"Simply irresistible" is how we describe these heavenly bars in the Test Kitchen. If there were ever any left after taste panel — keyword “if” — we offered them to other staff members and the treats were always gone in minutes.
S’mores Bars are an ode to the classic campfire treat. Slightly less messy, and way more luscious, this recipe makes enough for everyone sitting around the glow.
FOR THE CRUST, COMBINE:
FOR THE CAKE, MELT:
FOR THE MERINGUE, BEAT:
These bars are best served the day you make them, but if you do have any left, you can store them in a covered container in the fridge for up to 1 week.
Preheat oven to 350°. Line a 9×13-inch baking dish with parchment or foil, leaving a 2-inch overhang.
For the crust, combine cracker crumbs, butter, and salt; pat crumbs evenly into the bottom of prepared dish.
For the cake, melt butter in a saucepan over medium-low heat. Add cocoa and espresso powder, whisking until smooth. Off heat, whisk in sugar, buttermilk, eggs, and vanilla until smooth.
Whisk together flour, baking soda, and salt; whisk into cocoa mixture. Stir chocolate chips into batter to combine; pour over crust and bake until a toothpick inserted into the center comes out clean, 20–25 minutes. Cool bars on a rack 10 minutes; remove from pan and let cool 20 minutes more.
Gradually add marshmallow creme, beating on high speed until stiff peaks form and meringue is glossy, 4–5 minutes. Spread meringue evenly over bars, using the back of a spoon, spiking the top.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 57mg 19%
Sodium 184mg 7%
Carbs 41g 13%
*Percent Daily Values are based on a 2,000 calorie diet.