S'mores Bars (a.k.a. OMG Bars)

This three layer bar consists of smooth and rich ganache smothers fluffy pillows of marshmallow and delicately layered atop a buttery crumble. Originally a campfire favorite, these S’mores bars (a.k.a. OMG Bars) are now an anytime favorite!

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What are S’mores Bars (a.k.a. OMG Bars)?

Like the classic campfire dessert of their namesake, s’mores bars include basic s’mores ingredients - graham cracker, marshmallow, and chocolate and layered into a bar form, no campfire necessary!

Recipe Tips for S’mores Bars (a.k.a. OMG Bars)

Try adding a fruit flavor to the marshmallow filling - add a 1.2 ounce bag of freeze dried fruit to a food processor and chop into a very fine powder and set aside. Then immediately once you have made the marshmallow, gently fold the powder into the marshmallow using a spatula until well combined. I have tried this using freeze dried strawberries and the results were SO delicious!

How to Store S’mores Bars (a.k.a. OMG Bars)

You can use parchment paper to store these individually by cutting little squares to wrap around each bar so they don’t stick together and become a gooey mess.

Store s’mores bars at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes prior to serving.

How to Cut S’mores Bars (a.k.a. OMG Bars)

S’mores bars can be tricky to cut due to their gooey nature. Cut as you would normally cut bars in a grid. I recommend having a wet paper towel handy so that you can wipe the knife off each time you make a cut.

How to Make S’mores Bars (a.k.a. OMG Bars)

Ingredients

Graham cracker crust

• 1/2 cup (1 stick) butter, melted

• 1 1/2 cups graham crackers, finely crushed into crumbs

• 1/4 teaspoon salt

Marshmallow filling

• 1 1/4 cups granulated sugar, divided

• 1 teaspoon kosher salt, divided

• 2 tablespoons (2 packets) gelatin

• 2/3 cup light corn syrup

• 1/2 teaspoon pure vanilla extract

Ganache Topping

• 1 1/4 cup dark chocolate chips

• 1/2 cup heavy whipping cream

Directions

Crust

Preheat oven to 350 degrees Fahrenheit.

Line an 8x8 inch baking dish with parchment paper covering the bottom and the sides of the dish. This step is very important as your marshmallow will be impossible to remove if you skip this step.

In a food processor, crush graham crackers until you get about 1 1/2 cups of graham cracker crumbs.

Add in melted butter and salt and mix well.

Press the graham cracker mixture into the the bottom of the parchment lined baking dish with your hands, fully covering the bottom of the dish.

Bake for 5-6 minutes or until the edges are slightly brown.

Set aside and let cool completely. Do not make the marshmallow filling or ganache topping until the crust has cooled completely.

Marshmallow Filling

Add 1/3 cup water, corn syrup, sugar, and salt to a pot with a candy thermometer. Boil until the temperature reaches between 235 and 245 degrees Fahrenheit and remove from heat.

In a mixing bowl attached to an electric mixer, add 2 tablespoons of gelatin and 1/3 cup water and mix immediately using a spatula.

Carefully add in the hot corn syrup mixture and vanilla extract. Set the electric mixer on medium high and let it mix for about 10-15 minutes (checking it periodically), or until marshmallow starts to come away from the sides.

Pour marshmallow over the top of the completely cooled crust. Let is sit at room temperature until firm, this could take overnight to about 24 hours.

Ganache Topping

Add chocolate chips and heavy whipping cream to a pot or double boiler.

Melt together over low heat, stirring consistantly until chocolate has melted and heavy cream is incorporated. Careful not to overcook the chocolate as it will turn chunky and burns quickly.

Promptly remove from heat and pour over marshmallow. Spread evenly with a spatula and set aside to cool and harden, overnight.

Now they are ready to serve!

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More bar desserts, please!

Try this white chocolate raspberry blondies or my favorite Bavarian apple bars.

marshmallow, s'mores, graham cracker, ganache, vanilla

dessert, bars

american

Servings: 16

Author: Jessie Cagliero

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S'mores Bars (a.k.a. OMG Bars)

Smooth and rich ganache smothers fluffy pillows of marshmallow and delicately layered atop a buttery crumble. Originally a campfire favorite, these S’mores bars (a.k.a. OMG Bars) are now an anytime favorite!

Prep time: 1 hourCook time: 6 minutesInactive time: 36 hourTotal time: 37 H & 6 M

Cook modePrevent screen from turning off

Ingredients

Graham Cracker Crust

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cup graham crackers, finely crushed into crumbs
• 1/4 teaspoon salt

Marshmallow Filling

• 1 1/4 cups granulated sugar, divided
• 1 teaspoon kosher salt, divided
• 2 tablespoons (2 packets) gelatin (pectin for me)
• 2/3 cup light corn syrup

Ganache Topping

• 1/2 teaspoon pure vanilla extract
• 1 1/4 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Directions

Crust

1. Preheat oven to 350 degrees Fahrenheit.
2. Line an 8x8 inch baking dish with parchment paper covering the bottom and the sides of the dish. This step is very important as your marshmallow will be impossible to remove if you skip this step.
3. In a food processor, crush graham crackers until you get about 1 1/2 cups of graham cracker crumbs.
4. Add in melted butter and salt and mix well.
5. Press the graham cracker mixture into the the bottom of the parchment lined baking dish with your hands, fully covering the bottom of the dish.
6. Bake for 5-6 minutes or until the edges are slightly brown.
7. Set aside and let cool completely. Do not make the marshmallow filling or ganache topping until the crust has cooled completely.

Marshmallow Filling

1. Add 1/3 cup water, corn syrup, and salt to a pot with a candy thermometer. Boil until the temperature reaches between 235 and 245 degrees Fahrenheit and remove from heat.
2. In a mixing bowl attached to an electric mixer, add 2 tablespoons of gelatin and 1/3 cup water and mix immediately using a spatula.
3. Carefully add in the hot corn syrup mixture. Set the electric mixer on medium high and let it mix for about 10-15 minutes (checking it periodically), or until marshmallow starts to come away from the sides.
4. Pour marshmallow over the top of the completely cooled crust. Let is sit at room temperature until firm, this could take overnight to about 24 hours.

Ganache Topping

1. Melt together over low heat, stirring consistantly until chocolate has melted and heavy cream is incorporated. Careful not to overcook the chocolate as it will turn chunky and burns quickly.
2. Promptly remove from heat and pour over marshmallow. Spread evenly with a spatula and set aside to cool and harden, overnight.
3. Now they are ready to serve!

Recommended Products

9" Probe Waterproof & Programmable Candy Thermometer with Pot Clip

Caraway 9” Square Pan

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS

Nutrition Facts

Calories

295

Fat

15 g

Sat. Fat

9 g

Carbs

40 g

Fiber

1 g

Net carbs

39 g

Sugar

34 g

Protein

2 g

Sodium

297 mg

Cholesterol

24 mg

*Nutrition is auto-calculated by recipes generator.

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