Ingredients
Equipment
Method
Steps:
- Preheat your oven to 350°F (175°C). Prepare your baking pan by lining it with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, crush the graham crackers until they resemble fine crumbs. Add the all-purpose flour, light brown sugar, and salt, mixing well. Next, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool slightly.
- Break the Hershey bars into pieces and distribute them evenly over the warm crust. Allow the heat of the crust to melt the chocolate slightly.
- Spread the marshmallow creme or fluff evenly over the melted chocolate. Use a spatula to smooth it out, ensuring every corner is covered.
- Sprinkle the mini marshmallows generously over the marshmallow fluff layer. Feel free to add more if you love marshmallows!
- Return the pan to the oven and bake for an additional 10-12 minutes, or until the marshmallows are golden brown and puffy. Keep an eye on them to avoid burning.
- Once baked, remove the pan from the oven and let it cool completely. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares. Enjoy your delicious Smores Bars!
Notes
- For a richer flavor, use dark chocolate instead of Hershey bars.
- Store in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, use gluten-free graham crackers and flour.