S'mores Bars

I have a new dessert obsession.  These s'mores bars.  They are so amazingly good.  First, you have all the ingredients used in a s'more - can't go wrong there.  Then you add in a caramel layer...and oh my, addiction.
The first time I made these, my sweet little niece was in the hospital and I wanted a yummy treat to share with my sister and brother-in-law.  We stood around Fabienne's bed, munching on these bars, and decided that although they were pretty fantastic as is, I could tweak the recipe a little bit, just to give it a little something extra.  {We even had Justin's mom on video chat offering her advice!  Getting advice from a southern baker is always a good idea.  :) }  That extra mainly being salted butter and a little bit of vanilla.  So make sure to use salted butter for that little extra something.  :)

S'mores Bars


18 sheets of graham crackers
2 sticks salted butter, chilled
1 cup brown sugar
1 tsp vanilla
4 cups mini marshmallows
4 hershey chocolate bars
1 cup milk choc chips


Preheat oven to 350°F. Line a 12x16x1-inch* cookie sheet with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.  {Make sure the entire bottom of the pan is covered - I break mine up near the edges to squeeze them in}.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat. Stir in vanilla and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 3-5 minutes, or until marshmallows begin to soften and puff up. Remove from oven, then set oven to broil. Give your oven a couple of minutes to heat up to broil if it needs it. Return pan to oven and broil for 30-60 seconds {or however long it takes to get nice & golden - watch carefully!}
Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

*Doesn't have to be this exact size, just close - don't run out and buy a new cookie sheet.  Unless you don't own one, then by all means, run.

Source: slightly adapted from Bakergirl

All photos by Cait McGrath, aren't they fantastic?!  Thanks Cait!!  {Be sure to check out her blog & photography facebook page}