Description
Delicious and easy-to-make S’mores Bars featuring a buttery graham cracker crust, melted Hershey’s chocolate, and toasted mini marshmallows. Perfect for a nostalgic treat that captures the classic campfire taste in a convenient baked dessert bar.
Ingredients
Scale
Crust
- 2 Cups graham cracker crumbs
- 8-12 Tablespoons melted butter
- 1/2 Cup powdered sugar
Filling and Topping
- 4 Hershey Chocolate Bars (4.4 oz each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the crust.
- Prepare Pan: Grease a 9×13-inch baking pan with non-stick butter spray to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Stir with a spoon until the mixture is well combined.
- Press Mixture into Pan: Evenly distribute the graham cracker mixture in the baking pan and press down firmly with your fingers to pack it tightly along the bottom and sides.
- Bake Crust: Bake the crust in the oven for 5-8 minutes until the edges start to turn golden brown. The crust will harden as it cools.
- Cool Crust: Remove the pan from the oven and let the crust cool completely before layering on the chocolate.
- Layer Chocolate: Arrange the Hershey bars evenly over the cooled crust, covering as much of the graham cracker base as possible.
- Melt Chocolate: Place the pan back in the oven for about 3 minutes until the chocolate begins to melt and turns shiny.
- Cool Slightly: Let the pan cool for 1-2 minutes after removing from the oven.
- Add Marshmallows: Place the mini marshmallows closely packed on top of the melted chocolate layer.
- Broil Marshmallows: Turn the oven to broil. Place the pan in the oven and watch carefully. Broil the marshmallows for about 2 minutes until they brown lightly. Be vigilant to prevent burning.
- Final Cooling: Remove from the oven and let the bars cool completely. Optionally, refrigerate to set the bars and make them easier to cut.
- Serve: Using a warm, sharp knife (warm under hot water, dry, then slice), cut the bars and serve. Repeat warming the knife if it becomes sticky.
Notes
- The crust hardens as it cools, so it’s important not to skip that step before adding chocolate.
- Watch the marshmallows carefully while broiling as they can burn quickly and even ignite.
- Warming the knife before slicing helps prevent sticky cuts.
- Refrigerating after cooling helps bars set and makes slicing easier.
- The amount of butter can be adjusted between 8 to 12 tablespoons depending on desired crust firmness.
