Pioneer Woman Best Smores

Pioneer Woman best smores turn graham crackers, milk chocolate and mini marshmallows into a gooey, fudgy dessert bar in 1 hour 20 minutes. Try this easy campfire-style dessert for Fourth of July or summer cookouts, since it's no-fire, oven-toasted, make-ahead friendly and feeds a crowd.

Cool the graham cracker crust completely before the chocolate goes on, because a warm crust melts the fudge layer and turns the base soggy. Skip the cooling and the bars slump into a sticky mess that won't slice cleanly.

Instead of toasting marshmallows one at a time over a fire, I broil a whole pan at once, so every bar gets that golden, campfire-style top. The sweetened condensed milk fudge also sets firm in the freezer, which keeps the squares neat when you cut them.

Pioneer Woman Best Smores

0.0 from 0 votes

Course: DessertCuisine: American, Comfort FoodDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

303

kcal

A buttery graham crust holds a thick layer of fudgy milk chocolate, all crowned with toasted, pillowy marshmallows. Once chilled, the bars slice cleanly and stay gooey on top and crisp underneath.

Ingredients

• Nonstick cooking spray
  

• 1 (14.4-ounce) box graham crackers (27 full sheets)
  

• 1 c. (2 sticks) salted butter, melted
  

• 1/4 c. packed light brown sugar
  

• 2 c. (12 oz.) milk chocolate, finely chopped or chips, plus more to sprinkle
  

• 1 (14-oz.) can sweetened condensed milk
  

• 1 (10-oz.) bag mini marshmallows
  

Directions

• Prep the pan: Preheat the oven to 325°F, with one rack in the center and a second rack in the upper third. Line a 13-by-9-inch baking pan with foil and spray it with nonstick cooking spray.
• Make the crust: Pulse the graham crackers in a food processor until finely ground, then set aside 1/4 cup of the crumbs for topping. Add the 1 cup melted butter and 1/4 cup brown sugar, then pulse until the mixture holds together when pressed.
• Bake the crust: Press the crumbs into the bottom of the pan, packing them tightly with the bottom of a measuring cup. Bake on the center rack for 10 to 12 minutes until golden brown, then cool on a wire rack for about 30 minutes.
• Melt the chocolate: Combine the 2 cups milk chocolate and the can of sweetened condensed milk in a heatproof bowl set over a pan of simmering water. Stir constantly until melted, then pour it right away over the cooled crust and smooth it into an even layer.
• Add the marshmallows: Scatter the mini marshmallows over the chocolate layer while it's still warm, so they stick. Then switch the oven to broil.
• Broil the bars: Place the pan on the upper rack and broil for 1 to 2 minutes until the marshmallows are toasted. Watch closely, since marshmallows go from golden to burnt very fast.
• Top with crumbs: Pull the pan from the oven and immediately sprinkle the reserved graham cracker crumbs on top. They stick best while the marshmallows are still soft.
• Chill and slice: Freeze the bars for 20 minutes so the fudge sets. Then lift them out with the foil, slice and serve.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9x13 glass baking dish, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, a good dark chocolate bar works just as well, and a mix of the two is nice too. Dark chocolate makes the bars a little less sweet, which balances the marshmallow layer.

Can I use a different cookie for the crust?

Chocolate graham crackers, gingersnaps, pretzels or chocolate chip cookies all blitz up well in a food processor. Pretzels add a salty edge that plays nicely with the sweet marshmallows.

How do I get clean slices?

Chill the bars until the fudge is fully firm, then lift them out by the foil onto a cutting board. A sharp knife wiped clean between cuts keeps the marshmallow from dragging.

Can I make these without a food processor?

Yes, put the graham crackers in a zip-top bag and crush them with a rolling pin until fine. Then stir in the melted butter and sugar in a bowl until the crumbs hold together.

What's the most common mistake with these bars?

Walking away from the broiler is the big one, because the marshmallows burn in seconds. Pouring the chocolate over a warm crust is the other, since it makes the base soft and the layers blur together.