S'more Bars

Servings 8 -16 bars


Graham Cracker Crust:

  • 1 1/2 cups (150 grams) finely chopped graham crackers regular or gluten-free
  • 3/4 cup (90 grams) all-purpose or gluten-free flour
  • 1/2 cup (100 grams) firmly packed golden brown sugar
  • 1/2 cup (120 grams) unsalted butter chilled and cut into 1/2 inch (12 mm) pieces
  • 1 large egg lightly beaten

S'more Topping:

  • 2/3 cup (160 ml) heavy cream
  • 3/4 pound (340 grams) semisweet or dark chocolate chips
  • 1/2 teaspoon vanilla extract
  • 2 cups (100 grams) miniature marshmallows
  • Sea salt for topping (optional)


  • Preheat the oven to 350˚F (180˚C). Line an 8-inch (20-cm) square baking pan with parchment paper, allowing an overhang of about 1 inch (2.5 cm).

For the Graham Cracker Crust:

  • Combine the graham cracker crumbs, flour, and brown sugar in a bowl. Scatter the butter over the top and cut in with a fork or pastry blender until the mixture resembles fine meal. Add the egg and stir just until the mixture comes together.
  • Transfer the mixture to the prepared pan and press into the bottom to form a crust. (This is a sticky endeavor. I've found using a rubber spatula helps spread the mixture more evenly.)
  • Bake until the top of the crust is just firm to the touch, 17-20 minutes. Let cool completely in the pan on a wire rack.

For the S'more Topping:

  • Place the cream in a heavy-bottomed saucepan and bring to a simmer. Remove from the heat. Add the chocolate chips and whisk until melted and smooth. Whisk in the vanilla, then mix in the marshmallows. Spread the chocolate mixture evenly over the cooled crust. Sprinkle with the sea salt (if using). Cover and refrigerate until firm, at least 2 hours.
  • To serve, using parchment paper, lift the square from the pan. Peel back the parchment from the sides. Cut the square into 8 large bars of 4 by 2 inches (10 by 5 cm), or 16 bite-sized bars of 2 by 2 inches (5 by 5 cm).