Description
Delicious and gooey S’mores Bars that combine a buttery graham cracker crust, melted Hershey’s chocolate, and toasted mini marshmallows, perfect for a sweet treat or party dessert.
Ingredients
Units
Scale
Crust
- 2 cups graham cracker crumbs
- 8-12 Tablespoons butter, melted
- 1/2 cup powdered sugar
Topping
- 4 Hershey Chocolate Bars (4.4 ounce each)
- 1 package mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the crust.
- Prepare Pan: Grease a 9×13 inch baking pan with non-stick butter spray to prevent sticking.
- Mix Crust: In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand.
- Press Crust: Press the graham cracker mixture firmly and evenly into the bottom and sides of the prepared baking pan, packing it tightly to form the base crust.
- Bake Crust: Bake the crust for 8 minutes or until the edges begin to turn golden brown. Remove from oven and allow to cool.
- Add Chocolate Layer: Place the Hershey chocolate bars evenly over the cooled crust, covering it completely.
- Melt Chocolate: Return the pan to the oven for approximately 3 minutes, just until the chocolate starts to melt and becomes shiny. Remove from oven and cool for 1-2 minutes.
- Add Marshmallows: Arrange the mini marshmallows tightly over the melted chocolate layer, covering evenly.
- Broil Marshmallows: Set the oven to broil and place the pan on the top rack. Watch carefully and broil for about 2 minutes until marshmallows turn golden brown. Remove immediately to avoid burning.
- Cool and Set: Let the bars cool completely. For easier cutting, refrigerate the bars to allow them to set firmly.
- Cut and Serve: Use a sharp knife warmed under hot water and dried to slice the bars cleanly, repeating warming if the knife gets sticky. Serve and enjoy!
Notes
- Use the full 12 tablespoons of butter if you want a firmer, more packed crust.
- Press the crust firmly to prevent crumbling after baking.
- Watch marshmallows closely while broiling to avoid burning or catching fire.
- Refrigerate bars after cooling to make cutting easier and less sticky.
- Warming the knife before cutting helps achieve cleaner slices through gooey marshmallows.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
