S’mores Bars

smores bars
The life of a food blogger is filled with many trials and tribulations – the greatest of which is this: baking delicious S’mores Bars and not being able to eat a single bite until the next day because you aren’t ready to photograph.

Chocolate. Marshamallow. Graham cracker. S’mores… And I couldn’t even have a nibble. (>_<)

smores bars
Rachel is the photographer in the relationship, so I try to bake/cook to best accommodate her. Photographing food is best during day time with natural light – sadly, I’m not home during the day to cook then. And it’s hard for Rachel to cook when she is solo with Baby Boy, especially now that he is WALKING!

Proud Daddy Moment Interlude:

Baby Boy has been cruising the past few weeks holding onto our hands, the walls, furniture, toys – anything that is solid and let’s him get where he wants to go (which is everywhere). The past week though he has been exceptionally brazen, letting go because he wants to get somewhere he wants to be, or just because he can. He’s had a few close calls, and certainly given himself some bumps too, but this boy is walking. Toddling, as Rachel says. So cool.

Wow… We no longer have a baby. We have a toddler. Crazy!


So, I try to do most of my cooking or baking for the blog on the weekend so that Rachel can photograph with nice sunlight. This past weekend was busy, so I didn’t get to bake like I wanted to. So I planned on baking Monday night so she could photograph Tuesday afternoon during Baby Boy’s nap.

Except I was missing key ingredients. Fail! So I didn’t get to bake until the next day, and by the time they were done it was way to late to photograph. So I had to wait to dig into these.

Food blogging is serious business folks. :)

smores bars
So let’s talk about these S’mores Bars. They come from Madeline’s blog, Thursday Night Baking. I came across Madeline’s site a few months ago and immediately fell in love with it, adding it to my RSS. Of course Madeline won lots of brownie points (pun intended) for focusing her blog on baking delicious treats and for being a fellow chocoholic. But I think the other thing that spoke to me was that she was a new food blogger too, and one with great recipes, photos, and stories to tell.

I’ve wanted to introduce you to Madeline here on Taste Test Thursday for awhile, and I think these S’mores Bars are the perfect introduction. A graham cracker crust, chewy chocolate, and loaded with marshmallows- there is not much missing from this dessert recipe except for a big glass of milk alongside it.

Give these S’mores Bars a try, and be sure to head over to Madeline’s blog and check out her other delicious treats. You won’t be disappointed. :)

smores bars


  • 1 1/2 sticks unsalted butter, plus more for greasing the pan
  • 2 cup graham cracker crumbs
  • ¾ cup sweetened condensed milk
  • 2 bars of Hershey’s chocolate, chopped up into chunks (or 1 1/3 cup of chocolate chips)
  • 1½ tsp. vanilla extract
  • Pinch of salt
  • 1-2 cups mini marshmallows
  • 2 whole graham crackers (optional)


  1. Preheat oven to 350 degrees. Line an 8 x 8-inch baking dish with aluminum foil. Lightly butter the foil.
  2. Place the butter in a heatproof bowl and microwave until melted. Mix together with the graham cracker crumbs and stir with a fork until the crumbs are evenly moistened. Pour the crumb mixture into the bottom of the prepared pan and press firmly into an even layer on the bottom of the pan. Use the bottom of a measuring cup to flatten the crust evenly.
  3. In a medium saucepan over medium heat, combine the condensed milk and chocolate. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove from heat and stir in the vanilla and salt. Pour the chocolate mixture over the graham cracker base. Working quickly, spread the chocolate into an even layer and smooth with a spatula. Sprinkle the marshmallows over the top of the chocolate to form a layer of marshmallows. Gently press down on the marshmallows. Put in oven at 350 degrees F until the marshmallows begin to grow in size and have a golden color, about 10 or so minutes. Finish off with a flame torch for a more toasted marshmallow.
  4. If you’d like an extra crunch, break the whole graham crackers into small pieces and stick into the chocolate mixture between the marshmallows.
  5. Cover and refrigerate the bars until firm, about 2 hours. Use the foil to lift the bars out of the pan and transfer to a cutting board. Use a large sharp knife to cut into squares or rectangles.

Recipe from: Thursday Night Baking

smores bars

PS – Don’t forget to check out the Greek Cookbook giveaway currently going on from Tuesday’s post. I had severe writers block that day and failed to mention that the cookbook, Opa, was written by the Mother of an old colleague of mine. I’m a big fan of family recipes (that’s why we have our own little cookbook blog) so please check it out and enter for a chance to win your own copy!

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