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Classic S'more Bars with Toasted Marshmallow Tops

S'More Bars

These S'more Bars capture everything you love about a campfire treat without the smoke in your eyes. A buttery graham cracker crust holds a melty layer of milk chocolate, all crowned with mini marshmallows broiled until deeply golden and crackly on top. They cut into neat squares, travel beautifully to picnics and bake sales, and disappear faster than you can stack them on the platter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 9 sheets graham crackers about 1.5 cups crumbs once crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 0.5 tsp vanilla extract
  • 6 oz milk chocolate bars classic Hershey's, about 4 standard bars
  • 3 cups mini marshmallows enough to cover the surface in a single packed layer

Equipment

  • 1 8x8 inch baking pan metal pan browns the crust best
  • 1 sheet of aluminum foil for lining the pan
  • 1 Medium mixing bowl
  • 1 food processor or zip-top bag and rolling pin for crushing graham crackers
  • 1 flat-bottomed measuring cup for pressing the crust
  • 1 wire cooling rack

Method
 

  1. Position an oven rack in the center and preheat the oven to 350 F. Line an 8x8 inch baking pan with aluminum foil, leaving a 2 inch overhang on two sides, and lightly grease the foil.
  2. Crush the graham crackers in a food processor or in a zip-top bag with a rolling pin until you have fine, even crumbs. You should have about 1.5 cups.
  3. In a medium bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, salt, and vanilla extract until the mixture looks like wet sand and holds together when squeezed.
  4. Tip the crumb mixture into the prepared pan. Use a flat-bottomed measuring cup to press it down firmly and evenly across the bottom, packing it tightly into the corners.
  5. Bake the crust for 8 to 10 minutes, until fragrant and lightly golden around the edges. Remove from the oven but leave the oven on.
  6. While the crust is still hot, lay the milk chocolate bars flat across the surface, breaking pieces to fill any gaps so the chocolate covers the crust completely.
  7. Return the pan to the oven for 1 minute, just until the chocolate looks glossy and soft. Remove and use the back of a spoon to gently spread the softened chocolate into one smooth layer.
  8. Scatter the mini marshmallows over the warm chocolate in a single tightly packed layer, covering every bit of chocolate.
  9. Switch the oven to broil on high. Slide the pan onto the upper rack and broil for 1 to 2 minutes, rotating the pan once, until the marshmallow tops are deeply golden brown with darker char in spots. Do not walk away during this step.
  10. Transfer the pan to a wire rack and cool at room temperature for at least 1 hour, until the chocolate has set and the marshmallow layer firms up enough to slice.
  11. Using the foil overhang, lift the entire slab out of the pan and onto a cutting board. With a sharp knife wiped clean between cuts, slice into 16 squares and serve.

Notes

  • Line the pan with foil leaving an overhang so you can lift the whole slab out cleanly before slicing.
  • Watch the broiler step constantly. Marshmallows go from pale to charcoal in about 20 seconds.
  • For a gooier pull-apart center, swap the mini marshmallows for an even layer of marshmallow creme dolloped and spread gently.
  • Store covered at room temperature for up to 3 days. Do not refrigerate or the marshmallow turns rubbery.
  • Serve alongside a cold glass of milk, hot coffee, or a scoop of vanilla ice cream for full campfire nostalgia.