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Campfire S’mores Bar

 
Prep Time15 minutes
Total Time30 minutes

Ingredients:

2 cups graham cracker crumbs
10-12 tablespoons melted butter
½ cup powdered sugar
4 – 4.4 ounces chocolate bars
1 package Campfire® Mini White Marshmallows

Directions:

Preheat the oven to 350 degrees.

Grease a 9×13 pan with non-stick butter spray.

In a medium size bowl, mix graham cracker crumbs, powdered sugar and butter with a spoon — tips below!

Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down firmly to “pack it” along the bottom and sides of the pan.

Place in the oven and bake for approx. 5-7 minutes or until the sides begin to turn a bit golden brown. The crust will harden as it cools.

Remove from the oven and let cool.

Lay the chocolate bars on top of the graham cracker mixture, covering up all of the graham crackers as completely as possible.

Place in the oven for approx. 3 minutes until the chocolate begins to melt and becomes shiny.

Let cool for 2 minutes.

Place marshmallows on top of the chocolate – pack them in there close to each other.

Turn the oven to “broil” – put the pan in the oven and watch them very carefully! It should only take 30 seconds-1 minute, but each oven is different. As soon as the marshmallows begin to brown, take them out of the oven.

Let them cool completely.

Cut, serve and enjoy!

Notes on Crust 

  • When adding the melted butter to the crust, some people find there is too much butter and it pools in the mixture. Our recommendation is to slowly add the butter and mix in a little at a time until your mixture is the right consistency.
  • If the butter is pooling or it is too wet, you should add some additional graham cracker crumbs and powdered sugar to achieve the right consistency 
  • The type of graham crackers that you use absorb differently, and this will determine how much butter you will want to add. You want the mixture to be moist, but not wet.
  • The butter should not pool, but the mixture should stick together when you press it into the pan for the crust

 

Cutting Tips 

  • Before cutting the bars, put them in the refrigerator for a few minutes
  • The marshmallows can get very sticky and can make it difficult to cut, but brief refrigeration paired with a sharp, warm knife — run it under warmer water and dry it off — will make them easier to cut

 

Photos by: Sweet Fix Baker

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