Gooey Browned Butter S'mores Bars
These s'mores bars are gooey and decadent.
Ingredients
- 1 1/2 sticks (12 tbsp.) unsalted butter, browned and slightly cooled
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 1/8 cup all purpose flour
- 1 cup graham cracker crumbs 6 whole sheets, plus two additional sheets for the top
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 1 cup semi-sweet chocolate chips
- 4 ounces dark chocolate, chopped and divided (see notes)
- 20 large marshmallows, split in half
Instructions
Brown the butter
- In a medium skillet, melt your butter over medium heat. The butter will begin to foam, but that's normal. Stir constantly with a wooden spoon for 5-7 minutes until golden brown.. The solids from the butter should be lightly golden brown and it should have a nutty aroma.
- Remove the skillet from the heat and pour the brown butter into a glass or ceramic bowl to cool until it is warm but not hot. While the butter is cooling you can assemble all of your other ingredients.
Making the graham cracker crumbs
- If you have graham cracker crumbs, you can skip this step.
- Place the graham crackers into a mini food processor and process until you have fine crumbs.
- Alternatively, you can place the graham crackers into a large freezer bag and roll with a rolling pin until you have crumbs.
Assembling the bars
- Preheat the oven to 325°F and line a 9”x13” baking pan with parchment paper.
- In a medium sized bowl, whisk together the flour, graham cracker crumbs, salt, and baking soda.
- Chop up your chocolate bar into chunks, reserving 1/2 cup for the top.
- In a large bowl, whisk together the browned butter, brown sugar, granulated sugar, eggs, and vanilla extract.
- Add in the flour mixture to your wet ingredients and stir with a spatula or wooden spoon until combined.
- Stir in the chocolate chips and 1/2 cup of the chocolate chunks.
- Into the prepared pan, evenly spread out about 1/2 of the dough. There should not be any parchment paper visible on the bottom of the pan, if needed add a little more dough.
- Split your marshmallows in half and place the sticky side down onto the dough. I did 5 rows of 8 going across the long way of the pan. (See the step-by-step images above.)
- Top each marshmallow with a small scoop of dough. There won’t be enough batter to completely cover everything but that’s ok. You want some of the marshmallow to peek out.
- Bake for 10 minutes and then remove your pan from the oven and top with the reserved 1/2 cup of chocolate chunks and two sheets of graham crackers.
- I put the chunks of chocolate on the marshmallows that didn’t have any chunks already. For the graham crackers, just break each sheet into small pieces and stick them standing up between the marshmallows.
- Bake for an additional 13-18 minutes or until your marshmallows are golden brown. Do not over bake as you want your bars to remain gooey.
- These bars slice the easiest when cooled but let them cool at least slightly before slicing.
Notes
- I used extra dark chocolate bars but any dark chocolate bar will work. Larger chunks are the best as you will get nice pockets of melty chocolate. I pick through the chocolate chunks to reserve the larger chunk for topping.
- If you don't like dark chocolate, you can substitute milk chocolate, semi sweet chocolate, or peanut butter chips. I have not tried peanut butter cups but I bet that would be amazing. Let me know if you try it!
- These bars are gooey, like if you cut them when they are warm they may fall apart. If you happen to want firmer bars for some reason, you can add an extra 1/8 cup of flour and an extra sheet of graham crackers to your crumbs. This will make a rounded cup of graham cracker crumbs in total.
- These bars freeze well, I wrapped them in parchment paper and then covered in plastic wrap. If you want to them to last longer in the freezer, you can also place in a freezer bag. To serve, just let them thaw and you can enjoy as is or you can microwave for 15-30 seconds or until warm.
Tried this recipe?Let us know how it was!