These s'mores bars balance sweet chocolate and marshmallow cream with a not-too-sweet Graham dough and a sprinkle of finishing salt so that kids and adults will both love them!
3 ozunsalted butter, softened3/4 stick, 6 Tablespoons, or 85 grams
2.5 ozgranulated sugar1/3 cup or 71 grams
½teaspoonkosher salt1.5 grams
1teaspoonvanilla extract
1egg
4.25ozfinely ground/crushed Graham crackers1 cup, or 120 grams
3ozall-purpose flour2/3 cup, or 85 grams
½teaspoonbaking powder5 grams
2sheetsGraham crackers, coarsely broken28 grams
The Rest
3 ozdark chocolate chips1/2 cup, or 85 grams
3 ozmilk chocolate chips1/2 cup, or 85 grams
3 ⅓milk chocolate candy bars, 1.55 oz eachdivided use
7ozmarshmallow cream or fluff1 jar, or 198 grams
heavy pinchfinishing saltto taste
1ozmini marshmallows2/3 cup, or 28 grams
Instructions
Place a rack in the center of the oven and heat the oven to 350F/180C.
Line an 8" square baking pan with parchment so it fits snugly in the bottom of the pan and extends up 2 sides of the pan.
For the Graham Dough
Whisk together the finely crushed/ground Graham crackers, all-purpose flour, and baking powder. Set aside.
Using a hand mixer, stand mixer, or by hand, cream the butter together with the sugar, salt, and vanilla until smooth and creamy.
Thoroughly mix in the egg.
Mix in the flour mixture until no loose flour remains.
Fold in the coarsely broken Graham crackers.
Spread roughly half the dough evenly into the prepared pan. Bake for 15 minutes.
The Rest
Evenly sprinkle the two kinds of chocolate chips onto the still-hot crust. Add 24 segments of the milk chocolate candy bar.
Add blobs of the marshmallow cream all over the chocolate layer and, using a wet or pan-sprayed offset spatula, spread it to cover the chocolate.
Sprinkle this layer with a good, heavy pinch of finishing salt.
Crumble the rest of the Graham dough evenly over the marshmallow layer, and bake for 20 minutes.
Sprinkle on the mini marshmallows and arrange 16 milk chocolate squares on top so that each square you cut will have one full piece of chocolate in the centers.
Bake an additional 15 minutes.
Let the bars cool in the pan for 10 minutes. Use an offset spatula or thin knife to go around the sides of the bars to make sure they aren't sticking to the pan, then use the parchment to lift or slide the bars out onto a cooling rack.
Cool to warm and cut into 16 equal pieces using a pan-sprayed pizza cutter.
Serve warm or at room temperature. Store leftovers in airtight containers at room temperature for up to 5 days. Freeze for longer storage.
Notes
Variations
Add any flavor of chocolate chip or candy chips/bars to the chocolate layer. Peanut butter chips, butterscotch chips, Reese's cups, Snickers, etc, would all make great additions.