Mess-less S’mores Bars

There have been a few previous mentions of my dislike for dirty/sticky hands and fingers.  With that in mind, I generally have a difficult time at a campfire because both sand and s’mores are generally involved.  Sand, s’mores, and my fingers certainly do not agree.  But s’mores are so delicious!  And campfires are so fun!  Therefore, a compromise was in order.

Hence, the Mess-less S’mores Bars.  They combine the classic flavor combination of grahams, mallows, and chocolate without all the fuss.  No, you do not have to worry about your marshmallow catching on fire and then wilting into nothingness.  No, you do not have to worry about your chocolate bar not melting.  No, you do not have to worry about sandy graham crackers that have been left on the beach.  Perfect for a cookout, BBQ, campfire, or even an overnight camping trip.  No mess and no work.  Bake, slice, go. 

The only problem with these little bars is that they may not make it to the campfire….they may all get eaten ahead of time.

(I never got a pretty picture of all the cut bars presented nicely because no one at the BBQ was patient enough to wait.  That’s how good they were.)

Mess-less S’mores Bars:
Very closely inspired by this recipe.

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all purpose flour
  • a heaping 3/4 cup graham cracker crumbs 
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 four ounce bars of semisweet Ghiradelli chocolate (you won’t use quite all three bars)
  • 2ish cups marshmallow cream
  1. Preheat oven to 350 degrees.  Line a 7 x 11 inch pan with nonstick foil.  Then lightly spray with Pam.  (You can never be too careful.)
  2. In your stand mixer, cream together butter and both sugars until light and fluffy. 
  3. Beat in the egg and vanilla.
  4. In a small bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. 
  5. Add the dry ingredients to the butter/sugar mixture and mix at a low speed until combined.
  6. Divide dough in half.  Press half of the dough into an even layer on the bottom of the prepared pan with your fingers.  (It will be a little sticky.  Be patient and careful.) 
  7. Place the chocolate bars over dough in a single layer.  You will be able to put one full one down and then break the other two into pieces to fit.
  8. Cover the chocolate with the marshmallow cream.  Again, be patient–this is slightly tedious.
  9. To put the top layer of dough on the marshmallow cream in packed form, you are going to have to be slightly creative.  Place the remaining dough in a plastic bag and flatten with your palms on the counter.  Use scissors to cut down the sides of the bag after the dough is compacted.  Carefully flip the dough over onto the marshmallow cream.  Use your fingers to press and realign.  (It doesn’t need to be perfect.  All the marshmallow cream just needs to be covered.)
  10. Bake for 30 to 35 minutes, until lightly browned. 
  11. Cool completely before cutting into bars.
  12. Serve and enjoy!

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