Warm Toasted Marshmallow S’more Bars (Cookie Mix)

The scent of graham crackers and melting chocolate always takes me back to childhood camping trips. Huddled around a crackling fire, roasting marshmallows until they were perfectly golden-brown and slightly charred, then squishing them between squares of chocolate and graham crackers… pure bliss. These s’more bars capture that nostalgic flavor in an easy-to-make treat that’s perfect for sharing, no campfire required!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Broil Time: 20-30 seconds
• Total Time: Approx. 45 minutes
• Servings: 24 bars
• Yield: 24 bars
• Dietary Type: Not specified

Ingredients

• 1 (17 1/2 ounce) package Betty Crocker Sugar Cookie Mix
• 1 cup graham cracker crumbs
• 1 cup butter or 1 cup margarine, melted
• 3 cups milk chocolate chips (18 oz)
• 4 1⁄2 cups miniature marshmallows

Equipment Needed

• Large bowl
• 13×9-inch baking pan
• Measuring cups and spoons
• Spatula

Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center.

2. In a large bowl, combine the Betty Crocker sugar cookie mix and graham cracker crumbs. This mixture forms the base of your s’more bars, giving them that classic graham cracker flavor.

3. Add the melted butter (or margarine) to the dry ingredients and stir until a soft dough forms. The dough should be evenly moistened and easy to press.

4. Press the dough into an ungreased 13×9-inch pan. Ensure the dough is evenly distributed across the bottom of the pan for uniform baking.

5. Bake for 18 to 20 minutes, or until the crust is set and lightly golden brown around the edges. Keep a close eye on it, as baking times can vary depending on your oven.

6. Remove the pan from the oven and immediately sprinkle the milk chocolate chips evenly over the hot crust. The residual heat from the crust will melt the chocolate, creating a smooth, gooey layer.

7. Let the pan stand for 3 to 5 minutes, or until the chocolate begins to melt. This allows the chocolate to soften enough to spread easily.

8. Spread the melted chocolate evenly over the crust using a spatula. Make sure the entire crust is covered with a generous layer of chocolate.

9. Set your oven control to broil. This step requires careful attention to prevent burning the marshmallows.

10. Sprinkle the miniature marshmallows evenly over the melted chocolate. Try to create a single, even layer of marshmallows.

11. Broil with the top of the marshmallows 4 to 5 inches from the heat for 20 to 30 seconds, or until the marshmallows are toasted to your liking. Watch very closely, as marshmallows can go from golden brown to burnt very quickly under the broiler.

12. Remove the pan from the oven and let it cool for 10 minutes before cutting. This allows the chocolate and marshmallow layer to set slightly, making the bars easier to slice.

13. For bars, cut into 6 rows by 4 rows, yielding 24 bars. A pizza cutter can be helpful for making clean cuts.

14. Serve warm for the ultimate gooey, melty s’more experience.

15. Store any remaining bars tightly covered at room temperature.

Expert Tips & Tricks

• For a richer flavor, use high-quality chocolate chips. Dark chocolate or semi-sweet chocolate can also be used.
• To prevent the marshmallows from burning too quickly under the broiler, you can lightly spray them with cooking spray before broiling.
• If you don’t have graham cracker crumbs on hand, you can crush whole graham crackers in a food processor or place them in a zip-top bag and crush them with a rolling pin.
• For easier cutting, chill the bars in the refrigerator for about 30 minutes before slicing.
• If your marshmallows are browning unevenly under the broiler, rotate the pan halfway through the broiling time.

Serving & Storage Suggestions

These s’more bars are best served warm, when the marshmallows are gooey and the chocolate is melty. They are perfect for parties, potlucks, or as a special treat for your family. To make them extra special, serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Store any leftover bars in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week, but the marshmallows may become slightly sticky. To reheat, microwave individual bars for a few seconds until warmed through. They can also be frozen for up to 2 months. Thaw completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (approximate)
Calories	131.4 kcal	N/A
Calories from Fat	81 kcal	N/A
Total Fat	9.1 g	13%
Saturated Fat	5.4 g	27%
Cholesterol	21.1 mg	7%
Sodium	86 mg	3%
Total Carbohydrate	12.4 g	4%
Dietary Fiber	0.2 g	0%
Sugars	8.3 g	33%
Protein	0.8 g	1%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free sugar cookie mix and gluten-free graham crackers for the crumbs.
• Different Chocolate: Experiment with different types of chocolate chips, such as semi-sweet, dark chocolate, or even peanut butter chips.
• Marshmallow Swirl: Before broiling, swirl a spoonful of marshmallow fluff into the marshmallow topping for an extra gooey treat.
• Peanut Butter: Spread a thin layer of peanut butter over the crust before adding the chocolate chips.
• Seasonal Variations: Add a sprinkle of cinnamon or nutmeg to the cookie mix for a fall-inspired version. For a festive holiday treat, add crushed peppermint candies to the marshmallow topping.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 13×9-inch pan is recommended, you can use an 11×7-inch pan for thicker bars. Adjust the baking time accordingly, as the bars may need a few extra minutes to cook through.

Q: My marshmallows burned under the broiler. What did I do wrong?
A: Broiling can be tricky! Make sure your marshmallows are 4-5 inches away from the heat source and watch them very closely. Marshmallows can burn quickly. It’s best to start with a shorter broiling time (around 20 seconds) and add more time as needed.

Q: Can I make these bars ahead of time?
A: Yes, you can make the crust ahead of time and store it in an airtight container at room temperature for up to 2 days. When you’re ready to assemble the bars, continue with the recipe from step 6.

Q: My chocolate didn’t melt properly. What can I do?
A: If your chocolate isn’t melting sufficiently from the heat of the crust, you can place the pan back in the oven for a minute or two, just until the chocolate softens enough to spread.

Q: Are these bars suitable for freezing?
A: Yes, these bars can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil or place them in a freezer-safe container. Thaw completely before serving.

Final Thoughts

These Warm Toasted Marshmallow S’more Bars offer a delightful twist on the classic campfire treat, perfect for satisfying your sweet cravings any time of year. The ease of using a cookie mix makes this recipe incredibly accessible, while the layers of graham cracker, chocolate, and toasted marshmallows create a truly irresistible flavor combination. Don’t hesitate to experiment with different chocolate types and toppings to create your own signature s’more bar! Share your creations and feedback, and enjoy the warm, gooey goodness.