My Smores Bars are the ultimate summer dessert, no campfire needed! A simple graham cracker crust and decadent chocolate fudge all topped off with a lightly toasted layer of gooey marshmallow creme. This smores bar recipe is the perfect treat for cookouts, potlucks and game day.
The Casual Foodist contains affiliate links, when you make a purchase through these links the Casual Foodist receives a small commission that helps support this site at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
Smores are an iconic summer treat of graham crackers, melty chocolate and gooey toasted marshmallows. I transformed this classic dessert into bar form, and after one bite you may find them even better than the original!
Instead of using a chocolate bar I make a simple fudge with chocolate and sweetened condensed milk and this makes these bars extra decadent. I also perfer to use homemade marshmallow creme (it’s easier than you think, but you will need a candy thermometer), but store-bought fluff is absolutely fine. If you love marshmallows be sure to take a look at my Homemade Vanilla Marshmallows or Gooey Marshmallow Brownies!
Ingredients
- Graham crackers
- Unsalted butter
- Granulated sugar
- Semisweet chocolate bars
- Condensed milk
- Kosher salt
- Marshmallow cream,homemade (ingredients below)or store-bought
For the marshmallow creme topping
- Granulated sugar
- Honey
- Water
- Egg whites
- Cream of tartar
- Kosher salt
- Vanilla extract
Baking Tips and Variations
- I use my homemade marshmallow fluff for these bars but you can totally use a 7-ounce jar of store-bought marshmallow creme instead
- I use bittersweet chocolate for the fudge layer but feel free to use milk chocolate or dark chocolate depending on what you like.
- I also recommend using a good quality chocolate bar meant for baking over chocolate chips. Chocolate chips have additional ingredients so they hold their shape in a cookie, but that also means they may mot melt as smoothly as the bars.
- Make sure to chill the fudge layer at least 30 minutes to allow the chocolate to set before adding the marshmallow creme
- To make these delicious bars even more decadent you can swirl some peanut butter into the fudge layer before allowing it to set
- DO NOT LINE THE PAN WITH PARCHMENT PAPER! Parchment paper may burn when toasting the marshmallow with a kitchen torch or using the broiler, foil is much safer for this.
- To cut clean slices dip your knife into warm water, cut the bars and then wipe off the excess. Repeat the process until all the bars are cut.
How to Make Smores Bars
Preheat the oven to 350 degrees F and line an 8×8 inch square baking pan with aluminum foil and spray the foil with cooking spray. Add the graham crackers and granulated sugar to the bowl of a food processor and pulse until finely ground. Stream in the melted butter while the food processor is running until the mixture is moist and crumbly. Press the graham cracker crumbs mixture into and even layer in the bottom of the pan. Transfer to the oven and bake for 10 minutes. Remove from the oven and set aside while you prepare the chocolate.
In a medium saucepan add the condensed milk, chocolate and salt. Cook over medium-low heat stirring constantly until the chocolate is melted and everything is fully combined (take care to not let the chocolate burn).Spread the chocolate mixture over the graham cracker crust. Chill in the refrigerator for at least 30 minutes.
If using store-bought marshmallow fluff you can just spread that over the chocolate layer after it has set. If you chose to make the homemade marshmallow creme topping place the sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites and cream of tartar to the bowl of your stand mixer (or a large bowl if using a hand mixer) fitted with the whisk attachment. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.Increase the speed to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute.
Spread the marshmallow layer over the chocolate layer. To toast the marshmallow cream you can use a kitchen torch or your broiler on low for 20-30 seconds until the topping is lightly golden brown.
Chill the bars for at least 1 hour or up to overnight. Remove the bars from the pan by lifting up the aluminum foil and transfer to a cutting board. To cut clean slices dip your knife into warm water, cut the bars and then wipe off the excess. Repeat the process until all the bars are cut. Serve as desired.
Storage
Store leftover bars in the fridge in an airtight container for up to 3 days. Allow to come to room temperature before serving for the best texture.
If you like these Smores Bars be sure to take a look at some of my other recipes!
Cherry Cobbler with Biscuit Topping
Three Ingredient Peanut Butter Cookies
If you make these Smores Bars please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Fudgy Smores Bars
Equipment
- Food processor
- 8×8 inch baking pan
- aluminum foil
- medium saucepan
- Stand mixer
Ingredients
- 8 oz graham crackers
- 8 oz unsalted butter
- 1/4 cup granulated sugar
- 6 oz semisweet chocolate bars
- 14 oz can condensed milk
- 1/4 teaspoon kosher salt
- 2 cups marshmallow cream homemade or storebought
For the marshmallow topping
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F and line an 8x8inch baking dish with aluminum foil.
- Add the graham crackers and granulated sugar to the bowl of a food processor and pulse until finely ground. Stream in the melted butter while the food processor is running until the mixture is moist and crumbly.
- Press the graham cracker mixture into the bottom of the prepared baking pan. Transfer to the oven and bake for 10 minutes. Remove from the oven and set aside while you prepare the chocolate.
- In a medium saucepan add the condensed milk, chocolate and salt. Cook over medium-low heat stirring constantly until the chocolate is melted and everything is fully combined (take care to not let the chocolate burn).
- Spread the chocolate mixture over the graham cracker crust. Chill in the refrigerator for at least 30 minutes.
- To make the homemade marshmallow cream topping place the sugar, honey and water in a medium saucepan and stir to combine. Attach the candy thermometer to the side of the pan ensuring the temperature sensor is covered by the liquid.
- Cook the the syrup over medium high heat. Once the syrup has reached a temperature of 220 degrees F add the egg whites and cream of tartar to the bowl of your stand mixer (or a large bowl if using a hand mixer) fitted with the whisk attachment. Over medium low speed whip the egg whites to soft peaks, approximately 4 minutes.
- Once the syrup has reached a temperature of 240 degrees F remove the pan from the heat. Increase the mixer speed to medium and add in the syrup near the side of the bowl in a slow,steady stream.
- Increase the speed to medium high and beat the egg white mixture for 7 minutes or until fluffy and over doubled in size. Add in the vanilla and salt and beat for an additional minute.
- Spread the marshmallow cream over the chocolate layer. To toast the marshmallow cream you can use a kitchen torch or your broiler on low for 20-30 seconds until the topping is lightly golden.
- Chill the bars for at least 1 hour or up to overnight. Remove the bars from the pan by lifting up the aluminum foil and transfer to a cutting board. To cut clean slices dip your knife into warm water, cut the bars and then wipe off the excess. Repeat the process until all the bars are cut. Serve as desired.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Leave a Reply