Baking with B: S’mores Squares


I have to admit- the other day I was feeling a little nostalgic about the end of summer. There’s something ominous in those cool August nights- a promise of the weather yet to come that somehow serves as a reminder of all the stuff you didn’t get to experience or enjoy over the past season.

And I definitely have not enjoyed the quintessential outdoor dessert, s’mores, in awhile.

S’mores just aren’t the same when you’re not camping, so the next best thing is making your own deconstructed version that come out more homemade chocolate bars instead of gooey treats. Think of all of the possibilities of the places you can take these babies once you get rid of the oozy, marshmallow-y factor- to the park, to the beach, in the car. (Maybe don’t leave them in the direct sunlight.) S’mores lovers fear no more- they are no longer confined to the campfire. You’re welcome.

S’mores Squares (makes 1 9 x 12-1/2-inch sheet or six 2-1/2 x 5-inch bars)

600g (approximately 1-1/2 lbs.) milk chocolate chips, melted

1 pkg graham crackers

2 c. mini marshmallows

Line a 9×12-1/2-inch rimmed baking sheet or 6 small loaf pans (2-1/2×5-inch) with plastic wrap, and cover the bottom with graham crackers to form a layer. (I used a loaf pan to get a thick, dense square). Reserve remaining crackers. Pour the melted chocolate onto the graham cracker layer, and spread until even and smooth. Sprinkle with mini marshmallows and crumble remaining graham crackers off of top. Refrigerate until firm, at least 1 hour. Peel off the plastic wrap and break into pieces to serve. Keeps in the fridge for one week (if you can resist the temptation to eat them!)

If you’re feeling schmancy (like I was), you can experiment with the flavors and the presentation. I toasted my marshmallows ever so slightly before adding them, and I set some of the melted chocolate to drizzle over top. But don’t let me stop you there- add more toppings like your favorite nuts, dried fruit, or shredded coconut if you want to junk it up. Or if you’re a chocolate lover, you may want to try experimenting with different kinds of chocolate, or flavors of candy bars.

Me, I’m a s’mores purist, and I’ll take these squares as is.

Happy baking!



Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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