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Sliced s'mores bars with a graham cracker layer, chocolate ganache, and a meringue topping.
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5 from 1 vote

The Best S'mores Bars Recipe

Make this easy s’mores bars recipe for a sweet handheld treat you can enjoy all year long - no campfire required!
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: chocolate dessert, dessert, s'mores bars, s'mores bars recipe
Servings: 12 servings
Author: Food Dolls

Equipment

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 8 Tablespoons unsalted butter
  • 1 Tablespoon brown sugar
  • Pinch of salt

Ganache:

  • 8 ounces dark chocolate chips
  • 1 cup heavy cream
  • 2 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Meringue:

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract

Instructions

  • For the Graham Cracker Crust: Preheat the oven to 350° Fahrenheit. Line a 9x9 baking dish with parchment paper, letting it hang over both sides.
  • Add the graham cracker crumbs, melted butter, brown sugar, and salt to a large bowl. Mix to combine, ensuring the crumbs are completely coated with butter.
  • Press the mixture into the prepared baking dish in an even layer.
  • Bake 8-10 minutes or until golden brown, and set aside to cool.
  • For the Ganache: Warm the heavy cream in a microwave-safe bowl for 1-1 ½ minutes or until hot.
  • Add the chocolate chips, butter, and vanilla. Allow the mixture to sit for 2-3 minutes. Whisk until the ingredients are well combined and a rich chocolate sauce is formed.
  • Pour the ganache over the cooled crust, and place it back in the fridge to set.
  • For the Meringue: In a double boiler over medium heat, combine the egg whites and sugar. Be careful not to let the bowl touch the bottom of the pot! Whisk until the sugar dissolves.
  • Transfer the mixture to the bowl of a stand mixer. Beat 5-6 minutes or until it thickens and becomes glossy.
  • Add the cornstarch and vanilla, and continue to beat 2-3 minutes or until peaks begin to form.
  • Spread the meringue evenly over the ganache layer, covering it completely.
  • Chill the bars in the fridge for at least 4-5 hours or up to overnight.
  • To toast, place the baking dish under the broiler for 2-3 minutes. Or, run a blow troch over the top. Be careful not to let it burn!
  • Slice and serve!
  • Store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1serving | Calories: 371kcal | Carbohydrates: 36g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 132mg | Potassium: 181mg | Fiber: 1g | Sugar: 24g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg