Hamdi Saidani This Spicy Smoky S’mores Bars recipe is a gooey and chewy treat, which is made with a graham cracker crust and spicy chipotle pepper powder. It’s a fun twist on the classic, ready in about 3 hours including chilling time.
Spicy Smoky S’mores Bars Ingredients
- 2 sticks unsalted butter, melted, plus more, softened, for pan
- 18 plain graham crackers (about 2 packages)
- 1/4 cup sugar
- 1/2 teaspoon fine sea salt
- 3 cups milk chocolate chips
- 1/2 teaspoon chipotle pepper powder, optional
- 3 1/2 cups mini-marshmallows
How To Make Spicy Smoky S’mores Bars
- Prepare the pan and crust: Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil, leaving an overhang on two sides to act as handles. Grease the foil well with softened butter. In a food processor, grind the graham crackers into fine crumbs. Combine the crumbs in a large bowl with the sugar, sea salt, and melted butter.
- Bake the crust: Set aside a heaping ½ cup of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes, until golden brown. Let the crust cool completely.
- Melt the chocolate: Gently melt the milk chocolate chips in a saucepan over low heat, stirring continuously until smooth. Once melted, stir in the chipotle pepper powder, if using.
- Assemble the bars: Pour the melted chocolate over the cooled graham cracker crust and spread it into an even layer. Sprinkle the mini-marshmallows over the chocolate, pressing them in lightly. Sprinkle the reserved crumb mixture over and in between the marshmallows.
- Broil and chill: Preheat the broiler. Place the pan about 6 inches from the flame and broil for 1 to 2 minutes, until the marshmallows are golden brown. Watch them carefully as they can burn quickly. Refrigerate the bars for at least 2 hours, or until the chocolate is firm.
- Cut and serve: Use the foil handles to lift the bars out of the pan. Move to a cutting board and cut into squares.
Recipe Tips
- How to get a non-stick crust? The recipe’s method of lining the pan with foil, leaving an overhang, and then greasing the foil is the key. It allows you to lift the entire slab out at once for easy, clean cutting.
- Can I make this without the chipotle? Yes, absolutely. If you’re not a fan of spice, simply omit the chipotle pepper powder for a classic, delicious s’mores bar.
- How do I know when the marshmallows are perfectly toasted? You must watch them like a hawk! Under a broiler, marshmallows can go from perfectly golden to burnt in a matter of seconds. Stay by the oven and pull them out as soon as they reach your desired color.
- Can I use different chocolate? Yes, semi-sweet or dark chocolate chips would also work well and would provide a nice contrast to the sweet marshmallows.
What To Serve With S’mores Bars
These rich and decadent bars are a perfect treat all on their own.
- A tall glass of cold milk
- A cup of hot coffee or hot chocolate
- A scoop of vanilla bean ice cream
How To Store S’mores Bars
- Refrigerate: Store the bars in an airtight container in the refrigerator. It is best to place parchment paper between the layers to prevent sticking. They will keep for up to one week.
S’mores Bars Nutrition Facts
- Serving Size: 1 bar
- Calories: 250 kcal
- Fat: 15g
- Carbohydrates: 28g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use a food processor for the crumbs?
No. You can place the graham crackers in a large, sealed plastic bag and use a rolling pin to crush them into fine crumbs.
Why did my chocolate get grainy when melting?
This usually happens if the chocolate gets too hot. As the recipe advises, always melt chocolate over very low heat, stirring constantly, to prevent it from scorching or seizing.
Can I make these ahead of time?
Yes, these are a perfect make-ahead treat. They need at least 2 hours to chill and set, and they store very well in the refrigerator for several days.
Spicy Smoky S’mores Bars Recipe
Description
A fun and easy dessert bar that captures all the flavors of a classic s’more with a graham cracker crust, a rich chocolate layer, and a toasty marshmallow topping with a spicy, smoky kick.
Ingredients
Instructions
- Preheat oven to 350°F. Line and grease a 9×13-inch pan.
- In a food processor, pulse graham crackers into fine crumbs. Mix with sugar, salt, and melted butter.
- Reserve ½ cup of the crumb mixture. Press the rest into the prepared pan and bake for 12-15 minutes until golden. Cool completely.
- Gently melt the chocolate chips. Stir in the chipotle powder, if using.
- Pour the melted chocolate over the cooled crust. Top with the mini-marshmallows and the reserved crumb mixture.
- Broil for 1-2 minutes until the marshmallows are golden brown.
- Refrigerate for at least 2 hours until the chocolate is firm, then lift out and cut into bars.
Notes
- The foil “handles” are key for removing the bars from the pan without breaking them.
- Watch the bars very carefully under the broiler as the marshmallows will toast very quickly.
- For a classic s’mores flavor, you can simply omit the chipotle powder.
- Let the bars chill completely for the cleanest cuts.
Spicy Smoky S’mores Bars Recipe
