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S'mores Bars

S'mores bars with a golden graham cracker base, a dense fudgy chocolate center, and a toasted marshmallow top that glistens. Cut them into thick squares for dramatic chocolate pulls and a campfire-style finish.
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Prep Time 15 minutes
Cook Time 25 minutes
cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup granulated sugar
  • 0.5 cup butter melted (1 stick)
chocolate layer
  • 2 cup butter melted (2 sticks total)
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
marshmallow top
  • 3 cup mini marshmallows or halved large marshmallows (1 bag)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and bake the graham base
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper. This prevents sticking so the bars release cleanly.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan. Bake for 8 minutes, then cool slightly.
Make the fudgy chocolate layer
  1. Melt butter in a saucepan, then stir in granulated sugar, eggs, and vanilla extract. Mix until smooth before adding the dry ingredients.
  2. Add unsweetened cocoa powder, all-purpose flour, baking powder, and salt, then mix until smooth and spread over the graham cracker crust. Keep the top level for even baking.
  3. Bake at 350°F for 18-20 minutes until the center is just set. Look for a set surface with only slight softness in the middle.
Toast the marshmallow top and cool
  1. Remove the pan from the oven and immediately cover the entire top with mini marshmallows. The marshmallows should start melting on contact.
  2. Return to the oven for 3-4 minutes at 350°F until the marshmallows puff and start to turn golden. Aim for a light golden sheen.
  3. Switch to broil for 1-2 minutes until the marshmallows are golden brown. Watch closely so they don’t scorch.
  4. Cool for 30 minutes before cutting with a buttered knife. The chocolate should pull neatly without smearing.

Notes

For the cleanest, most dramatic chocolate pull, cool the bars at least 30 minutes before slicing and use a buttered knife with a gentle sawing motion. Store covered in the refrigerator for up to 4 days; freeze in an airtight container for up to 2 months and thaw overnight in the fridge. For a dietary swap, use a gluten-free 1:1 all-purpose flour blend in place of all-purpose flour (baking powder and amounts stay the same).