It’s sweet campfire memories with no fire or sticks needed. Experience the nostalgic joy of campfire treats with a modern twist in these irresistible S’more Bar Cookies. Each bite captures the essence of the classic s’more: a buttery graham cracker crust forms the foundation, followed by a rich, chocolatey center that melts in your mouth.
The pièce de résistance is a fluffy layer of homemade marshmallow that can be lightly toasted to perfection. These decadent bars are perfect for satisfying your sweet tooth and bringing a touch of campfire magic to your Labor Day Holiday weekend without needing an open flame. Yield is one 9×9 pan, about 16.
Graham Cracker Crust
¾ cup melted unsalted butter, plus 1 tablespoon for the pan
4 cups graham cracker crumbs
¼ cup sugar
½ tsp salt
Preheat oven to 350˚F.
Line a 9×9” pan with foil allowing extra foil to hang over the sides for easy removal. Butter the foil.
In a large bowl, Stir together the melted butter, graham cracker crumbs, sugar, and salt until well combined. Press into the bottom of the pan and bake for 8 minutes. Remove and cool slightly while you make the chocolate center. Reduce the oven temperature to 300˚F.
Chocolate Center
¾ cup unsalted butter
6 oz semisweet chocolate chips
2 large eggs
2 large egg yolks
¾ cups dark brown sugar, packed
½ cup confectioners’ sugar
1 ½ tbsp granulated sugar
1 ½ tbsp light corn syrup
1 ½ tbsp pure vanilla extract
¼ tsp salt
¾ cup all-purpose flour
Place the butter and semi-sweet chocolate in a stainless-steel bowl. In a large saucepan, bring water to a simmer. Place the bowl of chocolate and butter over the hot water, being careful not to let the bowl touch the water. Stir every few minutes until melted; remove and set aside to cool slightly.
Whisk the eggs, egg yolks, brown sugar, confectioners’ sugar, granulated sugar, corn syrup, vanilla, and salt in a large bowl. Slowly add the chocolate to the egg mixture in small amounts to temper the chocolate into the eggs. When thoroughly mixed, whisk in the flour. Pour the batter over the graham cracker crust and smooth the top. Place in the oven and bake for 1 hour or when small bits still stick to a cake tester when you check for doneness. Remove and cool completely.
Marshmallow Topping
4 envelopes unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ tsp salt
1 tsp vanilla extract
Soften gelatin in ¾ cups of water and set aside. In a small saucepan, combine ¾ cups of water with sugar and corn syrup. Bring to a boil and cook to 238˚F on a candy thermometer to make a hot syrup. Using a stand mixer fitted with a whisk, beat the gelatin mixture on high while slowly streaming the hot syrup into the bowl with the gelatin. Then add the salt and extract and beat until stiff peaks form for about 15 minutes.
Using a greased spatula, spread the marshmallow over the cooled brownies. Cool completely, then refrigerate for at least two hours or overnight. Remove using the foil, then, using an oiled knife, cut into 16 pieces.
Optional: Place the cut s’mores on a cookie sheet when ready to serve. Use a kitchen torch or place under the broiler to brown the marshmallow top.
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