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Graham Cracker S’mores Bars Recipe

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These delightful bars capture all the gooey, chocolatey magic of s’mores in an easy-to-make, shareable treat.

Ingredients

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  • 12 tbsp unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 1/4 cup mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup mini semi-sweet chocolate chips
  • 4 Herhsey's bars broken into squares
  • 2 sleeves honey graham crackers

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a standard-size baking sheet with parchment paper or a baking mat.
  3. In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, cream the room temperature butter and both sugars for 2 minutes.
  4. Beat until the mixture is light and fluffy.
  5. Add the eggs and vanilla extract to the creamed mixture.
  6. Beat until everything is well combined.
  7. In a separate medium mixing bowl, whisk together the flour, salt, baking soda, and cinnamon.
  8. With your mixer speed on low, gradually add the dry ingredients to the wet ingredients.
  9. Mix until just combined.
  10. Gently fold in 1 cup of the mini marshmallows.
  11. Gently fold in the 1 cup of semi-sweet chocolate chips.
  12. Gently fold in the 3/4 cup of mini semi-sweet chocolate chips.
  13. Take the graham crackers and lay them out on the prepared baking sheet.
  14. Cover the entire baking sheet with graham crackers, ensuring they are touching and snug.
  15. Using a standard cookie scoop, place one ball of dough onto each graham cracker.
  16. Use any remaining dough to fill in any gaps on the sheet.
  17. Place the baking sheet into the preheated oven.
  18. Bake for 6-7 minutes.
  19. Remove the baking sheet from the oven.
  20. Immediately press the Hershey's bar pieces into the top of the partially baked dough.
  21. Sprinkle the remaining 1/4 cup of mini marshmallows into the gaps on top.
  22. Return the baking sheet to the oven.
  23. Bake for an additional 6-7 minutes.
  24. Bake until the dough and marshmallows begin to brown lightly.
  25. Remove the baking sheet from the oven.
  26. Place the sheet onto a wire rack to cool for about 20 minutes.
  27. After cooling on the rack, place the entire baking sheet into the refrigerator to solidify for an additional 20 minutes.
  28. Remove from the refrigerator.
  29. Cut the cooled and solidified bars into squares.

Notes

Ensure butter is at room temperature for a smooth, fluffy dough.
Do not overmix the dough once dry ingredients are added; mix until just combined.
Line your baking sheet with parchment paper for easy removal and cleanup.
Chill the bars in the refrigerator for at least 20 minutes before cutting for clean, neat squares.

Find it online: https://theflakytruth.com/graham-cracker-smores-bars-recipe/