Today I’d like to share the recipe for these (super easy) s’mores bars with you all. I am an original s’mores fanatic and a huge fan of these bars that I always get from one of my favorite bakeries. Inspired by the bakery (because I can’t drive 2 hours every time I want these bad boys) I decided to take the seemingly easy 3 layer bars into my own hands. And let me tell you, these turned out just as good as the ones at the shop! Maybe now I can finally try another one of their dozens of mouthwatering pastries & desserts without FOMO over these s’mores.
The following recipe was perfect for an 8×8 pan:
- 2 cups graham cracker crumbs – you can purchase them pre-ground or finely grind your own graham crackers
- 1/2 cup butter or margarine, melted
Chocolate ganache — For future ganache reference, doing a 1:1 (8 oz to 8 oz) ratio is best for drizzling the ganache over cakes. The 8:6 allows the ganache to solidify and not be too runny when adding the layer
- 8 oz baking chocolate – I used 1 dark chocolate Ghiradelli baking bar and 1 semi sweet bar so it wasn’t too bitter or sweet
- 6 oz heavy cream
Mini marshmallows to top, 1/3 of a bag should be good
Pinch of salt
- To begin making the crust, melt the butter and mix with the graham crumbs. Line pan with parchment paper to make things a little easier for the end. After the butter and crumbs are mixed, pack a layer into the pan. Depending on how thick you want the crust you can use all of the mixture or leave out some when you’re happy with the base’s thickness.
- Next is the ganache. Bring 6 oz of heavy cream to a boil in a sauce pan. While the cream is boiling, chop up the chocolate and put in a heat-proof bowl. Pour the boiling cream over the chocolate and let sit for around 5 minutes; whisk together until mixed thoroughly. Now spoon this over the graham crust being careful not to pull up the crust as the ganache is relatively sticky and may bring some crumbs – this doesn’t affect the taste if it happens, just something to be aware of. Since the ganache was very rich and sweet (even with dark chocolate) I lightly sprinkled salt over this later, which ended up giving it a great savory / sweet taste even after all the layers were assembled and set. Also, it may help to refrigerate the crust while melting and mixing.
- Now for the fun step — smother in marshmallows! I eyeballed this and added some extra because I love mallows. As long as the ganache is covered, like in the picture below, you should be good.
- Stick this into a toaster oven broiler keeping an eye open to make sure nothing gets too brown, or worse, catches on fire! If you’re fancy you could use a blowtorch too. I got a little too excited after taking this batch out of the oven that I couldn’t even get a picture without a chunk missing!
- Go ahead and put this in the fridge or freezer (depending on how long you’re willing/able to wait). It’s best to make sure the crust is completely solid so it does not crumble excessively like you can see in the picture above. The ganache should be solid, but not as hard as a bar of chocolate. And the marshmallows should be perfectly toasted!