S’more Bars

These bars are very good, messy, but good!
I got the recipe out of an old church cookbook and couldn’t wait to try them because they combine the goodness of a S’more: graham crackers, chocolate and marshmallows in an ooey gooey bar. Another reason these bars caught my eye is that they do not require any bake time! Perfect for summer days when you don’t want to use your oven but still want a tastey sweet!

These were a breeze to make and so good that I was eating them out of the pan with a spoon before they were cool. After cooling some they were easier to cut and serve, however, they did crumble a bit but the taste makes up for the mess factor in my opinion!
I am not sure how long these would stay fresh and chewy because I took them to work and they were gone in minutes.

I would rate these bars a 7.5 (they lost .5 points for difficulty serving)

S’mores Bars
1 egg, beaten
1/3 cup butter (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
15 crushed graham crackers (I used 9 rectangular crackers)
1 1/2 cups small marshmallows
3/4 cup milk chocolate chips
Line an 8×8 pan with foil and spray with PAM.
In a medium mixing bowl combine the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips. Set aside.
In a medium sauce pan over medium heat, combine the egg, butter, sugar and vanilla. Cook, stirring constantly until it comes to a full boil. Remove from heat and allow to cool slightly.
Pour mixture in bowl with the graham crackers, marshmallows and chcolate chips. Stir to combine. (Marshmallows and chips will melt a bit).
Fold in remaining marshmallows and chips.
Press mixture into prepared pan.
Cool until set. Remove foil and bars from pan, cut and serve. Store in airtight container either room temp or in fridge (if during warm months).
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14 thoughts on “S’more Bars

  1. These Look GREAT! Will have to add to my recipe collection.

    As well, your blog name is very cute.

  2. I made something similar to this awhile back, but with Golden Grahams instead of graham crackers. Your’s sound great!

  3. Some graham crakers are larger rectangles and some come in squares (the rectangles halved). When you say 15 crushed graham crackers, which did you use??

  4. Angie: I actually used 9-10 whole rectangular graham crackers. Just go by consistency. The mixture should be thick but not dry. You can always add more graham cracker crumbs as needed so you may want to err on the side of too few to begin with and add more as needed.

  5. I would love to make these tonight. I have some graham cracker crumbs that I’d like to use up; do you know what the crushed graham crackers measures up to?

  6. Stacey, I am not entirely sure how to convert the graham crackers without making the recipe again and measuring. I would say start with a 1/2 cup and go by texture. Add as you go to get the right texture.
    It should be sandy and moist, not wet but not dry either. You can always add more crumbs as you go to get the correct texture. Sorry I can’t be more help!

  7. These look absolutely amazzzzing.
    I’m constantly trying to look for new smore’ recipes, and I always LOVE finding new ones.
    I make the smores’ bars from the recipe on Baking Bites, and that’s always my go-to recipe when people want smores bars.
    But i’m going to try these, and compare.
    I’ll let you know how they turn out!
    Thanks!
    -Bronte =]]

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