Rich tasting s’mores bars with a traditional buttery graham cracker crust, thick chocolate ganache center and toasted marshmallow top.
It’s official. S’mores Bars aren’t just for the fall. Heck, they’re not even just for camping or cozy movie nights by the fire pit. You can, and should eat s’mores year round.
With so many s’mores bars recipes living on the internet including my S’more Skillet Cake, I’m not trying to reinvent the wheel here but after buying one at Starbucks I knew I could make a better version.
Building these easy S’mores Bars
Here’s how I worked the three components of a s’more into an outrageously delicious s’mores bar.
The base. Crushed graham crackers with sugar and melted butter, packed into an 8 x 8 baking pan and baked in the oven. Baking the crumbs helps to give the bars a good base and not just a bunch of crumbs on your lap.
The chocolate center and maybe the most favorite part for everyone? I made an easy chocolate ganache and then poured it over the baked graham crackers. This is definitely a dessert that begs to be made a day ahead so that the chocolate can set. A few hours in the fridge or freezer would probably work too.
How to make the s’mores bars topping
Finally the marshmallows. I used mini marshmallows and set them on top of the firm ganache, you’ll only need one layer but try and not let any of the chocolate layers peek through.
Crank up your broiler to high and push the pan under the flame. Don’t walk away at this point because if you’ve ever toasted marshmallows over a campfire you’ll know how fast these bad boys can go up in flames. Once you see the marshmallows start to puff up they’ll start to turn golden.
Slice. Eat. Repeat.
Easy S'mores Bars Recipe
For The Ganache
- 1 cup heavy cream
- 1 1/2 cups semi sweet chocolate chips
For The Crust
- 4 ounces graham crackers whole
- 2 tablespoons sugar
- 2 tablespoons plus two teaspoons melted butter
- 1 1/2 cups mini marshmallows
- Preheat the oven to 350 degrees F.
- Lightly butter an 8x8 baking pan and line with parchment paper.
- In a small pot warm the cream over a medium flame.
- When the cream starts to bubble around the edges turn of the heat.
- Add the chocolate chips and slowly stir with a wooden spoon or spatula until it becomes a thick and well combined.
- Set the ganache aside to cool a little.
- Crush the graham crackers to fine crumbs and transfer to a bowl.
- Add the sugar and melted butter.
- Mix well until all of the graham crackers are moist.
- Transfer the crumb mixture to the prepared baking pan and press the crumbs down gently with a cup or any flat bottomed vessel.
- Bake in the oven for 5-7 minutes and then let cool.
- Once the crumbs are cool, pour the ganache on top of the crumbs and spread out evenly.
- Place the pan in the fridge until the ganache becomes firm.
- Place the marshmallows on top of the ganache making sure to cover as much of the ganache as you can. Pack the marshmallows in but keep them to one layer.
- Place the pan under a preheated broiler and broil until the marshmallows turn toasted golden in color. Do not leave them because they only take a minute or less to brown.
- Cut the bars into squares and serve at once or keep in the fridge for easier cutting later or next day.