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

1. Preheat oven to 350°F. Grease an 9×12-inch square baking pan.
2. 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.
3. 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.
4. 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.
5. Spread chocolate with marshmallow creme or fluff.
6. 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.
7. 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

3.17 from 555 votes

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Ingredients Method

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

Method

 

1. Preheat oven to 350°F. Grease an 9x12-inch square baking pan.
2. 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.
3. 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.
4. 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.
5. Spread chocolate with marshmallow creme or fluff.
6. 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.
7. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.