During my last semester of college, my roommate and I had late night chocolate craving all the time.
Can you blame us? We were getting ready for our senior art show, job searching, and trying to figure out our futures! It quickly became a common occurrence to smell a batch of these gooey s’mores bars baking up in our dorm’s kitchen.
I remember my sister (Allison) making these bars for her friends in high school. This recipe has been in our family cookbook so long that none of us can remember where it originated. We think it came from a church cookbook or someone brought it in for snack in Sunday School when we were young. But wherever it came from, I’m glad we have it!
You only need a few ingredients for this recipe: graham crackers, mini marshmallows, chocolate chips, butter, and brown sugar.
I like to use good ole milk chocolate, but you can switch to dark chocolate if you prefer. You could even add nuts or other toppings as well. (I do a chocolate/peanut butter chip mix sometimes and people LOVE them! -Allison.)
Line a 9×13 cake pan with a layer of graham crackers. I like to break then in half so slicing up the bars is easier later.
The original recipe uses a cookie sheet, instead of a cake pan. That works great, but ONLY if you have deep cookie sheets. My cookie sheets don’t have a very high lip on the edge and I almost had a disaster in the oven one time when the s’more bars came dangerously close to cooking out over the edges. Plus, my cake pan has a lid which was always more convenient for me in my teeny-tiny dorm room.
Evenly cover the graham crackers with the mini marshmallows. Do the same with the chocolate chips.
This recipe is so easy and forgiving that I usually just eyeball this part instead of actually measuring. About half a bag of each and you’re good to go. This step is perfect get your kids or friends involved. Give them this job, while you work on the next step.
Melt the butter, then add the brown sugar and mix well. Evenly pour the mixture over the entire pan.
I like use a coffee mug for this step. It’s microwave safe to melt the butter, big enough to hold the mixture, and the handle makes it easy to pour it evenly.
Bake at 350 degrees for 8 to 10 minutes.
The last, but hardest, step is to wait for these babies to cool off. If you try to cut them while they’re still warm, your going to make a gooey mess. Be patient… or stick your pan in the freezer for a bit if you can’t wait any longer! Once they’re cool, slice them up and enjoy.
If you’re having trouble keeping the bars from falling apart, you either a) didn’t let them cool enough or b) used to much butter and brown sugar for the amount of crackers, chocolate, and marshmallow you used. My advice: Lighten up on the butter and brown sugar mixture next time and eat this batch with a spoon. They’re still going to taste amazing. Trust me.
- 7½ whole graham crackers
- 1 cup milk chocolate chips
- 2 cups mini marshmallows
- ½ cup melted butter
- ½ cup brown sugar
- Lay graham crackers out in a cake pan or cookie sheet.
- Spread marshmallows and chocolate chips evenly over graham crackers.
- Melt butter and mix in brown sugar. Spread evenly over pan.
- Bake at 350 degrees for 8-10 minutes and let cool completely.
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