Directions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with non-stick butter spray. This step is crucial; a well-greased pan will ensure that your bars release easily after baking.
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In a medium mixing bowl, combine the graham cracker crumbs and powdered sugar. Whisk together until evenly mixed.
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Slowly add the melted butter, mixing a little at a time with a spoon. The goal here is to achieve a mixture that is moist and sticks together when pressed, but is not overly wet or greasy.
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Transfer the crumb mixture into the prepared baking pan. Spread it evenly across the bottom and slightly up the sides of the pan. Use a spatula or the back of a measuring cup to press it down firmly, creating a compact base.
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Bake for 5 to 8 minutes until the edges begin to turn lightly golden. The baking process enhances the graham cracker flavor while providing a tremendous crunch.
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Remove from the oven and allow to cool slightly. The slight cooling will help when you layer the chocolate on top.
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Arrange the Hershey chocolate bars evenly over the crust. It’s essential that the chocolate is spread evenly to ensure a uniform meltdown across the bars.
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Return the pan to the oven and bake for approximately 3 minutes, or until the chocolate becomes shiny and begins to melt.
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Cool for 1 to 2 minutes, then spread the mini marshmallows over the melted chocolate. The marshmallows will expand as they bake, giving your bars a delightful topping.
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Turn the oven to broil and broil for about 1 to 2 minutes, watching closely. The marshmallows should puff and lightly brown. Remove immediately once browning begins, as they can go from golden to burnt very quickly.
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Allow the S’mores Bars to cool completely at room temperature. For easier slicing, refrigerate for 15 to 20 minutes.
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Cut into bars using a sharp knife warmed under hot water. Warming the knife will yield clean cuts, preserving the layers of graham, chocolate, and marshmallow.
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