Description
Delicious and easy-to-make S’mores Bars featuring a buttery graham cracker crust, melted Hershey chocolate, and perfectly toasted mini marshmallows, delivering a nostalgic and gooey treat perfect for any occasion.
Ingredients
Units
Scale
For the Crust
- 2 cups graham cracker crumbs
- 8-12 tablespoons butter, melted
- 1/2 cup powdered sugar
For the Topping
- 4 Hershey chocolate bars (4.4 ounce each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
- Prepare Pan: Grease a 9×13 inch baking pan thoroughly with non-stick butter spray to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Stir with a spoon until the mixture is well combined and able to hold together when pressed.
- Form Crust: Transfer the crumb mixture to the prepared pan. Evenly distribute it and firmly press down along the bottom and sides with your fingers to pack it tightly.
- Bake Crust: Bake the crust in the oven for approximately 8 minutes or until the edges start to turn golden brown. This will help the crust harden as it cools.
- Cool Crust: Remove the pan from the oven and allow the crust to cool completely before adding toppings.
- Add Chocolate Layer: Place the Hershey bars evenly atop the cooled crust, covering the entire surface as much as possible.
- Melt Chocolate: Return the pan to the oven and bake for about 3 minutes, until the chocolate just begins to melt and becomes shiny.
- Cool Slightly: Let the pan cool for 1-2 minutes after removing it from the oven.
- Add Marshmallows: Place the mini marshmallows on top of the melted chocolate layer, packing them closely together for even coverage.
- Broil Marshmallows: Set your oven to broil. Place the pan under the broiler and carefully watch the marshmallows closely for about 2 minutes. Remove immediately when they begin to brown to avoid burning.
- Set Bars: Let the bars cool completely. For easier cutting and firmer texture, refrigerate them after initial cooling.
- Cut and Serve: Use a sharp knife warmed under hot water and dried to slice the bars cleanly. Repeat warming the knife if it gets sticky between cuts.
Notes
- Use the full 12 tablespoons of melted butter if you prefer a firmer crust; less butter will make it more crumbly.
- Broil the marshmallows with extreme caution; ovens vary and marshmallows can burn quickly or even catch fire.
- Chilling the bars after broiling helps them set and makes cutting easier.
- Warming the knife prevents the marshmallow from sticking while slicing.
- For a richer chocolate flavor, consider using Hershey bars with almonds or other favorite varieties.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
