Delicious s’more dessert bars made with brownie batter, chocolate ganache, and toasted marshmallows for a perfectly sweet and gooey fall dessert. Perfect recipe for campfire parties or fall parties.
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I know what you’re thinking…”Aren’t there enough s’mores recipes on the internet?”. You’re not wrong. However, I’m going to get real with you. I’ve been in a rut with recipes lately. I’ve been trying to come up with the “it new thing” or “a spin on a classic that’s never been done before”. Everything I come up with, while original to me, have already been done somewhere on the internet. So I ditch it and keep scratching to find the “never been done before.” Ya’ll…I’m exhausted. I love this space on the internet but sometimes I feel like I’m competing against an enemy that I’ve created for myself. The viral monster. I have three posts that have gone “viral” on the internet and it’s made me become a monster that has to always produce possibly viral content or nothing at all. I forgot to come here and just make content that I love.
So this is my getting back to my roots of blogging and doing away with the viral monster. I have a whole set of recipes that I haven’t even touched because they are simply, “classics”. I’m not sure when that term became a negative in my life, but the reality is, only SEO finds classics to be a bad thing. So even if the internet doesn’t need another s’mores recipe, I’m going to make this one because it’s something that I love to actually make. Plus it’s all mine! This is my s’mores dessert and it’s dang good. It’s got a graham cracker crust for crunch, it’s got a gooey chocolate brownie, oozing chocolate ganache, and toasted marshmallow. While this s’mores takes a bit of time, it’s well worth the wait and will have your house smelling like the best campfire dessert ever.
HOW TO MAKE S’MORES DESSERT BARS
This recipe is made in 4 parts. I know! They are super easy though so stay with me, don’t click out just yet! They are, crust, brownie, ganache, and marshmallow. It’s pretty similar to a layered brownie. All are very simple parts to make and with an adult kids could have fun joining in on making it.
GRAHAM CRACKER CRUST
In a food processor or by crushing them with the back of a wood spoon in a tightly sealed zip bag you’ll pulse/hit your graham crackers down to a crumble texture. You need to make 1 1/2 cups of crumbled graham cracker which equals out to 10-12 crackers.
In a mixing bowl combine your 1 1/2 ground graham cracker, 1/3 cup of white sugar, and 6 tablespoons of melted butter together. Once it’s mixed enough to start forming clumps add it to a greased and parchment lined 13 x 9 pan (make sure your pan can be used at 450 degrees F, if you have a pan that can go under a broiler, even better). Pat it down to form a crust layer in your pan. Put in the fridge to chill for 30 minutes.
While your crust is cooling in the fridge start to assemble your brownie batter. For this recipe I keep it simple and use a boxed brownie mix. Follow the instructions on your box, they tend to be similar. Preheat your oven to 325 degrees (F). In a mixing bowl add in your brownie box mix, 2 eggs, 1/4 cup of water, and 1/2 cup of vegetable oil. Using a whisk or spatula, mix together your ingredients. Stopping the moment the ingredients are combined. You don’t want to overmix your batter.
Remove your chilled graham cracker crust from the fridge and pour your brownie batter over top of it. Put the pan in your preheated oven and cook for 23 minutes. When done, insert a toothpick into the brownie portion of the pan. If the toothpick is clean, let it cool. If not add it back in for another 2-3 minutes. Retest and once you have a clean toothpick let it cool enough to be able to touch the pan. About 30 – 60 minutes.
In a heat proof bowl add in 1 cup of semi-sweet chocolate chips. In a microwave safe measuring cup heat up 1/2 cup of heavy cream. You don’t want it boiling hot but hot enough to melt chocolate. Pour the heated cream into the bowl with the chocolate chips. Quickly whisk the cream and chocolate together until the chocolate has fully melted. You should have a smooth and glossy ganache. Pour your ganache over your cooled brownie. Give the pan a few taps to get the air bubbles out. Let sit for 5 minutes before moving on to the next step.
Using a mitt because your oven is probably still hot from baking the brownies, move a rack to the highest position in the oven. Preheat your oven to 450 degrees (F)*. Using 1-10oz bag of normal sized marshmallows, rip them in half and stick them on top of your chocolate ganache layer. Repeat until you’ve covered the entire 13 x 9 pan. Add your pan to the highest rack and let the marshmallows toast to a golden brown. 5 minutes. Remove from the oven and let cool for 10 minutes before cutting into the dessert. The longer you let it sit to thicken, the easier it will be to cut. Serve with a fork or get messy by using your hands!
*If you used a pan that could be used under a broiler, use the broiler setting instead. Marshmallows will toast in 30 seconds or less, don’t leave the oven, keep an eye on it and be ready to pull the pan out the second the marshmallows turn golden.
Delicious s'more dessert bars made with brownie batter, chocolate ganache, and toast marshmallows for a perfectly sweet and gooey fall dessert. Perfect recipe for campfire parties or fall parties.
- 12 Graham Crackers
- 6 tablespoons Melted Butter
- 1/3 cup White Sugar
- 18 ounces Chocolate Brownie Mix
- 2 Large Eggs
- 1/4 cups Water
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- 10 ounces Marshmallows (1 package)
In a food processor or by hand crumble your graham crackers until you get 1 1/2 cups. Usually 10-12 graham crackers. Add to a mixing bowl your crumbled graham crackers, 6 tablespoons of melted butter, and 1/3 cup of white sugar. Mix until well combined and starts to clump together. In a 13x9 greased and lined pan, add in your crust mixture. Pat down the mixture to make an even layer across the bottom of the pan leaving no gaps. Add to the fridge to chill for 30 minutes.
Preheat oven to 350 degrees (F). When the crust is almost done chilling start to mix your brownie batter together. Using the directions on the box (most are as follows): In a mixing bowl add in brownie mix, two eggs, 1/4 cup of water, and 1/2 cup of vegetable oil. Mix all your ingredients together stopping once fully combined. Do not over mix. Remove your graham cracker crust from the fridge and pour your brownie batter over top of your crust. Bake in the oven for 23 minutes or until fully cooked. Remove from oven and let cool until pan is cool enough to touch. 30 minutes.
Once your pan is cooled down enough to be touched, begin to make your chocolate ganache. In a mixing bowl add in 1 cup of semi-sweet chocolate chips. In a microwave safe measuring cup heat until hot but not boiling 1/2 cup of heavy cream. Carefully pour cream over the chocolate chips and whisk until all the chocolate has melted. You'll be left with a glossy and smooth ganache. Pour all over your brownie layer and smooth with the back of a spoon. Making an even layer of chocolate ganache. Let rest for 5 minutes to thicken.
With an oven mitt, as your oven will still be hot from baking the brownies, add an oven rack to the highest position. Preheat oven to 450 degrees (F). Taking your 10 oz bag of normal sized marshmallows rip them in half and layer them across the 13 x 9 inch pan until fully covering the ganache layer. Add to the oven to toast the marshmallows on the highest rack. Takes roughly 5 minutes. Remove from oven when the marshmallows have a nice golden brown color. Let cool for 10 minutes before cutting and serving. The longer you let sit, the easier it is to cut. Serve with a fork or get messy and use your hands! Save leftovers in the fridge in an airtight container for up to 4 days.
How yummy, right? I love the chocolate ganache because it gives you that melted chocolate feeling even if it’s served chilled. Plus who just doesn’t love toasted marshmallow? These are pretty decadent so I recommend cutting them smaller and serving with a fork. Though, if you want that true s’mores experience I won’t stop you from getting messy by using your hands!
I loved getting to make this recipe and get back to the root of this website. It doesn’t all have to be viral content, it just needs to be delicious! Thanks for letting me express my heart and share in what blogging has been like for me lately.
Down below let me know what memories you have associated to s’mores! Mine are of being back on the lake in those early dating days with my husband. Roasting s’mores over the campfire outside and watching the sunset. Which also makes me even more ready for chilly weather!
Until next time…cheers!