S’mores equals summer, and these less messy S’mores Bars do not disappoint. With graham cracker cookie dough sandwiching marshmallow cream and oodles of milk chocolate morsels, you are just a quick bake in the oven away from this quintessential campfire delight.
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Gooey S’mores Bars
I didn’t think I knew anyone that disliked S’mores… until our family’s Fourth of July picnic. I was astonished to find out that my uncles and father practically hate S’mores. Wait, what? They like all the flavors separately but can’t stand when they are “smashed together in the sandwich form.” I thought that was the best part? They went on and on about how messy they were and how you had to take time to toast your own marshmallow; I couldn’t believe it, sitting there listening to these grown men complaining about a S’more. Then I started second-guessing our entire relationship and everything they had ever taught me because if you don’t like S’mores, how can you be trusted?
What’s not to love? The graham cracker holding together that toasted, melted marshmallow and the softened creamy chocolate are nothing but perfection, or so I thought. I started to panic because what I brought to the picnic held all the ingredients of their most loathed dessert. After some convincing (eye roll), they humored me and gave the S’mores Bar a try, and guess what; they really enjoyed them (another eye roll). My one uncle even had seconds. The other S’mores lovers needed no coaxing; they were an instant hit for them. Bake these bars the night before to save time, and the marshmallow will still stay gooey. The graham cracker cookie dough is tender with crispy bottoms, and the chocolate melts throughout the whole bar, so every bite is S’more heaven.
Ingredients For S’mores Bars
- All-purpose flour- You know it, holds all the ingredients together.
- Graham cracker crumbs- I used the traditional honey flavor graham crackers and just popped them in the food processor to turn the sheets into fine crumbs.
- Baking powder- Your leaven ingredient.
- Salt- Balances out all the sweetness.
- Brown sugar- Gives the dough its sweetness, color, and tenderness.
- Salted butter (room temperature)- I found that softened butter works the best to keep the chewiness of the cookie dough. I also use salted butter, which helps cut the sweetness of the marshmallow and brings the flavors up a notch.
- Eggs- Adds moisture to the cookie dough resulting in a chewy texture.
- Vanilla extract- I like to use a good quality pure vanilla extract like this Neilson Massey. The flavor is never disappointing.
- Marshmallow cream- The marshmallow cream, aka fluff, stays gooey after it’s baked, giving the dessert a fresh off-the-campfire feel.
- Milk chocolate- The final ingredient that brings the whole S’more together, classic milk chocolate morsels.
Helpful Tools To Make S’mores Bars
- Food processor– Gets you the most perfect, even sized crumbs for the graham crackers. It’s also one of my most frequently used small kitchen appliances.
- Electric hand mixture– A hand mixer is always so fast and convenient to get your goodies in the oven quickly.
- Nesting bowls– They are always a necessity when baking. It keeps all the ingredients organized and super easy to clean. I love that they are glass, so no odor is trapped.
- Silicone spatula– The silicone material makes spreading and mixing even the stickiest ingredients very easy. The size is pefect for fitting into smaller jars and cans.
- Baking Dish– I love this baking dish for larger desserts or bars, to bake, travel, and serve.
- Parchment paper– These pre-cut parchment paper sheets are the best. They are the perfect size for cookie sheets, and a quick fold will allow them to fit nearly any size container.
No Campfire Needed
You will be enjoying S’more Bars campfire desserts in no time, so start by preheating your oven to 350 degrees F. Line your glass baking dish with parchment paper and set it aside. Toss your graham crackers into the food processor and run until they form fine crumbs. Add the graham cracker crumbs to a medium bowl with flour, salt, and baking powder. In a large bowl, cream together your room temperature butter and brown sugar until light and airy. Next, add in your vanilla and eggs and mix until just combined. Gradually add your dry ingredients to the sugar/butter mixture and use the electric hand mixer until combined. Take half the dough and press it into your prepared glass dish.
Next, spread a layer of marshmallow cream using a silicone spatula. Sprinkle the marshmallow layer with milk chocolate morsels leaving some for the top. Drop spoonfuls of the remaining cookie dough and then lightly smoosh into the marshmallow and chocolate, leaving open spaces, so the gooey goodness comes through while it bakes. Finally, top with the remaining chips and pop into the oven. Bake for about 30 mins, until the graham cracker dough is set and turns a light golden brown. Let the bars cool in the baking dish, and using the parchment paper, lift out to cut. Enjoy these S’mores Bars any time of the year, but especially during the summer!
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