Snappy Smores Bars Recipes

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 BARS RECIPE BY TASTY

Steps:

• Microwave ½ of the marshmallows and butter in a bowl, stirring every 15 seconds, until fully melted.
• Add cereal and graham crackers into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add the chopped chocolate bars and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan.
• Press into the edges of the pan and top with more chocolate pieces and remaining mini marshmallows.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

S'MORES BARS

Steps:

• Arrange graham crackers in a single layer in a greased 13x9-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.

SPICY SMOKY S'MORES BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
• In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack or on a dishtowel on your counter.
• Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. Alternately, you can microwave the chocolate on low power, stirring after 2 minutes. Once the chocolate is fully melted, it's time to add the chipotle pepper powder, if using, and stir it in completely.
• Preheat the broiler.
• Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.
• Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

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.