Happy National S’mores Day!! S’mores are such a nostalgic dessert—or are they more of an activity?—that I’ve based many recipes off the classic combination of graham crackers, chocolate, and marshmallow. There are two s’mores-inspired recipes in my new cookbook Hello, Cookie Dough! Of course they have a special twist of cookie dough.
This third recipe didn’t make the cookbook cut, but it was served in the shop last fall and both the customers and my staff went wild for it. So, while we count down the days until October 15, when Hello, Cookie Dough is released, enjoy this dessert bar recipe to quell your s’mores cravings!
For the Graham Cracker Crust
- 2¼ cups graham cracker crumbs
- 2¼ teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, at room temperature
- ¼ cup granulated sugar
- 1 cup brown sugar
- 1 egg plus 1 egg yolk
- 1 tablespoon vanilla extract
For the Chocolate Layer
- 1 ½ cup milk chocolate chips or chopped milk chocolate bar
- 1 tablespoon unsalted butter
- ¾ tablespoons heavy cream
For the Marshmallows Topping
- 2 ½ cups mini marshmallows
Preheat the oven to 350°F.
Make the Graham Cracker Crust. In a medium bowl, whisk together graham cracker crumbs, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy. Add granulated and brown sugars and mix on medium until light and fluffy; scrape the bowl with a rubber spatula as needed. Add egg, egg yolk, and vanilla and mix until fully incorporated,
Turn the mixer to low and add half the graham cracker mixture and mix just until combined, about 10 seconds. Immediately add the rest of the graham cracker mixture and mix a final 15 seconds.
Press the crust into a lined 8x8” pan and bake for 25 minutes.
Remove from the oven and allow to cool completely in the pan.
Make the Chocolate Layer. Place the chocolate and butter a medium bowl. Set aside.
In a small microwave-safe bowl, heat the cream on 50% power in 30-second intervals until the cream boils. Then, pour it over the chocolate. Use a whisk to stir, starting in the center of the bowl and moving slowly outward to incorporate the chocolate. Once the mixture is fully combined and begins to look glossy, set aside to cool for about 2 minutes.
Pour the chocolate layer over the cooled graham cracker crust and immediately top with an even layer of marshmallows. Allow the chocolate to set then torch marshmallows with a hand torch or under the broiler in your oven (if you use the broiler let chocolate set again) just before serving.
These bars can be stored covered in the refrigerator for up to 5 days.