S'mores bars

By Jessica McGovern
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  • 1/2 cup (120 milliliters) unsalted butter, room temperature
  • 3/4 cup (180 milliliters) brown sugar
  • 1 egg
  • 2 teaspoons (10 milliliters) vanilla extract
  • 1 cup (240 milliliters) flour
  • 1/4 teaspoon (1 milliliter) salt
  • 2 cups (480 milliliters) crushed graham crackers
  • 2 cups (480 milliliters) chocolate chips
  • 3 cups (720 milliliters) small marshmallows (recipe below)


  • 2 x 7 gram packets gelatin powder
  • 3/4 cup (180 milliliters) cold water, divided
  • 1/2 tablespoon (7.5 milliliters) vanilla extract
  • 1 cup (240 milliliters) sugar
  • 1/2 cup (120 milliliters) corn syrup
  • 1/8 teaspoon (0.5 milliliters) salt
  • Icing sugar, for dusting


  1. Preheat oven to 350 F (180 C). Beat butter and sugar together in a bowl. Add egg and vanilla and continue beating. Add flour and salt and combine. Add crushed graham crackers and mix through. Press graham cracker mixture into a 23 centimeter greased baking pan, reserving 1/4 cup (60 milliliters). Add chocolate chips in an even layer. Scatter marshmallows on top. Sprinkle remaining crust over top (about one centimeter) up). Bake in the oven for 20 minutes or until firm and marshmallows melted.


  1. Add gelatin to a large mixing bowl. Pour 1/2 cup (120 milliliters) water into bowl. Add vanilla. Beat with a handheld or standing mixer until mixture forms stiff peaks. In a saucepan, add remaining water, sugar, corn syrup, and salt. Bring to a boil, and cover for a few minutes. Test temperature with a candy thermometer to ensure it reaches 250 F (120 C). Take saucepan off the heat. Slowly add sugar mixture to mixing bowl with whipped gelatin. Beat until mixture turns white and thick. Scrape into a greased tin. Let set. Dust knife and cutting board with icing sugar to prevent sticking and cut into small cubes. Dust marshmallows with icing sugar.

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