Does this here ol’ blog really need another S’mores recipe? Over the years I think I’ve made every format of S’mores treat on the internet: cupcakes, cookies, squares, pudding, pie and probably more. Alas, I keep seeing these squares on Pinch of Yum and wanted to make them for Kristine’s and my pool day on the long weekend last week.

This is a very quick and no fuss s’mores recipe: you’re not making your own marshmallow (instead using a jar of fluff), and just using big slabs of milk chocolate for the filling. The only fussy thing is having to press the graham dough into the pan twice (which you really don’t even need to do – more on that below).

These are the perfect, portable summer treat. I forgot to put them inside the house, so when we ate them, they were all warm and gooey from being outside which was actually perfect. These might be a new summer staple.

Best S’mores Bars

Source: Pinch of Yum

Ingredients

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 12 graham cracker squares (or 6 rectangles), crushed into big and small crumbs
  • 2 x 4oz milk chocolate bars
  • 7oz jar marshmallow fluff (look for this in the aisle with the ice cream cones and sundae toppings)

Directions

  1. Preheat the oven to 350 and line an 8×8 baking dish with parchment paper, twice (so you have two separate pieces of parchment on top of each other.
  2. In a medium sized, beat the butter, sugar and brown sugar until fluffy and combined.
  3. Add the egg and vanilla and stir again briefly until incorporated.
  4. Add the flour, baking powder and salt, and stir until no floury bits remain.
  5. Stir in the graham cracker crumbs.
  6. Divide the dough in half, and press half of the dough into the bottom of the pan so you have a nice even square. Remove the parchment with the square of dough and place it in the fridge for about 12-15 minutes until it’s firmed up a bit.
  7. Press the remaining half of the dough into the bottom of the pan, then place the chocolate over top, then cover it with the marshmallow fluff.
  8. Take the other square of dough out of the fridge and gently flip it onto the marshmallow layer, and peel the parchment off the top (this is way easier if the dough is firm/cold, so it’s too soft to do this, stick the whole thing in the fridge until it is). *If you don’t want to do this, you can also just crumble the dough over the top.
  9. Bake for 30 minutes, and let cool almost completely (or chill in the fridge) so you can cut it into clean/even squares.