Soft and Gooey Loaded Smores Bars

The flavors and texture of smores baked into bars is so much more practical than standing around a campfire.

I’m sure you can relate.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

And who can resist super soft, chewy, gooey bars that are loaded with great texture.

The batter is a stir-together, one bowl recipe that comes together in less than 5 minutes before turning it out into a pan and baking.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

I used my easy, go-to blondie recipe that has served me so well over the years, and I adapted it yet again.

I love the batter because it’s buttery and made with brown sugar, and it takes on caramel notes while baking.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

To it I added the classic smores ingredients: chopped graham crackers, marshmallows, and chocolate chips.

When adding the smores components to the batter, it’ll appear that there’s more add-ins than batter. And that’s fairly accurate.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

The abundance of add-ins ensures the bars are taste like taking a big bite of warm, gooey smores rather than eating a blondie that has a few marshmallows or chocolate chips added.

The graham crackers retain a bit of crunch while they bake and melted chocolate chips go so well with graham crackers.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

The marshmallows are very slightly toasted and they puff, enveloping the bars in their sticky wonderfulness.

Those strings of marshmallow goo are heaven  on earth.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

It takes me longer to roast one perfect marshmallow over a campfire than it does to make the bars.

I have no patience for slow-cooked, perfectly golden marshmallows. I usually employ the ignite-and-blow-out strategy for my roasted marshmallows. A little black never hurt anyone, but no worries about finding a campfire to make these.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

They’re some of my favorite gooey bars. There’s a great balance of rich and satisfying density from the blondie dough, coupled with lightness and fluffiness of the marshmallows.

The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is pure bliss.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

If you don’t have anything on your Labor Day dessert menu plan, or have no plans to stand around a campfire any decade soon, may I suggest these.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

They’re ready from start to finish in under 30 minutes, and will be a hit with friends and family.

They were definitely a hit here.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at averiecooks.com

Print Print Recipe

Soft and Gooey Loaded Smores Bars

No campfire required for these soft, gooey, rich bars that are loaded with texture and flavor. The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical. They're ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

Yield: one 8x8 pan, 9 to 12 generous squares

Prep Time: 8 minutes

Cook Time: about 20 minutes

Total Time: 30 minutes

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
3/4 cup all-purpose flour
5 full-size graham crackers, roughly chopped (about 2 cups)
1 heaping cup mini marshmallows
1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don't overmix.
  5. Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Soft and Chewy Smores Cookies - Recipe at averiecooks.com

When was the last time you had Smores?

   

103 Responses to “Soft and Gooey Loaded Smores Bars”

  1. #
    51
    Laura @ Laura's Culinary Adventures — January 24, 2014 at 9:26 am

    These totally trump normal smores!

    Reply

  2. #
    52
    Tracey — May 17, 2014 at 6:53 pm

    Hi Averie. I want to make these in a 9×13 pan, should I 1.5x or 2x the recipe? Many thanks!

    Reply

    • Averie Sunshine replied: — May 17th, 2014 at 7:23 pm

      Although I haven’t personally tried it, my guess is use a 9×13 and then just double the recipe, so 2x it. I think 1.5x will be a little skimpy.

      Reply

  3. #
    53
    Annie P — May 26, 2014 at 2:49 pm

    I saw this recipe and it just scream to me to make it. lol I love S’mores and this is just perfect. I put half the mix in and then slathered on some marshmallow creme in there and topped it with the remaining batter. I also didn’t have semi sweet so I used milk chocolate with some white chocolate because I didn’t have enough of the other. Can’t wait to try these. Plus I hope the kid’s teachers enjoy these too.

    Reply

    • Averie Sunshine replied: — May 26th, 2014 at 8:51 pm

      The marshmallow creme filling idea sounds heavenly! I love marshmallow creme so much and bet it’s perfect in these to add even more gooey factor! If the teachers don’t like these, you can send them to me – I’d love them :)

      Reply

  4. #
    54
    Christan — June 11, 2014 at 8:19 pm

    Hi Averie!

    I just made these brownies for my students and they loved them! I did too, as a matter of fact. They turned out dense and gooey like you promised and I ate mine so fast that I barely gave myself time to enjoy it. But I was wondering: if I wanted to make these to have a thicker cake-brownie texture, how would I do that? I added a little baking powder to this batch and it didn’t have the desired effect (though still delicious). Is it because there isn’t a lot of flour in the recipe that it won’t rise so much?

    Thank you!

    Reply

    • Averie Sunshine replied: — June 12th, 2014 at 6:21 am

      Yes it’s because there’s not a lot of flour, no leaveners, and the ratio of eggs/butter/sugar. I really don’t like thick, cakey brownies. At that point, I want cake. But not cakey brownies – just not my thing. So you can google for how to create those best since they’re not what I ever set out to make :)

      Reply

  5. #
    55
    Mary Ann — June 24, 2014 at 11:04 am

    We have an egg allergy in our family, so I’m wondering if there’s a good substitute for the 1 egg in the recipe? Or is it possible to skip the egg altogether? Looks yummy … can’t wait to try it out!

    Reply

    • Averie Sunshine replied: — June 24th, 2014 at 11:09 am

      The egg is what binds the dough to form the crust/base. Without the egg, I worry that it will not bind. What do you do for other baking needs when you need an egg? Do you use vegan liquid egg replacer? I think that would work here. You could also just make a graham cracker-butter-sugar crust and play around with the ratios for that.

      Reply

      • Mary Ann replied: — June 24th, 2014 at 12:33 pm

        The recipes I use (I bake a lot using recipes from http://www.foodallergymama.com) usually substitute applesauce, water, tofu or flax meal for eggs. For a thicker dough, I usually use applesauce or even just a couple of TBSPs of water. I’ll play around with it and see what works best. Thanks!

        • Averie Sunshine replied: — June 24th, 2014 at 1:01 pm

          Yeah in this recipe, applesauce, tofu, or water won’t work and will make it worse. I would either do a flax egg or reduce the amount of butter and omit egg all together. LMK what you end up doing!

  6. #
    56
    Eliza — July 16, 2014 at 9:44 am

    Don’t have semi sweet chocolate chips laying around, but I do have white chocolate chips that I never used for something else. Think those will work?

    Reply

  7. #
    57
    Wei — August 17, 2014 at 8:10 pm

    I made these a few weeks ago to take in to work and they were a huge hit! I doubled the recipe and put it in a 9″x13″ pan. Delicious! Making another double batch tonight!

    Reply

    • Averie Sunshine replied: — August 17th, 2014 at 9:12 pm

      Glad to hear that doubling/9×13 worked great and that you like these so much that you’re making it again! That’s wonderful and you have lucky coworkers :)

      Reply

  8. #
    58
    Cass — August 29, 2014 at 6:54 am

    I wanted to get opinion on how gooey the bottom of the bars should be. I’m worried that they are under done, but I baked them 25+ minutes and the tops of edges are almost caramelized.

    Reply

    • Averie Sunshine replied: — August 29th, 2014 at 6:57 am

      They do firm up as they cool, but they’re also a gooeier bar. If your top is browning too fast before you think the base is done and set, cover with a sheet of foil.

      Reply

  9. #
    59
    Sky — October 1, 2014 at 4:37 pm

    I tried this and it didn’t turn out as bars. It was really soft and gooey, turned out more like bread pudding (YUM) Other than that, it was SO yummy!

    Reply

    • Averie Sunshine replied: — October 1st, 2014 at 4:48 pm

      Glad you enjoyed the recipe regardless. I’m thinking maybe your graham crackers were more susceptible to breaking down and turning softer than mine, thus more pudding-ish than smores, but glad it didn’t matter to you!

      Reply

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