Magic Smores Bars Recipes

PEANUT S'MORES MAGIC BARS

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
• Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top.
• Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.

S'MORES MAGIC COOKIE BARS

Steps:

• Preheat the oven to 350 degrees.
• Line a 9x13 pan with parchment paper and spray with nonstick spray.
• Stir graham cracker crumbs and butter together in a large bowl.
• Evenly press graham cracker mixture into the bottom of the 9x13 pan.
• Pour sweetened condensed milk over the top of the crust. Tilt the pan from side to side to spread it to all corners and edges.
• Combine chocolate chips, white chocolate chips and 1 cup of the mini marshmallows in a small bowl.
• Sprinkle them evenly over the condensed milk.
• Bake in preheated oven for 15 minutes.
• Sprinkle additional marshmallows over the top and bake for another 10 minutes or until marshmallows are golden on top. (You can broil for a minute at the end to get them super toasty)
• Remove from oven and allow to cool on a wire rack.
• Sprinkle a few extra white and chocolate chips over the top of marshmallows. Crumble up graham cracker and sprinkle over the top.
• Allow to cool completely before cutting into bars and serving.

S'MORE MAGIC BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray or line with parchment paper.
• In a small bowl, mix together graham cracker crumbs and melted butter. Press mixture evenly into prepared baking dish.
• Sprinkle half of marshmallows, the chocolate chips and the graham cracker pieces on tops of the graham cracker crust.
• Pour the sweetened condensed milk evenly on top.
• Bake for 15 minutes. Remove from oven and sprinkle with the remaining marshmallows. Bake for 12 to 15 more minutes or until marshmallows are browned and edges are golden.
• Remove from oven and immediately place chocolate pieces on top.
• Allow bars to cool for at least 20 minutes before cutting into pieces and serving.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

S'MORES BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt.
• Press mixture into 9x13 pan and bake 10 minutes.
• Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
• Let cool for 5 minutes to let the marshmallows deflate.
• Add the whole bag of milk chocolate chips in an even layer.
• Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
• Let cool completely before slicing.

S'MORES MAGIC BARS

Steps:

• Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray well and set aside.
• In a large bowl, mix together the graham crackers, the 6 TBSPs of butter (melted) and the 2 TBSPs of sugar. Press into the bottom of the pan.
• In a different bowl, mix together 1 1/4 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder, set aside.
• Beat together 3/4 cup of granulated sugar and 1/2 cup unsalted butter until creamy, about two minutes. Add in the egg and then the vanilla until just combined. Slowly add in the flour mixture until it is fully combined.
• Very carefully spread the cookie dough mixture on top of the graham cracker crust. The easiest way to do this is to take small amounts, flatten it in your hands, and set it on the crust. You may not be able to entirely cover the graham cracker crust, that's okay.
• Evenly spread the mini marshmallows and the chocolate chips over the top of the cookie dough. Then evenly pour the sweetened condensed milk over the top.
• Bake for 22 to 27 minutes or until the edges are golden brown. (Mine required closer to 27 minutes.)
• Let the bars cool overnight before cutting. Or just take a fork and go for it.

MAGIC S'MORES BARS RECIPE

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Finely crush 14 grahams; mix with butter. Press onto bottom of prepared pan. Drizzle with milk.
• Break remaining grahams into bite-size pieces. Sprinkle over dessert; top with chocolate, then marshmallows.
• Bake 20 to 25 min. or until marshmallows are puffed and golden brown. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.

EASY S'MORES BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
• Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
• Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
• Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
• Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.

CHOCOLATE PEANUT BUTTER S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
• Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
• Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
• Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
• Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.