Oven-Baked S'mores Bars
Oven-Baked Smores Bars PHOTO: ERIC MORAN/STYLING: ERIN MCDOWELL

Listen, we’re not convinced that we have to be around a campfire to make and/or enjoy s’mores. Roasting the ’mallows on a stick one at a time is fun and all, but we’re really in it for the end game--the part where everyone digs in and gets chocolate all over their hands. Enter this recipe for oven-baked s'mores bars. It feeds a crowd...and doesn't involve open flames.

RELATED: 22 Ways to Take S'mores to the Next Level

Makes about 15 servings
Start to Finish: 35 minutes

Ingredients

Crust

18 graham crackers

¼ cup granulated sugar

Pinch of salt

8 tablespoons unsalted butter, melted

Topping

3 extra-large Hershey bars (or 7 regular-size ones)

24 jumbo marshmallows

Directions

1. Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper, allowing an extra 2 inches of parchment to hang over the edges.

2. In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium bowl.

3. Add the sugar and salt to the graham-cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

4. Bake the crust for 8 to 10 minutes, or until the edges are lightly golden. Let the crust cool for 5 to 10 minutes.

5. Arrange the chocolate bars evenly on top of the slightly cooled crust, leaving about ¼ inch of crust uncovered around the edges. Arrange the marshmallows on top of the chocolate, leaving some space between each one (they will expand slightly).

6. Bake until the chocolate is soft and beginning to melt, and the marshmallows are evenly toasted on top, 10 to 12 minutes.

7. You can slice and serve the bars immediately for a more traditional s’mores experience, or let them cool for 15 to 20 minutes if you’d like to slice them cleanly. You can reheat sliced bars in the microwave for 20 to 30 seconds.

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