Honestly, who doesn’t love s’mores? I’ve been thinking about making these bars for weeks, and now that I think of it, I dont know what took me so long. I made a version of this a few months ago but it didn’t turn out the way that I wanted it to, so I decided to do some research and make it better.
My perfect s’mores bar: thick layer of a graham cracker crust, a chewey chocolate layer, topped with lots of marshmallows that are lightly toasted in the oven.
I used a flame torch (one that you would use for creme brûlée) to toast some of the marshmallows a little bit more. The recipe originally was a no-bake recipe, but one of the best parts of s’mores is the fluffy toasted marshmallow. The oven was already on at 350 so I popped the s’mores in for a little bit until they were fluffy and then finished off with the flame torch for that classic charred s’mores taste.
Verdict: Delicious. The chocolate layer is creamy because of the condensed milk in it, and compliments the chewy marshmallows and crumbly crust. If you’re craving s’mores, this will definitely satisfy. Be sure to grab a napkin when you’re eating these, they can be a little sticky!
Tip: Run a large knife under hot water before cutting into squares to try and prevent the marshmallow from sticking to the knife.
- 1 1/2 sticks unsalted butter, plus more for greasing the pan
- 2 cups graham cracker crumbs
- ¾ cup sweetened condensed milk
- 2 bars of Hershey’s chocolate, chopped up into chunks (or 1 1/3 cup of chocolate chips)
- 1½ tsp. vanilla extract
- Pinch of salt
- 1-2 cups mini marshmallows
- 2 whole graham crackers (optional)
- Preheat oven to 350 degrees. Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil.
- Place the butter in a heatproof bowl and microwave until melted. Mix together with the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. Use the bottom of a measuring cup to flatten the crust evenly.
- In a medium saucepan over medium heat, combine the condensed milk and chocolate. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate to form a layer of marshmallows. Put in oven at 350ºF until the marshmallows begin to grow in size and have a golden color, about 10 or so minutes. Finish off with a flame torch for a more toasted marshmallow.
- If you’d like an extra crunch, break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.
- Cover and refrigerate the bars until firm, about 2 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles.
Adapted from Annie’s Eats, Originally from William Sonoma
Printed with love from Thursday Night Baking
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