Description
These S’mores Bars combine a graham cracker crust, rich brownie filling, and a toasted marshmallow meringue topping for a decadent treat that captures the essence of classic s’mores.
Ingredients
Units
Scale
- 2 3/4 cups graham cracker crumbs
- 11 tablespoons unsalted butter, melted
- 1 1/2 tablespoons light brown sugar
- 1/4 teaspoon fine sea salt (or a pinch of table salt)
- 8 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large egg whites
- 3/4 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract (for meringue)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with foil, leaving an overhang on all sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, light brown sugar, and sea salt. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
- In a medium saucepan, melt the 8 tablespoons of butter over low heat. Remove from heat and whisk in the ¾ cup granulated sugar, eggs, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the brownie batter over the cooled graham cracker crust, spreading it evenly with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.
- For the marshmallow meringue topping, place the egg whites, ¾ cup granulated sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar is dissolved and the mixture is warm to the touch, about 3-4 minutes.
- Remove the bowl from the heat and beat the egg white mixture with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes. Beat in the vanilla extract.
- Spread the meringue evenly over the cooled brownie layer. Use a kitchen torch to toast the meringue until golden brown, or place under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Allow the bars to cool completely before lifting them out of the pan using the foil overhang. Cut into squares and serve.
Notes
These bars are best stored in the refrigerator and can stay fresh for a few days. If you don’t have a kitchen torch, you can use the broiler to toast the meringue. Make sure to watch closely to prevent burning. The graham cracker base and brownie filling can be made a day ahead, but the meringue topping should be added just before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 12
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 50