s'mores bars


S’mores have sweet memories attached to them – warm summer nights spent in numerous California campgrounds, and blazing bonfires at the beach. I loved roasting my marshmallows to a precise shade of golden brown before sliding them onto a honey graham cracker topped with a square of chocolate (always Hershey’s, of course!).

These s’mores bars are my tribute to those sticky, toasted treats and what they signify – carefree evenings filled with fun and laughter. Start with a golden graham cracker crust (simple but undeniably good, it will fill your kitchen with the aroma of freshly baked waffle cones), then add a layer of tender chocolate cake topped by a smooth chocolate glaze. Hershey’s cocoa gives the cake and glaze that chocolate flavor you’re after. Top it all off with mini marshmallows, then broil them swiftly to your preferred level of golden, no campfire required. As you bite into the gooey marshmallow topping (which may stick to your fingers!), you’ll feel just like a kid again.

S’mores Bars
22 sheets honey graham crackers
1/4 cup sugar
1/4 cup unsalted butter, melted
3 Tbsp water

1 cup plus 2 Tbsp sugar
1 1/2 cups flour
3/4 tsp baking soda
pinch of salt
3/4 cup water
6 Tbsp unsalted butter
2 Tbsp vegetable oil
3 Tbsp unsweetened cocoa
1 large egg
1 large egg white
1/3 cup low-fat buttermilk
3/4 tsp vanilla extract

Glaze & Topping
3 Tbsp unsalted butter
1/4 cup low-fat milk
2 Tbsp unsweetened cocoa
1 cup powdered sugar, sifted
1/2 tsp vanilla extract
4 cups mini marshmallows

Preheat oven to 350°F and line a jelly roll pan (18″ x 13″) with parchment paper. To prepare crust, pulse graham crackers in a food processor until crumbly. Add sugar, butter, and water; pulse until moist. Press mixture evenly into prepared pan. Bake for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare cake, whisk together sugar, flour, baking soda, and salt in a medium bowl. Combine water, butter, oil, and cocoa in a saucepan over medium heat and bring to a boil, stirring to combine as the butter melts. Remove from heat and pour over flour mixture, stirring to combine.

Place egg and egg white in a small bowl and beat slightly; whisk in buttermilk and vanilla. Pour into chocolate batter and mix with a spatula until combined. Pour batter over crust and bake for 15 minutes, until cake begins to pull away from edges of pan and springs back to the touch. Remove from oven to cool on rack.

Meanwhile, prepare glaze. Combine butter, milk, and cocoa in a saucepan over medium heat, stirring to combine as the butter melts. Whisk in powdered sugar until smooth. Remove from heat and whisk in vanilla, then spread over warm cake. Let stand 5 minutes, then sprinkle with mini marshmallows.

Broil for about 5 minutes total, watching the marshmallows carefully, and rotating the pan as necessary for even roasting. Cool completely on a wire rack, then refrigerate for 1 hour before cutting into bars with a sharp knife (lightly coat knife with nonstick spray). Store leftovers in an airtight container at room temperature up to 2 days.

Yield – 36 squares (serving size: 1 square)
Calories – 168
Carbs – 28

  1. I always loved s’mores as a kid and I can’t wait to try this recipe with my 8 grand kids. It looks like it will make enough for all of them plus the neighbor kids that drop by on our Thursday fun nights. Great post, I have a real sweet tooth so I’ll be dropping by often.

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