Gooey S’mores Bars

This recipe is from an old issue of Family Circle. I pretty much followed it as written, but threw in some extra marshmallows with the crème, used broken up Hershey Bars instead of the kisses and underbaked the center by about 5 minutes.

Gooey S'mores Bars

Gooey S'mores Bars
Prep time
Cook time
Total time
Gooey S'mores Bars
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 2 1/4 cups graham cracker crumbs (from 14 whole grahams)
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 6 tablespoons butter -- (3/4 stick) melted
  • 6 ounces bittersweet or dark chocolate, chopped
  • 3/4 cup butter -- (1 1/2 sticks)
  • 3 eggs
  • 1 1/4 cups sugar
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 jar marshmallow cream (about 1 1/2 cups) -- (7.5 ounces)
  • 2 tablespoons milk
  • 1 cup mini chocolate kisses
  • 3 whole graham cracker boards -- broken up
  1. Preheat oven to 350 degrees F.
  2. Prepare crust. Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl. Stir until moistened, then transfer the crumb mixture to the lined baking pan and press evenly over the bottom of the pan. Put in the refrigerator to set.
  3. Prepare brownie layer: Combine the bittersweet chocolate and butter in a microwave-safe glass bowl and heat on high, stirring every 30 seconds, until melted and smooth.
  4. With a hand-held electric mixer on medium-high speed, beat together the eggs and sugar in a large bowl until well blended. Reduce the speed to medium and gradually add the melted chocolate mixture to the egg mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally.
  5. Stir the flour and salt into the egg mixture. Then stir in the vanilla until smooth. Scrape the brownie mixture into the crust-lined baking pan; smooth the top level with a rubber spatula.
  6. Bake for 30 minutes or until the top is smooth and the center is set when gently pressed with fingertip.
  7. Topping: While the brownie layer is baking, whisk together the marshmallow cream and the milk in a small bowl until the mixture is well blended and smooth.
  8. Pour the marshmallow topping mixture over the brownie layer in the pan. Spread or tilt the pan to level the topping and cover the brownie layer completely.
  9. Sprinkle the mini chocolate kisses evenly over the marshmallow topping. Then scatter the crumbled graham crackers all over the top.
  10. Bake in 350° oven for 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool in the pan on a wire rack. Cut into bars.


Related posts:


  1. says

    These made me remember a S’more Bar recipe I have. It also uses the marshmallow cream but instead of the typical graham cracker crust, it uses a peanut butter cookie crust. On top of this you spread the cream, chocolate chips, and peanuts. It makes a gooey, delicious bar. Always popular at parties.

  2. Anna says

    Amy, I am loving that shopping center.

    Claire, thanks for the comment about the peanut butter crust. It sounds great! The graham cracker crust was a bit crumbly. I think I’ll try the S’Mores with a different crust. Maybe peanut butter. Or I might just try Maida Heatter’s brown sugar crust and then throw in some graham crackers.

  3. Gigi says

    Hey Anna! Love the new look!!

    I just bought some Milk Chocolate/Graham Cracker Wonka Bars at the store today (couldn’t resist – they were 5/$1). I wonder how they would taste in this…guess I’ll just have to make them to find out. It’s a tough life, isn’t it?

  4. Anna says

    Gigi, did you try the chocolate grahams?

    T, do you think I need some crumbs up top? It looks a little white up there.

  5. Gigi says

    I didn’t try the chocolate grahams yet. I have some “chocolate spread” (a.k.a. 5 pounds) I’m trying to get rid of first. Guess I should stop buying chocolate for a while…sigh…

  6. says

    being a hard-core minimalist, i’m the wrong one to ask. i like the starkness. but i suppose i can fathom a few crumbs scattered around. sigh. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: