smores bars

No campfire required for these soft, gooey, rich bars that are loaded with texture and flavor. The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical. They’re ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

Soft and Gooey Loaded Smores Bars

unsalted butter (1 stick), melted

light brown sugar, packed

vanilla extract

all-purpose flour

graham crackers, roughly chopped (about 2 cups)

mini marshmallows

chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined,...

Add the flour and stir until just combined, don’t overmix.

Add the graham crackers and any crumbs on...

Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 20 to 22 minutes, or...

Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Biscoff S&#039;mores Brownies has layers of Biscoff cookies, fudgy brownies, roasted marshmallows and Biscoff spread.

Biscoff S'mores Brownies

Cups Biscoff Cookies (or Graham crackers), Crushed ((150 grams))

Cup Butter, Melted ((55 grams))

Cup Dark Chocolate ((190 grams))

Cup and 2 Tbsp. Butter ((170 grams))

Sugar ((75 grams))

Cups Brown Sugar ((140 grams))

Large Eggs

tsp Vanilla Extract

Cup Cocoa Powder ((31 grams))

1 and 1/4 Cups All Purpose Flour ((155 grams))

Regular Sized Marshmallows

Cups Biscoff Spread (or Cookie Butter) ((150 grams))

Biscoff Cookies or Digestive Biscuits (Graham Crackers)

Line a 9'x9' square baking pan with baking paper or grease with butter.

Crush the Biscoff cookies (digestive biscuits or graham crackers) and mix with the melted butter.

Press into the base of the prepared baking pan and place in the fridge while you make the brownies.

Base;

Preheat the oven to 180°C (350°F).

Melt the dark chocolate and butter together.

Beat the eggs, sugar, brown sugar and vanilla extract together until light in colour.

Stir through the chocolate mixture.

Stir in the flour and cocoa

Spread the brownie mixture over the base. Spoon in 8 tablespoons of the Biscoff spread and swirl through the brownies.

Place in the oven for 25-35 minutes.  A skewer inserted in the middle should have loose crumbs attached. The middle may be a bit wobbly if you want a super fudgy brownie.

Top with the marshmallows and broken pieces of the extra Biscoff cookies and place back in the oven on the top rack for a further 2-5 minutes. The marshmallows will spread and turn golden on top.

Allow to cool for 10 minutes before melting the remaining Biscoff spread and drizzling over. Serve warm or allow to cool in the fridge for an hour or two.

Brownies;

https://www.youtube.com/watch?v=iG2wKszb5cE&feature=youtu.be

BISCOFF S'MORES BROWNIES

FULL RECIPE & METHOD: 

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Biscoff S'mores Brownies | RECIPE

Everything you love about s'mores in casserole form!

S'Mores Casserole

tubes refrigerated crescent rolls

Cream Cheese, softened

sugar, divided

cinnamon

Marshmallow Creme

graham crackers

butter, divided and melted

milk chocolate morsels

Preheat oven to 375 degrees F. Unroll one tube of crescent rolls and cover the bottom of a 9x13in. Pan.

In a large bowl, cream together 3/4 cup sugar and cream cheese. Then add marshmallow creme and continue mixing until combined. Pour this mixture over the crescent roll dough and spread evenly.

Place graham crackers in a Ziplock bag and crush until fine crumbs form. Add 2 tablespoons sugar and 3 tablespoons melted butter. Shake until coated and then sprinkle on top of cream cheese layer.

Sprinkle chocolate chips and marshmallows over everything, and top with the other crescent roll dough. Brush remaining butter on top and sprinkle with sugar.

Bake for 13-15 minutes, until golden brown. Serve up hot!

No-Bake S'mores Treats are almost easier to make than s'mores! Cinnamon Toast Crunch Cereal with gooey marshmallows and chocolate. Yum!

No-Bake S'mores Treats (+Video)

Tablespoons butter

bag mini marshmallows

box Cinnamon Toast Crunch

Spray a 9x13-inch baking dish with nonstick cooking spray (this will just help get the bars out easier).

In a large pot over medium heat, melt butter with mini marshmallows. Don&#39;t allow to burn.

Stir frequently and melt gently until smooth and combined. Take pot off of heat.

Stir in Cinnamon Toast Crunch cereal.  Stir until mixture is totally combined. This will take a few minutes.

At this point, you can stir in chocolate chips. They will melt as you stir them in. Or, if you want to keep them more intact, transfer mixture to another bowl (this will help it cool faster). And then wait a few minutes before stirring in chocolate chips.

Pour mixture into prepared baking dish and spread out evenly.

Allow mixture to cool completely and then slice.

Marshmallow Cookies with are gooey and delicious. Chewy Chocolate Chip Cookies filled with melted marshmallow and chocolate!

Marshmallow Cookies

butter (slightly softened)

corn syrup

brown sugar*

vanilla

eggs

tsp baking soda

salt

vanilla instant pudding mix (~3.4 oz*)

graham

milk chocolate chips

marshmallows

½ chocolate bars*

High Altitude

If you live at high altitude see baking notes below for adjustments! *

Preheat

Preheat oven to 375°F and line a baking sheet with parchment paper.

Cream

In a mixer or with a hand mixer and the paddle attachment mix together the butter, corn syrup, brown sugar, and vanilla.

Add in each egg, on at a time. Mix in each egg completely before adding the next. The mixture should get lighter in color and thicker. You may need to beat on high for a minute or so to get everything well mixed.

Stir

In a small bowl mix together the flour, salt, baking soda, instant pudding, graham crackers.

Add flour mixture to the butter mixture and mix on medium high until fully incorporated.

Form

Roll out the cookie dough into balls. Then take ½ of a large marshmallow and a piece of chocolate bar and place in between two cookies. Mash the two cookie dough balls together to form one large cohesive cookie.

Baking Sheet

Place cookies on parchment. Since they are so large, I only put 5 on each baking sheet.

Chill

Refrigerate baking sheet with cookies on it for 20 minutes before baking.

Bake

Bake for 13-15 minutes or until just starting to turn golden brown.

Cool

Allow to cool for 5-10 minutes then enjoy!

Smores Bars made with golden grahams are ooey, gooey and so easy! This bar has the classic s’mores flavor with tons of marshmallows and chunks of chocolate for a treat you can’t resist!

Smores Bars

Cups Golden Grahams Cereal (divided)

Ounces 9 2/3 cups Miniature Marshmallows, divided

Cups Chocolate Chips (divided)

Cup Salted Butter

Vanilla Extract

Line a 9x13 baking dish with a large sheet of parchment paper that overhangs the sides. Spray the paper with nonstick spray.

In a small bowl, mix ½ cup of Golden Grahams cereal, ½ cup miniature marshmallows, and ½ cup chocolate chips. Set aside to top the bars.

Place the butter and 5 cups of marshmallows in a large microwave safe bowl. Microwave in 30 second intervals, stirring each time, until the marshmallows are completely melted. (About 90 seconds.)

Stir in the vanilla extract, then the remaining Golden Grahams cereal.

Once the cereal is well coated with the melted marshmallows, stir in the remaining marshmallows and chocolate chips. (Work quickly so that the chocolate does not melt too much.)

Press the mixture into the prepared baking dish.

Sprinkle the reserved cereal, marshmallow, and chocolate mixture over the top. Cool completely.

To serve, pull up on the parchment paper to remove the s’mores from the pan. Use a sharp knife to slice into squares.

https://content.jwplatform.com/videos/jcOx39aG.mp4

These gooey S'mores bars have a sweet crust, rich chocolate filling, and fluffy vegan marshmallow topping to replicate your favorite campfire treat.

Gooey S'mores Bars 

(180 g) quick-cooking oats

(85 g) unsweetened shredded coconut

pink himalayan salt

maple syrup

1-4 tablespoons filtered water,

(227 g) dairy-free chocolate, melted

(80 ml) full-fat coconut milk

Prep

Preheat the oven to 375F and line a 8&#215;8” pan with parchment paper.

Make the Base

Add the oats, coconut, and salt to the base of a food processor or high-speed blender and pulse until a fine flour forms. Add the maple syrup to the food processor along with 1 tablespoon of filtered water and pulse until a damp dough forms. Add additional water in 1 tablespoon increments, if necessary &#8211; the mixture should look relatively dry, but hold together when you pinch it. Use a spatula to firmly and evenly press the base into the pan, then bake in the middle rack of the oven for 10 minutes while you prepare the filling.

Prepare the Filling

Quickly rinse the food processor, then add the tofu, melted chocolate, coconut milk, and salt to it. Blend until a thick and even texture forms. Pour the filling over the pre-cooked base and use a spatula to spread it out smoothly and evenly.

Top with vegan marshmallows, then bake in the middle rack of the oven for 20 minutes. Remove from the oven and let cool completely before slicing and serving; the marshmallows will be puffed up when first removed, but will deflate with time. 

Serve

Slice into 9 even bars, then serve as desired. Leftovers will keep at room temperature in an airtight container for up to 4 days.

These were so so delicious and the chocolate filling was very decadent. I could have eaten it all straight out of the blender! The only slight problem I had was the chocolate didn’t set before I served them (3 hours after baking). So they weren’t exactly like bars, more like chocolate lava cake ???? I put the leftovers in the fridge overnight and today they have firmed up. In the future I will pop them in the fridge to firm up before serving. Thanks for another delicious recipe!

AMAZING!! I could say it’s even arguably better than original s’mores. Who said being a vegan can’t taste good? Thank you for much for all of your recipes. This hit the spot after a nice dinner :)

S'mores Bars are a delicious twist on the classic campfire dessert. With delicious layers of graham crackers, chocolate, and marshmallows, these bars are chewy, gooey, and nostalgic. 

S'mores Bars

½ cups (180 grams) Graham cracker crumbs

(25 grams) white sugar

tbsp (70 grams) unsalted butter, melted

(340 grams) semi-sweet chocolate, finely chopped

(113 grams) heavy cream

½ cups (125 grams) mini marshmallows

(50 grams) milk chocolate bar, pieces broken (optional, for decoration)

1 Graham cracker, broken up into pieces (optional, for decoration)

(42 grams) milk chocolate chips (optional,

Preheat the oven to 350°F. Prepare an 8-inch square pan or a 9-inch square pan with two sheets of parchment paper, leaving an overhang on each side for easy lifting.

In a medium mixing bowl, add graham cracker crumbs and melted butter. Mix well with a fork until well combined.

Transfer the mixture into the prepared pan. Use a flat bottomed measuring cup and press into the pan to create a packed, even layer.

Place into the oven to bake for 14 minutes. Remove from the oven and allow to cool to just barely warm.

Make the graham cracker base:

In a medium mixing bowl, add the chopped chocolate and heavy cream.

Place the bowl into the microwave and microwave in 30 second intervals, stirring in between, until fully melted and smooth.

Immediately pour the chocolate over the slightly cooled down graham cracker base.

Place into the fridge for 1-2 hours to set.

Make the chocolate ganache layer:

When the chocolate ganache is mostly set (slightly soft is okay), remove from the fridge and add the marshmallows on top.

Optional

If using, add the milk chocolate pieces, graham cracker pieces, and milk chocolate chips on top.

Place into the preheated oven to bake for 10 minutes, until marshmallows are toasty. Remove from the oven and allow the bars to fully cool to room temperature (about 1 hour) before slicing with a warm knife.

Add the marshmallow topping:

This recipe for S&#x27;mores Bars is one that I make all the time. It&#x27;s so easy and so delicious you&#x27;re family will love &#x27;em! (And you&#x27;ll be trying to keep your fingers off of your 6th (8th?) one. Try it with some of my favorite combos such as White chocolate and macadamias, mini marshmallows and butterscotch chips, dried blueberries and coconut, raisins and milk chocolate!

5 Ingredient Egg-Free Cookie Bars

butter, (softened)

brown sugar

flour

walnuts (chopped)

Pre-heat oven to 350F.

Cream butter and sugar in a stand mixer or in a large bowl with a hand mixer.

Add in the flour and then bits!

Mix er good, then press into an un-greased 9&quot;x13&quot; pan.

Bake for 20-25 minutes until golden brown all over and slightly browner on edges.

Wait until cool (as cool as you can!) and cut into four sections length wise, turn the pan around and cut into 6 sections width wise.

Beyond excellent with white chocolate chips and sweetened flaked coconut (no nuts though I am thinking Macadamia- everyone went crazy over them. .  I  greased my 9x13 pan out of habit and didn't clean that off and it worked out fine. My new favorite scrumptious cookie bar- Thank you for this easy recipe with all the bits options!!!!

https://www.youtube.com/watch?v=zA88-9h-XNo

Our families favourite cookies are customizable for allergies and so darn quick to get into the oven...I bet you'll have them ready for the oven before the oven is hot!

RECIPE (From the depths of old posts in my blog...scary!) https://venisonfordinner.com/2017/02/26/nairns-smores/

Top 9 smores bars recipes from across the web

The most viewed smores bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soft and Gooey Loaded Smores Bars

Biscoff S'mores Brownies

S'Mores Casserole

No-Bake S'mores Treats (+Video)

Marshmallow Cookies

Smores Bars

Gooey S'mores Bars

S'mores Bars

5 Ingredient Egg-Free Cookie Bars

Top 9 smores bars recipes from across the web

The most viewed smores bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft and Gooey Loaded Smores Bars

Biscoff S'mores Brownies

S'Mores Casserole

No-Bake S'mores Treats (+Video)

Marshmallow Cookies

Smores Bars

Gooey S'mores Bars

S'mores Bars

5 Ingredient Egg-Free Cookie Bars

The most viewed smores bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine