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S’mores Bars Recipe

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Delight in the nostalgic flavors of classic s’mores with this easy-to-make S’mores Bars recipe. Combining a buttery graham cracker crust, a layer of rich Hershey’s milk chocolate, and sweet marshmallow creme, these bars are baked to golden perfection for a gooey, indulgent treat that’s perfect for sharing.

Ingredients

Base and Dough

  • ½ cup butter (softened to room temperature)
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1⅓ cups all-purpose flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Layers

  • 3 King Size Hershey Milk Chocolate Bars (3 bars, each 2.6 ounces)
  • 7 ounces marshmallow creme (1 container)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly to ensure easy removal of the bars later.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which creates a tender base for the bars.
  3. Add Egg and Vanilla: Beat in the egg followed by the vanilla extract until fully incorporated, ensuring a smooth dough.
  4. Combine Dry Ingredients: In a separate smaller bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt to evenly distribute the leavening and flavoring agents.
  5. Mix Dry and Wet Ingredients: Add the dry ingredients into the butter mixture and mix on low speed until the dough just comes together without overworking.
  6. Form the Bottom Layer: Divide the dough in half. Press half of the dough evenly into the bottom of the prepared baking pan using your fingers for best control.
  7. Add Chocolate Layer: Lay the three King Size Hershey Milk Chocolate Bars side by side over the pressed dough. Break the bars if needed so they fit snugly in a single layer approximately ¼ inch thick.
  8. Spread Marshmallow Creme: Carefully spread the entire container (7 ounces) of marshmallow creme evenly over the chocolate layer to create a gooey middle layer.
  9. Add Top Dough Layer: Take the remaining half of the dough and flatten it into small, flat pieces or shingles. Gently lay these pieces over the marshmallow creme, covering it evenly but allowing some texture.
  10. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes until the top dough turns a light golden brown color.
  11. Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan before cutting into nine bars for serving.

Notes

  • Using your fingers to press the dough ensures an even, compact crust without breaking the chocolate bars underneath.
  • Letting the bars cool completely before cutting prevents the marshmallow layer from sticking and makes for cleaner slices.
  • If you prefer a stronger chocolate flavor, swap the Hershey’s milk chocolate for semi-sweet or dark chocolate bars of the same size.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookedbysarah.com/smores-bars-recipe-2/