Description
Delicious and easy-to-make S’mores Bars featuring a crunchy graham cracker crust, melted Hershey chocolate, and toasted mini marshmallows. Perfect for a sweet treat or party dessert.
Ingredients
Units
Scale
Crust
- 2 cups graham cracker crumbs
- 8-12 tablespoons butter, melted
- 1/2 cup powdered sugar
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 and melting the chocolate.
- Grease Pan: Lightly grease a 9×13-inch baking pan with non-stick butter spray to prevent sticking.
- Make Crust Mixture: In a medium bowl, mix graham cracker crumbs, powdered sugar, and melted butter together using a spoon until combined, ensuring the butter is well incorporated for a firm crust.
- Form Crust: Press the crust mixture evenly and firmly with your fingers along the bottom and sides of the pan to pack it tightly.
- Bake Crust: Bake the crust in the oven for 8 minutes until the edges turn a light golden brown. Remove from oven and allow to cool; the crust will harden as it cools.
- Add Chocolate: Lay the Hershey chocolate bars evenly over the cooled crust, covering it completely as much as possible.
- Melt Chocolate: Return the pan to the oven for 3 minutes, just until the chocolate begins to melt and looks shiny. Then remove from the oven and let it cool for 1-2 minutes.
- Top with Marshmallows: Spread mini marshmallows closely packed on top of the melted chocolate layer.
- Broil Marshmallows: Set the oven to broil, then place the pan in the oven. Watch closely and broil the marshmallows for about 2 minutes until golden brown; be cautious as marshmallows can burn quickly.
- Cool Completely: Let the bars cool completely, then place them in the refrigerator to set further for easier slicing.
- Cut and Serve: Use a sharp knife warmed under hot water and dried to cut through the sticky bars cleanly. Repeat warming the knife as needed between cuts, then serve.
Notes
- Use melted butter within a minute or two to ensure it doesn’t harden before mixing into the crust.
- Pressing the crust firmly helps it hold together better after baking.
- When broiling marshmallows, stay very close to the oven as they can burn or even catch fire quickly.
- Warming the knife under hot water before slicing helps prevent the marshmallows from sticking and makes cleaner cuts.
- Refrigerating the bars after baking improves cutting and gives a nice texture.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
