Mint Smores Bars

Love chocolate, mint and marshmallow together? These Mint Smores Bars are going to be your new favorite sweet! This twist on a classic recipe starts with a homemade graham cracker base. Mix up a decadently rich, gooey, minty chocolate filling, then finish the bars with marshmallows. Bake to ooey gooey smore bar perfection. Perfect for summer get togethers and chilly winter evenings, Mint Smores Bars make a unique minty dessert for all seasons!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings bars

Calories 316kcal

Ingredients

Graham Cracker Crust

1 1/3 cups graham cracker crumbs 1 sleeve organic graham crackers, smashed
2 tablespoons granulated sugar
6 tablespoons unsalted butter melted

Chocolate Mint Filling

4 tablespoons unsalted butter melted
2 oz. unsweetened chocolate chopped
1 ½ cups powdered sugar
1 teaspoon pure peppermint extract
pinch kosher salt
3 tablespoons milk non-fat, non-dairy or whole OK
9 regular-sized marshmallows

Instructions

Make the Graham Cracker Crust

Preheat the oven to 350°F.
In a large glass bowl, combine the graham cracker crumbs and granulated sugar, and whisk together until combined.
Pour in the melted butter, and stir until the graham cracker mixture is coated.
Press the base mixture into the 8"x 8" square baking pan. Using your hands or another kitchen utensil, make sure the crumbs are well packed.
Once the base is in the pan, bake for 15 minutes in the preheated oven.
Once the base has baked for 15 minutes, remove from the oven, and set aside.

Make the Chocolate Mint Filling

While the graham cracker crust bakes, prepare the filling and topping.
In a large glass bowl, add the unsweetened chocolate to the melted butter. Stir until the chocolate has completely melted.
Once the chocolate and butter mixture is smooth, add the powdered sugar, peppermint extract, salt and milk.
Whisk until smooth and well-combined.
Pour the Chocolate Mint Filling on top of the prebaked Graham Cracker Crust.
Space the nine marshmallows out evenly on top of the chocolate. (I did three rows of three marshmallows, forming a loose grid on the baking sheet.)
Bake at 350°F for 45-55 minutes, or until the chocolate layer has set.
Remove from the oven, and let cool.
Once cooled, cut the bars, and enjoy!

Notes

It is imperative to let these bars cool all the way, as you could seriously burn yourself on the marshmallows and chocolate. Additionally, the graham cracker base will fall apart.

Marshmallows can get super chewy when they’ve been heated and come back down to room temperature. For these bars, we like to let them cool completely so they can be sliced (without burning our fingers on molten mallows!), then like to heat them individually in the microwave after cutting. Microwave for 10-15 seconds, or until the chocolate is just slightly soft, then enjoy!

Nutrition