S’more Brownie Bars

Jump to Recipe

S'mores are just too good to be limited to a campfire! This oven-baked bar replaces the traditional candy bar center with a fudgy brownie layer; while maintaining the integrity of the graham and marshmallow layers. Since this is baked in the oven, you can make them without even going outside!

S'more lovers are going to love this adaptation of a traditional s'more! The graham cracker crust and the brownie center both have cinnamon added to the recipe. Cinnamon enhances the chocolate in the brownie and adds a warm and spicy twist to the campfire classic.

Preparing the pan is key to getting the cooled bars out of the pan. I use this technique with many of my recipes to ensure the finished product does not stick and easily lifts out of the pan. Start by spraying the pan with non-stick spray. Next, add a big enough sheet of parchment to create handles with the extra paper that overhangs. Then spray the parchment too. Another little trick is attaching the parchment on the sides of the pan with binder clips to keep it in place. This is very helpful when layering a dessert. Make sure you remove the binder clips before putting the pan in the oven.

Like most layered desserts, this recipe has separate directions for each layer. Each layer needs to be baked properly to ensure the structure is stable before adding the next layer. The graham cracker crust needs to bake until firm in the center, and lightly brown around the edges. This layer continues to cook when it returns to the oven with the brownie batter.

I highly recommend keeping a close eye on each layer as it bakes. Ovens, pans, even ingredients can change the cook times. I've made this recipe many times over the years and always watch the brownie layer closely to ensure it bakes all the way through before topping with the marshmallows.

Mouthful, thumbs up is the best compliment!

There are a few steps in making this fun layered dessert, but trust me it is well worth your time. All age groups will love these gooey treats!

These are the perfect make-ahead dessert to please a big crowd! Since you're baking them in the oven, you can make them any time of the year.

These are thick, and super-rich, so a little goes a long way. I used the square marshmallows as my guide when cutting, so I was able to get 24 equally sized pieces. You can use any marshmallows you have on hand and cut them into smaller bars. A little goes a long way!

---

Yield: 24

Author: Teresa Fiocchi

Print

With ImageWithout Image

Smore's Brownie Bars

These are amazingly messy - exactly what a Smore should be!

Ingredients

Graham Cracker Crust

• 2 cup graham cracker crumbs (approximately 15 whole crackers)
• 12 tablespoons butter, melted
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon (optional, but is amazing with chocolate)
• 1/4 teaspoon salt

Brownies

• 1 cup butter melted
• 2 cups white sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla
• 1 cup cocoa powder
• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional, but is amazing with chocolate)
• Or
• 2 boxes of your favorite brownie 8x8 mix. or 1 box of your favorite 9x13 mix. (plus ingredients required to make mix)
• 24 Jumbo Marshmallows (the square ones work perfect and give you a great guide for cutting when cooled)

Instructions

Graham Cracker Crust

1. Preheat the oven to 350 degrees.
2. Grease a 9 X 13 baking pan and line with parchment paper. Leave enough parchment overhang to create handles; which will be used to lift the cooled bars out of the pan. Grease parchment paper too.
3. Melt butter in microwave safe bowl, set aside. (Save the microware safe bowl, you will need in again to melt additional butter for brownies).
4. Using a food processor, pulse graham crackers until very fine. Add sugar, cinnamon, and salt, Pulse several more times to ensure all ingredients are mixed together. Pour melted butter and pulse several more times.
5. Transfer the crumb mixture to the prepared baking dish. Using the bottom of a measuring cup, press the crumb mixture firmly into the bottom of the dish.
6. Bake the crumb crust at 350° F for 9 - 11 minutes or until light golden brown. Remove from oven and let cool for 10 minutes. Crust will continue to bake once you add the brownie batter, but it should be firm at this point to support the brownie batter.

Brownies

1. While graham cracker crust is cooling, make the brownie batter.
2. Using the same bowl that you melted the butter for the graham cracker crust, melt the butter for the brownies and set aside to cool.
3. Mix flour, cocoa powder, baking powder, salt, and cinnamon (if using together. Set aside.
4. When the butter has cooled to room temperature, mix butter in a large bowl with sugar, and vanilla. Mix eggs in one at a time.
5. Add the flour, cocoa, baking powder and salt. Whisk until well blended.
6. Pour the batter on top of the graham cracker crust. Bake for 30-40 minutes or until center is set.
7. While the brownies are still warm, top with marshmallows. Place the pan back in the oven for 5 - 8 minutes or until the marshmallows are soft and puffed up.
8. Turn on the broiler, and broil the tops until toasted and golden brown. Do not leave these unattended! All broilers are different, mine took three minutes to brown.

Notes:

Whenever I use parchment like this, I use binder clips to old the parchment in place. These need to be removed before putting the pan in the oven.

Optionally you can crush graham crackers in a zip top bag and a rolling pin. In a large mixing bowl, add crushed graham crackers and all other ingredients together.

All rights reserved Chicky’s Kitchen©

Did you make this recipe?

Tag @tfiocchi on instagram and hashtag it #chickyskitchen

---

Feeling Social? If you try this recipe, please share a photo so I can see your dish!

Go have some fun in your kitchen!