Description
These easy s’mores bars are baked in one pan with a chewy graham cracker base, a layer of marshmallow fluff, and melty chocolate in each bite.
Ingredients
- nonstick cooking spray, for greasing
- 8 full graham crackers
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbsp. butter, melted
- 3/4 cup light brown sugar, packed
- 1 tsp. vanilla extract
- 1 large egg
- 4-5 ounces marshmallow fluff or crème (about 3/4 of a 7-ounce jar - does not need to be exact)
- 3 1.5-oz. Hershey Chocolate bars, roughly chopped (or 1 cup chocolate chips)
Instructions
- Preheat the oven to 350°F.
- Prepare an 8×8-inch baking dish by spraying with nonstick cooking spray or lining with parchment paper.
- Break the graham crackers into crumbs in a medium bowl. Smash a bit with a potato masher to get a mix of fine crumbs and larger pieces.
- Add in flour, baking powder, and salt. Whisk together and set aside.
- In a large mixing bowl, whisk the melted butter and sugar together until fully combined. Beat in the egg and vanilla extract.
- Gently stir the flour mixture into the butter and sugar mixture until fully combined.
- Spread about 3/4 of the dough in the base of the baking dish. The dough is sticky, so do your best to spread it out, but don’t worry about it being perfect, as the dough will melt to fill in any gaps.
- Coat with a layer of marshmallow fluff in dollops. It will be sticky. The layer does not need to be completely even.
- Top with chocolate bar pieces.
- Place the remaining dough on top of the chocolate and marshmallow layer, pressing it into as even a layer as possible. (I found it easiest to gently flatten and place pieces over the chocolate in sections so that some marshmallow and chocolate are peeking through.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Allow to cool, then serve.
Notes
Storage: Store extra bars in an airtight container for 2-3 days.
Reheat: These taste fantastic when the chocolate is still melted. If you are serving them in the days after baking, you can place them on a plate in the microwave and heat for 10-15 seconds to lightly melt the chocolate. Alternatively, you can place them on foil in the toaster oven at 350°F for 2-3 minutes.
Freezer storage: Cut into bars and freeze in a freezer container for 2-3 months.
Ingredient notes: Marshmallow fluff (or crème) is key here – don’t substitute regular marshmallows. I tested this and found that they turn hard and chewy rather than soft and gooey.