S’MORES BAKED BARS
S'MORES BAKED BARS
S’MORES BAKED BARS offer a delightful, portable twist on the classic campfire treat, bringing the nostalgic flavors of toasted marshmallows, rich chocolate, and buttery graham crackers into your kitchen without the need for an open fire. These bars feature a crisp, golden-brown graham cracker crust that serves as the foundation for a decadent layer of melted milk chocolate and a fluffy, slightly browned topping of Jet-Puffed marshmallows. The result is a dessert that balances sweet, salty, and creamy textures in every bite, making it an ideal choice for potlucks, after-school snacks, or a cozy evening treat. Whether you are hosting a summer gathering or simply craving a comforting dessert, these bars provide the familiar taste of s’mores in a convenient, sliceable format that is easy to share. For more delicious inspiration, Follow Hailee Recipes on Pinterest.
Why This Recipe Works
The success of S’MORES BAKED BARS lies in the structural integrity of the crust and the controlled melting of the toppings. Unlike traditional s’mores where ingredients can slide off a thin cracker, this baked version creates a cohesive unit. By pressing the Honey Maid graham crackers firmly into the pan with LAND O LAKES butter, you create a dense base that holds up under the weight of the chocolate and marshmallow layers. The baking process allows the butter to permeate the crumbs, creating a shortbread-like texture that is both crunchy and tender.
Furthermore, using full-sized HERSHEY’S milk chocolate bars ensures a smooth, even melt that covers the entire surface without burning. The marshmallows are added at the end of the baking time or broiled briefly, allowing them to puff up and develop a golden hue without turning into a sticky, burnt mess. This method preserves the distinct flavor of each component while blending them into a unified dessert bar that is easier to eat than a stick-held s’more.
Ingredients
To make this recipe successfully, precise measurements ensure the right balance of sweetness and structure. You will need high-quality ingredients that melt well and hold their shape during baking.
* 1 cup (2 sticks) LAND O LAKES butter, unsalted, softened to room temperature
* 1 package (8 ounces) HERSHEY’S milk chocolate bars, chopped into small pieces
* 1 large bag (10 ounces) Jet-Puffed marshmallows
* 2 cups Honey Maid graham cracker crumbs (approximately 16 full sheets)
* 1/4 cup granulated sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon salt
How To Make S’MORES BAKED BARS
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with heavy-duty aluminum foil, leaving an overhang on two opposite sides for easy removal later. Lightly grease the foil with a small amount of butter or cooking spray to prevent sticking.
- Create the Crust: In a medium mixing bowl, combine the softened LAND O LAKES butter, graham cracker crumbs, granulated sugar, salt, and vanilla extract. Use a fork or your hands to mix until the mixture resembles wet sand and holds together when pinched. Press this mixture firmly and evenly into the bottom of the prepared pan, ensuring it reaches all corners and edges. Bake the crust for 8 to 10 minutes until it is lightly golden and set. Remove from the oven and let it cool slightly while you prepare the next layer.
- Add the Chocolate Layer: While the crust is still warm but not hot enough to burn your fingers, distribute the chopped HERSHEY’S milk chocolate pieces evenly over the top of the baked crust. Place the pan back into the oven for about 2 to 3 minutes just to soften the chocolate. Remove the pan and use an offset spatula or the back of a spoon to spread the softened chocolate into a smooth, even layer covering the entire crust.
- Top with Marshmallows: Arrange the Jet-Puffed marshmallows in a single, tight layer over the chocolate. Ensure there are no gaps between the marshmallows so they fuse together into one cohesive topping. If you prefer a toasted look, you can place the pan under the broiler for 1 to 2 minutes, watching closely to prevent burning. Alternatively, leave them white for a softer texture, though a brief broil adds a nice depth of flavor.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. This step is crucial; if you cut them while warm, the chocolate and marshmallow layers will be too soft and messy. Once fully cooled, lift the bars out of the pan using the foil overhang. Peel away the foil and use a sharp knife to cut the slab into squares or rectangles. Serve immediately or store according to instructions.
Doneness And Troubleshooting
Determining the perfect doneness for these bars relies on visual cues rather than internal temperature. The crust should be a light golden brown around the edges and firm to the touch. If the crust looks pale after 10 minutes, give it another minute or two, but watch carefully to avoid burning the sugars in the graham crackers.
If the marshmallows do not brown as desired, check your oven’s broiler setting. Most home ovens require the rack to be positioned 6 inches below the heating element for effective browning. However, broilers vary in intensity, so stay near the oven door. If the marshmallows begin to bubble aggressively or turn dark brown too quickly, lower the rack or remove the pan immediately. The goal is a puffy, golden exterior, not a charred one.
A common issue is a soggy crust. This usually happens if the crust is not pressed firmly enough before baking or if the pan is too large, resulting in a thin layer that doesn’t cook through properly. Always use a 9×13 inch pan for this specific ratio of ingredients. If you must use a different size, adjust the baking time accordingly, but expect a change in texture. Another potential problem is the chocolate seizing or becoming grainy. This occurs if the chocolate gets too hot or if moisture gets into it. Ensure the crust is warm, not scalding hot, before adding the chocolate, and keep all utensils dry.
Substitutions And Variations
While the original combination of Honey Maid, HERSHEY’S, Jet-Puffed, and LAND O LAKES provides the most authentic experience, there are ways to adapt this recipe to suit dietary needs or flavor preferences.
For a dairy-free option, you can substitute the LAND O LAKES butter with a high-quality plant-based butter stick that contains minimal water content. Coconut oil can also work, but it may impart a slight coconut flavor and alter the texture of the crust, making it harder when cold. Similarly, swap the HERSHEY’S milk chocolate for a dairy-free chocolate bar, chopping it finely to ensure it melts smoothly. Note that some dairy-free chocolates have a higher melting point and may require a longer time in the oven to become spreadable.
If you prefer a darker chocolate profile, replace the milk chocolate with semi-sweet or dark chocolate chips. This will reduce the overall sweetness of the bars and provide a richer contrast to the sweet marshmallows. For a nutty variation, sprinkle crushed peanuts or pecans over the chocolate layer before adding the marshmallows. Be aware that nuts add crunch and fat, which might slightly affect how the marshmallows adhere to the chocolate.
Regarding the graham crackers, you can use homemade graham cracker crumbs if you prefer to control the sugar content. Simply crush whole wheat or regular graham crackers in a food processor until fine. Avoid using pre-made crumbs that contain excessive preservatives, as they may not bind as well with the butter.
Serving Suggestions
These bars are best served at room temperature, where the chocolate has firmed up slightly but remains creamy and the marshmallows retain their chewiness. They pair wonderfully with a glass of cold milk, coffee, or a cup of hot tea. For a festive presentation, dust the tops with a little cocoa powder or drizzle with melted white chocolate before slicing.
They are also excellent for picnics or camping trips because they do not require refrigeration for short periods and are less messy to handle than traditional s’mores made on sticks. Cut them into smaller, bite-sized squares for parties to allow guests to sample other desserts as well. If serving to children, ensure the bars are fully cooled to avoid any burns from the warm chocolate or marshmallow.
Storage And Reheating
Proper storage is essential to maintain the texture of the bars. Because of the high sugar content in the marshmallows and chocolate, these bars can become sticky if left uncovered in humid conditions. Store the bars in an airtight container at room temperature for up to 3 days. Place a sheet of parchment paper between layers if stacking them to prevent the marshmallows from sticking together.
For longer storage, you can freeze the bars. Wrap the entire slab tightly in plastic wrap and then in aluminum foil, or place individual slices in freezer-safe bags. They will keep well in the freezer for up to 2 months. To serve, thaw the bars overnight in the refrigerator or at room temperature for about an hour. Do not attempt to reheat frozen bars in the microwave, as this will cause the marshmallows to explode and the chocolate to separate. If you desire a warm treat, let the bar come to room temperature first, then microwave for only 5 to 10 seconds just to soften the chocolate slightly.
A Final Note
Making S’MORES BAKED BARS is a straightforward process that yields impressive results with minimal effort. The key to success is patience during the cooling phase, which allows the layers to set into a perfect, sliceable bar. By following these steps and respecting the behavior of the ingredients, you can enjoy a reliable dessert that captures the essence of a campfire favorite in a modern, convenient form.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with foil and grease lightly.
- Mix butter, graham crumbs, sugar, vanilla, and salt. Press firmly into the pan.
- Bake crust for 8-10 minutes until golden. Cool slightly.
- Spread chopped chocolate over warm crust. Return to oven for 2-3 minutes to soften.
- Top with marshmallows. Broil briefly for golden color or leave white.
- Cool completely before lifting and slicing.
