Easy S’More Bars

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Day 2 of the 10 days of Christmas Cookies takes me to Charlotte, North Carolina where my great Aunt Esther lives. My great aunt used to make this awesome cookie type dessert called a fancy graham. I really loved the rich caramel flavor they had, even though I used to pick the nuts off the top. I was craving that sweet graham cracker cookie but didn’t want to put the nuts on top since I wouldn’t eat them. After thinking of toppings I immediately came to s’mores.

I figured that instead of putting chopped nuts on top I could just substitute in mini marshmallows and chocolate chips. I had to call my mom to get my aunt’s original recipe. Once I had it, it was a snap to make these treats.

They came out just like I remembered. I was a little worried when the graham crackers were soft coming out of the oven but they crisped up as they cooled. I had a little trouble getting all the chocolate chips and marshmallows on top before the caramel cooled but popping them back in the oven for 15 seconds did the trick.

The s’mores bars were crisp, buttery, and full of flavor. For a cookie that requires almost no baking they are really delicious. It put me in the mind set of a fancier s’more that could be served in the house instead of around a campfire. I can’t wait for my great Aunt Esther to try this twist on her cookie at Christmas!

Easy S’more Bars (adapted from my great-Aunt Esther’s Fancy Graham recipe.)

24 sheets of graham crackers (plain or honey flavored)
¾ c. butter
1 c. firmly packed brown sugar
1 c. chocolate chips
1 c. marshmallows
1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or non stick foil. (This step is important otherwise you will never get the grahams off the cookie sheet!)

2. Place 12 sheets of graham crackers on each cookie sheet. Make sure they are touching each other but not the edge of the pan.

3. In a small saucepan heat the butter over medium heat. Once the butter has just melted pour in the brown sugar and stir well. Cook until the mixture just starts to boil. Continue cooking one minute.
4. Immediately pour the mixture over top of the graham crackers, using a wooden spoon to evenly spread the caramel mixture. Pop into the oven and bake for 10 minutes. The graham crackers should be bubbling when you pull them out.
5. Immediately sprinkle the grahams with the chocolate chips and marshmallows making sure they begin to melt and stick. If the caramel starts cooling and the chocolate and marshmallows don’t stick, pop the cookie sheet back into the oven for 15 seconds.

6. Let cool completely and break the graham crackers sheets into four pieces.

Makes 96 S’more bars.

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