Description
These S’mores Crumble Bars are a modern update on the classic s’mores dessert! A thick layer of ooey gooey marshmallow & dark chocolate filling is sandwiched between a graham cracker-laced crumble crust & topping. These easy bars are perfect for summer weekends!
Ingredients
Scale
- 3/4 cup unsalted butter, melted
- 9 honey graham crackers, crushed (about 1 cup crumbs)
- 1 1/2 cups rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1/2 teaspoon Kosher salt
- 1 heaping cup mini marshmallows
- 1 heaping cup dark chocolate chips
- flaky sea salt, for serving
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper, creating a sling to easily pop the bars out of the pan once they’re baked. Set aside.
- Prep the graham cracker crumble: Add the graham cracker crumbs, rolled oats, all-purpose flour, brown sugar, and Kosher salt to a medium bowl. Whisk to combine. Pour the melted butter over top. Mix until evenly combined. The mixture should have a nice crumbly texture & should easily hold when pressed together. Transfer 2/3 of the mixture into the prepared baking dish, pressing it into an even & compact crust (I like to use the bottom of a measuring cup to make sure everything is packed in well). Reserve the remaining crumble mixture for topping – set aside.
- Par-bake the crust for 15 minutes, until slightly golden. The crust will not be cooked through at this point and that is totally fine.
- Assemble the s’mores crumble bars: Sprinkle the marshmallows and chocolate into an even layer, covering the par-baked crust. Sprinkle the reserved graham cracker crumble mixture over top.
- Bake the s’mores crumble bars for another 15 minutes until the chocolate is melted, the marshmallows are toatsty, and the graham cracker crumble mixture is golden brown. Remove from the oven and set aside to cool.
- Serve! Once cool enough to handle, cut into 9-12 bars. Sprinkle extra flaky sea salt over top, as desired. Enjoy!
Notes
- Storage: Leftover s’mores crumble bars will keep, stored in an airtight container at room temperature, for up to 3 days.
