Ooey Gooey S'mores Bar

Smores Bars-2.jpg

S’mores are such a nostalgic dessert and one of my all time favorite summer (or anytime if we’re being honest) treats! This recipe didn’t make it into Hello, Cookie Dough, but we’ve served it in the shop and both the customers and my staff went crazy for it. With the 4th of July approaching, I thought what better way to celebrate than with a twist on the classic S’mores that all know and love!

OOEY GOOEY S’MORES BAR

Time: 1 hour // Servings: 9 bars

INGREDIENTS

For the Graham Cracker Crust:

  • 2 1/4 cups graham cracker crumbs

  • 2 1/4 tsp cornstarch

  • 1 tsp baking soda

  • 3/4 tsp salt

  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

  • 1/4 cup granulated sugar

  • 1 cup brown sugar

  • 1 egg plus 1 egg yolk

  • 1 tbsp vanilla extract

For the Chocolate Layer:

  • 1 ½ cup milk chocolate chips or chopped milk chocolate bar

  • 1 tablespoon unsalted butter

  • ¾ cup heavy cream

For the Marshmallow Topping:

  • 2 1/2 cups mini marshmallows

DIRECTIONS

  • Make the Graham Cracker Crust. In a medium bowl, whisk together graham cracker crumbs, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy. Add granulated and brown sugars and mix on medium until light and fluffy; scrape the bowl with a rubber spatula as needed. Add egg, egg yolk, and vanilla and mix until fully incorporated.

  • Turn the mixer to low and add half the graham cracker mixture and mix just until combined, about 10 seconds. Immediately add the rest of the graham cracker mixture and mix a final 15 seconds.

  • Press the crust into a lined 8x8” pan and bake for 25 minutes. 

  • Remove from the oven and allow to cool completely in the pan. 

  • Make the Chocolate Layer. Place the chocolate and butter a medium bowl. Set aside.

  • In a small microwave-safe bowl, heat the cream on 50% power in 30-second intervals until the cream boils. Then, pour it over the chocolate. Use a whisk to stir, starting in the center of the bowl and moving slowly outward to incorporate the chocolate. Once the mixture is fully combined and begins to look glossy, set aside to cool for about 2 minutes.

  • Pour the chocolate layer over the cooled graham cracker crust and immediately top with an even layer of marshmallows. Allow the chocolate to set then torch marshmallows with a hand torch or under the broiler in your oven (if you use the broiler let chocolate set again) just before serving. 

  • These bars can be stored covered in the refrigerator for up to 5 days. 

Kristen Page