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S'mores Bars

S'mores bars with a golden graham cracker base, a dense fudgy chocolate center, and a toasted marshmallow top. The marshmallows glisten and pull dramatically when you cut these campfire-style s'mores brownie bars.
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Prep Time 15 minutes
Cook Time 43 minutes
cooling 30 minutes
Total Time 1 hour 28 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup butter melted
For the chocolate layer
  • 1 cup butter
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the marshmallow top
  • 3 cup mini marshmallows or 1 bag large marshmallows, halved

Equipment

  • 1 sheet pan

Method
 

Preheat and line pan
  1. Preheat your oven to 350°F and line a 9x13 pan with parchment paper.
  2. Press the parchment so it covers the bottom and two sides for easy lifting after baking.
Make the graham cracker crust
  1. Mix graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
  2. Press the crust mixture firmly into the bottom of the pan.
  3. Bake the crust at 350°F for 8 minutes, then cool slightly.
Make the chocolate layer
  1. Melt butter in a saucepan over low heat.
  2. Stir in granulated sugar, then mix in eggs and vanilla extract until smooth.
  3. Add cocoa powder, all-purpose flour, baking powder, and salt, and mix until the batter is smooth.
  4. Spread the chocolate batter over the baked graham cracker crust.
Bake and top with marshmallows
  1. Bake at 350°F for 18-20 minutes until the center is just set.
  2. Remove from the oven and immediately cover the entire top with marshmallows.
  3. Return to the oven for 3-4 minutes until the marshmallows puff and start to turn golden.
  4. Switch to broil for 1-2 minutes until marshmallows are golden brown.
Cool and slice
  1. Cool the bars for 30 minutes before cutting.
  2. Cut into bars using a buttered knife so the toasted marshmallow layer pulls cleanly.

Notes

Pro tip: press the graham cracker crust firmly so it bakes up like a sturdy, golden base that won’t crumble. Store airtight in the fridge for up to 5 days; freeze for up to 2 months. For a lighter option, use reduced-fat butter in both layers (texture will be slightly softer but still sets).