Description
Delight in these Gooey S’more Bars, a luscious twist on the classic campfire treat. With a buttery graham cracker crust, a layer of melty marshmallows, rich dark chocolate, and toasted almond slivers sprinkled with sea salt, these bars bring the perfect balance of sweet, salty, and crunchy textures. Easy to prepare and baked to golden perfection, they’re perfect for satisfying dessert cravings or sharing at gatherings.
Ingredients
Scale
Crust
- 2 cups Simple Truth honey graham crackers, crumbs
- 1 cup unsalted butter, melted
Filling & Topping
- 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
- Prepare the Pan: Preheat your oven to 350°F (177°C). Grease and line a 9×13 inch baking pan with parchment paper, allowing the paper to extend over the long sides to act as handles for easy removal later. Set aside.
- Make the Crust: Place graham crackers in a large ziplock bag and crush them into fine crumbs using a rolling pin, cushioning the bag on a towel for better results. Transfer crumbs to a medium bowl, add melted butter, and stir with a fork until the mixture is uniform. Reserve 1 tablespoon of the graham cracker crumbs for later.
- Bake the Crust: Press the graham cracker mixture evenly into the prepared pan using the back of a glass to compact it firmly. Bake for 10 minutes until golden and fragrant. Remove from oven and let cool on a wire rack, keeping the oven on.
- Add Marshmallows: Arrange the marshmallows tightly side by side over the cooled graham cracker crust, minimizing gaps to create a uniform layer.
- Toast Almonds: In a pan over medium-low heat, toast the almond slivers until they turn light brown, taking care not to burn them. Remove from heat and let cool. Mix the toasted almonds with the reserved graham cracker crumbs.
- Melt Chocolate: Melt the dark chocolate chunks in the microwave in 30-second intervals, stirring thoroughly after each, until smooth and fully melted.
- Top and Bake: Pour and spread the melted chocolate evenly over the marshmallow layer. Sprinkle the almond and graham crumb mixture on top. Bake the entire pan for 10 to 12 minutes to allow the marshmallows to melt and become gooey. Remove and let cool on a wire rack. Sprinkle sea salt over the top.
- Chill: Once cooled, place the s’more bars in the freezer for 30 minutes to set. After removing, let them sit at room temperature for about 10 minutes before cutting into bars.
- Store Properly: Keep the bars in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Using parchment paper handles makes it easier to lift the bars from the pan without breaking.
- Ensure marshmallows are packed tightly to prevent gaps and create a gooey texture.
- Toast almonds carefully on medium-low heat to avoid burning and bitter flavor.
- Microwave chocolate in intervals to prevent overheating and seizing.
- Freezing before cutting helps bars hold their shape for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s'mores, dessert bars, graham cracker crust, marshmallows, chocolate, toasted almonds, gooey bars, easy dessert
