When warmer weather rolls around, it's not unusual for me to stock the makings for s'mores for those evenings when the weather cooperates for a good fire. However, if the weather isn't cooperating or time doesn't allow, you need not skip that delicious flavor:
These decadent bars bring the flavor of s'mores to a dessert plate without need of logs or matches. I've been known to bring a pan of them to many a summer picnic gathering and they are a hit. When cooler weather rolls around, pair them with a mug of cocoa for a comfort food one-two punch!
If you prefer milk chocolate, you can use different chips. Even flavored marshmallows will work. I found some fun coconut marshmallows not long ago and they were amazing in these bars. If you are one of those folks who enjoy making custom marshmallows, the sky is the limit. Pick your flavor and consistency and you're off to the races … even if you don't have campfire weather!
S'mores Bars
- ½ c. butter, softened
- ¾ c. light brown sugar
- ¾ c. old-fashioned oats
- ½ c. flour
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 12 oz. semi-sweet chocolate chips
- ¾ c. graham cracker crumbs
- 1 ½ c. miniature marshmallows or large marshmallows cut into small pieces
Preheat the oven to 350° F. Generously spray a 9x13-inch baking pan with nonstick spray. Set aside.
Combine the butter, brown sugar, oats, flour, baking soda, salt, and ground cinnamon in a large bowl. Using an electric hand mixer, mix on LOW speed until all ingredients are combined, and dough is moist and crumbly.
Press the dough into a thin layer on the bottom of the prepared baking pan.
Sprinkle the chocolate chips evenly on top of the crust layer.
Bake for 20 minutes, until the crust is set and the chocolate chips are melted. Sprinkle the top of the melted chocolate evenly with the graham cracker crumbs. Then add the marshmallows and return to the oven for an additional 5 minutes or until the marshmallows are slightly browned.
Allow the pan to cool completely on a wire rack. Cut into bars, and store tightly covered at room temperature for up to one week.
- Yields: 24 servings
- Preparation Time: 40 minutes