Description
These S’mores Bars are a delightful twist on the classic campfire treat, combining a crispy graham cracker crust, melted Hershey’s chocolate, and gooey toasted mini marshmallows for a perfect indoor dessert that’s easy to make and irresistibly delicious.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Topping
- 6 full-size Hershey’s chocolate bars, broken into pieces
- 2 cups mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir well until the mixture is evenly coated and will hold together when pressed.
- Form Crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking dish, creating a solid base layer.
- Add Chocolate Layer: Break the Hershey’s chocolate bars into pieces and evenly distribute them over the graham cracker crust to ensure a uniform melt.
- Add Marshmallows: Spread the mini marshmallows evenly over the chocolate layer, covering the surface completely for a golden toasted top.
- Bake: Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the marshmallows turn golden brown and the chocolate is melted.
- Cool: Remove the dish from the oven and allow it to cool for 15-20 minutes to set the layers, making it easier to cut and serve.
- Serve: Once cooled and set, cut the bars into 12 squares and enjoy your homemade s’mores bars.
Notes
- Use full-size Hershey’s chocolate bars for the best melting quality and flavor.
- Make sure to press the crust firmly to create a sturdy base.
- Monitor the marshmallows while baking to avoid burning; they should be toasted golden brown.
- Allowing the bars to cool helps maintain their shape when cutting.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
