Gooey S'mores Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
1/2 cup (115g) melted butter, unsalted
02 -
1/4 cup (50g) white sugar
03 -
1 1/2 cups (150g) crushed graham crackers
→ Chocolate and Topping
04 -
2 cups (about 120g) small marshmallows
05 -
1 1/2 cups (260g) dark or semi-sweet chocolate chips
06 -
1/2 cup (90g) milk chocolate chips for topping (optional)
07 -
1/4 cup (60ml) cream or milk
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease a 9×9-inch pan or line it with some parchment paper.
02 -
Take a medium-sized bowl and combine the graham cracker crumbs with the sugar. Pour in the melted butter and mix everything until it’s crumbly and blended.
03 -
Use the mixture to form a base layer at the bottom of your baking pan. Place the pan in the oven for about 8-10 minutes, just until it turns a light golden color. Let it cool after baking.
04 -
While the crust is cooling, stir the semi-sweet chocolate chips and milk (or cream) together in a bowl that’s safe for the microwave. Heat in 30-second bursts, stirring each time, until completely melted and smooth.
05 -
Pour the melted chocolate over the cooled crust. Use a spatula to even out the layer.
06 -
Scatter the mini marshmallows all over the chocolate. Pop the pan back into the oven for another 5-7 minutes, letting the marshmallows puff up and turn golden.
07 -
If you like, sprinkle some milk chocolate chips over the hot marshmallows so they melt slightly.
08 -
Leave the pan at room temperature for 20-30 minutes to cool, then transfer to the fridge for about an hour to fully set.
09 -
Cut the chilled bars into squares and dig in!
# Notes:
01 -
For a fun twist, drizzle additional melted chocolate over the top after it’s fully cooled.
02 -
You can substitute large marshmallows, but chop them smaller for an even spread.
03 -
Store these in an airtight container for up to 5 days at room temperature, or refrigerate for extended freshness.