These easy s'mores bars are quick to make. They have graham cracker chunks, mini marshmallows, and chocolate chip inside them. These gooey and chewy bars have toasted marshmallows and graham cracker crumbs on top. It is all finished off with a chocolate ganache drizzle.
Prep Time15 minutesmins
Cook Time35 minutesmins
Resting Time45 minutesmins
Total Time1 hourhr35 minutesmins
Servings: 9people
Calories: 350kcal
Author: Stephanie Rutherford
Ingredients
½cupUnsalted buttermelted
1cupPacked dark brown sugar
1Large eggroom temperature
1tablespoonPure vanilla extract
¾cupAll-purpose flour
¾teaspoonSalt
2cupsGraham cracker chunksNot very fine crumbs, just smaller chunks. Plus more for topping
1cupMini marshmallowsPlus more for topping
¾cupSemi-sweet chocolate chips
¼cupMini chocolate chips
Chocolate Ganache Drizzle
¼cupHeavy cream
½cupSemi-sweet chocolate chips
Instructions
Preheat oven to 350F. Spray an 8X8 baking pan with non stick spray. Place parchment paper on the bottom of the pan (leave enough paper coming up the sides that you can easily grab it to pull the bars out of the oven) and spray again.
In a small bowl, sift together flour and salt.
In a medium bowl, whisk together melted butter and brown sugar until smooth. It will appear a little grainy. Add in room temperature egg and vanilla extra. Whisk until smooth.
Add in dry ingredients and whisk together until smooth. The color should be more golden brown and should be very smooth and glossy. Add in the graham cracker chunks, mini marshmallows, and both chocolate chips. Use a rubber spatula to fold everything together.
Pour batter into the baking pan. Sprinkle a generous amount of mini marshmallows and graham cracker chunks. See picture above.
Bake for 35 minutes. The marshmallows will be golden brown and the edges should be set. Let the s'mores bars sit for 45 minutes until pulling them out of pan to cut them. They can be placed in fridge to chill to help make even looking bars.
Chocolate Ganache Drizzle.
Place chocolate chips in a small bowl and set aside.
In a saucepan, heat heavy cream on medium-low until steaming and hot. Pour hot cream over chocolate chips and let sit for 1 minute and 30 seconds.
Stir continuously until the chocolate is smooth and glossy. Use a spoon, squeeze bottle, or piping bag to drizzle chocolate over cut brownies. Leave the s'mores bars at room temperature.
Notes
For high altitude baking add an extra ¾ tablespoon of flour.