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.