Description
These delicious S’mores Bars combine a buttery cookie base with melted Hershey’s chocolate, toasted mini marshmallows, and a crunchy graham cracker crumble topping. Perfect for dessert lovers craving the classic campfire treat in an easy-to-bake bar form.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg (50 grams, room temperature)
- 1 large egg yolk (14 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ teaspoon baking soda
Topping
- 3 giant (7.56-ounce) Hershey’s chocolate bars (642 grams)
- 3 cups mini marshmallows (129 grams)
Graham Cracker Crumble
- ¼ cup heat-treated all-purpose flour (30 grams)
- 1 cup crushed graham crackers (142 grams, approx. from 9 cracker sheets)
- â…› teaspoon kosher salt
- ½ cup unsalted butter (113 grams, melted, 1 stick)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or line it with parchment paper for easy removal, then set it aside.
- Mix wet ingredients: In a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter, brown sugar, and granulated sugar on medium-high speed for 1 minute.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and continue beating on medium-high speed for another minute until well combined.
- Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add this dry mixture to the wet ingredients and mix until a soft cookie dough forms.
- Bake the cookie base: Spread the cookie dough evenly into the prepared baking pan. Bake for 10 minutes, or until the edges start to turn golden brown. The center might still be soft, but it will firm up with time.
- Add chocolate and marshmallows: Remove the partially baked cookie base from the oven. Layer the 3 giant Hershey’s chocolate bars evenly on top, then sprinkle the mini marshmallows over the chocolate.
- Bake to toast marshmallows: Return the pan to the oven and bake for an additional 5 minutes, or until the marshmallows at the edges start to brown and melt slightly.
- Prepare graham cracker crumble: While the marshmallows brown, heat-treat the ¼ cup all-purpose flour by microwaving it in 30-second increments until it reaches an internal temperature of 165°F (74°C) to make it safe for consumption. In a medium bowl, mix the crushed graham crackers, heat-treated flour, and ⅛ teaspoon kosher salt. Stir in the melted butter until the mixture forms a crumble.
- Finish and serve: Remove the s’mores bars from the oven once the marshmallows are nicely browned. Sprinkle the graham cracker crumble evenly over the top. Allow the bars to cool slightly, then cut into 12 bars and serve.
Notes
- Use room temperature butter and eggs for better dough consistency.
- If you prefer, substitute regular granulated sugar with coconut sugar for a different flavor.
- Heat-treating flour is important to avoid any risk of contamination when adding raw flour to toppings.
- Let bars cool before cutting to prevent them from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
