Classic Gooey Smores Bars

# What You'll Need:

01 - 1 1/2 cups graham cracker crumbs

02 - 1/2 cup unsalted butter, melted

03 - 1/4 cup granulated sugar

04 - 1 1/2 cups semi-sweet chocolate chips

05 - 3 cups mini marshmallows

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

02 - In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly moistened.

03 - Press the mixture firmly into the bottom of the prepared pan to create an even layer.

04 - Bake the crust for 8 minutes. Remove from oven.

05 - Sprinkle chocolate chips evenly over the warm crust. Return to oven for 2 minutes until chocolate begins to melt.

06 - Evenly spread the softened chocolate with a spatula.

07 - Top with mini marshmallows, pressing gently into the chocolate layer.

08 - Bake for 10 to 12 minutes, or until marshmallows are golden and toasted.

09 - Allow bars to cool completely in the pan. For clean slicing, chill in the refrigerator for 1 hour.

10 - Lift bars out using parchment paper, slice into 16 portions, and serve.

01 -

No campfire required—you get that exact s'mores flavor whenever the craving hits, rain or shine.
They're foolproof enough for a beginner but impressive enough to bring to a potluck and watch people's faces light up.
Unlike the handheld version, you can actually enjoy them without burning your fingers or getting chocolate on your clothes.

02 -

Don't skip the crust-baking step—it prevents the bottom from staying soft and soggy no matter how long you chill them.
Chilling is not optional if you want clean, pretty bars; cold chocolate and marshmallow slice like butter, warm ones get messy.

03 -

Use good quality chocolate chips—the slight upgrade in flavor makes a real difference when chocolate is such a major player.
If your marshmallows start browning too fast, tent the pan loosely with foil for the last few minutes of baking to slow them down.