Camping isn’t camping without a roaring fire, and a fire isn’t complete without s’mores! I love roasting over an open fire, but here’s an easy way to enjoy all the goodness of s’mores from your kitchen.
Golden-brown-slightly-charred marshmallows melt over rich chocolate ganache with a buttery graham cracker base. They lack the super-sticky fingers of the real s’mores experience, but you definitely can and should pretend you’re huddled around a smoky campfire.
You can use pretty much any milk or dark chocolate here. Hershey’s chocolate will taste the most like childhood memories, so go that way for classic s’mores! I used Chocolove XOXOX strong dark chocolate for a deeper, more intense flavor. Chocolove is a local company (hey there, Boulder!) producing amazing chocolate that’s fair trade and sustainable. While I’m usually a frugal store-brand grocery shopper, there’s a few really important items (ahem, chocolate and cheese) that are worth searching out great local options!
Plus there are love sonnets printed inside every wrapper. Could these bars be any sweeter?! Lame pun totally intended. (Not sponsored by Chocolove, just giving a shoutout to a product I love! Colorado friends can find their bars in most local grocery stores for just $2 – their dark chocolate with almonds & sea salt is YES.)
Keep a close eye on the marshmallows under the broiler! I’m more of a light golden brown marshmallow girl so I wish I’d pulled these out thirty seconds earlier, but friends who like to set the whole marshmallow on fire (heathens) loved these as they are.
You might be tempted to add some extra marshmallows to cover all the ganache, but they’ll melt to fill the space just fine – too many and you’ll have a huge marshmallow bubble in your oven that is a huge, sticky pain in the ass to clean out. Learn from my mistakes!
- 8 graham crackers
- 4 T. butter, melted
- 1 cup heavy cream
- ½ cup milk
- 8 oz. chocolate, chopped
- 1 t. vanilla
- ½ t. salt
- 2 eggs
- 2 cups mini marshmallows
- Preheat oven to 325°.
- Pulse graham crackers in a food processor until finely ground. Add butter and pulse until crumbs begin to clump together. Press crumbs firmly into an even layer in a foil-lined 8x8 pan.
- Bake crust at 325° for 10 minutes.
- While crust is baking, bring cream and milk to a simmer in a large saucepan. Remove from heat and whisk in chocolate, vanilla, and salt until smooth.
- Warm eggs under hot running water to bring them to room temp, then whisk into chocolate one at a time. Pour chocolate mixture over baked crust.
- Bake at 325° for 25-30 minutes, until chocolate is just set in the center.
- Scatter marshmallows over the top and gently press into the chocolate filling.
- Return to the oven and broil on high until marshmallows are golden brown.
- Let bars cool and refrigerate for at least 30 minutes to let filling completely set before cutting.
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