S'mores Bars

These brown butter s'mores bars have a graham cracker and chocolate chip blondie base, sandwiched with gooey marshmallow fluff, and topped with melty Hershey's chocolate bars!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Chilling Time 2

Total Time 2 55

Servings bars

Calories 345kcal

Author Kyleigh Sage

Equipment

Ingredients

Cookie Dough

1 cup unsalted brown butter room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup chocolate chunks
½ cup graham cracker pieces

Bars

7 ounces marshmallow fluff
2 Hershey's bars
graham cracker pieces

US Customary - Metric

Instructions

Using a stand or hand mixer, cream together the brown butter, brown sugar, granulated sugar until smooth and creamy.
Add in the eggs and vanilla and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Roughly chop the graham crackers and chocolate bars into small chunks.
Using a spoon or spatula, gently fold in the chocolate chunks and graham cracker pieces.
Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the s'mores bars right out of the pan!
Scoop ¾ of the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough).
Then dollop the marshmallow fluff over the top of the dough, and use a spatula to gently spread it into an even layer.
Take the remaining dough and place flattened pieces on top of the marshmallow layer, allowing spots of the fluff to peek through.
Press some extra graham crackers and chocolate chunks into the top of the dough if desired.
Place in the fridge for 15-20 minutes to firm up slightly before baking.
While the blondies are chilling, preheat the oven to 350°F.
Bake blondies at 350°F for 30-40 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and place Hershey's squares on top of the bars. The residual heat will melt them slightly and help them stick to the tops of the bars.
Let the s'mores bars cool fully in the pan, then transfer to the fridge to chill for at least 2 hours before slicing. This makes it so the bars are easier to slice! However, they taste best at room temperature in my opinion (just a lot messier).
When you're ready to slice, use the edges of the parchment paper to slide the s'mores blondies out of the pan.
To get clean slices of these brown butter s'mores blondies, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It's a bit tedious to clean the knife before every cut, but you get perfect slices every time!

Notes

To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. If you don't want to use browned butter you can just use room temperature butter. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

It's better to undercook the blondies slightly, than overcook them! Blondies will dry out quick, so it's best to err on the side of caution when baking them. Bake just until a toothpick inserted at the center comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool.

Nutrition