BAKED S’MORES BARS

April 28, 2013

Do you find it easy to ask people to pray for you?

Sometimes I do, if somebody’s sick or has a job interview or something. It’s easy to ask for prayer for when things are outward. And probably kind of mild.

But, I find it hard to ask for prayer for inward things. My own sins.

And then it’s one thing to ask for it once. But what about for the 10th time when it’s like “yep, I’m still struggling with this.”

Maybe the other reason I don’t ask for prayer is because I don’t really believe it will help. I think I’m self-sufficient and it’s up to me to navigate and fix the problems of my life.

Well, that’s all wrong and having a quite tiny view of God and big view of me.

The other day, I was having such a hard time with something, I was completely shameless with asking others for prayer. Like, call David at work and ask him to pray. Then text him later to confirm, “Wait, did you? ‘Cause I’m really needing this.” I hope to grow to be like that all the time to some degree, not just when I have an emotional crisis.

I want to be that desperate for God. Even just for the same ol’ (yet still urgent) prayer request that I would not depart from a simple and pure devotion to Christ.

DSC_0060

BAKED S’MORES BARS
Serves 9 bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 and 1/3 cups flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
2 king-sized milk chocolate bars
1 and 1/2 cups marshmallow fluff

Preheat oven to 350 degrees. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt. Slowly incorporate dry ingredients into butter mixture. Press half of dough into a greased 9×9 pan. Set chocolate bars on top. Spread marshmallow fluff over chocolate and top with remaining dough.

Baked Smores Bars from Rachel Schultz

Bake for 30-35, or until golden. Don’t worry if the marshmallow oozes out the top. (When is oozing marshmallow ever a problem?)

DSC_0030

4.7 from 12 reviews
baked smores bars
 
Author:
Serves: 9 bars
Ingredients
  • ½ cup butter, room temperature
  • ¼ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and ⅓ cups flour
  • ¾ cup graham cracker crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 king-sized milk chocolate bars
  • 1 and ½ cups marshmallow fluff
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt.
  3. Slowly incorporate dry ingredients into butter mixture.
  4. Press half of dough into a greased 9x9 pan. Set chocolate bars on top.
  5. Spread marshmallow fluff over chocolate and top with remaining dough.
  6. Bake for 30-35, or until golden.

Adapted from Sugar Cooking.

Comments

  • Anonymous

    Hi, if I’m making these the day before, do you they need to be refrigerated?

    Thanks.

    • Rachel Schultz

      Nope!

  • Lynn

    These look so good & easy! Thanks for your incredible recipes!!

  • […] without getting to crazy out of the box. There’s a million and one recipes out there but this one from Rachel Schultz was calling my […]

  • Kylie

    This is AMAZING!!!! It really does taste just like s’mores, minus the marshmallow roast taste. Absolutely delicious though!!! Good job Rachel! I want to try it Reeces style.

  • […] adapted from Rachel Schultz (see her site for photos of the layering […]

  • Meghan

    We are having our (snow-delayed) Sunday school Christmas party tonight and I’m excited to make these… I’m more excited that I have everything in my cupboard and won’t have to take my two small kids to the store with me! (I’ll be substituting chocolate chips and mini marshmallows.) Also, it was such a pleasant surprise to see your prayer testimony above the recipe. I am in the same boat, placing my independence over God’s provisions. Thanks so much for sharing!!

    • Rachel Schultz

      You’re welcome! That’s lovely to hear.

      • Anonymous

        One more question… Do you think the butter (or a portion of it) could be substituted for coconut oil?

  • Jill

    I just made this recipe from a copy someone printed for me and THEN looked at the post online. I could be wrong, but from the pictures it looks like an 8×8 pyrex pan (not 9×9) and XL chocolate bars (not king). I made this using a 9×9 pan and 2 king bars (which took up the entire top of a 9×9 pan) and did not have enough topping to fully cover the top. I am sure it will taste great, but if I make it again I would use an 8×8 pan and 2 XL chocolate bars.

  • Lotus

    Thanks for the insight into your Christian walk. I’m mid crisis and I discovered I need God all the time. He wants us to draw nearer to Him in everything, not just in the storms and crisis of life. The recipe seems awesome. If I get to the grocery store we’ll make it tonight or tomorrow night.

    • Rachel Schultz

      Great to hear, Lotus. I’m praying for you now.

  • Jeanette

    Rico!!!!!!

  • Heidi

    So, I found this on Pinterest and I love everything s’mores so I clicked on the website. WOW! Not only did I find this amazing recipe (can’t wait to try it) but I found that your “prayer blurb” was just what I needed to read at this very moment! Wow … God is so Good!
    Thanks you!

    • Rachel Schultz

      I love to hear that! Thanks Heidi.

  • Nancy

    These were fantastic! I doubled the recipe and made it in a 9X13 pan. I ran out of fluff so I added some mini marshmallows to make up for it. I also ran out of chocolate bars so I added chocolate chips. My husband keeps asking me to make this again and again!

  • Jayme

    In the oven now… I think my husband is going to go crazy waiting on them to bake! Will let ya know how they turn out…

  • Brooke Gray

    Omg so good ! Tastes just like s’mores ! I found the crust was much easier to work with while my hands were wet. Defiantly suggest this recipie to anyone ! Very easy and super tasty.

  • Megan C

    I made this recipe for my husband and friends and we LOVED it! I will definitely be making it again! It was a very easy recipe, although I had to make more of the topping since I ran out. Next time, i’ll just double the graham cracker topping. :)

    • Rachel Schultz

      Good to know! Thanks Megan.

  • Megan

    Making these for my Bible study tomorrow night! Very excited. Will be praying for you the whole time I make these. :-)

    • Rachel Schultz

      That’s so great! Thanks Megan.

  • I made these for my family tonight and they are FREAKING AWESOME!!! I found the recipe through Pinterest and I can not tell you how big of a compliment it is that I got back on the computer the same night to tell someone their recipe rocks. THIS RECIPE ROCKS! I’m worried my husband and I will finish off the pan tonight… :)

    • Rachel Schultz

      Thanks Kathryn!

  • Anonymous

    Yummy

  • Beverly Ciaramaglia

    This looks delicious & the reviews sound great. I want to make these.
    Are you able to give the nutrients info for this? I will still make these.
    Thank you!
    Bev

  • these looks so good can’t wait to try them for my Grandchildren they will love them….

  • Nancy

    This was excellent! I took it to a party so I needed something bigger than a 9 X 9. I doubled the recipe and made it in a 9 X 13. Everyone loved it! I didn’t quite have enough fluff so I used a combination of fluff and mini marshmallows. I also didn’t quite have enough milk chocolate bars so I added some chocolate chips. I will definitely make this again. So glad I found it.

  • Anonymous

    Amen my sister in Christ……….

  • Jen

    Thanks for the great recipe! I made this the other night and used mini marshmellows instead of the fluff and it turned out just fine. The marshmellows didn’t give a nice spread coverage like the fluff would but the turned golden brown and puffed up in a delicious looking way! Will definitely make this again!

  • Melissa

    Can you use regular marshmallows if you do not have fluff?

  • Mike

    Can you substitute ingredients to make this a gluten free recipe?

    • TK

      Hey,
      I made this gluten free on account of the fact that I was diagnosed with Celiac 3 months ago. I am still getting used to adapting recipes but as an avid baker I’ve found a lot of things that work well (and a lot of things that don’t!) luckily this recipe is really easy to modify and it still tastes really good! There aren’t many ingredients you need to change BC so much of this is already gluten free. I wasn’t sure about the fluff so I just used Marshmallows. Otherwise all I had to change was the graham crackers & the flour. I used coconut flour, coconut flour is awesome in baking recipes but it does absorb more moisture than white flour so I tend to use a bit more than half of what a recipe calls for (so in this case I used about 3/4th a cup), I switched the graham crackers for gluten free graham crackers and crushes them in my food processor to make them crumbs and added a little cinnamon then I just followed the rest of the recipe as she has it, came out really tasty!

  • Anonymous

    Can you substitute ingredients to make this a gluten free recipe?

  • judykoerner

    great for this time of year

  • Crystal

    Salted or unsalted butter? Is the flour supposed to be 1 & 1/2 or 1 & 1/3 cups?

  • Sara

    Thanks for being real and open about your relationship to God! Saw this recipe on Pinterest. If lots of people stop by to check out the recipe, I love that they may be encouraged in or to Christ through reading this post. I sure was. God bless you!

    • Rachel Schultz

      Thanks Sara! I like that too.

  • Sara

    I think that an 8×8 pan would’ve been better. I barely had enough dough for the bottom and top.

  • Dorothy

    Not ashamed to say that I made these twice in four days. Amazing!

    • Rachel Schultz

      Haha! Awesome!

  • Found these on Pinterest yesterday……….made these last night. They are great!

  • Cheryl

    What about using marshmellows instead of Fluff?

  • These sound simply delish, these will definitely be a part of my 4th of July celebration. Thanks for sharing. You’re right Jesus Christ is everything :-)

    • Rachel Schultz

      Thanks Veronica!

  • Shannon

    These bars are so easy to throw together, and delicious. Perfect for the summer picnic or cookout. Or for a treat in the winter! Perfect ratio of flavors. RECOMMEND buying two XL hershey bars instead of king size: use 1 whole bar, and break off 3 columns of the second bar, it will fit the pan perfectly!

    • Rachel Schultz

      Thanks Shannon!

  • Made this for my family over MDW since it rained too much for traditional smores… They loved it!

    • Rachel Schultz

      That’s so great. Glad they could help save the day :)

  • jj

    wow

  • cheryl

    Can you double this recipe into a 9 x 13 pan? Also what about chocolate chips instead of the bars?

    • Rachel Schultz

      Yes! And chocolate chips are okay too.

  • Dani

    Hi,

    I notice that one of the recipes has 1 1/2 cups of flour and the other one does not. Should I use flour or not

    Thank you!!! <3

    • Rachel Schultz

      Thanks for writing. The ingredient list and the printable page both have 1 and 1/2 cups flour listed. Hope that helps!

      • C. Becker

        Actually, they both show 1 and 1/3 cups flour…not 1 and 1/2.

  • Lindsey

    Is this recipe ok to make the day before? Does it need to be refrigerated after its made or can it stay out as long as its cover? I hope this works out. It looks yummy! :-)

    • Rachel Schultz

      Yes, that’s fine! They’re best warm though.

  • Ashley

    I’ve been making this exact recipe for years now and it never fails that when I make it a few people ask for the recipe immediately.

  • Nicole Grimm

    So since I look at your blog quite a bit since I learned about it, I thought I should comment on how amazingly delicious and awesome everything looks! These s’more bars especially…I’m definitely going to try these!

    • Rachel Schultz

      Thanks Nicole! That’s super nice.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2014

Design by Jane Reaction | Development by Brandi Bernoskie