S’mores Bars

It’s that weird time between Christmas and New Year’s where anything goes. That said, you should use this time as an excuse to make these layered S’mores Bars! Classic graham cracker crust, chocolate fudge middle, and a gooey homemade marshmallow topping – toasted just as a campfire marshmallow would be.

These were so fun to make! They do require a number of steps, but they are so worth it and I have also shared some tips to make preparation easier. I made these completely from scratch, but if you are limited on time or prefer a mixture of homemade and store bought ingredients – both will work.

I had never made marshmallows like this before, the consistency turned out perfect, similar to marshmallow fluff. I enjoyed the flavor of the homemade marshmallow much more than store bought, they weren’t quite as sweet and had a nice vanilla flavor. These bars were rich, but everything in moderation. Right? Find the recipe, tips & tricks below.

Tips for making these ahead of time?

I made my S’mores Bars a day in advance – I wouldn’t recommend making these more then 24 hours in advance. The graham cracker crust and chocolate layers can definitely both be made ahead of time, just keep wrapped until service so everything stays fresh. I made my marshmallow layer a day in advance as well, and I thought it kept the same consistency as the marshmallows I had made the same day.

I kept my prepared bars in the fridge until service just so they would be easier to cut. Before slicing and serving I gave a quick toast under the boiler – another step I would recommend doing at the time of service not ahead of time! I used a very sharp knife dipped in hot water to create clean lines, wiping the knife off between cuts helps to keep things neat. Once sliced, I removed from the baking dish and transferred to a serving tray to make them more accessible. I allowed them to come to room temperature, served, and enjoyed.

What can I substitute for the homemade marshmallow?

Don’t feel up to the task of making your own marshmallows? Not to worry, you can substitute store bought marshmallow fluff, which would match the consistency of the homemade marshmallows. You could also sprinkle mini marshmallows on top and go that route. Using store bought marshmallow will give the same flavor, just a different texture/appearance on top!

For the Graham Cracker Crust:

Preheat oven to 350 degrees F, generously grease a 9×13 baking dish with cooking spray, set aside.

In a medium mixing bowl combine the crushed graham crackers, melted butter, sugar, and salt. Stir to combine, the mixture will still be loose but should pack together. Dump the graham cracker mixture into the prepared baking dish and press down firmly to pack into place. Use your hands or the back of a dry measuring cup to press the mixture into an even layer, making sure the corners are packed well.

Bake at 350 degrees F for 8-10 minutes until golden brown. Set aside and allow to cool.

For the Chocolate Layer:

In a medium saucepan combine the sweetened condensed milk and chocolate. Heat over medium heat, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract. The mixture should be smooth and lump free.

Pour over the top of the graham cracker crust, smoothing into a even layer. Set aside, allow the chocolate layer to set completely before topping with the marshmallow layer.

For the Marshmallow Layer:

In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.

In a medium saucepan combine the remaining1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.

Turn your mixer back on low and slowly pour in the cooked sugar mixture. Once all the sugar mixture has been adding turn the mixer up to high, whisk in the vanilla extract. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold a stiff peak. The mixture should no longer be warm to the touch.

Scoop the marshmallow mixture on top of the chocolate layer. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cod water to help the spreading process. Once the marshmallow layer has been spread even, allow to set completely, 2-3 hours.

Once the marshmallow layer has set up, you can toast the top if desired. If you have a kitchen torch use that the carefully torch the top of the marshmallow. If you do not have a kitchen torch, adjust your oven rack to the highest setting. Turn your broiler on high and toast the marshmallow, watching carefully so nothing burns.

Allow to toasted marshmallow to set for just a minute or two before cutting, dip a sharp knife in hot water between each cut, this makes cutting through the marshmallow easier. Slice and enjoy, these are best served immediately but will keep for 1-2 days in an airtight container at room temperature.

Notes

**These can be made a day in advance, prepare and layer all three layers as described, but do not toast the marshmallow. Wrap and store in the fridge until you plan to serve, up to 24 hours. Toast the marshmallow right before you plan to serve, slice, and enjoy!

**To make this recipe a little quicker, you can substitute store bought marshmallow fluff for the top layer. It will give a slightly sweeter taster but it will set and toast just like the homemade marshmallow topping! 

**Like mentioned, if you want to toast your marshmallow layer, you can use a torch or give it a quick toast under your ovens broiler, I left the oven door open so I could watch and rotate as needed. You don’t have as much control with the broiler but it works just the same!

**I had a little to much marshmallow topping to fit into my pan ( as you can se, these layers were already pretty thick), so I took the remaining marshmallow and poured it into a small greased dish, sprinkled the top with powdered sugar. Allowed them to set and enjoyed on their own!

S’mores Bars

A fun twist on your classic campfire dessert
5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Setting Time 3 hrs
Total Time 4 hrs
Course Dessert
Servings 1 Dozen

Equipment

  • Stand or Hand Mixer
  • Candy Thermometer – optional
  • 9×13 Baking Dish
  • Kitchen torch – optional

Ingredients
  

For the Graham Cracker Crust:

  • 18-20 Graham cracker sheets, about 2 sleeves, crushed
  • 1 Stick Butter, melted
  • 1/2 cup Granulated Sugar
  • Pinch of Salt

For the Chocolate Layer:

  • 14 fl oz. Sweetened Condensed Milk, one can
  • 12 oz. Semi Sweet chocolate, chopped
  • 1 tbsp Vanilla extract

For the Marshmallow Topping:

  • 3 packs Unflavored Gelatin, about 21 grams
  • 1 cup Cold water, divided
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Light corn syrup
  • Pinch of Salt
  • 2 tbsp Vanilla Extract

Instructions
 

For the Graham Cracker Crust:

  • Preheat oven to 350 degrees F, generously grease a 9×13 baking dish with cooking spray, set aside. In a medium mixing bowl combine the crushed graham crackers, melted butter, sugar, and salt. Stir to combine, the mixture will still be loose but should pack together. Dump the graham cracker mixture into the prepared baking dish and press down firmly to pack into place. Use your hands or the back of a dry measuring cup to press the mixture into an even layer, making sure the corners are packed well. Bake at 350 degrees F for 8-10 minutes until golden brown. Set aside and allow to cool.

For the Chocolate Layer:

  • In a medium saucepan combine the sweetened condensed milk and chocolate. Heat over medium heat, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract. The mixture should be smooth and lump free. Pour over the top of the graham cracker crust, smoothing into a even layer. Set aside, allow the chocolate layer to set completely before topping with the marshmallow layer.

For the Marshmallow Layer:

  • In the bowl of a stand mixer fitted with a whisk attachment, combine gelatin and 1/2 cup cold water. Whisk to combine and allow to sit and bloom.
  • In a medium saucepan combine the remaining1/2 cup water, sugar, corn syrup, and salt. Stir to combine. Heat over medium-high heat, stirring frequently until the sugar is dissolved, about 5 minutes. Once the sugar is dissolved, stop stirring and turn the heat up to high. Allow the mixture to come to a boil, boil for 8-10. The temperature of the mixture should be about 250 degrees F. Remove from the heat.
  • Turn your mixer back on low and slowly pour in the cooked sugar mixture. Once all the sugar mixture has been adding turn the mixer up to high, whisk in the vanilla extract. Allow to mix on high until the marshmallow mixture has turned thick and fluffy. About 8-10 minutes, it should have the consistency of meringue and hold a stiff peak. The mixture should no longer be warm to the touch.
  • Scoop the marshmallow mixture on top of the chocolate layer. Use a rubber spatula to smooth the mixture out evenly. If the marshmallow is sticking, dip your spatula in cod water to help the spreading process. Once the marshmallow layer has been spread even, allow to set completely, 2-3 hours.
  • Once the marshmallow layer has set up, you can toast the top if desired. If you have a kitchen torch use that the carefully torch the top of the marshmallow. If you do not have a kitchen torch, adjust your oven rack to the highest setting. Turn your broiler on high and toast the marshmallow, watching carefully so nothing burns.
  • Allow to toasted marshmallow to set for just a minute or two before cutting. Slice and enjoy, these are best served immediately but will keep for 1-2 days in an airtight container at room temperature.

Notes

**These can be made a day in advance, prepare and layer all three layers as described, but do not toast the marshmallow. Wrap and store in the fridge until you plan to serve, up to 24 hours. Toast the marshmallow right before you plan to serve, slice, and enjoy!
**To make this recipe a little quicker, you can substitute store bought marshmallow fluff for the top layer. It will give a slightly sweeter taster but it will set and toast just like the homemade marshmallow topping! 
**Like mentioned, if you want to toast your marshmallow layer, you can use a torch or give it a quick toast under your ovens broiler, I left the oven door open so I could watch and rotate as needed. You don’t have as much control with the broiler but it works just the same!

Did you make this recipe?

I would love to see! Post your picture and tag @theheartylife on Instagram and hashtag #theheartylife

Leave a Reply