S’more Bars

I heard geese this morning – I assume flying south. The weather has changed drastically, it seems, overnight. While the air conditioner was blasting for what seems like months, last night I woke up during the night freezing and pulled up the covers. There is no denying it, Fall is on the way after a long hot summer. Good bye bonfires, hello football games. Good bye sandy bathing suits and flip flops, hello sweaters and jeans. Good bye s’mores, hello s’more bars. These bar cookies take everything that’s great about a s’more made over a fire and puts it all in a fudgy bar studded with marshmallows on a graham cracker crust.

S’more Bars (adapted from “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito)


2 1/4 cups graham cracker crumbs

1 tablespoon packed brown sugar

2/3 cup butter, melted

7 1/2 ounces milk chocolate, chopped

7 1/2 ounces dark chocolate, chopped

1 1/2 teaspoons light corn syrup

1 cup heavy cream

10 marshmallows, cut into quarters

1/2 cup chopped salted peanuts (optional)

1/2 cup rice crispie cereal (optional)


Preheat oven to 300 degrees F. Spray a 9 x 13 pan with cooking spray.

In a large bowl, stir together graham crackers crumbs and brown sugar. Add melted butter and combine with your hands. Turn mixture out into prepared pan, and press crust into an even layer on bottom and sides. Bake crust for 10-15 minutes, until crust is golden brown. Set aside to cool slightly.

In a large heatproof bowl, combine chocolates and drizzle corn syrup over the top. Set aside.

In a large saucepan, bring the cream just to a boil. Remove from the heat and pour the cream over the chocolate mixture. Let stand 2-3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Fold in the marshmallows and peanuts, if using. Pour mixture into the prepared pan and use an offset spatula to spread as evenly as possible. Sprinkle rice crispie cereal on top, if using.

Refrigerate at least for 3 hours, or until set. Cut into small squares and serve. Store in refrigerator for up to 3 days.

What's Fresh from @RachaelRay

Our site uses cookies to ensure you get the best experience on our website. Click here to learn how to manage cookies.

Rachael Ray