S'mores Bars

S'mores Bars
S'mores Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 20

    Graham Cracker Sheets (40 Squares)

  • 1

    cup (2 sticks) Unsalted Butter, Melted

  • 1/4

    cup Sugar

  • 1

    teaspoon Pure Vanilla Extract

  • Pinch Salt

  • 4

    cups Hershey’s Chocolate, Broken into Pieces (or Coarsely Chopped)

  • 4.5

    cups Mini Marshmallows

Directions

Line a 9”x13” pan completely with foil and lightly grease. Set aside until needed Preheat the oven to 350 degrees F. Place the graham crackers in the food processor and pulse until finely chopped. Pour the graham crackers into a medium bowl; add the melted butter, sugar, vanilla, and salt, and mix to combine. Remove ½ cup of the mixture and set aside. Evenly press the graham cracker mixture into the bottom of the pan. Place the pan in the oven and bake until golden brown, about 7-10 minutes. Once finished, place the pan in the freezer or refrigerator to cool. The crust doesn’t need to be completely cool, just not piping hot. While the graham cracker crust is baking, place the chocolate in a heatproof bowl. Place the bowl over a pot of simmering water. Stirring occasionally, melt the chocolate until it is smooth. Pour the chocolate over the graham cracker crust and spread it over the complete surface. Sprinkle the mini marshmallows evenly on top of the chocolate and press them gently into the chocolate. Sprinkle the reserved ½ cup of graham crackers in between the marshmallows. Increase the oven to broil and place the pan on the top rack in the oven. Keep your eye on the pan the whole time and remove once the marshmallows are torched, it will only be about a minute or so. Alternatively, you can torch the marshmallows using a handheld browning torch. Place the pan in the freezer or refrigerator until hardened, at least 2 hours, preferably 3-5 hours. To remove the bars from the pan, grab the foil and carefully pull them out in one complete piece. Place on a cutting board and cut into 15 equal pieces (4 rows of 4). Serve immediately, or place in a sealed container to store. These last up to 7 days in a sealed container.

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