S’mores Bars
User Reviews
5
S’mores Bars
Description
The recipe starts with an 8x8-inch pan lined with parchment paper. A dry mixture of all-purpose flour, graham cracker crumbs, baking powder, and salt is combined separately from a creamed mixture of softened butter, light brown sugar, egg, and vanilla. Half the dough is pressed into the pan and topped with marshmallow creme spread evenly, then broken chocolate chunks. Remaining dough pieces are scattered on top for added texture.
Baked at 350°F for 20 to 25 minutes, the marshmallow creme puffs and becomes golden, infusing the bars with a toasted, sweet flavor reminiscent of campfire s’mores. Chocolate melts into gooey pockets between layers, contrasting with the slightly crumbly crust.
Once cooled, the bars lift easily from the pan on parchment paper, making slicing straightforward. These bars serve well as a dessert or sweet snack, combining familiar and nostalgic ingredients in a portable form.
Using homemade graham cracker crumbs yields a fresher base, easily made by crushing crackers in a food processor or bag. Baking until the marshmallow creme is golden brings out its characteristic toasted flavor.
Ingredients
- 1¼ cup all-purpose flour (150g)
- 1 cup graham cracker crumbs (120g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter softened (113g, unsalted
- ⅔ cup light brown sugar 147g, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (7-oz) container marshmallow creme
- 2 (1.55-ounce/43g ) chocolate bars 90g, or ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and fully line an 8x8-inch baking pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, graham cracker crumbs, salt, and baking powder.
- In a medium mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Stop to scrape down the sides of the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed until combined, stopping to scrape down the sides of the bowl once during mixing.
- Press half of the dough into the bottom of the prepared pan. Dollop the marshmallow crème on top. Using a greased spatula, spread the crème into as even of a layer as you can. Break up the chocolate bars into chunks and scatter over the crème layer. Scatter small pieces of remaining dough over the chocolate and crème.
- Bake for 20 to 25 minutes or the marshmallow crème has puffed and is lightly golden brown and the dough has turned golden. Let cool completely in pan before cutting into bars.
Notes
- Homemade graham cracker crumbs can be made by crushing crackers with a rolling pin or in a food processor.
- Bake until marshmallow creme is puffy and golden brown for authentic toasted flavor.
- Use parchment paper lining to easily lift the bars from the pan for cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 143mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 196IU | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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