S'mores Bars
Everything you love about a campfire s’more — gooey marshmallow, melty chocolate, and a buttery graham cracker crust — packed into an easy handheld bar you can make any time of year.
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 cups graham cracker crumbs about 16 full sheets
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 7 oz marshmallow fluff
- 12 oz Hershey's milk chocolate bars broken into pieces
Instructions
- Preheat the oven to 350°F. Line a 13x9 baking dish with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream until smooth.
- Add in the eggs and vanilla and mix until combined.
- Add in the flour, graham cracker crumbs, baking powder, and salt. Mix thoroughly, scraping down the sides as needed.
- Press approximately ⅔ of the dough into the bottom of the prepared pan.
- Dollop the marshmallow fluff over the dough and spread slightly.
- Place about ⅔ of the chocolate pieces over the marshmallow fluff.
- Top with pieces of the remaining dough, leaving some of the marshmallow and chocolate exposed.
- Bake in the preheated oven for approximately 30 minutes, or until the edges are just beginning to brown.
- Remove from the oven and immediately top with the remaining chocolate pieces. They will melt into place as the bars cool.
- Allow to cool completely to room temperature before cutting.
Notes
Store in an airtight container in the fridge for up to 3 days. For clean cuts, chill the bars completely before slicing. You can use a knife dipped in hot water to get neat edges.
