There are so many tempting combinations in the food world. How about salty and sweet? Or we can get more specific. Chocolate and pretzels. How about cookies and milk? Or peanut butter and chocolate? Hungry yet? 😄
But in the world of fabulous food combinations the one that I envision wearing the sparkly crown and singing “I’ve got a golden ticket” is that wonderful combo of chocolate, graham crackers, and marshmallow. All hail s’mores!
I could eat s’mores any dang time of the year. I mean, I have a small kitchen torch. This option is open to me. But having them in the spring and summer just seems correct. Standard procedure. Like a pumpkin pie at Thanksgiving. It’s just what you do, and you don’t mind doing it at all. Because yum!
Let me be honest. I’d probably go camping just to get my little paws on some s’mores. But as time goes by I’ve discovered something odd. Even though I love traditional campfire s’mores, I love s’more desserts more.
It all started about six years ago when I made my first batch of s’more bars. Not this recipe. A different one, but also good. That one was from Food Network. It was a heavenly experience. Plus with bars you don’t have that Luke from Gilmore Girls “jam hands” issue after you get done having one. (Please someone else know that reference 😀). I CANNOT abide having sticky hands. It drives me up the wall. Whenever I have regular s’mores I have to have ten moist paper towels with me to fix the problem when it inevitably occurs. So the less messy bar option really appealed to me.
Since them I’ve made s’more cake, s’more fudge, s’more ice cream, s’more pie, and s’more pudding. I’m just a little s’more cheerleader with graham-colored pom poms.
So if you like s’mores too you with LOVE these bars. Tender and gooey on the outside, CHEWY on the inside. You guys. Seriously. The chewy, soft interior of this bar will make you recite Willy Wonka lines too. It is SO incredibly satisfying. And they are SO easy to make. Can you say potlock? And don’t let the kids get them all. Make sure to hide a few for yourself. 😉 Happy s’moring!
- For crust:
- ½ cup melted unsalted butter
- 2 cups graham cracker crumbs
- For bar:
- 1 cup granulated sugar
- 1¼ cups brown sugar
- ¾ cup melted unsalted butter
- 3 large eggs
- 1½ tsp vanilla
- 3 cups all purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1¼ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- For topping:
- 2 Hershey bars broken into small pieces
- 1 graham cracker broken into small pieces
- ½ cup mini marshmallows
- Preheat the oven to 325 degrees F. Spray a 9x13 pan with cooking spray. Set aside.
- Combine graham cracker crumbs and butter until the crumbs are completely moistened.
- Pat into the bottom of your prepared pan and place in the freezer while you make the main part of the bar.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugars and butter until well mixed. Add in eggs one at a time and blend until combined, scraping down the bowl if you need to.
- In another bowl combine flour, baking powder, and salt. Add the dry ingredients to the sugar mixture with the mixer on low. Blend until just combined, then turn the mixer off.
- Mix in the chocolate chips and marshmallows with a wooden spoon until combined.
- Take the pan out of the freezer and add the batter on top of it, spreading it evenly over the graham cracker crust.
- Top the batter with the Hershey bars, graham cracker, and mini marshmallows, pressing them slightly into the batter.
- Bake for 35-40 minutes, until lightly golden brown.