S’more Bars
These bars are a make at home version of the campfire favorite, and sure enough, they make you want to come back for more. The crust is modified sugar cookie dough with the addition of graham cracker crumbs, toasted in the oven, then covered with chocolate chips, then marshmallows browned under the broiler. The graham cracker sugar cookie dough is another example of taking a base sugar cookie recipe and changing it up a bit and creating a new flavor profile
Dreamy reminders of campout S’mores, with the crunchy and nutty graham cracker crust, the melted so smooth milk chocolate, and the toasted on top yet smoothly softened marshmallow topping, a classic without the fire. In your home too with this recipe!
Bryan made these with a little help from the family as part of our new Christmas Cookie tradition.
The Step-By-Step
Step 1. Pre heat the oven to 375° F. In the bowl of an electric mixer cream the sugar and butter until smooth. In a separate bowl combine the four, salt and graham crackers. On the lowest mixer setting gradually add the dry ingredients to the wet and then mix until well blended. Add a few drops of water to the sides of the bowl just until the dough separates from the sides.
Graham cracker sugar cookie dough
Step 2. Press the soft dough into an un-greased 9×13-inch pan.
Pressing the graham cracker sugar cookie dough into the 9×13-inch pan
Step 3. Bake the crust for 20 to 25 minutes or until slightly brown and set.
Graham cracker sugar cookie dough toasted
Remove from the oven and sprinkle then spread the chocolate chips evenly over the top of the crust.
Adding the milk chocolate chips layer
Allow this to stand for about 5 minutes to allow the chocolate to melt slightly.
Spreading the milk chocolate chips layer
Step 4. Set the oven controls to broil. Sprinkle the marshmallows evenly over the melted chocolate.
Adding the miniature marshmallow layer
Step 5. Broil with the top of the marshmallows about 5 to 6 inches from the heat for about 30 to 60 seconds, or until the marshmallows are evenly toasted and browned on top. Remove from the oven and allow to cool for about 15 minutes. Then cut into bars.
Toasted marshmallow layer
What you will need…
| Ingredients | ||
| ¾ | Cup | Sugar |
| 1 ½ | Cups | Butter, unsalted, room temperature |
| 2 ¼ | Cups | Bleached all-purpose flour |
| ¼ | Tsp | Salt |
| 1 | Cup | Graham cracker crumbs |
| 3 | Cups | Milk chocolate chips, (18oz) |
| 4 ½ | Cups | Miniature marshmallows |
| Procedure Steps: | |
| 1. | Pre heat the oven to 375° F. In the bowl of an electric mixer cream the sugar and butter until smooth. In a separate bowl combine the four, salt and graham crackers. On the lowest mixer setting gradually add the dry ingredients to the wet and then mix until well blended. Add a few drops of water to the sides of the bowl just until the dough separates from the sides. |
| 2. | Press the soft dough into an un-greased 9×13-inch pan. |
| 3. | Bake the crust for 20 to 25 minutes or until slightly brown and set. Remove from the oven and sprinkle then spread the chocolate chips evenly over the top of the crust. Allow this to stand for about 5 minutes to allow the chocolate to melt slightly. |
| 4. | Set the oven controls to broil. Sprinkle the marshmallows evenly over the melted chocolate. |
| 5. | Broil with the top of the marshmallows about 5 to 6 inches from the heat for about 30 to 60 seconds, or until the marshmallows are evenly toasted and browned on top. Remove from the oven and allow to cool for about 15 minutes. Then cut into bars. |
Another view…you want s’more!
More S’More’s Bars
To Serve: Cut into bars by making 6 rows by 4 rows. Transfer to a serving platter.
Yield: 24 bars
Bon appetite!
CCR
=:~)
©2010 CCR
14 responses so far ↓
1 Lisa { AuthenticSuburbanGourmet } // Dec 30, 2010 at 2:23 pm
These look and sound amazing – simple yet delicious. I have these on my list to make over the next few days. Happy New Year!!
2 Sandra // Dec 30, 2010 at 2:30 pm
Wonderful recipe, and photos just makes you want one piece!:))
3 Boudreaux Ryan // Dec 30, 2010 at 2:37 pm
Lisa, these are amazing little delights of cookie joy!
Sandra, I sometimes wish I could take a bite out of the monitor on many a food blog!
Happy New Year and Bon Appetit!
CCR
=:~)
4 Shree // Dec 30, 2010 at 4:14 pm
HI Ryan. Happy New Year. Great post, I’ve always wanted to make these. Wanted to ask, do these stay well? Usually once the marshmallow melts, it has to be eaten immediately right? I can’t imagine eating all these in a day 🙂 Although… now that’s an interesting option…
5 Boudreaux Ryan // Dec 30, 2010 at 4:21 pm
Shree,
These will keep for several days or a week when stored in a covered container; however, we ate them up within a few days. Indeed, the melted marshmallows are better when fresh and warm.
CCR
=:~)
6 claudia lamascolo // Dec 30, 2010 at 5:10 pm
Always sure to please everyone~
7 Shelby // Dec 30, 2010 at 7:01 pm
These look yummy and that last photo is killing me – wish I could reach in and grab it!
8 Liz // Dec 30, 2010 at 8:10 pm
Gosh, why haven’t I made something like this before! Wow, these look great!
9 Gera@SweetsFoodsBlog // Dec 30, 2010 at 9:27 pm
Happy New Year Ryan! wow this is absolutely delicious!
All the best,
Gera
10 Kate @ Diethood.com // Dec 30, 2010 at 9:29 pm
I can’t tell you how glad I am to have this recipe in front of me! I love love love campfire s’mores – thank you for sharing this!
11 Magic of Spice // Dec 31, 2010 at 2:35 am
Happy New Year!
These look so delicious 🙂
12 The Chocolate Priestess // Dec 31, 2010 at 11:50 am
You’ll have to repost this recipe for National S’more’s day in 2011 please.
13 Megan // Dec 31, 2010 at 12:48 pm
Yes please! I’d take one anytime. Picnic perfect.
Happy New year!
14 marla // Feb 22, 2011 at 11:15 pm
Of course we would want to come back for more – these bars look amazing!