These gooey baked bars rely on the dream team of graham crackers, milk chocolate, and marshmallows. Instead of building a fire and toasting individual marshmallows to melt into soft milk chocolate, you’ll build layered bars using the same familiar ingredients.
How to make S’mores Bars
Ingredients
- Nonstick cooking spray
- 28 sheets graham crackers
- 1 cup (2 sticks) salted butter, melted
- 1/4 cup packed light brown sugar
- 2 cups (12 oz.) milk chocolate, finely chopped or chips, plus more to sprinkle
- 1 (14-oz.) can sweetened condensed milk
- 1 (10-oz.) bag mini marshmallows
Directions
- Preheat the oven to 325ºF. Place one oven rack in the center of the oven and a second oven rack in the upper third of the oven. Line a 13-by-9-inch baking pan with foil and spray with nonstick cooking spray.
- In a food processor, pulse the graham crackers until finely ground. Remove 1/4 cup of the crumbs for sprinkling on the marshmallows later. Add the butter and sugar, pulsing until well combined and the mixture holds together when pressed. Press into the bottom of the prepared pan, using the bottom of a measuring cup to pack it tightly. Bake on the center rack until golden brown, 10 to 12 minutes. Cool completely on a wire rack, about 30 minutes.
- In a medium heatproof bowl set over a pan of simmering water, combine the chocolate and the sweetened condensed milk. Heat, stirring constantly, until melted. Immediately pour over the cooled crust, smoothing into an even layer. Immediately scatter the marshmallows on top of the chocolate layer.
- Heat the oven to broil. Place the bars on the rack in the upper third of the oven and broil until the marshmallows are toasted, 1 to 2 minutes.
- Remove from the oven and immediately top with the reserved graham cracker crumbs.
- Place in the freezer for 20 minutes to set. Use the foil to remove the bars from the pan. Slice and serve.
What’s the best way to store s’mores bars?
Place cooled bars in an airtight container and store them at room temperature for up to a day. You can also freeze the bars for up to six months. Let them defrost on the counter before serving.
