S'more Bar Recipe

Make Dough

In a large bowl whisk together 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 tsp baking powder, 1 tsp kosher salt, and 1 tsp ground cinnamon until evenly combined.

Cut in Butter

Add 8 tbs cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Bind Dough

Stir in 3 tbs honey, 2 tbs milk, and 1 tsp vanilla extract. Mix until a shaggy dough forms. If dough is too dry, add up to 1 tsp additional milk; if too sticky, add 1-2 tbs flour. Do not overwork.

Chill

Form dough into a disc, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes it easier to roll thin.

Roll & Cut

Preheat oven to 350°F (175°C). On a lightly floured surface roll chilled dough to about 1/8-inch thickness. Trim edges and cut into 2.5 x 2.5-inch squares (or 2 x 3-inch rectangles). Prick each cracker with a fork 3–4 times to prevent puffing.

Bake

Place crackers on a parchment-lined baking sheet spaced 1/2 inch apart. Bake 10–12 minutes, rotating the sheet halfway, until edges are lightly golden. Remove from oven and immediately brush lightly with 1 tbs melted butter for shine (optional). Transfer to a wire rack to cool completely—they crisp as they cool.

Prepare Chocolate Bars

Unwrap chocolate bars and, if desired, break into roughly 1- to 1.5-ounce pieces sized to sit well on cracker squares. For a mix of textures offer both semisweet and milk chocolate pieces. Keep at room temperature for easy melting when assembling s'mores.

Prepare Marshmallows

If using large marshmallows, keep them at room temperature. If toasting over an open flame, skewer marshmallows on roasting sticks. For indoor oven torch method, line a baking sheet with foil and arrange marshmallows spaced apart.

Optional Torch/ Broil Toasting

Torch method: Toast marshmallows with a handheld culinary torch, rotating until evenly golden-brown and soft (about 10–20 seconds per side). Broiler method: Preheat broiler on high, place marshmallows on a foil-lined sheet and broil 10–20 seconds watching constantly; remove when toasted to preference.

Assemble Traditional S'mores

Place one graham cracker square on a work surface. Top with a 1–1.5 oz piece of chocolate. Toast one large marshmallow until melty and browned, then immediately place the marshmallow on top of the chocolate. Top with a second graham cracker and press gently to spread the melted chocolate. Wipe any excess marshmallow from edges.

Alternative Indoor Melt

For indoor assembly without toasting gear: place a graham cracker with chocolate pieces on a baking sheet and broil 8–12 seconds until chocolate softens (watch carefully). Remove and top with an untoasted marshmallow, then press with second cracker to soften and partially melt the marshmallow.

Serve & Garnish

Serve immediately while warm. Optionally sprinkle a tiny pinch (about 1/8–1/4 tsp) of coarse sea salt over the chocolate for contrast or scatter 1/2 cup flavored mini marshmallows as a garnish on the serving board. Provide a tray of leftover graham crackers, chocolate pieces, and marshmallows for guests to assemble their own.

Storage

Store baked graham crackers in an airtight container at room temperature for up to 5 days. Keep extra chocolate and marshmallows in a cool, dry place.