Smores Bars Graham Chocolate (Printable Version)

Delicious bars with a graham crust, melted chocolate, and toasted marshmallow finish.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to form an even layer.
04 - Bake the crust for 8 minutes, then remove from oven.
05 - Sprinkle chocolate chips evenly over the warm crust and return to oven for 2 minutes until chocolate starts to melt.
06 - Use a spatula to spread the softened chocolate evenly over the crust.
07 - Top with mini marshmallows, pressing them gently into the chocolate layer.
08 - Bake for an additional 10 to 12 minutes until marshmallows are golden and toasted.
09 - Cool completely in the pan, then chill in the refrigerator for 1 hour to set before slicing.
10 - Lift bars out using parchment overhang, slice into 16 pieces, and serve.

# Expert Suggestions:

01 -
  • They taste like a campfire memory but require zero camping skills or outdoor smoke.
  • The whole thing comes together in under an hour, making them perfect for last-minute dessert cravings.
  • Toasted marshmallows stay soft and gooey without the falling-into-the-fire problem.
02 -
  • Don't skip the chilling step—warm bars will crumble and tear, but cold bars slice like dreams.
  • The marshmallows should toast until they're visibly golden; underbaked ones taste like raw sugar, and that changes everything.
03 -
  • A hot, dry knife makes slicing dramatically cleaner—run it under hot water, wipe it dry, then slice in one smooth motion instead of sawing.
  • Store these in an airtight container at room temperature for up to three days, though they're absolutely best within the first 24 hours.
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