This s’mores dessert recipe is so delicious, very simple, and not as messy as traditional s’mores!
Brigette’s recipes are on our team.
You’ll love these S’mores dessert bars!
We like this recipe more than we like traditional s’mores – and, that’s much less (no hot campfire required!). If you don’t like nuts (or just want to make them more frugal), they still taste great without them.
This is the perfect dessert recipe for all summer barbecues and family gatherings! Whenever I take these bars somewhere, I always bring home an empty plate. The Butter Cereal Cookie Crust is the ideal foundation for toasted marshmallows, rich chocolate chips and crispy nuts.
It’s better to be a few hours ahead of time when you’re going to serve them (even the day before) so they can be completely cooled before cutting them (they’ll still be great if you cut them in too early…but they won’t be that pretty. Ask me how I know, haha!).
Ingredients for S’mores Bar Recipe
- 3/4 cup soft butter
- 3/4 C brown sugar
- 1 1/2 cup flour
- 3/4 cup Graham cookie crumbs (I do this with Ziploc bag and scroll pins – see the picture)
- 3 cups mini marshmallows
- 1 1/2 cup chocolate chips
- 3/4 cup chopped pecans(or other nuts, optional)
How to make a S’mores bar
1. Preheat the oven to 375 degrees and lubricate the 9×13 pan.
2. Place the Graham cookies in a plastic freezer bag and crush them with a rolling pin to make Graham Cracker Crumbs.
3. Using a manual blender, stir together the soft butter and brown sugar.
4. Mix flour and graham cookie crumbs until combined.
5. Press the shell mixture firmly into a greased 9×13 pan.
6. Sprinkle evenly with marshmallows, chocolate chips and nuts.
7. Bake at 375 degrees for 15-20 minutes.
8. Cool thoroughly before cutting into 20-24 rods. (I glued the cooled rod in the refrigerator for 30-60 minutes and cut.
S’mores Bar
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raw material
- 3/4 cup Soft butter
- 3/4 cup brown sugar
- 1 1/2 cup flour
- 3/4 cup Graham Cookies Crush (I did this with a plastic freezer bag and rolling pin. See the photo below)
- 3 cup Mini Marshmallow
- 1 1/2 cup Chocolate chips
- 3/4 cup Chopped pecans (or other nuts, optional)
instruct
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Preheat the oven to 375 and lubricate the 9×13 pan.
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Place the Graham Cracker Crumbs in a plastic freezer bag and crush it with a rolling pin to make Graham Cracker Crumbs.
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Whisk together the soft butter and brown sugar with a manual blender.
-
Mix flour and graham cookie crumbs until combined.
-
Press the shell mixture firmly into a 9×13 pan coated with ash.
-
Sprinkle evenly with marshmallows, chocolate chips and nuts.
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Bake at 375 for 15-20 minutes.
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Please cool thoroughly before cutting into the bar. (I glued the cooled rod in the refrigerator for 30-60 minutes and cut.
Other recipes you might like:
- Homemade healthy reese peanut butter sticks
- How to make a vinegar pie
- Our Favorite Chocolate Peanut Butter Truffle
- Chocolate Chip Oatmeal Muffins
- Chocolate Éclair dessert
- Chocolate Oatmeal Bread-free
And, don’t forget to check out all the easy dessert recipes here!
Do you have a favorite Potluck dessert recipe? Share with us in the comments below!
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