It’s campfire season, and there’s no better way to celebrate than these super easy and totally addictive s’more bars.
I used to make these at least once a month and I would always take them to school to load them off on friends. It actually became a thing. These bars are easier and cleaner to eat than a regular s’more and in my opinion, more delicious.
The graham cracker crust is buttery and crunchy and offsets the pillowy, golden marshmallows in taste and texture. The key to success however, is the sea salt. It makes everything a bit brighter in taste and offsets the sweetness of everything else.
Take these to your next campfire and make it your thing too!
- 2 cups graham cracker crumbs
- 1 cup salted butter, melted
- 1/4 cup sugar
- 1/2 tsp sea salt
- 2 270g packages milk chocolate chips (I use Chipits)
- 3 cups mini marshmallows
Preheat oven to 350F and line a 9×13 inch baking sheet with foil, leaving a few inches of overhang on each side. Lightly butter the foil.
Stir together crumbs, butter, sugar and salt until combined and it looks like wet sand.
Set aside 1/2 cup of the crumb mixture (for topping) and evenly spread the rest on the foil lined baking sheet. Bake for 10-12 minutes, or until golden brown and allow to cool.
Meanwhile, melt the chocolate chips over low-medium heat until smooth. Keep a close eye on it so it doesn’t burn.
Spread the melted chocolate over the graham cracker crust evenly and then sprinkle all the marshmallows over the chocolate. Then, take the 1/2 cup of remaining crumb mixture and sprinkle it on top, filling in any gaps between marshmallows where you can see chocolate.
Put the sheet under the broiler for 30 seconds-1 minute, until marshmallows are golden brown and puffy. Let cool and refrigerate until chocolate is solid and cut into bars (you’ll need a big knife, chocolate is hard.)
Recipe adapted from Anne Thornton