S’mores Bars Recipe

A layer of buttery graham base topped with milk chocolate hazelnut spread and marshmallow make for the perfect s’mores experience. The crowning layer of creamy Nutella drizzle on top of these bars completes the experience, complementing the dense, fudge-like, baked Nutella inside the bar. These are most scrumptious when slightly warm and you can still get that pull-apart marshmallow gooeyness, but they will firm up nicely for bite-sized party treats when refrigerated.

INGREDIENTS

• 3/4 cup unsalted butter, melted and warm
• 1/2 cup packed dark brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs
• 1 cup all-purpose flour
• 1 1/4 cups Nutella, divided
• 2 1/2 cups Marshmallows cut into 1/2-inch pieces

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C). Grease an 8-inch square pan with canola oil cooking spray and line with parchment paper.
2. In a medium bowl, whisk together the melted butter, brown sugar, vanilla, and salt until smooth and the sugar has dissolved.
3. Add the graham crumbs and flour and stir until well-combined and no dry flour remains.
4. Press the graham mixture evenly into the bottom of the prepared. Using an offset palette knife, spread 1 cup of the Nutella evenly over the base.
5. Evenly distribute the marshmallow pieces over the Nutella layer. Bake for 35 to 40 minutes, or until the top of the marshmallow is a deep toasty brown and the Nutella has bubbled up a little around the edges. Allow to cool at room temperature for at least 30 minutes.
6. In a small heat-resistant bowl, heat the remaining 1/4 cup Nutella in the microwave for 30 to 45 seconds to make it easier to drizzle. Using a spoon, generously drizzle the Nutella over the bars in diagonal lines across the top.
7. Cut the bars using a warm chef’s knife by dipping it into hot water and drying it on a clean kitchen towel. Wipe the knife between each cut to get nice clean cuts.

MAKE AHEAD

These bars can be baked and stored, uncut, without the final Nutella drizzle, wrapped in beeswax or plastic wrap, at room temperature for up to 3 days.

Makes one 8-inch pan; nine 2 1/2-inch square bars; Prep: 15 minutes, plus cooling time; Cook: 40 minutes

Excerpted from Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion by Nickey Miller and Josie Rudderham. Copyright © 2023 Nickey Miller and Josie Rudderham. Photography and illustrations by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.