Smores Crumb Bars Recipes

S'MORES BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt.
• Press mixture into 9x13 pan and bake 10 minutes.
• Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
• Let cool for 5 minutes to let the marshmallows deflate.
• Add the whole bag of milk chocolate chips in an even layer.
• Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
• Let cool completely before slicing.

S'MORE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping., Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

S'MORES CRUMB BARS

Steps:

• Preheat oven to 375°. In a small bowl, mix crumbs, melted butter and sugar; press 2-1/3 cups into a greased 13x9-in. baking pan. Sprinkle with marshmallows and chocolate chips. Top with remaining crumb mixture; press firmly with a spatula., Bake 9-11 minutes or until edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars.

EASY S'MORES BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
• Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
• Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
• Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
• Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

S'MORES COOKIE CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil or parchment, leaving a 2-inch overhang on the ends of the pan for lifting out the finished bars.
• Stir together the ground grahams, flour, sugar and salt in a small bowl. Cream the butter, egg and vanilla in a medium bowl with an electric mixer on low speed until creamy and combined; you are not trying to beat a great amount of air into the mixture. Add the graham mixture and continue to beat on low speed until just combined and large crumbles form.
• Place about two-thirds of the mixture in the prepared pan and firmly press down. Reserve a few pieces of the chocolate for garnish (about 1/2-ounce), and then scatter the rest of the chocolate pieces over the base. Drop spoonfuls of the marshmallow creme over the chocolate, stretching the creme so it covers more of the base. Drop the remaining cookie batter in small clusters over the chocolate and creme so the creme is mostly covered.
• Bake until the dough is golden brown and the cookie in the center of the pan feels firm, about 40 minutes. The marshmallow creme will puff through the crumble and brown, and it will deflate as it cools. Cool in the pan at least 15 minutes.
• Using the foil overhang, lift the crumble bars out of the pan. Melt the reserved pieces of chocolate in the microwave in 30-second intervals until smooth, and then drizzle over the cookies. Cut into sixteen 2-by-2-inch squares. Serve warm or at room temperature.

S'MORE BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, mix together the melted butter and graham cracker crumbs. Press half of the graham cracker mixture into the bottom of the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and spread over the graham cracker layer. For easier spreading, refrigerate the crust while the chocolate is melting. Make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
• Bake for 15 minutes in the preheated oven, cool and cut into squares.