S’Mores Bars

Several weeks ago, I posted a recipe for a s’mores pie. I told you how it was fabulous and that it was probably one of the best desserts I had made it a very long time. While all of those statements are still true, I found another great way to make this wonderful dessert!

While a pie is a fantastic way to enjoy your sweet treat, it’s not the most ideal when you want to take it to share at a gathering. Small squares or bars are one of the best ways to be able to do this. At a recent gathering I wanted to take this treat and found a recipe that helped me to transform it into a recipe for my 9×13 baking dish and have an end result of these:

Yummy, right?? Well, they are! And they’re relatively simple to put together to! In addition to your 9×13 pan, you can also use smaller pans, like an 8×8 or an 8×12. If you do this, you can cut the ingredients for your crust in half — but I’m going to give you what you need for a 9×13 pan. Allow me to share with you what you need and how you need to do it!

These are the things you need:

  •  1 cup of butter, room temperature
  • 1/2 cup of brown sugar
  • 1 cup of sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 2/3 cups of flour
  • 1 1/2 cups of graham cracker crumbs
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 6 regular sized Hershey bars
  • 1-7 ounce jar of marshmallow creme

And here’s how you need to put it all together:

Preheat your oven to 350 degrees and grease the bottom of your chosen pan. In a large bowl, cream together butter and sugars until light. Beat in eggs and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to your butter mixture at low speed until combined.


Divide your dough in half. Press one half of your dough into the bottom of your pan in an even layer.

Next, take your marshmallow creme and spread it across the crust. (I find it’s easiest to try to dump it all out, kind of spreading it in piles as I go [not one large clump], and then gently spread it out.)

Marshmallow Creme
Marshmallow Creme :: Dumped and before the spread
Marshmallow Creme :: After spreading

Evenly distribute your crumbled chocolate bar pieces over the marshmallow creme.

Finally, place your remaining dough on top of the chocolate pieces. This is best accomplished by rolling out your dough into an even sheet. If you use a pan smaller than a 9×13, you can place it inside of a gallon-size Ziploc bag and roll it out (it’s too small for a 9×13 pan [near-about perfect width but too short] but you can do 2 pieces and press them together to make a larger piece). You can also put your dough between 2 pieces of wax paper and roll it out that way. However you choose to do it, remove the top layer of your plastic/wax paper/whatever and carefully flip this over onto the dish. Once this is done, you can remove the remaining piece of plastic/wax paper/whatever. Trim up the edges (I do this by running a knife along the edge to even everything out) and then lightly press the edges down to seal it all in.

Bake for 30-35 minutes until lightly browned. And do your best to wait until it’s almost completely cooled before you cut into it. 

The hardest part is to get the crust flipped over…but it’s definitely doable. The other hard part is to keep the marshmallow creme jar away from the hubby. (Rarely is there a dessert made in this house without a pre-completion tasting/snacking done by this fellow.) As you can see, he likes his marshmallow creme!

Ain’t he handsome?? (Correct answer: yes!)

It’s a great snack…and a guilty pleasure. Let me know how it turns out in your kitchen!

Recipe from The Apron Gal