S'more Bars - My Daily Cuisine

So, these S'more Bars happened on a Tuesday

I made these on a random Tuesday night after finding a wrinkly bag of mini marshmallows lurking in the pantry. They tasted like summer camp but without the mosquito bites or soggy shoes. My brother said they were dangerously snacky, which is both flattering and slightly alarming. And yes, I did that thing where you promise yourself just one square, then blink, and somehow two more have vanished. Weird.

Once, on a camping trip, I tried to toast a marshmallow over a birthday candle because the fire wood was damp. It worked, sort of, but tasted like sadness and wax. These S'more Bars are my anti candle fix. Honest.

Why I keep making these on repeat

I make this when I want campfire vibes without hunting for skewers. Zero smoke, all gooey joy.
My family goes wild for the crackly top and melty middle. The pan cools on the counter and everyone just kind of drifts by, nibbling. You know the way.
It is wildly forgiving. If the dough feels sticky, no biggie. If the chocolate is chopped weird, also fine.
I used to overbake them and grumble, but actually, I find it works better if you pull the pan when the marshmallows are just turning spotty gold.
(Mild frustration I overcame) Marshmallow creep. It sticks. Parchment is your friend, I promise.

What you need, plus what I swap in a pinch

Here is the usual lineup. But if you are missing something, I have you.

1 and ½ cups graham cracker crumbs, about 12 sheets. I sometimes blitz homemade grahams if I am feeling extra, but boxed is great.
½ cup unsalted butter melted, 115 g. If I am out, coconut oil works in a pinch.
½ cup packed brown sugar. Light or dark, whichever is lurking.
¼ cup granulated sugar. Optional, but I like the crisp edge.
1 large egg, room temp if you remember, cool if you do not.
1 teaspoon vanilla extract. My grandmother always insisted on the fancy bottle, but honestly any vanilla works fine.
1 cup all purpose flour, 125 g.
½ teaspoon baking powder.
¼ teaspoon fine salt. I tend to think a tiny pinch more makes the chocolate pop.
200 g chocolate. Bars snapped into squares or a heaped cup of chips. Dark is my fave, milk is super classic.
1 and ½ cups mini marshmallows. Or about 1 cup marshmallow creme if that is what you have.

Gluten free note. Use gluten free graham crackers and a 1 to 1 gluten free flour blend. Texture is a touch more crumbly, but still lush.

Alright, let us bake

Heat the oven to 350 F. Line an 8 inch square pan with parchment so you can lift the bars right out. If parchment fights you, this simple method helps a ton: how to line a pan with parchment.
Stir together the melted butter, brown sugar, and granulated sugar in a bowl. No mixer needed. Whisk in the egg and vanilla until glossy.
Add flour, baking powder, and salt. Mix just until combined. It will look like cookie dough. If it feels sandy, give it a 1 minute rest, then stir again and it comes together.
Press a little more than half the dough into the pan in an even layer. This is where I usually sneak a taste, but maybe that is just me.
Scatter the chocolate over the base. You can be generous. Then sprinkle the mini marshmallows in a single layer. If using marshmallow creme, dollop spoonfuls all over. Do not stress about perfect coverage, it melts into gaps.
Tear the remaining dough into little patches and dot them over the top. Some marshmallow peeks through. Cute.
Bake for 18 to 22 minutes until the exposed marshmallow is toasty gold and the edges have set. Do not worry if the center has a tiny wobble, it will firm as it cools.
Cool in the pan for at least 25 minutes, then lift out and cut. If the knife gets sticky, run it under warm water and wipe. Or just go rustic squares, which I secretly prefer.
For extra toasty marshmallow tops, slide the pan under the broiler for 20 to 30 seconds. Keep the door cracked and watch like a hawk. The broiler does not play. For a nerdy dive on why marshmallows brown like that, this is a fun read: the science of s'mores.

Do not panic if some marshmallow tries to escape over the sides. It always does. Just trim any extra crispy bits and, um, chef snack. When you take it form the oven the top might look a little craggy; it settles as it cools.

A few notes from the messy middle

If your dough is stubborn and stuck to your fingers, lightly oil your fingertips and it presses like a dream.
Chocolate bars give bigger pockets of ooze, chips give more even distribution. Both are good. I swap based on what is hiding in the baking tin.
I think this tastes better the next day, once the graham layer relaxes. But I will not judge if you cut in hot. I mean, same.

Variations I have tried

Peanut butter swirl. Warm two tablespoons peanut butter until loose and drizzle over the chocolate before the marshmallows. Salty sweet joy.
Espresso dark chocolate. Add 1 teaspoon instant espresso to the butter sugar mix. Not strong, just a deeper cocoa vibe.
Salted caramel. Dollop a few spoonfuls of caramel on top before baking. It bubbles into the corners and makes little pockets of happy.
One that did not work. I tried crushed pretzels in the base thinking crunch city, but they went oddly chewy. Not my finest hour.

Gear I use, and what to do if you do not

An 8 inch square metal pan is my go to for even heat. I know I said essential, but if you only have a 9 inch pan, reduce the bake time a couple minutes. A loaf pan also works in a pinch, you will get thicker edges.
Parchment paper helps with sticky marshmallow corners. No parchment. Grease the pan and dust with a touch of flour, then loosen the edges with a butter knife.
Rubber spatula. A spoon works fine, it is just a little messier.

Stashing leftovers

Cover and keep at room temp for 2 to 3 days. The marshmallow softens slightly. Pop a square in the toaster oven for a minute to revive. You can refrigerate for a firmer bite, up to 5 days. They also freeze okay for a month, wrapped tight, but the texture shifts a touch. Though honestly, in my house it never lasts more than a day.

How we like to serve them

We cut small squares and pass them around while a movie starts. Sometimes I add a scoop of vanilla ice cream on warm bars and it melts like a tiny lava flow. On second thought, a pinch of flaky salt right before serving is lovely. Family tradition. First piece goes to the person who fetched the marshmallows, even if that person is me. Cheeky.

Pro tips I learned the hard way

I once tried rushing the cool time and regretted it because the marshmallow stuck to the knife and everything looked like a snack landslide. Fifteen extra minutes makes a huge difference.
Do not pack the base too aggressively. I did that once and it baked up dense. Gentle press is plenty.
If you broil, rotate the pan halfway. My broiler has hot spots, yours probably does too.
Use room temp egg if you can. Cold egg made the butter seize up on me and I had to stir forever to smooth it out.

Questions I get a lot

Can I make these S'more Bars ahead

Yep. Bake a day ahead, cool, cover, and keep at room temp. Rewarm slices for 30 seconds if you want them melty again. Or do the prep up to the point of baking, cover the pan, chill for 24 hours, then bake straight form the fridge adding 2 to 3 minutes.

Do I have to use marshmallow creme

Nope, mini marshmallows are my usual. Creme gives a smoother layer, minis give those little toasty domes. Both taste great.

Can I double the recipe

For a party. Absolutely. Use a 9 by 13 pan and bake 5 to 8 minutes longer. Check early though, every oven has its quirks.

What chocolate is best

Whatever you love eating out of hand. I like a mix of semisweet and milk for balance. If you only have dark, toss in a handful of chopped milk chocolate to mellow it. Or not. You do you.

How do I get cleaner cuts

Chill the pan for 20 minutes, wipe the knife between slices, and use a gentle sawing motion. Or do not bother and go with comfy rustic squares. Tastes the same, promise.

Is parchment really necessary

I say yes, but also I forget sometimes. Grease the pan well and run a knife around the edges while it is still warm, then let it cool. It will release. Mostly.

Side note that does not really fit anywhere. I once dropped a full bag of mini marshmallows and they bounced under the couch like popcorn hopping off a skillet. Found them weeks later. They were still marshmallows. Which is wild.