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Once school starts, it can be hard for kids to let go of summer. But these rich, gooey, great-tasting bars will bring back sweet campfire memories—and smiles—whether they're served for dessert or as an after-school snack. —Lisa DiPrima, Wilton, New Hampshire
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 bar equals 213 calories, 9 g fat (5 g saturated fat), 28 mg cholesterol, 114 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as S'more Bars in Simple & Delicious September/October 2009, p37
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Reviewed on Nov. 04, 2012 by Dr. Davis
Instead of using 5 candy bars, I used a Giant Hershey's bar (7 oz) because it is more cost efficient. The bars were good, but I would have enjoyed a crust that incorporated more graham cracker and less flour.
Reviewed on Oct. 11, 2012 by jenavan
I even double this recipe, putting it in a 13x9. These are unstoppable!!! A perfect treat that will please any group!
Reviewed on Aug. 02, 2012 by salty1
It's a good thing that I made two batches, because every last crumb was gone with recipe requests from everyone. S'mores without the mess or the danger of fire with kids.
Reviewed on Jul. 11, 2012 by Brittanyjoh
These weren't horrible, but I probably wouldn't make them again. Seemed to be a bit dry & crumbly, taste was ok, smell was good, and they were easy.
Reviewed on Jul. 07, 2012 by dgonzo
A favorite recipe of ours. Everyone asks for it. I sprinkle some mini marshmallows on top before baking.
Reviewed on Jun. 30, 2012 by mgirardier
These are the BOMB! I made these for Vacation Bible School and they were gone in no time. Loved Them!
Reviewed on Jun. 07, 2012 by FACSteacher
I've previously rated this recipe but I wanted to comment about a variation I tried today. I made these into cookies using a small cookie scoop, a large marshmallow cut in half, and 2 squares of a Hershey's bar per cookie. I baked the cookie for 8-10 minutes at 375 degrees, added the marshmallow to the top of the cookie for 2 minutes then broiled it to brown it a little. I removed them from the oven then gently pressed the chocolate bars on top. I let them cool a little bit but not too long! I liked them as a cookie as much as a bar! My batch made about 2 1/2 dozen cookies.
Reviewed on Apr. 09, 2012 by rissa7785
These were awesome! My boyfriend ate all of them in three days. The last day they got a little hard...but otherwise fantastic!
Reviewed on Jan. 04, 2012 by lisettejohns
We loved these, they tasted rich from the combo of chocolate and marshmallow.The graham cracker crust didn't seem to have enough graham cracker flavor, I'll consider adding more graham and less flour also a little honey and vanilla to kick it up.For the chocolate, I'll either buy a more expensive brand or consider melting, cooling and pouring before baking... The traditional chocolate bar from Pennsylvania has a flavor that seems too distinctive and a little overbearing for the recipe.
We loved these, they tasted rich from the combo of chocolate and marshmallow.
The graham cracker crust didn't seem to have enough graham cracker flavor, I'll consider adding more graham and less flour also a little honey and vanilla to kick it up.
For the chocolate, I'll either buy a more expensive brand or consider melting, cooling and pouring before baking... The traditional chocolate bar from Pennsylvania has a flavor that seems too distinctive and a little overbearing for the recipe.
Reviewed on Dec. 11, 2011 by Hornigmk
SUPER quick & easy to make, not a lot of clean up after preparing. A definite crowd pleaser!
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