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National S'mores Day is August 10th. These s'mores bars will give you the gooey joy of s'mores any time of year right from your oven. Melty chocolate on a graham cracker crust and a lightly toasted warm marshmallow on top screams summertime for most of us, am I right? These s'mores bars will give you a taste of your childhood summer dessert all year long. This post and recipe was created for #SummerDessertWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
I like s'mores but I really enjoy s'mores bars. I guess because I can eat them with a fork? They are a perfect summer dessert. It is just something about the sweet combo of graham crackers, chocolate, and marshmallows slightly melted all together and you can enjoy them at a summer cookout or during the fall or winter with a mug of hot cocoa or some of these magical hot cocoa bombs.
Ingredients
You only need 5 ingredients to make these s'mores bars. Super easy to make and the whole family will love them.
- Graham cracker crumbs
- Melted butter
- Powdered sugar (I use Dixie Crystals confectioners powdered sugar)
- Extra large chocolate bars (4.4 oz. size)
- Mini marshmallows
See recipe card below for exact quantities.
How to make S'mores Bars
Preheat the oven to 350 degrees. Grease a 9x13 baking dish with non-stick cooking spray. In a large mixing bowl, mix together the graham cracker crumbs, melted butter, and the powdered sugar with a spoon or fork.
Dump the crumb mixture into the greased baking dish and spread it out evenly and press it down firmly with your fingers. You want to at least cover the entire bottom and a little of all 4 sides. Place the baking dish in the oven for 5-8 minutes. Remove the dish from the oven and let it cool. The crust will firm up as it cools so don't worry that it hasn't baked long enough just yet.
Lay the extra large chocolate bars on top of the graham cracker layer, covering the graham cracker layer as much as possible. You can break your bars down to the smaller size pieces if you prefer. Return the baking dish to the oven and bake for about 2-3 minutes or until the chocolate just begins to look shiny and melty. Remove the dish again and let it cool a couple of minutes.
Layer the mini marshmallows on top of the semi melted chocolate layer, making sure that the marshmallows are as packed in the dish as you can get them covering the entire chocolate layer. Change the oven setting over to "broil" and place the s'mores bars back in the oven one more time. Watch them this time like a hawk. They only need to be in there a minute or so and they will be done. Trust me, any longer than that and you will have a baking dish to put out. Remove the dish of s'mores bars and let them cool. Cut, serve, and enjoy.
Tips
For the crust layer: Slowly add the butter a little at a time and mix between pours so that the butter doesn't puddle up in the crumbs. You want the graham cracker crust mix to be moist but not soggy.
Cutting tip: Before you cut the s'mores bars let them sit in the fridge for a few minutes. Warm your cutting knife under hot water and that with the chilled marshmallow layer should make for easy slicing.
S'mores Bars
Ingredients
- 2 cups graham cracker crumbs finely crushed
- 10 Tbsp butter melted
- ½ cup Dixie Crystals confectioners powdered sugar
- 4 xl Hershey's chocolate bars
- 1 bag mini marshmallows
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish with non-stick cooking spray. In a large mixing bowl, mix together the graham cracker crumbs, melted butter, and the powdered sugar with a spoon or fork.
- Dump the crumb mixture into the greased baking dish and spread it out evenly and press it down firmly with your fingers. You want to at least cover the entire bottom and a little of all 4 sides. Place the baking dish in the oven for 5-8 minutes. Remove the dish from the oven and let it cool. The crust will firm up as it cools so don't worry that it hasn't baked long enough just yet.
- Lay the extra large chocolate bars on top of the graham cracker layer, covering the graham cracker layer as much as possible. You can break your bars down to the smaller size pieces if you prefer. Return the baking dish to the oven and bake for about 2-3 minutes or until the chocolate just begins to look shiny and melty. Remove the dish again and let it cool a couple of minutes.
- Layer the mini marshmallows on top of the semi melted chocolate layer, making sure that the marshmallows are as packed in the dish as you can get them covering the entire chocolate layer. Change the oven setting over to "broil" and place the s'mores bars back in the oven one more time. Watch them this time like a hawk. They only need to be in there a minute or so and they will be done. Trust me, any longer than that and you will have a baking dish to put out.
- Remove the dish of s'mores bars and let them cool. Once the dish has cooled completely off you can sit the s'mores bars in the fridge for a couple of minutes to continue cooling.
- Run your cutting knife under hot water to warm it and slice the s'mores bars cold which should help cut through the marshmallow layer easier.
Giveaway!
Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We're sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
PRIZE #2
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
a Rafflecopter giveawayGiveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S'mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S'mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories
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