No-Campfire S'mores Dessert Bars (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 1/2 cups (150g) graham cracker crumbs
02 -
1/4 cup (50g) granulated sugar
03 -
1/2 cup (115g) unsalted butter, melted
→ Filling and Topping
04 -
1 1/2 cups (260g) semi-sweet chocolate chips
05 -
2 cups (about 120g) mini marshmallows
06 -
1/4 cup (60ml) milk or heavy cream
07 -
1/2 cup (90g) milk chocolate chips (optional, for topping)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
02 -
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is well combined and slightly crumbly.
03 -
Press the graham cracker mixture into the bottom of the prepared baking pan to form a crust. Bake the crust in the preheated oven for 8-10 minutes, or until it's lightly golden. Remove from the oven and set aside.
04 -
While the crust is cooling, place the semi-sweet chocolate chips and milk (or heavy cream) in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
05 -
Pour the melted chocolate over the cooled graham cracker crust and spread it out evenly with a spatula.
06 -
Sprinkle the mini marshmallows evenly over the chocolate layer. Return the pan to the oven and bake for an additional 5-7 minutes, or until the marshmallows are puffed and golden brown.
07 -
Optional: Sprinkle the milk chocolate chips on top while the marshmallows are still hot, and let them melt into the bars.
08 -
Allow the bars to cool in the pan at room temperature for 20-30 minutes, then refrigerate for an additional hour to set.
09 -
Once set, cut into squares and serve!
# Notes:
01 -
For an extra fun twist, drizzle a little extra chocolate over the top after they've cooled.
02 -
You can swap the mini marshmallows with large marshmallows, but be sure to cut them into smaller pieces to ensure an even layer.
03 -
These bars can be stored in an airtight container at room temperature for up to 5 days, or refrigerated for longer freshness.