Mint Smores Bars
User Reviews
5
Mint Smores Bars
Description
The preparation starts by mixing graham cracker crumbs with sugar and melted butter, pressing and baking this base until firm. Separately, melted unsweetened chocolate and butter form the glossy base for the filling, mixed with powdered sugar, peppermint extract, milk, and salt to achieve a smooth consistency. This filling is poured over the crust, and marshmallows are layered on top. Baking or broiling melts and lightly chars the marshmallows, lending a chewy, toasted finish.
The bars balance the crunch of the graham crust with the creamy, mint-flavored chocolate and the sweet, gooey marshmallows. This combination elevates the traditional s'mores flavors into a convenient baked bar format, suitable for slicing and serving as a dessert or snack.
Cooling the bars completely before slicing is important to avoid melting chocolate and marshmallow hazards. Reheating individual servings briefly softens the chocolate and marshmallows for a warm treat. These bars handle well when sliced and served chilled or warmed.
Ingredients
Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs 1 sleeve organic graham crackers, smashed
- 2 tablespoons granulated sugar
- 6 tablespoons butter melted, unsalted
Chocolate Mint Filling
- 4 tablespoons butter melted, unsalted
- 2 oz. unsweetened chocolate chopped
- 1 ½ cups powdered sugar
- 1 teaspoon peppermint extract pure
- pinch kosher salt
- 3 tablespoons milk non-fat, non-dairy or whole OK
- 9 marshmallows regular-sized
Instructions
Make the Graham Cracker Crust
- Preheat the oven to 350°F.
- In a large glass bowl, combine the graham cracker crumbs and granulated sugar, and whisk together until combined.
- Pour in the melted butter, and stir until the graham cracker mixture is coated.
- Press the base mixture into the 8"x 8" square baking pan. Using your hands or another kitchen utensil, make sure the crumbs are well packed.
- Once the base is in the pan, bake for 15 minutes in the preheated oven.
- Once the base has baked for 15 minutes, remove from the oven, and set aside.
Make the Chocolate Mint Filling
- While the graham cracker crust bakes, prepare the filling and topping.
- In a large glass bowl, add the unsweetened chocolate to the melted butter. Stir until the chocolate has completely melted.
- Once the chocolate and butter mixture is smooth, add the powdered sugar, peppermint extract, salt and milk.
- Whisk until smooth and well-combined.
- Pour the Chocolate Mint Filling on top of the prebaked Graham Cracker Crust.
- Space the nine marshmallows out evenly on top of the chocolate. (I did three rows of three marshmallows, forming a loose grid on the baking sheet.)
- Bake at 350°F for 45-55 minutes, or until the chocolate layer has set.
- Remove from the oven, and let cool.
- Once cooled, cut the bars, and enjoy!
Notes
- Allow Mint Smores Bars to cool completely before slicing to avoid burns from hot marshmallows and molten chocolate.
- The graham cracker crust becomes fragile after baking; handle bars carefully when cutting.
- For serving warm bars, microwave individual slices briefly to soften chocolate and marshmallows without melting excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 316kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 84mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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