) and combine with melted butter and sugar as directed.

→ How do I get extra toasted marshmallows?

After baking, set your oven to broil for 30-60 seconds watching constantly to prevent burning. The direct heat creates deeply golden, caramelized marshmallow tops with that authentic campfire flavor.