Description
S’mores Bars are a delightful twist on the classic campfire treat, combining a crunchy graham cracker crust, melted Hershey’s chocolate, and toasted mini marshmallows. Baked and then broiled to achieve the perfect gooey, slightly caramelized marshmallow topping, these bars are easy to prepare and perfect for parties or a cozy dessert.
Ingredients
Units
Scale
Crust
- 2 cups graham cracker crumbs
- 8-12 Tablespoons butter, melted
- 1/2 cup powdered sugar
Topping
- 4 Hershey Chocolate Bars (4.4 ounce bars each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
- Prepare Pan: Grease a 9×13 inch baking pan with non-stick butter spray to prevent sticking.
- Make Crust Mixture: In a medium-sized bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Stir well with a spoon until fully mixed.
- Press Crust: Spread the graham cracker mixture evenly in the bottom of the prepared pan. Firmly press it down and along the sides using your fingers to pack it tightly.
- Bake Crust: Place the pan in the oven and bake for about 5-8 minutes, or until the crust edges start to turn golden brown. The crust will harden further as it cools.
- Cool Crust: Remove the crust from the oven and allow it to cool completely.
- Add Chocolate Layer: Lay the Hershey bars evenly over the cooled crust, covering it as completely as possible.
- Melt Chocolate: Return the pan to the oven for approximately 3 minutes, or until the chocolate just begins to melt and becomes shiny. Remove and let it cool for 1-2 minutes.
- Top with Marshmallows: Arrange the mini marshmallows closely together over the melted chocolate layer.
- Broil Marshmallows: Switch the oven setting to broil. Place the pan back into the oven and watch carefully; broil for about 2 minutes until the marshmallows are golden brown. Be cautious as they can burn or catch fire quickly.
- Cool Bars: Allow the bars to cool completely. For easier cutting and firmer bars, refrigerate after the initial cooling.
- Cut and Serve: Use a sharp knife warmed under hot water and dried to slice through the bars easily. Repeat warming the knife if it becomes sticky.
Notes
- The butter quantity can be adjusted between 8 to 12 tablespoons depending on desired crust firmness and richness.
- Pressing the crust firmly ensures it holds together well after baking.
- Watch the marshmallows closely during broiling to prevent burning or fire hazards.
- Chilling the bars after cooking helps them set better and makes cutting easier.
- Warming the knife between cuts prevents marshmallows and chocolate from sticking.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
