You Will Need S’More.

Don’t just stand there at the edge of my fingertips. Get in my mouth.

A dense chocolate fudge brownie sandwiched between buttery graham crumbs and a pillow of gooey toasted marshmallow. Shorthand: Legalized crack.

I only wish you were inside my head to hear the monologue that goes on when I decide to bake. It usually starts as a really strong conviction: I need to bake. I bake therefore I am. Really bold like that. Then it turns to a frantic search through my mental rolodex to see whose birthday is coming up. When I realize that the closest one is my friend Melissa from 8th grade, I realize that ten years is slightly too long to show up at her doorstep with a cake. For the sake of maintaining boundaries. My mind switches to holidays. Damn U.S. doesn’t have any right now. What about Canada? They’ve always got something festive going on, don’t they? What’s the deal with Boxing Day? Anything that might call for layer cake? Inevitably when the birthday/holiday plan flops, I regain composure and decide baking just for the sake of baking is a good enough reason to check into the sugar motel for an extended stay. Room for one. Stock the mini-bar.

The next step is deciding what to bake. This task feels similar to walking cross country. Not gonna happen. In fact, I almost need a cookie just to think about which type of cookie to bake. To cope.

Oreo in hand, I faintly remember a Smitten Kitchen recipe I saw sometime within the last few months. Wasn’t there a key lime custard meringue-ish tart or something? Hmm. Oooo what about that German chocolate cake that Dave Lebovitz baked? Too much? Yeah. Go simpler. Six-tiered wedding cake? Focus. We’re trying to be practical here.

I could really use another cookie. Which reminds me…chocolate. Fudge. Brownies. With graham crackers. Crumbled with butter. Oh and marshmallow. Fluff? No the real kind. Please? No, but we can use the baby mallows. And you can eat sixteen of them while we’re baking. Seventeen? Don’t push it.

So a S’More is born. I remember camping. I remember how much I dislike camping. Specifically, big moths and having to walk what feels like nine miles to pee during the night. Did I mention big moths? Sorry. Back to the s’more. That was the redeeming part of sleeping in tents in the wilderness, wasn’t it? The thing that made the mosquito bites bearable. Or at least the only time when I wasn’t asking which day we were heading home again.

I should really give camping another go. Maybe I like it now at age 25. But for today let’s stick to what we know and love: marshmallows and open flames. Preferably together. S’Mores.

And wouldn’t you know, seventeen lucky little marshmallows later…this brown beauty is gracing my palm.

S’Mores Bars (adapted from Culinary Concoctions by Peabody)

Graham Cracker Crust

  • 2 cups graham cracker crumbs (15 cracker sheets)
  • 1/4  cup granulated sugar
  • 1/2 cup unsalted butter, melted

Fudge Brownie Filling: (recipe from Baker’s One Bowl Brownies)

  • 4 ounces unsweetened chocolate, chopped
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour

Toasted Marshmallow Topping:

  • 4 cups (packed) miniature marshmallows

Preheat the oven to 350°. First, make the graham cracker crust. The best way to crush your graham crackers into a fine grind is by using your food processor. I, however, made these treats at 7am and therefore didn’t want to wake the dead.

So I consulted a hammer. Thought twice. Not quite the noise reducer I was looking for.

Solution? Place crackers in a large bag (preferably sealable) and stomp away. Sanitary? Only if you’re wearing your favorite purple socks.


Combine the cracker crumbs with the sugar in a large bowl.

Pour in melted butter. Mix well- until all crumbs are uniformly coated in butter.

You should be able to squeeze the crumbs with your hand and have them stick together momentarily, then crumble.

Line a 13×9″ pan with foil, allowing for an overhang for easy removal, and coat it with nonstick cooking spray.

Press the crumb mixture firmly into the bottom of the pan- creating an even 1/4″ thick crust.

Set the crust aside. Chop your chocolate so that it melts more evenly.

Place the chocolate and the butter in a large bowl. Microwave for 2 minutes on high heat, until the butter is melted. Stir until the chocolate is completely melted.

Stir in the sugar. Mix well.

Add the eggs and vanilla and beat until well combined, about 1 minute.

Blend in the flour, mixing until just combined.

Scrape down the sides of the bowl and give it one final stir.

Pour the brownie batter over the crust in the pan and spread evenly to the sides.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few fudgy crumbs.

The top should be shiny. Let the brownies cool completely on a wire rack, about 1 hour.

Turn on your oven’s broiler. Spread the marshmallows over the cooled brownies.

Broil for 1-2 minutes, or until the marshmallows begin to brown. Watch them carefully because once they begin to brown, they can burn very quickly.

Let the pan cool. Lift the foil overhang to remove the bars from the pan. Peel down the foil sides. Cut into squares using a sharp knife. For a clean edge, wipe the knife down after each slice with a damp towel.



39 thoughts on “You Will Need S’More.

  1. lequan@luvtoeat

    This looks sooo good Andrea! Your step by steps always makes baking look easy, even for a novice baker like me. I’m tempted to dig out my purple socks and get dirty ;-) Thank you again for sharing your magic.

  2. Lindsay

    I saw Jessica from Living in the kitchen, gym, and mall made those too. I attempted one time, but within seconds of putting my marshmallows under the broiler..they were engulfed in flames. They’re the only thing I’ve ever caught on fire in the oven. I’d love to make them again, but I’m definitely afraid.

    1. Can You Stay for Dinner

      Oh no! Most recipes tell you to put the pan close to the burner (like on the rack that is nearest to the top), but I put them on the middle rack just as I do with regular baking projects. It take a bit longer for them to brown that way, but they don’t burn too easily. Sorry about the fire!!

  3. Tina

    I could have used the whole foil lining, cut with a super sharp knife, etc tips before I made my s’mores brownies this weekend. LOL I had such a hard time getting them served. They certainly are delicious though.

  4. greensandjeans

    Is it weird to tell you that you have pretty hands? Any time one of my hands ends up in a picture I think “oh geez they look awful!”

  5. M.J. Jacobsen

    I always want your food for breakfast! Looks sinful, and probably is, but that won’t stop me! :)
    We are in for some great weather, so enjoy! I have to work tomorrow, but have the rest of the week off, can’t wait to soak up some vitamin D!!!

  6. Sarah from 20somethingcupcakes

    These are killing me. I am obsessed with everything S’mores, and I’m totally making these. A while ago I saw some stuffed S’mores brownies but they used a boxed mix so I’m going with this. First time to your blog but already a fan! Legalized crack? Yes, please. xxSAS

  7. Gabi

    Wow, I just stumbled over here from Foodista and what an awesome recipe to find! My favorite type of legalized crack is bacon-wrapped dates, but this looks like it could definitely be a contender.

    How small can you cut the pieces without the crust getting too crumbly? I am having a blog birthday party this week and this would make a great bite-sized dessert.

    1. Can You Stay for Dinner

      Hi Gabi! Thanks for your sweet comment! I think you can cut these small enough to have 32 bars (cutting 4 rows on the short side, 8 rows on the long side). But to be honest, I never cut more than 24 from a 13×9″ pan. I think if you up the butter a bit in the graham cracker crust, it will stick together even better. Add two tablespoons more butter to the amount I called for in the recipe and you should get it pretty firm!

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  9. Lindsay

    I will be making these this weekend as it is my birthday on tuesday and I need something to make the day feel more special as the party will not be until the weekend!! I hope mine turn out as good as yours!! :)

  10. Gabriela @ Une Vie Saine

    Oh my gaaaahhhhhd now I want to bake!! These look so damn good. It’s been ages since I had mini marshmallows, and I forgot how much I love them…I used to fill half of my hot chocolate mug with them and microwave until they became huge yummy pillows. Mmmmm…..

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  12. Vicky

    Andrea – I have to make this too. I was wondering what I was going to do with that bag of mini marshmallows sitting in my cabinet. Now I know. I am also going to forward this link to a s’more loving friend who will wish she had this recipe when she was a girl scout leader. Yummy!

  13. Tali G.

    I’ve been wanting to make something like this for a while now & today I finally did! They came out great:) The hardest part was definitely cutting it into squares w/ the sticky marshmallow. Thank you for sharing the recipe.


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