This post was originally published in February and consistently gets some of the highest views on my site, so I thought I’d repost since S’mores are a quintessential summertime treat. Enjoy!
Are you looking for a new super simple dessert recipe? Something to keep in your back pocket for the next time someone says “CHOCOLATE” the next time you ask “what can I bring?” A quick and easy option comprised entirely of ingredients you probably keep on hand in your pantry?
Look, S’mores Bars ain’t fancy. But then, they aren’t pretending to be. And they don’t need to be. That’s because anything s’mores has something that fancy just doesn’t – nostalgia. This is a find from Annie’s Eats and though, like Annie, I didn’t really care for s’mores as a kid, now I happen to think they’re a great excuse to eat chocolate. Not that I ever really need one.
3 tbsp. unsalted butter
1 c. graham cracker crumbs
3/4 c. sweetened condensed milk
1 1/3 c. semisweet chocolate chips
1-1/2 tsp. vanilla extract
Pinch of salt
1 c. mini marshmallows
2 whole graham crackers, broken into pieces
Line an 8×8 pan with tinfoil (make sure to wrap it over the edges) and spray with cooking spray.
Melt the butter in a microwave-safe bowl, then stir in the graham cracker crumbs. I like to use a fork to make sure every last little crumb gets some buttery goodness. Dump the mixture into your prepped 8×8 and press the crumbs into an even layer. You can use the bottom of a glass or measuring cup to help you.
Pour the condensed milk into a medium saucepan over medium heat and add the chocolate chips. Stir until the chocolate melts completely and it is completely smooth. Turn off the stove and stir in the vanilla and salt.
Here’s where you have to move fast – the chocolate will cool quickly. Pour over the graham cracker crust and smooth with a spatula. Top with the marshmallows – gently push them into the chocolate just a little bit so that they stick. Poke the graham cracker pieces into the chocolate.
Cover the pan with foil and stick it in the fridge for at least four hours – you want to give it ample time to set. Uncover and use those edges of the bottom tinfoil to lift the bars out of the pan. Cut into squares or rectangles and keep cool until ready to serve.