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Ultimate S’mores Bars – Easy Labor Day Dessert

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These Ultimate S’mores Bars deliver all the nostalgic joy of campfire s’mores without the hassle. A buttery graham cracker crust, a rich fudgy chocolate layer, and a toasted marshmallow topping come together in one easy bar that’s perfect for Labor Day or any summer celebration.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt (plus flaky finishing salt, optional)
  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 cups regular marshmallows (about 40-50) or 5 cups mini marshmallows
  • Optional toppings: flaky sea salt, melted peanut butter, crushed pretzels

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand and holds together when squeezed.
  3. Press the crust mixture evenly into the prepared pan using the bottom of a measuring cup or flat glass. Bake for 10 minutes until edges are just golden. Remove and let cool slightly on a wire rack.
  4. In a medium saucepan over low heat (or microwave-safe bowl in 30-second bursts), combine semi-sweet chocolate chips, milk chocolate chips, and sweetened condensed milk. Stir constantly until smooth and melted. Stir in vanilla extract.
  5. Pour the warm chocolate mixture over the pre-baked crust and spread evenly to the edges. Tap the pan gently to release air bubbles. Let set for 5 minutes.
  6. Arrange marshmallows on top of the chocolate layer in rows, slightly touching, covering the entire surface. Do not press them down.
  7. Return the pan to the oven and bake for 15-18 minutes until marshmallows are puffed, golden, and starting to brown in spots.
  8. Optional: Switch oven to broil for the last 1-2 minutes, watching carefully, until marshmallows are deeply toasted. Rotate pan halfway through.
  9. Transfer pan to a wire rack and cool completely at room temperature for at least 1 hour. For cleanest cuts, refrigerate for another 1-2 hours.
  10. Use the parchment sling to lift the entire block out of the pan. Place on a cutting board and cut into 24 squares (4 rows by 6 rows) with a sharp knife, wiping clean between cuts.

Notes

Par-bake the crust to keep it crisp. Use a mix of semi-sweet and milk chocolate for balanced sweetness. Watch the broiler closely—marshmallows burn quickly. Cool completely before cutting for clean edges. Bars taste even better the next day.

Nutrition

Keywords: s'mores bars, Labor Day dessert, easy dessert, graham cracker crust, chocolate marshmallow bars, summer dessert, crowd-pleaser

Find it online: https://daintydine.com/ultimate-smores-bars-easy-labor-day-dessert/