Oh, friend, do you remember those perfect summer nights? The ones filled with laughter, flickering firelight, and the irresistible scent of toasting marshmallows? There’s something truly magical about classic s’mores, isn’t there? That warm, gooey marshmallow, the melty chocolate, the crunchy graham cracker… pure bliss! But let’s be real, sometimes a campfire isn’t an option, or maybe you just don’t want the sticky fingers and smoky clothes. That’s where these incredible S’More Bars II come in! They capture all that nostalgic campfire charm in a convenient, utterly delicious bar form. They’re so easy to whip up, impressively quick, and trust me, they’re going to be a new favorite for everyone who tries them. You’re about to bring the joy of s’mores right into your kitchen, no kindling required!
Why You’ll Love S’More Bars II
- Fast: From prep to oven in under 15 minutes!
- Easy: Simple ingredients, straightforward steps – perfect for any baker.
- Giftable: Package them up for a sweet homemade present.
- Crowd-pleasing: Who doesn’t love s’mores? These are always a hit!
Ingredients
Gathering your ingredients is the first step to s’mores heaven! Here’s what you’ll need:
- 1 ½ cups butter, melted: Good ol’ melted butter, the rich foundation that holds our delicious graham cracker crust together. Unsalted is usually my go-to, but salted works too if you like a little sweet-and-salty kick!
- 4 cups graham cracker crumbs: You can buy these pre-crushed for ultimate convenience, or grab a box of graham crackers and crush them yourself in a food processor or a Ziploc bag with a rolling pin. It’s the crunchy backbone of any s’more treat!
- 6 (1.5 ounce) bars milk chocolate candy bars: I usually reach for classic Hershey’s bars because they melt so beautifully and give that authentic s’mores flavor, but feel free to use your favorite milk chocolate here!
- 2 cups miniature marshmallows: Fluffy, sweet clouds of joy, ready to get perfectly toasted and gooey in the oven. The mini size works best for an even layer!
How to Make S’More Bars II
Alright, let’s get baking! You’ll be amazed at how quickly these come together.
- Get Ready to Bake: First things first, you’ll want to preheat your oven to 350 degrees F (175 degrees C). While it’s warming up, grab a 9×13 inch pan and generously grease it. Don’t skip this step, trust me, it makes all the difference when it comes to serving these beauties!
- Crumbly Goodness: In a medium bowl, combine your melted butter and graham cracker crumbs. Give it a good stir until everything is nicely moistened and it looks like wet sand.
- First Layer Down: Press exactly half of that graham cracker mixture firmly into the bottom of your prepared pan. You want a nice, even layer here, so use the back of a spoon or your clean fingers to really compact it.
- Melty Chocolate Magic: Now for the chocolate! You can melt your chocolate candy bars either gently in the microwave (stirring every 30 seconds to prevent burning) or in a metal bowl set over a pan of simmering water. Stir frequently until it’s perfectly smooth and glossy. Once melted, remove it from the heat and carefully spread this glorious melted chocolate over your pressed graham cracker layer. For easier spreading, I sometimes pop the graham cracker crust in the fridge for 5-10 minutes while the chocolate is melting; it helps the chocolate firm up faster on contact. If you’re looking for other ways to enjoy decadent chocolate treats, you might love our decadent hot fudge brownie bread!
- Marshmallows and More Crumbs: Next, you’ll want to create a lovely, even layer of miniature marshmallows over the melted chocolate. Then, sprinkle the remaining graham cracker crumbs evenly over the marshmallows. This might feel a little different from your classic s’more assembly, but the result is pure magic. If you’re a fan of gooey, sweet treats, you’ll adore this, and perhaps even our no-bake marshmallow slice too!
- Bake, Cool, and Enjoy!: Pop your pan into the preheated oven and bake for about 15 minutes. Keep an eye on those marshmallows – you want them puffed and lightly golden, but not burnt! Once baked, remove the pan from the oven and here’s the crucial part: let them cool completely before you even think about cutting into squares. Cooling is SO important for clean, neat cuts. While these bars are baking, it’s a great time to learn more about achieving perfectly baked treats with our ultimate guide to baking perfect bar cookies.
Substitutions & Additions
Part of the fun of baking is making a recipe your own! Here are some ideas to get your creativity flowing:
- Chocolate Choices: Instead of milk chocolate bars, try dark chocolate for a richer flavor, white chocolate for something sweeter, or even a mix of chocolate chips (milk, semi-sweet, or dark) for an extra chocolatey layer. Peanut butter cups or chopped up candy bars could also be fun additions!
- Marshmallow Magic: While mini marshmallows are classic, you could try flavored marshmallows if you can find them, like caramel or chocolate. Just be mindful of their size.
- Crunchy Add-ins: Sprinkle some chopped nuts (pecans, walnuts), toffee bits, or even mini pretzels over the chocolate layer before adding the marshmallows for extra texture and flavor.
- Sweet Sprinkles: A dash of sprinkles on top of the final crumb layer right before baking can add a fun pop of color, especially for parties!
Tips for Success
I want you to have the best experience making these, so here are a few tips I’ve picked up along the way:
- Grease Your Pan Generously: This might seem obvious, but it’s truly essential for these gooey bars. Using baking spray with flour or buttering and flouring the pan ensures your bars won’t stick, making them easy to remove and cut.
- Don’t Overbake the Marshmallows: Keep a close eye on your S’More Bars in the oven. Marshmallows can go from perfectly golden to burnt in a flash! You’re looking for that lovely puffed-up, lightly toasted look, usually around 15 minutes is perfect, but ovens vary.
- Cooling is Key: I know, I know, it’s hard to wait when something smells this good! But for clean, neat squares that hold together beautifully, these bars must cool completely. I often let them cool on the counter for an hour or two, then pop them in the fridge for another hour to really set up that chocolate layer.
- Press Firmly: When you’re pressing the graham cracker mixture into the pan, really lean into it! A firm, compact crust will give you sturdy bars that don’t crumble when you cut them.
- Prep Ahead: You can measure out your ingredients and crush your graham crackers in advance. This makes the assembly process even quicker when you’re ready to bake!
How to Store S’More Bars II
These S’More Bars are best enjoyed fresh, but they store well too! Keep them in an airtight container at room temperature for up to 3-4 days. If you want them to last a bit longer, you can pop them in the fridge for up to a week. Just bring them back to room temperature for a few minutes before serving for the best gooey texture!
FAQs
Got questions? I’ve got answers!
Q: Can I use chocolate chips instead of candy bars?
A: Absolutely! Chocolate chips work great. Just melt them as directed and spread them over the crust.
Q: My marshmallows are getting too dark! What did I do wrong?
A: Ovens can be a bit finicky! If your marshmallows are browning too fast, your oven might run a little hot, or perhaps they were too close to the top heating element. Next time, try reducing the baking time slightly or moving the pan to a lower rack in the oven.
Q: How do I get clean cuts?
A: The secret is patience! Ensure the bars are completely cool (even chilled in the fridge for 30 minutes) before cutting. Using a sharp, warm knife (run it under hot water and wipe dry between cuts) will also help get those perfect squares.
Q: Can I freeze these S’More Bars?
A: Yes, you can! Once fully cooled and cut, place the bars in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe container or bag. They’ll keep for up to 1-2 months. Thaw at room temperature before serving.
For more delicious recipes and kitchen inspiration, be sure to follow us on Pinterest!