S’mores-n-berry Bars have all the ingredients of a classic S’mores treat – graham crackers, chocolate and marshmallows, plus an added bonus: raspberries! Best of all, you can make them indoors, in the oven, all year long. Make them this week to celebrate National S’mores Day on August 10!
Perfect even without a campfire
I made these brownies like, five times. I had to get them right, right? This treat starts with a graham-cracker crust, then moves to the chocolate middle — made using a prepackaged brownie mix for an 8-inch-square pan. If you prefer to make a batch of your favorite homemade brownies instead, go for it. Mix the fresh raspberries gently into the brownie batter, bake, then top with more graham crackers, and marshmallows.
It might take a few minutes longer for these brownies to bake than what your brownie mix instructions indicate, but we’ll blame that on the raspberries. These bars are worth the wait, but I could barely let them cool before I started sneaking bites here and there.
S’mores-n-berry Bars are perfect when you don’t want that campfire smell in your hair, or you don’t have enough kindling to make a bonfire. Besides, it’s easier to make brownies in the oven.
I read recently about a fun way to make S’mores: place a large marshmallow and a piece of a plain chocolate bar between two graham crackers. Wrap them in foil and place them on a hot sidewalk until the ingredients melt. Sounds like fun on a sunny day!
Recipe for S’mores-n-berry Bars:
For the crust
- 6 tablespoons unsalted butter, melted
- 1-1/2 cups crushed graham cracker crumbs
- 2 tablespoons sugar
For the brownie
- 1 package prepared chocolate brownie mix
- 1/3 cup vegetable oil (based on package ingredients)
- 2 tablespoons water (based on package ingredients)
- 1 egg (based on package ingredients)
- 1-1/2 cups fresh raspberries, cleaned, dried and cut in half
- 1/2-2/3 cups of mini marshmallows
For the topping
- 2 whole graham crackers
- 1/2-2/3 cup mini marshmallows
- Preheat your oven to 325 degrees F.
- Line an 8-inch-square baking pan with foil so that it hangs over the edges and spray it with nonstick cooking spray.
- Use a medium-sized bowl to mix together the melted butter, graham cracker crumbs and sugar.
- Press the crumb mixture evenly on the bottom of the pan.
- Bake until golden, or for about 20 minutes. Remove and set aside.
- Raise the oven temperature to 350 degrees F.
- Meanwhile, use a medium-sized bowl and mix the brownie mixture together, then gently fold in the raspberries.
- Pour the batter over the graham cracker crust.
- Bake the brownie mixture for about 25 minutes (based on your brownie mix), or until a toothpick inserted in the middle of the brownie comes out clean.
- Remove the brownie and place the oven on broil.
- Meanwhile, break the two graham crackers into small pieces and arrange them in a single layer on top of the brownie.
- Next arrange the mini marshmallows evenly over the top of the graham crackers.
- Place the pan back in the oven, just for a few minutes, until the marshmallows begin to brown. Keep a close watch on them so they don’t burn under the broiler.
- Remove from the oven and cool completely.
- Remove from the pan using the overhanging foil and cut into bars to serve.