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Ultimate S’mores Bar

A three-layer treat with a thick graham cracker crust, fudgy brownie center, and a toasted marshmallow meringue topping that brings the campfire right to your kitchen.
Prep Time15 minutes
Cook Time40 minutes
Servings16
Calories: 350kcal

Ingredients

Graham Crust:

  • 3 cups crushed graham crackers
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 ½ sticks melted butter

Brownie Layer:

  • ½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 1 ¼ cups sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 1 stick unsalted butter melted

Marshmallow Meringue:

  • 4 egg whites room temp
  • 1 cup sugar
  • ⅛ teaspoon salt
  • ½ teaspoon cream of tartar
  • Optional: mini marshmallows to fold in

Instructions

  • Preheat oven to 350°F. Line an 8x8 or 9x9 pan with parchment or foil for easy removal.
  • Mix graham cracker crumbs, brown sugar, salt, and melted butter. Press into pan to form a thick crust. Bake for 8–10 minutes. Let cool slightly.
  • In a bowl, mix flour, cornstarch, salt, sugar, and cocoa. In another bowl, whisk eggs, egg yolk, vanilla, and melted butter. Add wet to dry and stir just until combined.
  • Pour brownie batter over cooled crust. Bake at 350°F for 20–25 minutes, or until the edges are set and center is slightly soft. Let cool completely.
  • In a clean bowl, beat egg whites, cream of tartar, and salt until foamy. Slowly add sugar, 1 tsp at a time, until stiff peaks form. (Optional: fold in a handful of mini marshmallows.)
  • Spread meringue on top of cooled brownie. Broil for a few seconds just until peaks are golden and slightly charred—watch closely!
  • Let cool, then slice and serve. Store covered at room temp for 1–2 days, or refrigerate to keep longer.

Notes

Let bars sit for about 30 minutes before slicing for cleaner cuts. These are rich, small squares go a long way.