Smores Bars are easy and give you that chocolate and marshmallow flavor layered inside a graham cracker cookie dough. The great thing is they are made in your oven instead of an open flame.

Smores Bars are so easy and taste just like a campout’s favorite treat! With these little beauties you get the convenience of doing it in your oven instead of getting all hot and sticky by a campfire. These are such a hit at my house! I like them so much more than the original.

These smores bars start with a brown sugar cookie dough. Then add in crushed graham crackers. These two ingredients create the base and the top layer of Smores Bars. Then the rest is so easy because you just layer in the chocolate and marshmallows. Easy and delicious!

How to Make Smores Bars

1. Start with softened butter. If you do not have any butter sitting on your counter, no problem! Just pop a 1/2 cup or a cube of butter in the microwave. Click on the power level button and click 2.
Leave the paper on the butter. Put the butter into the microwave for one minute. When a minute is up, the butter should be perfectly soft. If not, turn it upside down and put it on power level 2 again and cook for 30 seconds more.

2. Add the brown sugar to the softened butter. Mix well. You want all the sugar and butter mixed together so I always mix for at least four minutes. This allows the sugar crystals to get covered in butter and makes for a fluffier dough.

3. Add in the egg and vanilla and beat until well mixed.

4. Crush the graham crackers. You can put these in a food processor or you can mash them by hand. I like putting them in a plastic bag and using my rolling pin to crush the crackers. I like chunks of the graham crackers in my dough. You do you, but I would suggest not crushing them to a flour consistency.

Make Smores Bars Anytime

5. Mix in the dry ingredients, flour, baking powder and salt to the dough. Use your beaters to get these ingredients mixed in. Mix just until you cannot see any more flour. You can over mix cookie dough.

6. Mix in the crushed graham crackers. Mix by hand until they are incorporated and your dough looks like cookie dough.

7. Make the top part of the bars. Use less than half of the dough and smash it into an 8x 8 pan. Place a piece of parchment paper over the top. Use the parchment paper to push the dough towards the edge of the pan. You might not be able to get all of it to the side, but that is okay. You are going to turn the pan upside down and the dough will be laying on the parchment paper. Set this aside. This is the top of the bars.

8. Make the bottom of the bars. Place the rest of the dough in the 8 x 8 pan. Using another piece of parchment paper, push it to the sides again. Because you have more dough, it should reach the sides and completely cover the bottom of the pan.

9. Use six Hershey bars. Unwrap the chocolate bars and lay them on top of the dough. You might have to take the last two bars and break them up to completely cover the bottom dough.

Six Hershey Candy Bars fill up the middle of the smores bars.

10. Cut big marshmallows into fourths. You might want to skimp or use small marshmallows. I want to strongly urge you not to do this. The bigger marshmallows will not cook completely and give you that toasted marshmallow taste that is signature to a campfire smores treat. Continue to cut marshmallows and cover the chocolate. Over stuffing the marshmallows is the best to me.

11. Carefully take the top dough and turn it upside down on top of the marshmallows. Peel off the parchment paper. If the dough breaks, no problem. Use your fingers to stretch it as close as you can to the sides. Where ever there are cracks, I like to stick a marshmallow or two to give it that extra gooeyness.

12. Bake at 350° for 30 minutes. If you want to take the bars out of the pan in one piece, line the pan with parchment paper before making the bottom crust.

Once out of the oven, you can pick up the bars using the parchment paper sticking out of the pan, like handles. Place on a cutting board and cut into nine bars. Cooling the smores bars for 10 minutes is my favorite. Then the marshmallows will not burn the roof of your mouth.

Let me know on Instagram or Facebook if you make these. Post a picture and tag me @dinasdiner.

Smores Bars

Dina Driggs

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Course Dessert

Cuisine American

Equipment

8 x 8 Pan

Ingredients

1/2 Cup Butter
3/4 Cup Brown Sugar
1 Egg
1 tsp. Vanilla
3/4 Cup Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
1 Cup Graham Crackers, crushed
6 Hershey's Chocolate Bars, 1.55 oz. bars
19 Large Marshmallows

Instructions

Preheat the oven to 350°.
Beat butter and brown sugar.
Add egg and vanilla and mix well.
Add flour, baking powder and salt.
Mix until you cannot see the flour.
Crush the graham crackers.
Add the graham crackers and mix by hand.
Divide the dough in half. Add a little from one half to the other. The smaller dough is the top and the heavier dough is the bottom.
Place the smaller dough into an 8×8 pan. Using parchment paper push the dough to the edges.
Turn the pan upside down and drop the dough out on the parchment. Set aside.
Put the other half of the dough into the bottom of the pan and using another piece of parchment paper push the dough to the edges of the pan.
Layer on the chocolate bars.
Cut the large marshmallows into fourths and layer onto the chocolate bars.
Carefully take the other dough and turn it upside down on top of the marshmallows.
Bake for 30 minutes until golden brown.
Cool and then cut and serve.