S'more's Bars

Campfire s’mores meet the brownie pan in these layered bars, no sticky fingers or open flame needed.

The build is what sets them apart: a single layer of graham crackers lines the bottom, fudgy brownie batter bakes right on top, and then the whole thing gets crowned with mini marshmallows and chocolate chips for one last trip into the oven.

That second bake is the magic moment. Watch closely as the marshmallows puff and turn golden, just like toasting them over coals. A minute too long and they scorch, so don’t wander off.

Using a boxed brownie mix keeps things fast and foolproof, but the layering is all you. Don’t skimp on the marshmallows and chips up top; piling them on, as the recipe’s author suggests, gives every bite that gooey, melty s’mores pull.

Kitchen Tips

• Line the pan with parchment so you can lift out the whole slab and cut clean bars without scraping.
• Watch the marshmallow topping closely during the final bake; it goes from golden to burnt in well under a minute.
• Let the bars cool fully before slicing so the marshmallow and chocolate set instead of smearing.

Variations

• Use chopped peanuts or pecans, or skip the nuts entirely.
• Swap milk chocolate chips for chunks of a chopped chocolate bar for truer s’mores flavor.
• Drizzle melted chocolate or caramel over the cooled bars for extra richness.