S'mores Bars

Updated: Mar 22

These s’mores bars don’t need an introduction, do they? A graham cracker crust, a thick layer of milk chocolate and perfectly torched marshmallows with a sprinkling of our favorite Maldon Sea Salt.


When it rains continuously for four days and there’s no chance of getting a crowd around the fire pit, we bake our s’mores. We don’t waste time debating which way is better - it’s an all in, face first situation.


Ingredients for 24 bars:

  • 14 oz. (400g) plain graham crackers (Leibnitz Butter Biscuits for our German friends or digestives for our UK friends!)

  • 3/4 cup (175g) unsalted butter, melted

  • 1/2 teaspoon kosher salt

  • 18 oz. (510g) milk chocolate

  • 3 1/2 cups (175g) marshmallows

  • 1 teaspoon Maldon Sea Salt (optional)


Preheat the oven to 350F (180C). Line a 9 x 13-inch (22 x 33cm) baking pan with foil. Leave a few inches extra hanging over the long sides, these will be your handles to help you take the bar out when it's done.


Brush the foil with a little of the melted butter. In a food processor, blitz the graham crackers into fine crumbs. Add the crumbs to a large bowl with the salt and the remaining melted butter. Set aside about 1/2 a cup of the crumb mixture for later. Use your fingers to press the rest of the crumb mixture into the bottom the baking pan. Bake the crust for 12-15 minutes. Remove from the oven and allow to cool.


Melt the milk chocolate in the microwave at 30 second intervals until it has just melted to a smooth consistency. Pour the chocolate over the cooled graham cracker crust and spread it out.Sprinkle the marshmallows over the chocolate. Use your hands to press them down lightly. Remember those crumbs you kept for later? Sprinkle those over the marshmallows.


Preheat the broiler and broil the bars on the middle rack for 1 to 2 minutes. This goes very fast at the end, when you see the marshmallows start to puff up and brown you'll want to be ready to whip them out of the oven! Refrigerate the bars until the chocolate has hardened. Use the foil 'handles' to lift the entire bar out of the pan and cut it into 24 pieces.



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