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An over-head shot at nine generous squares of Smores bars shows the crinkle top, goes chocolate and marshmallow fluff.
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Irresistible S’mores Bars Recipe
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Savor the ultimate summer treat with our Irresistible S'mores Bars Recipe, with rich flavors and contrasting textures, prepped in 30 minutes.

Servings: 9 people
Author: Gemma Stafford
Ingredients
Graham Cracker Dough
  • 2 cups (10 oz/284 g) whole wheat flour
  • 1 cup (6 oz/170 g) light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 7 tablespoons (3½ oz/100 g) butter, room temperature
  • ⅓ cup (3 oz/85 g) honey
  • 3 tablespoons whole milk
  • 2 teaspoons Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract
Filling
  • 1 ½ cups (6 oz/170 g) marshmallow fluff
  • ⅔ cup (4 oz/115 g) bittersweet chocolate, chopped
Instructions
Make the Graham Cracker Dough
  1. Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Set aside.

  2. In a medium bowl, combine the flour, brown sugar, cinnamon, baking soda and salt together.

  3. With a pastry blender or using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.

  4. In a small jug, whisk the honey, milk and vanilla extract together, then pour into the flour mixture and combine until you have a soft, sticky dough. You can use it straight away or keep it in the fridge for up to 3 days.

Assemble the Smores Bar

  1. Evenly press about ¾ of the Graham cracker dough into the bottom of the prepared pan, reserving the rest.

  2. Spread the marshmallow fluff over the top of the dough all the way to the edges.

  3. Sprinkle the chocolate chunks over the fluff, then crumble the remaining ¼ dough over the chocolate. The dough will spread out as it bakes.
  4. Bake for about 35 minutes, until the Graham cracker dough has browned. (It will still be jiggly in the middle slightly.)

  5. Let cool completely before cutting into 9 squares.

  6. Enjoy straight away and store leftovers at room temperature in an airtight container for up to 3 days.
Recipe Notes
  • A thick layer makes a tender base. The graham cracker dough for these bars is the same recipe as my Homemade Graham Crackers: when rolled thin, the dough bakes up crunchy, but in this recipe, it's much thicker and stays soft and a little chewy.

  • Use marshmallow fluff. Fluff works better than marshmallows because it stays intact and holds the bars together. A regular marshmallow will melt and disappear into the Graham cracker base.

  • Try an offset spatula. If you find it tricky to spread the marshmallow fluff, use an offset spatula rubbed with a bit of butter or vegetable oil.

  • Pick your favorite chocolate. You can use milk chocolate or dark chocolate if you prefer.