A homemade S’mores Bar made with a buttery graham cracker crust, silky chocolate ganache, and a pillowy brown sugar marshmallow topping. Toast the marshmallow with a blow torch for that campfire flavor any time of year.
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If you love a properly toasted marshmallow (charred edges included), these bars deliver the same cozy camping treat without leaving your kitchen. Layers of crunchy graham cracker, rich ganache, and a soft brown-sugar marshmallow make for a slightly neater, easily sliceable s’more.
What you need for the S’mores Bars
Equipment
- Food processor or blender. For grinding graham crackers to fine crumbs.
- 8×8 inch square pan. A pan with straight sides works best.
- Parchment paper. Makes it simple to lift the bars from the pan and prevents sticking.
- Candy thermometer or digital thermometer. Needed to hit the correct temperature for the marshmallow syrup.
- Stand mixer with whisk attachment. A handheld mixer will struggle to reach the proper texture.
- Blow torch. Necessary to toast the marshmallow without melting the ganache.
Ingredients
- Graham crackers. Use a sturdy brand for the best crust texture.
- Unsalted butter.
- Granulated sugar.
- Salt.
- Chocolate. Dark or semi-sweet chocolate (around 60% cacao) for depth of flavor.
- Heavy whipping cream. For a smooth ganache.
- Unflavored gelatin. Helps the marshmallow set and hold shape.
- Water.
- Brown sugar. Adds a caramel note to the marshmallow.
- Light corn syrup.
- Vanilla paste or extract. For finishing flavor.
Graham Cracker Crust
Make a standard graham cracker crust by processing crackers to fine crumbs. Combine the crumbs with melted butter, granulated sugar, and a pinch of salt until the mixture is evenly moistened. Press into a greased 8×8 inch pan lined with parchment paper that hangs over the edges.
Use an offset spatula and the flat bottom of a 1/3-cup measuring cup to smooth and compact the crust. Bake at 350°F (175°C) for 10 minutes, then cool on a wire rack.
Chocolate Ganache Layer
Place chopped chocolate in a heatproof bowl. Bring heavy cream just to a simmer—do not boil—and pour it over the chocolate. Let it sit for a minute, then stir slowly from the center outward until the mixture becomes a glossy, uniform ganache. Pour the ganache over the cooled crust, smooth it, and chill for about an hour until set.
Homemade Marshmallow Layer
Homemade marshmallows are worth the effort—especially when flavored with brown sugar. The brown sugar gives a subtle caramel note that pairs beautifully with the chocolate.
Bloom the gelatin by sprinkling it over 1/4 cup of cold water in the stand mixer bowl. In a saucepan combine the brown sugar, light corn syrup, salt, and the remaining 1/4 cup of water. Heat over medium and cook until the syrup reaches 240°F (soft-ball stage) on a candy or digital thermometer. The mixture will bubble and slow as it approaches 240°F.
With the stand mixer on low, slowly stream the hot syrup into the bloomed gelatin over about two minutes. Once all the syrup is added, increase the speed to high and whip for about 10 minutes. The mixture will transform from thin to fluffy and then to a thick, slow-moving marshmallow. Add vanilla in the final minute.
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Turn the marshmallow out over the chilled ganache and use a firm spatula to spread it to the edges. Let the assembled bars rest at room temperature for about 3 hours, then refrigerate (uncovered) for at least 8 hours to fully set.
Cutting the S’mores Bars
Lift the set slab from the pan using the parchment overhang and place on a cutting board. Grease a very sharp knife blade with a neutral oil (canola or vegetable) and cut into 16 squares. Wipe and re-grease the blade between cuts to keep slices clean.
If you’re not serving immediately, place parchment or wax paper squares between slices so the marshmallow layers don’t stick. When ready to eat, let pieces sit at room temperature about an hour, then torch the marshmallow tops to your preferred color just before serving.
Recipe
S’mores Bars Recipe
Callan Wenner
Equipment
- Food processor or blender
- 8 x 8 inch pan
- Parchment paper
- Candy thermometer or digital thermometer
- Stand mixer with whisk attachment
- Blow torch
Ingredients
Graham Cracker Crust
- 1 cup ground graham crackers (about 9 crackers / 130g)
- 4 tbsp unsalted butter, melted (57g)
- 2 tbsp granulated sugar (25g)
- 1/8 tsp kosher salt
Ganache Layer
- 1 cup chopped chocolate (~60% cacao) (6 oz)
- 3/4 cup heavy whipping cream (180 ml)
Marshmallow
- 1 1/2 packets unflavored gelatin (about 11g)
- 1/2 cup cold water, divided (4 oz)
- 3/4 cup brown sugar (150g)
- 1/2 cup light corn syrup (175g)
- 1/8 tsp salt
- 1 tbsp vanilla paste or extract
Instructions
Graham Cracker Crust
- Preheat oven to 350°F. Grease and line an 8 x 8 inch pan with parchment paper, leaving an overhang.
- Grind graham crackers to fine crumbs in a food processor or blender.
- Melt the butter and mix with crumbs, sugar, and salt until moistened.
- Press into the prepared pan (only the bottom, not up the sides).
- Bake 10 minutes, then cool on a wire rack.
Chocolate Ganache Layer
- Place chopped chocolate in a heatproof bowl. Heat the cream until simmering, then pour over the chocolate.
- Let sit about 30 seconds, then stir from the center until smooth. Pour over cooled crust and chill until set (about 1 hour).
Marshmallow
- Add gelatin and 1/4 cup cold water to the stand mixer bowl to bloom.
- In a saucepan combine brown sugar, corn syrup, salt, and remaining 1/4 cup water. Cook over medium heat until the syrup reaches 240°F.
- With the mixer on low, slowly stream the hot syrup into the bloomed gelatin over about 2 minutes.
- Increase speed to high and whip for 10 minutes. Add vanilla in the last minute.
- Spread the marshmallow over the chilled ganache and smooth to the edges. Let sit at room temperature about 3 hours, then refrigerate (uncovered) at least 8 hours.
- To cut, lift from the pan using the parchment overhang and place on a cutting board. Grease a sharp knife blade with neutral oil and cut into 16 squares, wiping and re-greasing between cuts.
Torching
- When ready to eat, allow bars to sit at room temperature for about 1 hour. Using a blow torch on medium, toast each marshmallow top to the desired color. Only torch immediately before serving.
Notes
If not serving right away, place parchment or wax paper squares between slices so the marshmallow layers don’t stick. For best texture, let chilled bars come closer to room temperature before torching and serving.