Smores Bars Classic Campfire (Printable version)

Gooey chocolate and toasted marshmallow layered on a buttery graham cracker crust for a nostalgic treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to create an even layer.
04 - Bake the crust for 8 minutes, then remove from the oven.
05 - Sprinkle chocolate chips evenly over the warm crust and return to the oven for 2 minutes until the chocolate softens.
06 - Use a spatula to spread the softened chocolate uniformly over the crust.
07 - Top with mini marshmallows, gently pressing them into the chocolate layer.
08 - Bake for 10 to 12 minutes or until the marshmallows are golden and toasted.
09 - Let bars cool completely in the pan, then chill in the refrigerator for 1 hour for clean slicing.
10 - Lift bars from the pan using the parchment overhang, slice into 16 pieces, and serve.

# Expert Hints:

01 -
  • They capture everything magical about campfire smores without needing a fire or perfect weather
  • The buttery graham crust stays perfectly crisp even after the gooey marshmallow topping sets
  • One pan feeds a crowd and they actually improve after chilling in the fridge
02 -
  • The chilling step is not optional - warm bars are delicious but impossible to cut neatly, and cold bars have this amazing texture that feels much more sophisticated
  • Marshmallows continue to firm up as they cool, so pull them from the oven when they look slightly less done than you think they should be
03 -
  • Weighing your parchment paper overhang before trimming prevents that tragic moment when your paper is too short to actually lift the bars out
  • The bottom of a flat measuring cup makes the best crust-pressing tool - it creates an even, compacted layer that never crumbles when you cut it
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