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Smores Crack Bars: The Ultimate No-Bake Dessert Recipe

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Gooey S’mores Crack Bars with graham cracker, chocolate, and marshmallows. Sweet, salty, and irresistible!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups graham cracker crumbs (about 12 full graham crackers, finely crushed)
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups mini marshmallows
  • 1/2 cup coarsely chopped graham crackers, for topping (optional)
  • Sea salt flakes, for sprinkling (optional)

Instructions

  1. Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
  2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Stir in Graham Cracker Crumbs: Stir in the graham cracker crumbs until evenly distributed throughout the dough.
  6. Prepare the Baking Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
  7. Press Half of the Dough into the Pan: Press half of the graham cracker dough evenly into the prepared baking pan.
  8. Sprinkle with Chocolate Chips: Sprinkle the chocolate chips evenly over the dough base.
  9. Top with Mini Marshmallows: Spread the mini marshmallows evenly over the chocolate chips.
  10. Crumble Remaining Dough on Top: Crumble the remaining graham cracker dough evenly over the marshmallows.
  11. Optional Toppings: If desired, sprinkle the coarsely chopped graham crackers and sea salt flakes over the top.
  12. Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the marshmallows are melted and slightly toasted.
  13. Cool Completely: Remove the pan from the oven and let the bars cool completely in the pan before cutting (at least 2-3 hours, or overnight).
  14. Cut and Serve: Once the bars are completely cool, cut them into squares or rectangles.

Notes

  • Ingredient Substitutions:
    • Chocolate: Use milk chocolate, dark chocolate, or white chocolate chips. Chopped chocolate bars can also be used.
    • Marshmallows: Use regular-sized marshmallows, cut into smaller pieces, if you don’t have mini marshmallows.
    • Graham Crackers: Use digestive biscuits or similar crackers if you can’t find graham crackers.
    • Nuts: Add chopped nuts, such as pecans or walnuts, to the dough.
  • Flavor Variations:
    • Peanut Butter: Add 1/2 cup of peanut butter to the dough.
    • Salted Caramel: Drizzle salted caramel sauce over the baked bars.
    • Espresso: Add 1 teaspoon of instant espresso powder to the dry ingredients.
    • Cinnamon: Add 1/2 teaspoon of ground cinnamon to the dry ingredients.
  • Tips for Success:
    • Use softened butter.
    • Don’t overmix the dough.
    • Cool completely before cutting.
  • Storage: Store in an airtight container at room temperature for up to 3 days.
  • Making Ahead:
    • The dough can be made ahead and stored in the refrigerator for up to 2 days.
    • The baked bars can be stored in an airtight container at room temperature for up to 3 days.
  • Serving Suggestions:
    • Warm slightly in the microwave before serving.
    • Serve with a scoop of vanilla ice cream.
    • Enjoy with coffee or hot chocolate.

Find it online: https://anasrecipes.com/smores-crack-bars/