Next, sprinkle the chocolate chips evenly over the pressed graham cracker base. I like to use semi-sweet chips for just the right balance of sweetness and richness, but feel free to experiment! Once the chocolate layer is set, go ahead and layer the mini marshmallows on top. Don’t be shy—cover as much ground as you can! Finally, take the remaining graham cracker mixture and sprinkle it over the marshmallows. It adds a lovely crunch to every bite.
Now it’s time to bake! Place your baking dish in the oven and let it bake for about 25 minutes or until the top is beautifully golden brown. Once it’s out of the oven, let the bars cool in the pan for at least 10-15 minutes. The marshmallows will be gooey and delicious—enjoy the incredible aroma wafting through your kitchen. Then, slice them into squares and dig in!
Pro Tips for Best Results
When I first started making S’mores Bars, I experimented with different ratios of chocolate to marshmallows. I found that using equal parts chocolate chips and marshmallows gives a delightful balance, ensuring each bite is perfectly sweet and gooey. If you’re a chocolate lover, feel free to add a little extra chocolate!
I also learned that letting the bars cool completely before cutting them is key to getting clean slices. If you’re too eager, the marshmallows might be too soft, and you’ll end up with a messy slice. Trust me, patience is definitely a virtue here!
Lastly, if you want to add a little extra flavor, try incorporating a hint of cinnamon or using flavored marshmallows. It adds an unexpected twist that brings out even more warmth in the bars!
Common Mistakes to Avoid
One common mistake I made early on was using stale graham crackers. Freshness is crucial, as stale crackers won’t give that lovely crunch you desire in the crust. Make sure to use freshly opened packages for the best results. (See the next page below to continue…)