Video
S’mores Bars
Soft and chewy honey & brown sugar blondies/cookie bars that taste just like graham crackers with a thick layer of dark chocolate and gooey toasted marshmallows on top.
Ingredients
- ½ cup 113g unsalted butter, melted
- ¾ cup 165g packed light brown sugar
- 1 tablespoon 15ml honey
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 cup plus 2 tbsp 160g all-purpose flour
- 6 oz 170g dark chocolate from about 2 bars of chocolate (enough to cover the surface)
- 27 regular sized marshmallows
- 2 graham crackers crushed for topping (optional)
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper leaving a 2-inch overhang at each side.
- Combine melted butter, brown sugar, vanilla, honey and egg in a large bowl and whisk to blend well until well combined, smooth and glossy. Mix in salt, cinnamon and baking soda. Add flour and fold it in until evenly combined.
- Spread the thick batter evenly into your prepared pan. Bake for 22-25 minutes until the top is evenly golden brown and the edges are browned. Leave the oven on.
- Immediately lay squares of chocolate over the surface while it is still warm. Once the chocolate is melted after about 5-8 minutes, spread it out evenly. Place marshmallows round-side-up over the chocolate to completely cover it then place the pan back in the oven for 8-10 minutes to gently melt the marshmallows. Then, turn on the broiler and watch very carefully until the tops of the marshmallows are toasted. This should only take a minute – do not take your eye off of them since they can go from toasted to burnt in a matter of seconds! If your broiler has different heat settings, choose “low”.
- As soon as you pull the bars out of the oven, press on the tops firmly with the back of a spatula to squish the marshmallows down. Sprinkle graham cracker crumbs on top. Let them cool completely and then slice with an oiled knife so that the marshmallow doesn’t stick. Store in an airtight container for up to 3 days.
