S’mores bars are easy to make layered desert with marshmallows, chocolate, and cracker crust.
S’mores bars recipe with step by step pictures. Have you tried and tasted smores? They are fun way to make along with kids. Now this smores bars are another addition to the list. Smore is a shorform for ‘Some more‘ as its so tasty.
About S’mores Bars Recipe
Smores bars are made the same way but the crackers powdered and baked first then we add marshmallows and chocolate as topping. You can even have marshmallows and chocolate as seperate layers. The crackers crumb as base with toasty marshmallows and chocolate as topping makes this desert so delicious.
The only thing I felt was to cut the marshmallows even more smaller as they bloom up while baking. I have made smores quite a few times for kids so wanted to try this smores bars also. This has a slightly different taste and texture still tastes so good.
Variations
- You can add first crackers layer bake it then add marshmallows as second layer on top add chocolate so make in 3 layers.
- In addition you can add candies or cookies too.
- You can add peanut butter to the base layer for a more varied taste.
- Rice crispies tastes best with this. Mix rice krispies along along with crumbs and then bake.
Serving and Storage
- You can keep these smores bars at room temperature for 5 days depends on the climate. Else store in a clean container in fridge for upto a month. But if you keep in fridge, they can get really hard. So take it out keep in room temperature fro a while before serving.
- I will not recommend freezing as the the marshmallow will become rock solid.
More related recipes
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Smores bars recipe
Ingredients
- 30 nos crackers
- 1/2 cup butter at room temperature
- 1/2 cup marshmallows
- 1/4 cup chocolate chopped
Instructions
- To begin with first take crackers. Generally graham crackers are used but I used the normal crackers that we usually get in supermarkets.
- Break it roughly aand then add it to mixer jar.
- Pulse it until fine.
- I made it slightly coarse like this as shown below.
- Now the base layer crumbs is ready.
- Add melted butter.
- Mix well until moist and it holds together when shaped with hands.
- Line parchment paper and add the crumbs to baking tray.
- Press tight with spatula.
- Now ready to bake. Preheat oven at 175 deg C for 10 mins, Bake for 10 mins at 175 deg C.
- Cool down for few mins.
- Add marshmallows and chocolate bits.
- Bake at 175 deg C again for 5-10mins or until the marshmallows are toasted and is golden.
- Cut S'mores Bars into squares and enjoy!
Notes
- Use mini marshmallow which will work best for this reicpe. My marshmallows were too big so I cut them into half later relaised that it should be further cut into tiny bits. As marshmallows bloom up while baking, its better to use mini tiny bits.
- I used dark chocolate but you can use milk chocolate also.
- Butter measure can vary from 1/2 cup tp 3/4 cup depends on the biscuits base you use.
- Laying parchment otr butter paper is must so that demoulding is easy.
How to make S’mores bars
1.To begin with first take crackers. Generally graham crackers are used but I used the normal crackers that we usually get in supermarkets.
2.Break it roughly aand then add it to mixer jar.
3.Pulse it until fine.
4.I made it slightly coarse like this as shown below.
5.Now the base layer crumbs is ready.
6.Add melted butter.
7.Mix well until moist and it holds together when shaped with hands.
8.Line parchment paper and add the crumbs to baking tray.
9.Press tight with spatula.
10.Now ready to bake. Preheat oven at 175 deg C for 10 mins, Bake for 10 mins at 175 deg C.
11.Cool down for few mins.
12.Add marshmallows and chocolate bits.
13.Bake at 175 deg C again for 5-10mins or until the marshmallows are toasted and is golden.
14.Cut into squares and enjoy!
Expert Tips
- Use mini marshmallow which will work best for this reicpe. My marshmallows were too big so I cut them into half but later relaised that it should be further cut into tiny bits. As marshmallows bloom up while baking, its better to use mini tiny bits.
- I used dark chocolate but you can use milk chocolate also.
- Butter measure can vary from 1/2 cup tp 3/4 cup depends on the biscuits base you use.
- Laying parchment or butter paper is must so that demoulding is easy.
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