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Serves: 24 bars
Thoughts of summer often bring memories of campfires. Campfires remind me of graham crackers. Graham crackers remind me of marshmallows. Put them all together and you get the chocolaty, gooey, sweet perfection of smores. For those occasions when you can’t go outside and build a campfire, here’s an emergency substitution. Ahhh….. The original recipe comes to us from none other than Hershey Chocolate. All I’ve done is change the pan size and doubled the recipe and changed around the baking process to make sure our marshmallows are as close to camp fire style as we can get.
  • 1 cup room temperature butter (2 sticks)
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2⅔ cup unbleached all –purpose flour
  • 1 ½ cups graham cracker crumbs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 ounces Hershey’s Milk Chocolate Bar
  • 6 cups miniature marshmallows
  1. Heat oven to 350 degrees.
  2. Spray a 13x9 inch-baking pan with baking spray.
  3. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, waiting one minute between the addition of the second egg. Add vanilla.
  4. Add flour, graham cracker crumbs, baking powder, and salt. Mix on low speed until all ingredients are well incorporated.
  5. Spread half of the dough onto the bottom of the baking dish. Press down well and make sure entire bottom of pan is covered in dough. Reserve other half of dough.
  6. Bake for 15-20 minutes or until mixture is set. Remove from oven and set aside.
  7. Using a sharp chef’s knife, cut chocolate bar into ¼ - ½ inch pieces. Sprinkle over baked dough.
  8. Top with marshmallows.
  9. Scatter remaining dough over the marshmallows.
  10. Bake15 – 20 minutes or until chocolate is melted and marshmallows are browned.
  11. Attempt to let cool for 10 minutes before cutting into bars (but if you can’t stand it go on ahead and dive in!).
Recipe by Bird's Nest Bites at