Can I use regular marshmallows instead of marshmallow creme?

Yes, you can substitute with regular marshmallows in a pinch! Layer about 2 cups of mini marshmallows or 16 large marshmallows cut into pieces. They won't spread as smoothly as creme, but they'll still deliver that classic marshmallow flavor. Just keep a close eye during baking as they might brown more quickly than the creme.

Why do my bars need to rest before cutting?

The resting period allows all the layers to set properly. When fresh from the oven, the marshmallow and chocolate are very hot and fluid, making clean cuts impossible. As they cool, these layers solidify, resulting in neater slices and a better texture contrast between the layers.

Can I make these without peanut butter for allergies?

Absolutely! You can simply omit the peanut butter for a more traditional s'mores flavor, or substitute with sunflower seed butter or cookie butter for a nut-free alternative. The bars will still be delicious with just the chocolate and marshmallow layers.

Why is my top cookie layer cracking during baking?

This usually happens if the dough warms up too much before baking. If your kitchen is warm, try refrigerating the assembled bars for 15 minutes before baking. Also, ensure your top layer isn't too thin – aim for even thickness throughout to prevent weak spots that might crack.

Best S'mores Bars Recipe

Name: Best S'mores Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup white sugar; 1/4 cup packed brown sugar; 1 egg; 1 teaspoon vanilla; 1 teaspoon baking powder; 1 1/4 cup all-purpose flour; 1 teaspoon coarse kosher salt; 6 graham crackers, crushed into crumbs (1 graham cracker = 1 rectangle); 1/2 cup peanut butter; Two 4-ounce chocolate bars (extra big, extra thick); One 7-ounce jar of marshmallow creme

Description

These S’mores Bars combine a soft, buttery cookie base with layers of chocolate, peanut butter, and marshmallow creme, offering all the comfort of the classic campfire treat in an easy, oven-baked dessert.

Ingredients

Units Scale

For the Cookie Base

- - 1/2 cup unsalted butter, softened
  - 1/2 cup white sugar
  - 1/4 cup packed brown sugar
  - 1 egg
  - 1 teaspoon vanilla
  - 1 teaspoon baking powder
  - 1 1/4 cup all-purpose flour
  - 1 teaspoon coarse kosher salt
  - 6 graham crackers, crushed into crumbs (1 graham cracker = 1 rectangle)

For the Filling

- 1/2 cup peanut butter
- Two 4–ounce chocolate bars (extra big, extra thick)
- One 7-ounce jar of marshmallow creme

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Instructions

Preheat the oven: Preheat the oven to 350 degrees.
Make the cookie base: Beat the softened butter, white sugar, and brown sugar together until creamy. Add the egg and vanilla, and mix until combined. Stir in the all-purpose flour, baking powder, kosher salt, and graham cracker crumbs until a dough forms.
Prepare the top layer: Line an 8×8 baking dish with parchment paper and press half of the dough into the bottom of the pan. Carefully lift out the parchment paper with the dough and set it aside. This will be your top cookie layer.
Assemble the bars: Line the baking dish again with parchment paper and press the remaining dough into the bottom of the pan. Add a layer of chocolate bars, followed by the peanut butter, and then the marshmallow creme. Carefully place the prepared cookie dough layer on top of the filling and peel away the parchment paper.
Bake the bars: Place the assembled bars in the preheated oven and bake for 30 minutes, or until the top is golden brown.
Rest the bars: Let the baked bars rest for 4–6 hours or refrigerate them to allow them to solidify for cleaner slicing. This step ensures the perfect texture for serving.

Notes

Allowing the bars to refrigerate or sit for a few hours helps achieve cleaner slices when cutting.
You can adjust the level of sweetness by using dark chocolate instead of milk chocolate.
To make these bars nut-free, you can omit the peanut butter or replace it with a nut-free spread.

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 18 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg