I know I say this all the time but these Salted S’more Bars are my new favorite. I found this recipe a while ago on one of my favorite blogs: That Cozy Life and I finally got around to making them recently. Two words: Life Changing. I just love it when you try a new recipe that stops you dead in your tracks and you instantly think “I know I’ll be making these again.” These salted s’more bars will definitely be a dessert staple in our household from now on.
Let’s talk layers
Let’s break down these bars:
- a salty graham cracker bottom (so good!) that legit smells like heaven when you bake it
- a thick chocolate center layer
- lots of charred mini marshmallows on top
- (extra) salty, buttery graham cracker crumbs sprinkled on top that bake with the mini marshmallows
how to get that charred marshmallow texture
S’mores are not s’mores without that charred, slightly burnt marshmallow flavor. It’s a small detail that makes a big difference. There’s 2 options on how to go about this.
Option 1: Broiler method: Once you’ve pour the melted chocolate over the graham cracker crust sprinkle the mini marshmallows over the top, completely covering the chocolate layer. Preheat the broiler on your oven (make sure it’s the top heating element) and turn the oven light on. Stick the salted s’more bars in the oven to char the marshmallows. This will only take 1 to 2 minutes so don’t go anywhere. That’s why I recommend turning on the oven light so you can watch the process. I usually pop these in the oven and set my microwave time for 2 minutes and watch the oven as it works it’s magic. Once the marshmallows are charred to your liking pull them out and allow the bars to cool for a few minutes.
Option 2 : Use a mini kitchen torch: If you have a mini kitchen torch and feel comfortable using it, this is a great option too. Disclaimer: be VERY CAREFUL using a mini kitchen torch around parchment paper because the parchment will catch fire very quickly. I’m speaking from experience from this so please, be super careful if you use this method. Once you’ve got the chocolate melted and poured over the crust, layer on the mini marshmallows. Fire up the kitchen torch and lightly go over the marshmallows in a sweep motion from left to right (or however you prefer) to lightly char the tops of the marshmallows. If you like super charred marshmallows you can hold the flame over the marshmallows for a few extra seconds.
Salted S'more Bars
Equipment
- 9x13 inch baking sheet
- mini kitchen torch
Ingredients
- 2 cups graham cracker crumbs 2 sleeves
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 sticks salted butter melted
- 20 oz. semi sweet chocolate chips 1 1/2 cups
- 10 oz bag mini marshmallows
Instructions
- Preheat your oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper and set aside.
- Ground graham crackers in a food processor until fine crumbs form. Place graham cracker crumbs, sugar, salt and melted butter and mix until the crumbs are moist. Reserve 1/2 cup of the graham cracker crumb mixture. Pour remaining crumb mixture into the baking pan and press firmly to form a compact layer. Bake for 12 to 15 minutes.
- While the crust is baking pour the chocolate chips in a microwave safe bowl and heat for 20 second intervals to melt the chocolate, stirring the chips in between each heating. Repeat 2 or 3 times until the chocolate is melted and smooth.
- Pour the melted chocolate over the graham cracker crust and spread out evenly using a spatula or the back of a spoon.
- Preheat your broiler on high. Sprinkle mini marshmallows over the entire pan and lightly press into the chocolate layer. Sprinkle the remaining 1/2 cup of graham cracker crumbs over the mini marshmallows. Place the baking pan about 6 inches from the top heating element and bake for 1 to 2 minutes. DO NOT overbake, mini marshmallows with char very quickly and you don't want to burn them. This last step only takes 1 to 2 minutes.
- Place the pan in the refrigerator to let the bars set for at least an hour before cutting.
- When bars are set cut and serve. Store leftovers in the refrigerator in an airtight container.
