Well. I can’t give you a good reason why we’ve been friends all these years and I’m just now getting around to sharing this recipe. It’s a good one—one that we make it several times every summer, in between all the actual s’mores making and the monster cookies.
My peeps LOVE these and once you taste them, you’ll see why.
(I hate to even mention this but I may be one of 3 people on earth who doesn’t like s’mores. I don’t really like them. I’m sorry. I apologize to all you s’mores loving people out there. I love watching the kids makes s’mores but that is one sweet that doesn’t tempt me.)
BUT. S’mores bars? I’m completely powerless. I don’t know how to make you understand but it’s true.
You also could cut this recipe in half and make it in an 8×8 pan but I usually make the whole thing and either give away or freeze.
What you’ll need:
- 1 cup butter, room temperature (2 sticks)
- 1/2 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 3/4 cup graham cracker crumbs
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6-8 regular sized Hershey’s milk chocolate bars (8 if you want chocolate in every bite, which I do!)
- 1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)
- A handful of miniature marshmallows (for garnish if you’d like)
What you’ll do
- Preheat oven to 350°F. Grease an 9×12-inch square baking pan.
- In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
- Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. This dough can be hard to spread, so I use a butter knife dipped in warm water or the ball of my hand dipped in warm water. It spreads so much better if you do this.
- Place chocolate bars over dough, breaking the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
- Spread chocolate with marshmallow creme or fluff.
- Place remaining dough in a single layer on top of the fluff. If you put the dough evenly onto the bars in spoonfuls then use a wet knife to spread it, it’ll be much easier. Be patient. This part can be tricky. Just go slow and keep wetting your knife to spread the dough evenly.
- Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Here are a couple of extra photos to show you what I did.
When I cover the bottom half of the dough with chocolate, I try to cover it pretty fully.
Of course you are free to use less chocolate, but I would not recommend it. I’m not the kind of person who ever chooses less chocolate but you’re probably a better woman than me, so do what your conscience will allow.
Then you spread the layer of marshmallow cream over the hershey bars. It seems impossible when you first start but just be patient and it will spread.
After that, take the other half of the dough and put spoonfuls of it over the marshmallow cream, making it easier to spread it out. If you stand near the sink and keep wetting your knife with warm water, the dough spreads pretty easily.
Once the dough is spread, sprinkle a few miniature marshmallows on top and sprinkle with some of the leftover graham cracker crumbs.
Hope you try this one! These are some amazing bars!
Or you could just pin them and save yourself the calories!
S’mores Bars
Ingredients
- 1 cup butter room temperature (2 sticks)
- 1/2 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 3/4 cup graham cracker crumbs
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 6-8 regular-sized Hershey's milk chocolate bars depending on whether you want chocolate in every bite.
- 1 1/2 cups marshmallow creme/fluff 7 1/2 oz jar
- 1/2 bag miniature marshmallows
Instructions
- Preheat oven to 350°F. Grease an 9x12-inch square baking pan.
- In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
- Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. This dough can be hard to spread, so I use a butter knife dipped in warm water or the ball of my hand dipped in warm water. It spreads so much better if you do this.
- Place chocolate bars over dough, breaking the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
- Spread chocolate with marshmallow creme or fluff.
- Place remaining dough in a single layer on top of the fluff. If you put the dough evenly onto the bars in spoonfuls then use a wet knife to spread it, it'll be much easier. Be patient. This part can be tricky. Just go slow and keep wetting your knife to spread the dough evenly.
- Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
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Oh My Stars!!!!! Just when I have changed everything I eat!
Edie, I’m so happy you are back 🙂 YAY!
WELCOME BACK 🙂
I will be saving this recipe for this fall- they looked delicious when I saw them in your post earlier this summer- Thanks so much for sharing!
Hope you have safe travels & a good weekend at the conference 🙂
Big Hugs- Julia
J literally just called my husband to pick up fluff! Making these TONIGHT!!
These are a favorite at our house. We made them at a BBQ last weekend and received rave reviews.
You are not alone in the s’mores preferences 🙂 Although two years ago we tried a gourmet s’more bar and I had a change of heart. (It included flavored caramel, choc. and pb marshmallows with options to cover the melted marshmallows with peanut butter, Nutella and/or Ghiradelli dark choc. pieces— all on cinnamon or choc. graham crackers.) Now, I’m in a recovery group ;)))))
Loved the post and the way you write. Thank you!
Oh no you di’int! That looks amazing – now I have the munchies…
Okay, I am one of those woman who love Smores’. With fresh berries and smores’ dessert is never a question come summer. I can’t wait to make these for the next gathering. I just downloaded your podcast and have been listening. Almost finished. Thank you for taking the time to make these podcast. What a blessing. I have been following your blog since I read of you & your family in Better Homes & Gardens and it has blessed my life. I’ve had to step away from my blog for a while due to many circumstances, but am ready to start again this September. I do hope to meet you one day. Another sister in Christ’s Love.
ARRRrrrrrrrr. I have been living off your Monster Cookies this summer! (They freeze really well and are handy to have when you need a quick gift!!) And now these? I’m never going to lose weight in time for an up coming family wedding! Blessings to you and your family!
I know! So sorry! 🙂
me, too. I hate s’mores. this recipe……oh.my.goodness! (said with a Southern drawl) can you say insulin resistance? I think my body would go into total shut down if I ate this! but, am glad that your peeps enjoy it 🙂
I can attest to the fact that these are fabulous! I’ve been making the same recipe for years. The only thing I do differently is instead of spreading the remaining dough out on top, I just crumble it over the marsh fluff (kind of like your picture) and when it bakes it sorta melts down so there’s some of the fluff peeking through. Would save the trouble of having too keep wetting the knife and spreading! So glad you’re back Edie! Loving your posts 🙂
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These look like perfection!! Love s’mores but never ever make them due to the need for a fire and all… Perfect solution.
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