Why you’ll love this recipe
These bars have never lasted for more than a few hours in my house, and for good reason: They bring the popular combo of chocolate, graham crackers, and marshmallows to the table in the form of an easy-to-eat cookie. Once you master the crust—one of the easiest bases for a sweet treat you can make—you can add different ingredients to the chocolate mixture by substituting macadamia nuts for the walnuts, or even stirring in ½ cup (85 g) of butterscotch chips along with the marshmallows. You can easily make these gluten-free by using gluten-free graham cracker crumbs.
Key Ingredients and Substitutions
- Graham cracker crumbs: you can easily make this recipe gluten-free by using gluten-free graham crackers.
- Flour: you can use all-purpose flour, or opt for 1-to-1 gluten-free baking flour to make this recipe gluten-free.
- Butter: use unsalted to control the amount of salt in the bars.
- Dark chocolate chips or chunks: I love using Guittard or Callebaut
- Mini marshmallows: a key ingredient in any smores recipe!
- Chopped walnuts: nuts are completely optional but add a fun crunch to the bars!
Storage Tips
These bars are a great make-ahead dessert. To store: Remove from the parchment, arrange in a single layer in an airtight container, and refrigerate for up to 3 days.
More chocolate dessert recipes to try
This recipe is one of my favorites from my latest book, Homemade Simple: Effortless Dishes for a Busy Life. For more recipes like this one, grab your copy today!
Smores Bars
Ingredients
Crust
- 1½ cups finely ground graham cracker crumbs (about 5 double graham crackers)
- ¾ cup all-purpose flour or gluten-free flour blend such as Bob’s Red Mill 1-to-1 Baking Flour
- ½ cup brown sugar firmly packed
- Pinch of kosher salt
- ½ cup cold unsalted butter cut into ½-inch cubes
- 1 large egg lightly beaten
Topping
- ⅔ cup heavy cream
- 12 ounces dark chocolate chips or chunks such as Guittard or Callebaut
- 2 cups miniature marshmallows
- ⅓ cup chopped walnuts toasted (optional)
- Flaky salt for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) square baking pan with parchment paper.
- For the crust: To the bowl of a food processor fitted with the metal blade, add the graham cracker crumbs, flour, brown sugar, and salt. Pulse a few times to incorporate. Add the butter pieces and process until the mixture resembles coarse meal, then add the egg and pulse a few times until the mixture sticks together.
- Transfer the mixture to the prepared pan and, using lightly buttered fingers, press evenly into the bottom to form a crust. Alternatively, use the flat bottom of a measuring cup or glass to press the mixture into the pan.
- Bake until golden brown and just firm to the touch, 18 to 20 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.
- For the topping: In a medium saucepan, bring the cream to a simmer over medium-low heat (do not boil). Remove from the heat, add the chocolate, and whisk until melted and smooth. Stir in the marshmallows and the walnuts, if using. Spread the mixture evenly over the crust, then cover and refrigerate until firm, about 2 hours.
- Use the parchment to lift the sheet from the pan, then cut the bars into 2-inch (5-cm) squares. Sprinkle with a little flaky salt, if desired.
Notes
- To store: Remove from the parchment, arrange in a single layer in an airtight container, and refrigerate for up to 3 days.
- Reprinted from Homemade Simple: Effortless Dishes for a Busy Life, by Amanda Haas with permission from Abrams Books, 2023. Photographs © Kathleen Sheffer.
