Campfire-free S’mores Bars

Dark Chocolate Smores
S’mores Bars with Milk Chocolate

I’ve done my research. I like chocolate, marshmallows, graham crackers… but making s’mores the old fashioned way is messy. Time consuming. Requires open flame and results in sticky fingers. What if it’s raining? What if you’re knee-deep in snow? Are you to be denied S’mores?

Good news! You can make these delicious bars fast, with no bonfire needed.

Special thanks to CoffeeMom for posting this on the web. I’ve doubled her original recipe, which is found here: S’mores Bars, if you’re looking for a smaller serving size (8 x 8 pan).

  • 1 cup butter, softened
  • 1 ½ cup granulated sugar
  • 2 eggs
  • 1 TBS vanilla extract
  • 2 2cups flour
  • 1 ½ cups graham cracker crumbs (I used ready-made crumbs, but you could crush your own)
  • 1 TEA baking powder
  • ½ TEA salt
  • 4 (3.5 oz bars) milk OR dark chocolate candy bars (I prefer dark chocolate, such as Lindt 70% Dark, but feel free to use Hershey’s, etc.)
  • 6 cups miniature marshmallows

Pre-heat oven to 350ºF. Line a 9 x 13 inch baking pan with aluminum foil and lightly grease. I like to use non-stick foil, if that’s available near you, and spray it lightly with non-stick spray. This makes the bars easier to cut once they’re cooled.

Bottom layer

Smores MixingMix together flour, graham cracker crumbs, baking powder, and salt, set aside.

In a second large bowl, beat butter and sugar until fluffy.
Beat in eggs, one at a time. Add vanilla; mix well.
Add flour mixture to butter mixture, about a cup at a time, stir until blended. Mixture will be stiff, feel free to use your fingers to knead in the last bit of the flour mixture.

Separate dough into two equal halves. Press half the dough into the prepared pan (Hint, if you spray your hands with non-stick spray, the batter won’t stick to your fingers!).
Bake 20 minutes, remove to add top layer.

Top layer

Smores Pre BakedUnwrap chocolate bars; separate into squares and arrange evenly over baked layer. It’s OK if there’s gaps between the chocolate squares, the chocolate will melt quickly and cover the bottom layer.

Cover the chocolate squares with the mini-marshmallows.

Using your fingers, break off small chunks of the remaining dough (about the size of a grape) and scatter over the top. It’s fine (and even preferred) if you can see marshmallows poking through the top layer.

Bake 25 minutes or until the marshmallows are gooey and lightly browned.

Cool completely before cutting.
Simply lift cooled bars from the pan by the foil edge and cut to desired size. Enjoy with a few ghost stories and your favorite campfire beverage, such as red wine. That’s a campfire beverage, right?

Smores Finishes
S’mores Bars with Dark Chocolate
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