Back in 2011, I published a recipe for S’mores Bars using Golden Grahams cereal. It’s a no-bake recipe that was very popular. I recently came across this s’mores bars recipe in my binder from about 15 years ago. Like the other one, this recipe uses marshmallows and chocolate — but instead of using the cereal as a shortcut, it has a baked graham cracker crust. You add melted chocolate and marshmallows, then briefly brown them in the oven.
The two recipes end up having the same s’mores taste and are equally scrumptious. I’m not sure I have a favorite, so which one I make will probably depend on how much time I have (baking or no baking?) and what kind of dessert I want — big, crunchy squares in the style of Rice Krispie Treats, or crumbly layer bars with toasted marshmallows. Which one would you pick?
14 graham cracker rectangles, crushed finely
1 stick of butter (1/2 cup), melted
1/3 cup sugar
1/4 tsp. salt
1 lb. semi-sweet chocolate (do not use milk or dark chocolate)
4 heaping cups mini marshmallows
Preheat the oven to 350F/175C degrees.
In a bowl, mix together the first four ingredients, then press into the bottom of a 9×13-inch pan with the back of a spoon. Bake for 12 minutes. Let cool.
Heat oven to 450F/230C degrees. Melt the chocolate and spread over the cool crust. Cover with marshmallows. When the oven is ready, place the pan inside and bake until the marshmallows are just browned, about 5 minutes.
Important: Let cool completely — preferably overnight — for the best taste. It’s not easy to wait, but it’s worth it!