S'mores Bars

Layers of soft graham cookie crust, marshmallows, and chocolate ganache make these S'mores Bars rich, gooey, and irresistible.

Who doesn't love a S'more? That combination of graham, chocolate, and marshmallow brings back memories of warm summer evenings around the campfire. These bars are so simple to make!

To Make The Graham Cookie Crust

Preheat the oven to 350°. Using a hand mixer, combine 1/2 cup melted butter with 1/2 cup brown sugar, one egg and 1 tsp of vanilla. 

Mix until smooth. 

Using the bottom of a heavy glass, crush 9 graham cracker squares in a sandwich bag until the crackers are almost broken down. It's okay to have both fine crumbs and larger crumbs.  

In a separate bowl, combine graham cracker crumbs, 3/4 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk together. Add the graham mixture to the butter mixture and mix on low until just combined. Spray a 9x13 pan with non-stick cooking spray. Press graham cookie dough into the bottom of the pan. It will be a thin layer that just covers the bottom of the pan. Bake for 15 minutes, or until golden brown.

To Make The Ganache Layer

While the graham cookie crust is baking, make the ganache. In a saucepan, heat 1 cup heavy whipping cream over medium heat, just until bubbles begin to form on the top. Put 1 cup semi-sweet chocolate chips into a glass bow. Pour the warm cream over the chocolate chips, 

then set it aside for 10 minutes. 

After ten minutes, stir with a whisk until smooth. 

To Assemble The Bars

Pour the entire jar of marshmallow fluff onto the slightly cooled graham layer and spread evenly. 

Sprinkle about 1/4 bag of mini marshmallows on top.

Pour ganache over the marshmallow layer and spread evenly. 

Sprinkle another 1/4 bag of mini marshmallows and chunks of Hershey's chocolate bar on top. Broil in oven for 3 minutes or until the marshmallows are golden brown. 

Let cool completely before cutting. And there you have it! S'mores bars a perfect to share with friends, family, or neighbors. Enjoy! 

S'MORES BARS

Graham Cookie Crust:

1/2 cup Butter, melted

1/2 cup Brown Sugar

1 large egg

1 tsp vanilla

9 Graham Cracker squares, crushed

3/4 cup All-Purpose Flour

1/2 tsp Salt

1/2 tsp Baking Soda

Marshmallow Layer:

1 - Jar of Marshmallow Fluff (7 oz. jar)

1/4 bag Mini Marshmallows (10 oz. bag)

Chocolate Ganache Layer:

1 cup Heavy Whipping Cream

1 cup Semi-Sweet Chocolate Chips

Garnish Layer

1/4 bag Mini Marshmallows (10 oz. bag)

2 Hershey Chocolate bars (1.55 oz. each), roughly chopped

Preheat the oven to 350°. Using a hand mixer, combine 1/2 cup melted butter with 1/2 cup brown sugar, one egg and 1 tsp of vanilla. Mix until smooth.  Using the bottom of a heavy glass, crush 9 graham cracker squares in a sandwich bag. It's okay to have both fine crumbs and larger crumbs. In a separate bowl, combine graham cracker crumbs, 3/4 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk together. Add the graham mixture to the butter mixture and mix on low until just combined. Spray a 9x13 pan with non-stick cooking spray. Press graham dough into the bottom of the pan. It will be a thin layer that just covers the bottom of the pan. Bake for 15 minutes, or until golden brown.

While the graham cookie crust is baking, make the ganache. In a saucepan, heat 1 cup heavy whipping cream over medium heat, just until bubbles begin to form on the top. Put 1 cup semi-sweet chocolate chips into a glass bow. Pour the warm cream over the chocolate chips, then set it aside for 10 minutes. After ten minutes, stir with a whisk until smooth. 

To Assemble The Bars

Pour the entire jar of marshmallow fluff onto the slightly cooled graham layer and spread evenly. Sprinkle about 1/4 bag of mini marshmallows on top**. Pour ganache over the marshmallow layer and spread evenly. Sprinkle another 1/4 bag of mini marshmallows and chunks of Hershey's chocolate bar on top. Broil in oven for 3 minutes or until the marshmallows are golden brown. 

**For a toastier flavor, broil the marshmallow layer until lightly browned before pouring the ganache layer on top.