No-Bake S'mores Bar Bliss
Indulge in the classic campfire treat without the campfire! These no-bake S'mores bars feature a buttery graham cracker crust, a rich chocolate ganache, and a gooey marshmallow topping. Perfect for parties, potlucks, or a quick and easy dessert.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Measuring cups and spoons
- Rubber spatula
- Microwave-safe bowl
- Whisk
- sharp knife
- Parchment paper (optional, for lining the pan)
- Offset spatula (optional, for spreading marshmallow fluff)
Ingredients
- 1 ½ cups graham cracker crumbs about 12 full graham crackers
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 2 cups semi-sweet chocolate chips
- ½ cup heavy cream
- 7 ounces marshmallow fluff about 3 cups
- 1 cup mini marshmallows, for topping optional
- Cooking spray for greasing spatula, optional
- Pinch of salt optional, to enhance flavors
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Press the graham cracker mixture firmly into the bottom of a 9x13 inch baking pan. Use the bottom of a measuring cup or your fingers to create an even, compact crust. This is crucial for a crust that holds its shape!
- Make the Chocolate Ganache: Place the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl.
- Melt the Chocolate: Microwave on high in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, or it will seize up.
- Pour the Ganache: Pour the melted chocolate ganache evenly over the graham cracker crust.
- Spread the Ganache: Use a rubber spatula to spread the ganache into a smooth, even layer.
- Chill the Ganache: Place the pan in the refrigerator for at least 30 minutes, or until the chocolate ganache is firm to the touch. This step is important to prevent the marshmallow fluff from mixing with the chocolate.
- Prepare the Marshmallow Layer: Gently spread the marshmallow fluff evenly over the chilled chocolate ganache. Be careful not to press too hard, or the chocolate will mix with the fluff. An offset spatula may be helpful.
- Add Mini Marshmallows (Optional): If desired, sprinkle mini marshmallows evenly over the marshmallow fluff.
- Chill Again: Return the pan to the refrigerator for another 30 minutes, or until the marshmallow layer is set. This will make the bars easier to cut.
- Cut and Serve: Once chilled, cut the smores bars into squares and serve. Enjoy!
Notes
For best results, use high-quality chocolate chips. Chill the bars thoroughly at each stage to ensure distinct layers and easy cutting. To prevent the marshmallow fluff from sticking, lightly grease your spatula with cooking spray. Store leftover bars in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Get creative with toppings! Try adding chopped nuts, sprinkles, or a drizzle of caramel sauce. For a subtle smoky flavor, add a tiny pinch of smoked sea salt to the ganache.