Smoky S'mores Bars 24.000

Jennifer Chase for The Washington Post

Holiday Cookies 2017 Dec 1, 2017

These may evoke campfire memories for you — with easy assembly. The smoky flavor comes from a sprinkling of smoked sea salt.

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Make Ahead: The slab needs to be refrigerated for 1 to 2 hours, until firm, before cutting into bars.

24 bars

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Tested size: 24 bars

  • 1 1/2 cups graham cracker crumbs, plus 2 cups broken graham cracker pieces (7 to 8 sheets)
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 1 cup bittersweet chocolate chips
  • 1 cup milk chocolate chips
  • 2 cups heavy cream, heated to just below a full boil
  • 4 cups mini marshmallows
  • 3/4 teaspoon smoked flaked salt, such as Maldon brand


Preheat the oven to 350 degrees. Line a 9-by-13-by-2-inch baking pan with parchment paper or aluminum foil.

Combine the graham cracker crumbs, melted butter and kosher salt in a mixing bowl, stirring until evenly coated, then press them evenly into the baking pan. Bake (middle rack) for 15 to 20 minutes, to form a lightly golden crust. Let cool.

Combine the bittersweet and milk chocolate chips in a separate, heatproof mixing bowl. Pour the heated heavy cream over the chocolate chips; let sit for 5 minutes (so the chocolate melts), then whisk to form a smooth ganache.

Add the mini marshmallows and graham cracker pieces, stirring to coat well. Pour this mixture over the baked crust, then sprinkle the top with the smoked salt. Cover loosely and refrigerate for 1 to 2 hours, until firm, before cutting into 24 pieces.

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Recipe Source

Adapted from "Delightful Desserts: The Secrets to Achieving Incredible Flavor in Your Sweet Treats" by Jane Soudah (YC Media, 2017).

Tested by Diana Maxwell.

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