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s’mores bars

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One of J’s friends requested these for his Birthday.  He remembered them from the assortment of Christmas cookies I gave him in December.


My mom, sisters and I go a little crazy with baking at Christmas time.  We always start out with the intention of being organized, however, no matter how much planning, phone calls or lists we make, our annual Christmas baking ends up being a bit chaotic– and I love it that way!

It wouldn’t be nearly as fun if everything went smoothly and exactly as planned.  :P


Sometimes one of us introduces a new recipe to try.  After serious taste-testing, the recipe will be eliminated, added to the “every few years” list, OR  if it’s a really good recipe, it will be added to the permanent list of annual Christmas cookies.


This s’mores bar recipe was added to our rotation a few years ago.  My mom got the recipe from a co-worker at church, and we have been winning over peoples’ hearts with it ever since.

I’m pretty sure my brother’s girlfriend is still dating him just for the s’mores bars she knows she’ll get at Christmas.  ;)  Just kidding Dave!


This is one of the recipes that will be baked every year no matter what.  Not only is it delicious, but it’s a bar cookie, so it’s super easy to make too.


These aren’t always the prettiest cookies, but you forget about that once you taste them.


By lining the bottom of the pan with parchment paper, you’re able to transfer the bars to a flat surface for easier cutting.  It also helps if you wipe the blade off in between cuts.


Gooey, sticky sweet deliciousness.

S’mores Bars

½ cup unsalted butter, melted

1 ½ cups graham cracker crumbs (=8 whole graham crackers or 1 package)

1 (14 ounce) can sweetened condensed milk (I normally use fat free)

¾ cup chocolate chips

¾ cup butterscotch chips

1 ½ cup miniature marshmallows

  1. Preheat oven to 350 degrees.  Line the bottom of a 13 x 9-inch baking pan with parchment paper, making sure the left and right edges stick out for easy removal later.
  2. Combine butter and graham cracker crumbs; mix well.  Press into bottom of prepared pan.
  3. Carefully pour sweetened condensed milk evenly over crumb mixture.
  4. Sprinkle chocolate chips and butterscotch chips over condensed milk.  Top with marshmallows.  Using your hands, firmly, but carefully, press down on bars.
  5. Bake about 25 minutes or until edges are golden brown.  Cool completely.
  6. Move bars from baking pan to a cutting board by gripping the edges of parchment paper sticking out on both ends.  Refrigerate or freeze bars for ~1hr to make cutting easier
  7. Cut into bars.  Store in air-tight container at room temperature.

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