Description
This delicious S’mores Bar recipe combines a crunchy graham cracker crust, melted Hershey chocolate, and toasted mini marshmallows to create a gooey, sticky, and irresistible treat perfect for any occasion. Easy to make in just 25 minutes, these bars bring the classic campfire s’mores flavor to your kitchen with a simple baking and broiling method.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 8-12 tablespoons melted butter
Filling & Topping
- 4 Hershey Chocolate Bars (4.4 ounce each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust and initial chocolate melt.
- Prepare Pan: Grease a 9×13 inch baking pan with non-stick butter spray to prevent sticking of the bars.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Stir thoroughly to create a moist crumb mixture suitable for forming the crust.
- Press Crust: Evenly distribute the crumb mixture into the bottom and sides of the prepared baking pan. Press firmly with your fingers to pack it tightly, creating a solid base for the bars.
- Bake Crust: Bake in the preheated oven for 5-8 minutes until the edges turn slightly golden brown. This sets the crust, which will harden further as it cools.
- Cool Crust: Remove from oven and allow the crust to cool before adding the chocolate layer.
- Layer Chocolate: Arrange the Hershey bars evenly on top of the cooled crust, covering the surface completely.
- Bake Chocolate: Return the pan to the oven and bake for about 3 minutes, just until the chocolate begins to melt and looks shiny.
- Cool Chocolate: Let the pan cool for 1-2 minutes to slightly set the melted chocolate layer.
- Add Marshmallows: Place mini marshmallows densely over the melted chocolate, ensuring they are packed tightly together.
- Broil Marshmallows: Switch the oven setting to broil and place the pan back inside. Watch carefully and broil for approximately 2 minutes until marshmallows turn golden brown. Remove immediately to prevent burning as oven broiler temperatures vary.
- Cool Completely: Allow the bars to cool completely before cutting. For easier slicing, refrigerate briefly to set the layers firmly.
- Serve: Cut into squares using a sharp knife warmed under hot water and dried to prevent sticking. Repeat warming the knife if it gets sticky between cuts.
Notes
- The crust will harden as it cools—avoid overbaking to keep it tender enough.
- Broil marshmallows cautiously; watch closely to prevent burning or fire.
- Chilling the bars after baking helps with easier slicing and cleaner cuts.
- Warming the knife between cuts prevents sticking and messy edges.
