S'mores Bars

Why you'll love these smores bars

• Buttery Graham Cracker Shortbread Crust: This buttery, tender shortbread crust is made with graham cracker crumbs! When paired with the chocolate and marshmallow fillings, you get the whole s'mores experience.
• Rich Chocolate Ganache: A decadent, soft chocolate filling in the center ties this whole dessert together.
• Homemade Gooey Marshmallow: Homemade marshmallow is so easy to make! Its soft & gooey texture makes these bars absolutely irresistible. Whip out your kitchen torch to give each of them a melty, brûléed look and toasty flavor.

Ingredient Notes

• Graham Cracker Crumbs: If you can't find boxed graham cracker crumbs, use regular graham crackers and pulse them in a food processor until they reach a fine crumb.
• Butter: Use a high quality European-style butter for best flavor!
• Chocolate: Use your favorite semisweet chocolate chips or chunks.
• Gelatin Powder: You'll need 2 packets of unflavored gelatin powder.
• Light Corn Syrup: I find that light corn syrup is the best liquid sugar for making homemade marshmallows. Others have had success with using agave or honey, so if you'd like to try an alternative to light corn syrup, go ahead, but no promises it'll work! 
• Vanilla Paste: To get the best vanilla flavor, as well as the beautiful vanilla specks, use vanilla paste in the marshmallow layer! A high quality vanilla extract should be used for the shortbread crust.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this s'mores bar recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the graham cracker crust. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth, then add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Add in the flour and graham cracker crumbs, and mix until just combined. Add the dough to the prepared pan and use another piece of parchment paper to press it into an even layer. Use the back of a spoon or small measuring cup to pack it in and level it out. Place in the fridge to chill for 30 minutes.

Bake the shortbread for 30-35 minutes or until it is an even light golden brown. Allow to cool for a few minutes at room temperature, then place in the fridge while you make the chocolate ganache layer.

STEP 2: Make the chocolate ganache. Chop the chocolate and add to a medium bowl. Set aside. In a small saucepan, heat the heavy cream over low heat and bring to a simmer or about 190 degrees F. Pour the hot heavy cream over the chocolate, place a plate on top of the bowl, and allow to sit for a couple minutes. Remove the plate and gently stir with a rubber spatula until the ganache is smooth. Alternatively, you can use an immersion blender. Pour the ganache over the cooled crust, and use an offset spatula to spread into an even layer. Liberally grease the parchment above the ganache with softened butter. Place in the fridge while you make the marshmallow layer.

STEP 3: Make the marshmallow. In the bowl of a stand mixer fitted with a whisk attachment, add 113g (½ cup) of water and sprinkle the gelatin on top in an even layer. Set aside to bloom. In a large saucepan, combine the other 113g (½ cup) of water, granulated sugar, light corn syrup, and salt. Heat the saucepan over medium heat, stirring frequently until the sugar dissolves. Raise the heat to medium-high, and without stirring, bring it to 240 degrees F. While the mixer is on low speed, slowly drizzle the hot sugar over the gelatin. Once all of the hot sugar is poured in, increase the mixer speed to high and mix until thick and cool (about 100 degrees F). Add the vanilla paste while it is mixing.

Pour the marshmallow mixture on top of the ganache layer. Tap the pan on the counter a few times to release any air bubbles. Sprinkle a small amount of powdered sugar on top, and cover with plastic wrap. Allow to set at room temperature for at least four hours or overnight.

STEP 4: Cut into squares & toast. Once set, use a sharp, buttered knife to cut the bars into 16 squares. Use a kitchen torch to toast the tops of the marshmallows. Enjoy!

Expert Baking Tips

• Grease the parchment paper before adding the marshmallow layer. Homemade marshmallows are very sticky, so be sure to butter the parchment just above the ganache layer before pouring the marshmallow on top.
• Use a sharp, buttered knife to cut the bars. To get even, clean cut squares, rub softened butter on a sharp knife. With each cut you make, pull the knife back out towards you, rather than up, to avoid spreading the ganache on the marshmallow.
• Toast the marshmallow after the bars are cut. Use a kitchen torch to toast the tops of the marshmallow layer after the bars have been cut.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x