S’mores Bars

I’ve made these bars so many times, they must be featured. I do love a s’more, and these have the best s’more flavor (thanks to the browned marshmallows on top)! These are a great tradition at gatherings, especially in summer but really any time of year is the right time for s’mores. We hope you enjoy them as much as our family does!

Adjust oven rack to middle position and heat oven to 400 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Generously spray foil with vegetable oil spray.

Process cracker pieces in food processor until finely ground, about 30 seconds. Add flour, sugar, and salt and pulse to combine, about 5 pulses. Add butter and pulse until mixture is uniform and resembles wet sand, about 20 pulses. Press dough into even layer in bottom of prepared pan.

Bake until crust is set and well-browned around edges, 10-13 minutes. Let cool completely. (Cooled crust can be wrapped in plastic wrap and stored at room temperature for up to 2 days. It gets too hard in the fridge.)

Cover crust with 5 chocolate bars. breaking bars as necessary to create an even layer (you will have some chocolate left over). Chop the remaining chocolate fine and set aside. Using an oil spray-coated spatula, spread marshmallow crème over chocolate. Sprinkle marshmallows evenly over marshmallow crème.

Bake bars until edges are set and marshmallows are puffed and dark brown, about 9-15 minutes. Transfer pan to wire rack and sprinkle with chopped chocolate. Let bars cool at room temperature until chocolate is set, at least 4 hours.

When ready to serve, lightly spray chef’s knife with oil spray. Using foil overhang, lift bars out of pan. (Marshmallows may stick to foil. Use knife to separate, if necessary.) Cut bars into 16 squares.