Making homemade marshmallows was on the list of things I wanted to try this summer, I can’t imagine how amazing s’mores would be with some homemade marshmallows, but the summer passed before I got around to it. I’m thinking the marshmallows might happen this winter when it’s cold enough for hot cocoa, but until hot cocoa season comes around, these S’mores Bars were an excellent fix for my need to try making marshmallow! It’s a surprisingly easy process and it tastes so much better than the store-bought ones.
These bars combine all the good things from a s’more made around the campfire into a bar cookie. A thick, slightly salty graham cracker bar on the bottom is a great balance to the chocolate filling and marshmallow topping. I used a combination of semi-sweet and bittersweet chocolate in the middle to help cut the sweetness. If you’re going for the true campfire s’more flavor feel free to use some Hersey’s bars instead!
- 2 cups graham cracker crumbs
- 2/3 cup butter, melted
- 1/4 cup sugar
- 3/4 tsp. salt
- 2 cups chocolate chips (milk, semi-sweet or bittersweet)
- 14 oz. sweetened condensed milk
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 tsp. salt
- 2 egg whites
- 1/4 tsp. cream of tarter
- 1 1/2 tsp vanilla extract
- Preheat the oven to 350 degrees. Line a 9 x 9 pan with foil and set aside.
- Mix all the crust ingredients (graham cracker crumbs through salt) together and press evenly into the pan. Bake for 10 minutes, remove from oven and set aside. Turn off the oven.
- In a medium saucepan, combine the chocolate chips and sweetened condensed milk over medium-low heat. Stir until melted and combined, then pour over the crust.
- Make the marshmallow by combing the sugar, corn syrup, water and salt in a small saucepan over medium high heat. Boil until a candy thermometer reaches 240 degrees.
- While the syrup is heating up, beat 2 egg whites and the cream of tarter together until stiff peaks form.
- When the syrup is ready, turn the mixer on low and drizzle the syrup down the side of the bowl into the egg white mixture. When all the syrup has been added, increase the mixer speed to medium-high and beat for about 7 minutes. Add the vanilla and beat one more minute. Spread about 1 1/2-2 cups of the fluff over the chocolate layer. Store the remaining marshmallow fluff in the fridge for up to 2 weeks.
- Plan the pan under the broiler for around 1 minute until the marshmallow layer is golden brown. Cool completely before cutting.