Introduction

These gooey s’more bars bring the classic campfire treat into an easy, shareable dessert perfect for any occasion. Layers of honey graham cracker crust, melted marshmallows, rich dark chocolate, and toasted almonds make every bite irresistibly delicious.

The image shows a group of 16 square dessert bars, arranged closely with one serving pulled away from the rest. Each bar has three layers: the bottom is a golden brown crumbly crust, the middle is a smooth creamy white layer, and the top is a rich, dark chocolate layer with a slightly cracked texture. On top of the chocolate layer, there are scattered light brown almond slivers and a sprinkle of fine crumbs. The bars sit on a white marbled surface, with some crumbs scattered around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Simple Truth honey graham crackers, crumbs
1 cup unsalted butter, melted
20-24 Jet-Puffed S’moreMallows or large marshmallows
10 oz Private Selection 62% Dark Chocolate Chunks, melted
1/4 cup almond slivers, toasted
1/2 tsp sea salt

Instructions

Step 1: Preheat your oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper, extending the paper along the long sides slightly to create handles for easy removal later. Set aside.
Step 2: Place the graham crackers in a large ziplock bag and crush them into fine crumbs using a heavy object like a rolling pin. To protect your surface, place the bag on a folded towel while smashing. Transfer the crumbs to a medium bowl, add melted butter, and mix with a fork until evenly combined. Reserve 1 tablespoon of the crumb mixture.
Step 3: Press the graham cracker mixture firmly into the prepared baking pan using the back of a glass. Bake the crust for 10 minutes or until it smells golden. Remove from the oven and let it cool on a rack while leaving the oven on.
Step 4: Arrange the marshmallows closely side by side on top of the cooled graham cracker crust, leaving little to no gaps between them.
Step 5: Toast the almond slivers in a dry pan over medium-low heat until lightly browned, taking care not to burn them. Set aside to cool, then mix the toasted almonds with the reserved tablespoon of graham cracker crumbs.
Step 6: Melt the dark chocolate chunks in the microwave in 30-second increments, stirring well between each, until completely smooth and melted.
Step 7: Pour and spread the melted chocolate evenly over the marshmallow layer. Sprinkle the almond and graham cracker crumb mixture on top. Bake for another 10-12 minutes to allow the marshmallows to melt and become gooey. Remove from the oven and sprinkle sea salt across the top.
Step 8: Transfer the pan to a cooling rack until cooled, then place it in the freezer for 30 minutes. After freezing, let the bars sit at room temperature for about 10 minutes before cutting into squares.
Step 9: Store the bars in an airtight container at room temperature for up to one week.

Tips & Variations

For extra flavor, try adding a dash of cinnamon to the graham cracker crust before baking.
Substitute almond slivers with chopped pecans or walnuts for a different texture.
Use milk or white chocolate instead of dark chocolate if you prefer a sweeter bar.
If you don’t have parchment paper, aluminum foil can work as a lining alternative, just grease it well.

Storage

Keep the s’more bars stored in an airtight container at room temperature for up to a week. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to one month. To reheat, let thaw at room temperature; if you want the marshmallow gooey again, warm gently in the microwave for 10-15 seconds.

How to Serve

This image shows a tray of cut chocolate dessert squares arranged in a 5x5 grid on white parchment paper, placed on a white marbled surface. Each square has a cracked, dark chocolate top layer sprinkled with small pieces of slivered almonds and a light dusting of powdered sugar. Beneath the chocolate layer is a visible creamy white layer, adding contrast. To the right of the dessert squares lies a knife with a light wooden handle. One square is pulled slightly away from the tray, showing the moist texture of the dessert. The overall look is rustic with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of S’moreMallows?

Yes, regular large marshmallows work perfectly as a substitute if you can’t find S’moreMallows.

Why do I need to freeze the bars before cutting?

Freezing helps the bars firm up, making them easier to cut cleanly without the marshmallows sticking to the knife.