S'mores Bars

I absolutely love s'mores! They remind me of nature and camp. I decided to make s'mores inspired bars! This is part 1/2 of finding the best s'more inspired recipe. I adapted the recipe from the Beginner's Baking Bible by Heather Perine. These bars are good for on the go, but they are best served only 30 minutes after being taken out of the oven. The chocolate and marshmallows melt in your mouth, and the bottom layer is savory and sweet as you bite down into it. 

I used vegan marshmallows for this recipe because regular marshmallows aren't vegetarian, and I am! However, feel free to use whatever kind of marshmallows you want! Big, small, round, square, pink, white, up to you! For this recipe, you are basically only putting a lot of effort into the base or the "graham cracker" layer of the s'mores bars. Then it's quick and easy when added the two final ingredients: chocolate and marshmallows! 

S'mores Bars:

Servings: 12 or more (depends on how you cute them)

Time: 1 hour 15 minutes 

Ingredients

For the base -

• 2 cups all-purpose flour
• 2 cups graham cracker crumbs
• 1 teaspoon salt
• 1 1/2 sticks of unsalted butter, slightly softened
• 1/2 cup granulated sugar
• 1 cup light brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract

Toppings - 

• 2 cups chocolate chips
• 2 cups miniature marshmallows

Steps

First you need to make graham cracker crumbs by putting about 10-15 graham crackers into the food processor for about 20 seconds or until finely ground. Then preheat the oven to 325℉. 

In a medium to large-sized bowl combine the flour, graham cracker crumbs, and salt. 

In a separate medium-sized bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. (About 3 minutes.) Then add the eggs one at a time, beating well after each one. Scrape down the bowl as needed, and mix in the vanilla.

Stir the dry ingredients mixture into the wet ingredients until just combined. Lightly coat an 8-by-8 inch baking pan (or 9-by-13 inch) with cooking spray or line with parchment paper then coat with the cooking spray. Spread the batter into the pan, (it will be very thick so be careful) and use a medium-sized piece of plastic wrap to press the batter down into the pan making a very compact even layer. 

Bake for 25-30 minutes or until the top is set and golden brown, and a toothpick inserted into the center comes out clean. As soon as it come out of the oven, add the chocolate chips on top, then the marshmallows. Then turn the oven to broil level 1, and put the pan back in the oven on the top shelf for 1-2 minutes or until the marshmallows are lightly toasted. (You may need to turn the pan around half way through to get an even toasted quality.) 

Lastly, let the pan cool for 20-30 minutes before cutting them into bars. They are best served right away!

Optional- You can use dark chocolate chips, white chocolate chips, or milk chocolate chips in this recipe!

You might want to cut the bottom layer in half if it's too thick! If there's too much it could take away from the chocolate and marshmallows.