Today is National S’mores Day! No campfire needed for these easy and delicious, oven-bake s’mores bars!


For the ganache:
1 cup heavy cream
1 1/2 cups semi sweet chocolate chips

For the crust:
4 ounces graham crackers whole
2 tablespoons sugar
2 tablespoons plus two teaspoons melted butter
1 1/2 cups mini marshmallows


Preheat the oven to 350 degrees F.

Lightly butter an 8×8 baking pan and line with parchment paper. In a small pot warm the cream over a medium flame. When the cream starts to bubble around the edges turn of the heat. Add the chocolate chips and slowly stir with a wooden spoon or spatula until it becomes a thick and well combined. Set the ganache aside to cool a little.

Crush the graham crackers to fine crumbs and transfer to a bowl. Add the sugar and melted butter. Mix well until all of the graham crackers are moist. Transfer the crumb mixture to the prepared baking pan and press the crumbs down gently with a cup or any flat bottomed vessel. Bake in the oven for 5-7 minutes and then let cool.

Once the crumbs are cool, pour the ganache on top of the crumbs and spread out evenly. Place the pan in the fridge until the ganache becomes firm. Place the marshmallows on top of the ganache making sure to cover as much of the ganache as you can. Pack the marshmallows in but keep them to one layer. Place the pan under a preheated broiler (broiler on high) and broil until the marshmallows turn toasted golden in color. Do not leave them because they only take a minute or less to brown.

Cut the bars into squares and serve at once or keep in the fridge for easier cutting later or next day.