Combine the irresistible flavors of s’mores with the indulgence of brownies in this decadent dessert. Hershey’s S’Mores Bars feature a rich chocolate brownie base, gooey marshmallows, and crunchy graham crackers for a treat that’s perfect for any occasion.
Why You’ll Love This Recipe
- Ultimate Flavor Combo: The classic trio of chocolate, marshmallows, and graham crackers in every bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Crowd-Pleaser: Perfect for parties, potlucks, or family gatherings.
- No Campfire Needed: Enjoy the s’mores experience right from your oven.
- Customizable: Add nuts, drizzle with caramel, or use flavored marshmallows to switch things up.
Ingredients
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semisweet chocolate, coarsely chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Topping:
- 2 cups mini marshmallows
- 4 graham crackers, coarsely crushed
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Brownie Batter:
- In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the granulated sugar until fully combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
- Bake the Brownie Base:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Add the Topping:
- Remove the brownies from the oven and immediately sprinkle the mini marshmallows evenly over the top.
- Return the pan to the oven and bake for an additional 3–5 minutes, or until the marshmallows are puffed and lightly golden.
- Finish with Graham Cracker Crumble:
- While the marshmallows are toasting, place the crushed graham crackers on a baking sheet and toast in the oven for 3–5 minutes until golden and fragrant.
- Sprinkle the toasted graham cracker pieces over the melted marshmallows.
- Cool and Serve:
- Allow the bars to cool completely in the pan on a wire rack.
- Once cooled, use the parchment overhang to lift the brownies out of the pan.
- Cut into squares and serve.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
Variations
- Add Chocolate Chips: Sprinkle chocolate chips over the marshmallow layer for extra richness.
- Peanut Butter Twist: Swirl peanut butter into the brownie batter before baking.
- Gluten-Free Option: Use gluten-free flour and graham crackers.
- Festive Touch: Add colorful sprinkles for a holiday-themed treat.
- Caramel Drizzle: Drizzle caramel sauce over the finished bars for an added layer of indulgence.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Wrap individual bars in plastic wrap and freeze in a freezer-safe container for up to 3 months.
- Reheating: Warm in the microwave for 10–15 seconds to restore the gooey marshmallow texture.
FAQs
1. Can I use store-bought brownie mix for the base?
Yes, a boxed brownie mix can save time. Prepare according to package instructions and follow the topping steps.
2. How can I prevent the marshmallows from burning?
Keep an eye on the marshmallows while toasting. Remove them from the oven as soon as they puff and turn lightly golden.
3. Can I use regular-sized marshmallows?
Mini marshmallows work best, but you can cut larger marshmallows into smaller pieces if needed.
4. What’s the best way to crush graham crackers?
Place the graham crackers in a resealable plastic bag and crush them with a rolling pin.
5. Can I add nuts to the brownie base?
Absolutely! Mix chopped nuts like walnuts or pecans into the batter before baking.
6. How do I make these bars less sweet?
Use dark chocolate instead of semisweet chocolate for a slightly less sweet base.
7. Can I make this recipe in advance?
Yes, these bars can be made a day ahead. Store them in an airtight container until ready to serve.
8. Are there other toppings I can use?
Try adding shredded coconut, crushed candy, or a drizzle of white chocolate.
9. Can I double the recipe?
Yes, you can double the recipe and bake it in two pans or a larger baking dish. Adjust baking time as needed.
10. What’s the best way to cut the bars cleanly?
Use a sharp knife coated with nonstick spray and wipe it clean between cuts for neat slices.
Conclusion
Hershey’s S’Mores Bars are a delightful twist on a campfire classic, combining the rich decadence of brownies with the nostalgic flavors of s’mores. With their gooey marshmallow topping and crunchy graham cracker crumble, these bars are guaranteed to be a hit. Try them today and enjoy a taste of indulgence, no campfire required!
Print
Hershey’s S’Mores Bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Combine the classic flavors of s’mores with the indulgent richness of brownies in these Hershey’s S’Mores Bars. Featuring a fudgy chocolate base topped with gooey marshmallows and crunchy graham crackers, this dessert is the ultimate treat for any occasion.
Ingredients
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, coarsely chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
For the Topping:
- 2 cups mini marshmallows
- 4 graham crackers, coarsely crushed
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Make the Brownie Batter:
- In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in the granulated sugar until fully combined.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, folding gently until just incorporated.
- Bake the Brownie Base:
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Add the Topping:
- Remove the brownies from the oven and immediately sprinkle mini marshmallows evenly over the top.
- Return the pan to the oven and bake for 3–5 minutes, until marshmallows are puffed and lightly golden.
- Finish with Graham Cracker Crumble:
- While the marshmallows toast, place crushed graham crackers on a baking sheet and toast for 3–5 minutes until golden and fragrant.
- Sprinkle the toasted graham crackers over the melted marshmallows.
- Cool and Serve:
- Let the bars cool completely in the pan on a wire rack.
- Use the parchment overhang to lift the brownies out of the pan, slice into squares, and serve.
Notes
- Optional Additions: Add a drizzle of melted chocolate over the graham cracker topping for an extra indulgent touch.
- Storage: Store the bars in an airtight container at room temperature for up to 3 days.
- Serving Tip: Serve warm for a gooey texture or chilled for firmer slices.
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