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Gooey S'mores Bars

Capture all the ooey-gooey s'mores magic right in your kitchen with these ridiculously easy, super quick bars that taste like pure happiness. Perfect for a no-campfire treat!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter melted
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1.5 cups mini marshmallows
  • 1 cup milk chocolate chips
  • 0.5 cup crushed graham crackers for topping

Equipment

  • 8x8-inch Baking Pan
  • Parchment Paper
  • Large bowl
  • Medium bowl
  • Whisk

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang.
  2. Step 2: In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
  3. Step 3: Whisk in the egg and vanilla extract until well combined and smooth.
  4. Step 4: In a separate bowl, whisk together all-purpose flour, graham cracker crumbs, baking powder, and salt.
  5. Step 5: Gradually add the dry mixture to the wet mixture. Mix just until combined into a soft dough.
  6. Step 6: Press about two-thirds of the dough evenly into the bottom of the prepared pan.
  7. Step 7: Sprinkle milk chocolate chips evenly over the dough layer.
  8. Step 8: Pile the mini marshmallows on top of the chocolate chips. Try to keep marshmallows away from the edges.
  9. Step 9: Crumble the remaining dough over the top of the marshmallows and chocolate. Gently press down the top layer.
  10. Step 10: Sprinkle the extra crushed graham crackers over the very top.
  11. Step 11: Bake for about 25 minutes, until the top is golden brown and the edges are set.
  12. Step 12: Let bars cool completely in the pan before lifting out with parchment paper overhang and cutting into squares.

Notes

For best results, don't overmix the dough and always use parchment paper for easy removal. Allow bars to cool completely before slicing for clean cuts. Store cooled bars in an airtight container at room temperature for 3-4 days, layered with parchment paper. For longer storage, freeze individual wrapped bars for up to 3 months; thaw at room temperature.