Quick, easy, and delicious indoor S'mores. They're messy but tasty.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
24
Yield:
1 - 9x13 inch dish
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

    Advertisement
  • In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.

  • Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Nutrition Facts

212 calories; protein 1.4g 3% DV; carbohydrates 24.8g 8% DV; fat 12.9g 20% DV; cholesterol 20.3mg 7% DV; sodium 127.4mg 5% DV. Full Nutrition
Advertisement

Reviews (148)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2010
I also pre-baked the graham cracker crust for 5 minutes first. Also, I place all the graham crackers as a bottom layer, then a layer of chocoloate, and finally the marshmellows. I would suggest pressing down the bottom layer with parchment or wax paper. That seemed to help the "crumble factor"! Update May 2010. I now bake the layers in phases. First the the graham cracker crust (which I added a little bit of brown sugar and half the white sugar). Then I add a layer of chocolate chips, but I use the mini chips. 10 minutes in the oven. When it comes out I spread the melted chocolate with a spatula. Then I add the marshmellows and bake for 6-8 minutes. Only until light brown. After it cools, I put the whole pan in the freezer. After it is frozen, let it sit for 10 minutes, cut when still slightly frozen. Then I put the cut pieces back in a pan/container and back in the freezer they go. When I want to serve them, I take out what I need. Although my family has been known to eat them frozen. They do NOT last. Enjoy! Read More
(140)

Most helpful critical review

Rating: 1 stars
12/07/2010
Too sweet and too buttery! Read More
(7)
195 Ratings
  • 5 star values: 126
  • 4 star values: 47
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
05/26/2010
I also pre-baked the graham cracker crust for 5 minutes first. Also, I place all the graham crackers as a bottom layer, then a layer of chocoloate, and finally the marshmellows. I would suggest pressing down the bottom layer with parchment or wax paper. That seemed to help the "crumble factor"! Update May 2010. I now bake the layers in phases. First the the graham cracker crust (which I added a little bit of brown sugar and half the white sugar). Then I add a layer of chocolate chips, but I use the mini chips. 10 minutes in the oven. When it comes out I spread the melted chocolate with a spatula. Then I add the marshmellows and bake for 6-8 minutes. Only until light brown. After it cools, I put the whole pan in the freezer. After it is frozen, let it sit for 10 minutes, cut when still slightly frozen. Then I put the cut pieces back in a pan/container and back in the freezer they go. When I want to serve them, I take out what I need. Although my family has been known to eat them frozen. They do NOT last. Enjoy! Read More
(140)
Rating: 5 stars
06/21/2007
Mmmmm....can't keep out of these! They were great! However only eat them warm if you want to use a spoon. (they are still delish though) Once cooled they cut nicely in to squares. Still gooey but hey they're smores right!? Anyway followed the recipe exactly ground the graham crackers not to finely. Next time I think I will do them finer like a true graham cracker crust. As to there not being enough for the top I suppose it's a matter of opinion. The amount I had left made more of a crumble top which I liked it looked lovely. So if you want a true crust top use more crackers! Also per other reviewers suggestions I baked the bottom crust for 5 min. before adding choc. chips & marshmallows. Almost forgot I also used 1/2 semi & 1/2 milk chocolate chips. Great & easy recipe! Read More
(73)
Rating: 4 stars
06/18/2010
These were pretty good. The only thing i did differently was instead of baking it all at once i baked it layer by layer. I started with the graham cracker crust(about 10min) then sprinkled the choc. chips (about 6min) once they were melted i spread the chips with a spatula. then i sprinkled the mini marshmallows on top&put it back in the oven till they were slightly brown&lastly i sprinkled some remainder graham cracker crust&let bake for another 5 min. turned out really yummy!!:) Read More
(66)
Advertisement
Rating: 5 stars
07/26/2007
These are so Yummy! I used real butter and all I had on hand were hersheys chocolate bars. So I broke up 6 bars to equal 2 cups. I will be making these again and I will continue to use the chocolate bars. Read More
(29)
Rating: 5 stars
10/27/2007
You've got to try this is all I can say! My family absolutely loved this and my hard to impress husband kept going back for more. I halfed recipe and made in 8X8 pan. The only change I made was to add about 1/4 cup more graham crackers as the butter sopped up the crumbs and it was more mushy, than crumbly. The crust really makes it, so the suggestions to make extra are right. The extra made just enough to cover top. Per a suggestion, I baked crust for five minutes before adding marshmallows and choc. chips. We ate them both warm and cold, and they are equally good. However, you won't be able to cut them when warm. Read More
(27)
Rating: 5 stars
12/17/2003
This is an incredibly easy and yummy dessert! I make my graham cracker crumbs in a food processor. Two packs of a box of graham crackers equals 3 cups of crumbs. My 4-year old had a great time adding the chocolate chips and marshmallows and also enjoying the finished dessert! Thanks for sharing! Read More
(27)
Advertisement
Rating: 5 stars
09/06/2003
My co-workers often request that I make this for our monthly food-day. I find that if I make it the night before and refrigerate it they are not messy to eat and cut easily into bars. Read More
(19)
Rating: 5 stars
07/02/2003
I wasn't sure if the 1c. butter was right- the "crust" was pretty soft. I think next time I will try just 1/2c. Don't get me wrong we LOVED it! A soft crust gets the chocolaty-marshmellowy goodness to your mouth just as well as a firm one and our mouths were so full we weren't really complaining. Thanks! Read More
(16)
Rating: 5 stars
10/19/2006
we had marshmellows graham crackers and chocolate candy bars left over from a rained-out campfire. I placed the grahams in the bottom of a 9x9inch pan then marshmellows on top of that then candy bars broken up and topped with graham crackers. Placed into a pre-heated 350 oven for 12-15 minutes. yummy!! messy but yummy! Read More
(15)
Rating: 1 stars
12/07/2010
Too sweet and too buttery! Read More
(7)
Advertisement