Easy S'mores Bars (Print Version)
# Ingredients:
→ For the Graham Cracker Base
01 -
13.5 oz box graham cracker crumbs (about 2 1/3 cups)
02 -
1/3 cup all-purpose flour
03 -
1/4 teaspoon salt
04 -
2/3 cup granulated sugar
05 -
8 tablespoons unsalted butter, softened
06 -
1 teaspoon pure vanilla extract
→ For the Layers
07 -
11.5 oz bag semi-sweet chocolate chips
08 -
7 oz jar marshmallow cream
09 -
1 cup mini marshmallows
# Instructions:
01 -
Heat your oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper.
02 -
In a large mixing bowl, combine 2 1/3 cups of graham cracker crumbs with the flour and salt. Stir everything together until well blended.
03 -
In another large bowl, mix together the sugar, softened butter, and vanilla extract until everything is well incorporated and creamy.
04 -
Add the graham cracker mixture to the butter mixture and stir until everything comes together.
05 -
Scoop out 1 cup of this mixture and set it aside - you'll use this for the topping later.
06 -
Pour the rest of the mixture into your prepared baking pan. Spread it out into an even layer and press it down firmly on the bottom of the pan to form a solid crust.
07 -
Sprinkle the chocolate chips evenly over the graham cracker crust.
08 -
Drop spoonfuls of marshmallow cream all over the chocolate chips. Dip an offset spatula in hot water to heat it up, then use it to spread the marshmallow cream evenly over the chocolate. The warm spatula makes this much easier.
09 -
Sprinkle the mini marshmallows on top of the marshmallow cream layer. Then sprinkle the reserved 1 cup of graham cracker mixture over everything.
10 -
Bake at 350 degrees for 18 to 22 minutes, until the mini marshmallows start to turn light golden brown on top.
11 -
Let the bars cool in the pan for a bit, then carefully remove them using the parchment paper and let them cool completely before cutting into squares. Enjoy!
# Notes:
01 -
These bars are gooey and messy in the best way - just like real s'mores!
02 -
Store in an airtight container at room temperature for up to 3 days.
03 -
The warm spatula trick really helps spread the sticky marshmallow cream smoothly.
04 -
Let them cool completely before cutting or they'll fall apart.