Go Back
Delicious homemade S'more Nut Bars with nuts, chocolate, and marshmallows

S’more Nut Bars

Rich, gooey chocolate with a crisp graham crust, these S’more Nut Bars are perfect for potlucks or as after-school snacks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 hours 30 minutes
Servings: 15 squares
Course: Dessert, Snack
Cuisine: American, Campfire
Ingredients Method Notes

Ingredients
  

For the crust
  • 2.25 cups graham cracker crumbs Use fresh crackers for a crisp crust.
  • 1 tablespoon dark brown sugar (packed)
  • 0.67 cups unsalted butter (melted) Unsalted butter helps control salt.
For the ganache
  • 7.5 oz milk chocolate (roughly chopped) Good chocolate = better ganache.
  • 7.5 oz dark chocolate (60–72% cacao, roughly chopped)
  • 1.5 teaspoons light corn syrup
  • 1 cup heavy cream
  • 10 large marshmallows (quartered) Quarter marshmallows for even melting.
  • 0.5 cup whole lightly salted peanuts
Garnish
  • 0.5 cup chopped lightly salted peanuts Sprinkle over the top for crunch and texture.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C). Butter the bottom and sides of a 9×13-inch baking dish.
  2. In a large bowl, mix the graham cracker crumbs and brown sugar. Pour in melted butter and stir until evenly moistened. Press into the pan.
Baking the crust
  1. Bake the crust for 10–15 minutes until edges are lightly golden. Cool on a wire rack.
Making the ganache
  1. In a heatproof bowl, place both chocolates and drizzle corn syrup over. Warm cream in a saucepan just to a simmer.
  2. Pour the warm cream over the chocolate and let sit for 2–3 minutes, then whisk until glossy and smooth.
  3. Gently fold in quartered marshmallows and whole peanuts, and pour over the cooled crust.
Finishing touches
  1. Sprinkle chopped peanuts over the top and press lightly to stick. Refrigerate for at least 3 hours until set.
  2. Slice into squares and serve chilled or slightly warmed.

Notes

For a quick treat, use method in my 5-minute fudge post. Store in an airtight container for up to 5 days. Freeze for up to 1 month.