These s’mores bars are the perfect no-bake treat to save room in your oven this holiday. Think your favorite campfire dessert with no flame required. The fluffy marshmallow topping is pillowy soft and is the perfect bite with the rich, silky chocolate ganache filling. The graham cracker crust adds just the right amount of salt and crunch to every single bite. Sprinkle with some extra crushed graham cracker, and you’ll have the best dessert on the table this holiday season!
If you try this recipe, I’d love to see how it turns out! Tag me on Instagram @thepurpleplate_ or on TikTok @thepurpleplate and hashtag #thepurpleplate!
Makes 9 s’mores bars (See note #1)
INGREDIENTS
Graham Cracker Crust
2 packages of graham crackers, crushed
1 stick unsalted butter, melted
Pinch of salt
Chocolate Ganache Filling
8 oz of chocolate, chopped (I use a combination of bitter and semisweet)
8 oz heavy cream
Fluffy Marshmallow Topping
2 egg whites
1/8 tsp cream of tartar
6 tbsp granulated sugar
1/4 cup light corn syrup
1/8 cup water
1/2 tsp vanilla extract
Pinch of salt
INSTRUCTIONS (See note #2)
Prepare an 8x8 baking pan with a piece of parchment paper. Use the wrapper from the butter to wipe some excess butter on the bottom of the pan before laying the paper so it sticks. Leave enough paper on the sides to easily lift the finished bars from the pan.
Start by making the graham cracker crust by crushing the crackers in a large ziplock bag with a rolling pin (see note #3) until no large cracker pieces remain. Transfer the crushed crackers into a medium bowl and stir with the melted butter and salt until it resembles wet sand. Be sure to set some extra aside for sprinkling the final dish. Press the crust into the prepared pan evenly and up the sides using the bottom of a glass cup or rubber spatula. Set aside. Wipe out the bowl (you’ll use it in the next step).
Next make the chocolate ganache filling by warming the heavy cream in a small pot over medium to low heat. Keep an eye on this and make sure to remove from heat when you start to see wisps of steam and bubbles forming on the edges. Do not boil! Place the chopped chocolate in the wiped out bowl you used for the crust, and pour the hot cream directly on top. Let it sit for about 1 minute to melt the chocolate, and then stir until smooth and glossy. Immediately pour into the shell of the graham cracker crust and smooth evenly. Place in the fridge to set for at least 2 hours. Wipe out the small pot (you’ll use it in the next step).
While the ganache sets, make your fluffy marshmallow topping. In the bowl of a stand mixer whip the egg whites on high until stiff peaks form. Once you have stiff peaks, mix in cream of tartar and salt.
In the wiped out pot you used for the cream, bring the sugar, corn syrup, and water to a boil. Using a candy thermometer (see note #4), boil the syrup until it reaches 240 degrees. Immediately remove from heat, and with the stand mixer on low slowly pour into the egg white mixture. Once the fluff is smooth and glossy, add the vanilla extract.
Remove the baking pan from the fridge and spoon the fluffy marshmallow topping onto the ganache. Refrigerate until ready to serve. Sprinkle with extra crushed graham crackers and slice into bars. Enjoy!
RECIPE NOTES
This recipe can seamlessly be doubled to make 18 bars! Simply double every ingredient listed and use a 9x13 pan instead.
You can make this entire recipe the day before (including the fluffy marshmallow topping). If you want, you can wait to top with the marshmallow and crushed graham crackers until right before serving.
You can also opt to use a food processor to crush the graham crackers for the crust. This method will take less time and get you very finely ground graham crackers! However, I wrote this recipe with the goal of not making you use too many dishes. Using a food processor would be an extra appliance to pull out, but if you don’t mind then go for it!
If you don’t have a candy thermometer, you can use a regular meat thermometer. Just be sure to closely monitor the temperature if you are using this method. Using a candy thermometer allows you to clip the thermometer to the side of the pot and get you the most precise temperature reading. If the temperature is slightly off here it can result in a gummy topping which is not the fluffy consistency we’re looking for!
