S’mores Bars: Your Recipe, My Kitchen

S'mores Bars

Some people can put a marshmallow on a stick, roast it over a fire, get it perfectly golden brown and then smoothly get it onto a waiting graham cracker and chocolate bar with no mess whatsoever.  I am not that person.  My marshmallows usually ignite within nanoseconds of hitting the fire.  Then they smear all over the heating stick, leaving at least thirty percent of themselves behind.  Another glob of marshmallow coats my fingers, burning  me as I attempt to get the dang S’more together.  It is not a pretty sight.

S'mores Bars

These bars save me.  I found the recipe over at Cooking With My Kid where I first found the recipe.   Take a look at another version that I found at allyou.com.   I think the idea is to keep the bottom layer thin and the top layer thick.  I found that putting the marshmallow layer on first, topped with candy bars (and yes, I used ones with almonds…) keeps the marshmallow fluff in check.  There is nothing like rampaging marshmallows to ruin a perfectly good bar cookie.

S'mores Bars

These bars were, in the words of my #2 son, “scrumdilliumptious.”  In fact, I had a near mutiny when I told everyone that they could only have one piece because I was saving the rest for the next day’s dessert.  Oh, the deprivations my children must endure!

(adapted from cookingwithmykid.com and allyou.com)

S'mores Bars: Your Recipe, My Kitchen
  • ½ cup margarine or butter
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 tsp vanilla bean paste (or extract)
  • 1 cup graham cracker crumbs
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 11/4 cup semi-sweet chocolate chips
  • 1 7 ounce jar marshmallow fluff
  1. In a mixing bowl, cream the sugars and margarine.
  2. Add the egg and vanilla bean paste.
  3. In a smaller bowl, combine the dry ingredients and then add them to the mixing bowl, mixing well.
  4. Spread a scant half of the mixture into a greased 8X8 pan.
  5. Top with the chocolate chips.
  6. Top the chips with the fluff.
  7. Put it in the middle of the pan and slowly spread it toward the edges over the chips.
  8. Put the second half of the crust on top of the fluff and spread it out in the same slow manner so you don't actually mix the marshmallow with the crust.
  9. Bake in a preheated 350 degree oven for 30-35 minutes.
Since first publishing this, I have also made these with a butter pecan cake mix, 1 softened stick of butter and 2 eggs. It made them more like a s'mores blondie, but they were excellent, too.


I am looking forward to seeing what you made in your kitchen this week.

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