November 10th, 2017
Location  •   Kitchen


 Recipe & Photos by: Jamie, from Treats & Trends

November is my favorite time to bundle up in layers and head outside to roast some s’mores with my youngest sister Tessa. In fact, we did exactly that this past weekend! We pulled on our holiday socks and spent over three hours outside in freezing November air, which you can see in this blog post here. However recently it’s gotten a little too cold to cozy up by the fire, so I was delighted when Jamie suggested a recipe to bring the s’mores indoors.

Correct me if I’m wrong, but can we all agree that s’mores are a timeless dessert treat. There is something so simple yet decadent about this ooey-gooey dessert. While some people might reserve s’mores for summertime and bonfires, I was pleased when Jamie from Treats and Trends brought the recipe inside. I knew I had to share this with you all and make sure to follow her on Instagram, she has some really exciting holiday baking content coming soon!



Okay, now let’s get to the recipe! Jamie is here to take it away with a few tips: 

 This s’mores bars recipe is really simple and doesn’t call for too many ingredients. The most important tip when baking these s’mores bars is to not overbake them! Once the top starts to look golden and somewhat set, remove them ASAP! They are meant to be ooey and gooey, not dry and crumbly. Also, as tempting as it is to eat them right out of the oven, let them cool before serving. It’s easier to cut and less messy. You can let them harden at room temperature for a few hours (or even overnight) before serving. Enjoy :)! 

Serves 12
The next best thing to s'mores by the fire! These dessert bars are made with a graham cracker crust that is topped with chocolate bars and marshmallow creme.
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  1. 1/2 cup butter room temperature
  2. 1/2 cup granulated sugar
  3. 1/4 cup light brown sugar
  4. 1 large egg room temperature
  5. 1 tsp. vanilla
  6. 1 1/4 cups flour
  7. 1 tsp. baking powder
  8. 1/4 tsp. salt
  9. 1 cup graham cracker crumbs
  10. 2 giant milk chocolate bars (7 oz. each) I used Hershey's
  11. 1 jar marshmallow creme (7 oz.)
  1. Preheat oven to 350F. Line a 9" x 9" baking pan with parchment paper, then set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until smooth and fluffy. Add egg and vanilla, mixing until combined. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything is evenly distributed.
  3. In a medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add to butter mixture and mix on medium-low until combined, then stir in the graham cracker crumbs.
  4. To assemble, press 2/3 of the dough into the prepared pan. Place chocolate bars on top, then create an even layer of marshmallow creme. With the remaining dough, use your hands to create thin, flat disks. place on top of the marshmallow layer until it's completely covered. You could also roll out this dough into one sheet on a non-stick surface, then place it on top. Whatever you find to be easiest!
  5. Bake for 20 – 25 minutes until top is golden brown. Let cool before serving. The more time it has to harden, the less messy it will be when they are cut into bars.
The Coastal Confidence https://www.thecoastalconfidence.com/

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