S'Mores Brownie Bars

Recipe

Dessert
S'Mores Brownie Bars

Primary Media

Three s'more brownies stacked on top of each other

User Rating

4.12 out of 5 stars
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41 ratings

Recipe Data

16
Servings
15min
Prep
1hr15min
Total

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    Description

    Looking for a summer-inspired dessert? Look no further than these easy S'more brownies complete with toasted marshmallows and a graham cracker crust.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    Graham Cracker Crust
    2 c.Hy-Vee graham crackers, crushed
    ½ c.Hy-Vee unsalted butter, melted
    Brownies
    1(18.3-oz.) box Duncan Hines chewy fudge brownie mix
    2Hy-Vee large eggs
    ¼ c.water
    ½ c.Hy-Vee canola oil
    1 ½ c.marshmallow fluff

    Things To Grab

    • 8x8-inch square baking pan
    • Parchment paper
    • 2 medium bowls
    • Wire cooling rack

    Directions

    1. Preheat oven to 350 degrees. Line an 8x8-inch square baking pan with parchment paper; set aside.

    2. Make Graham Cracker Crust: Combine crushed graham crackers with melted butter in a medium bowl; mix thoroughly. Press mixture into the bottom of prepared pan and bake for 10 minutes. 

    3. Make Brownies: Pour brownie mix into a medium bowl. Mix in eggs, water, and oil until well combined. Pour batter over cooked graham cracker crust. Return to oven and cook 30 to 35 minutes or until toothpick inserted into center of brownie comes out clean. Cool on a wire rack for 15 minutes.

    4. Preheat broiler to HIGH. Spread marshmallow fluff on top of cooled brownies. Broil 1 to 3 minutes until marshmallows have toasted. Remove from oven and cut into 16 squares. 

    Nutrition facts

    Servings

    350 Calories per serving
    1 brownie

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 40mg
    • Sodium: 170mg
    • Total Carbohydrates: 42g
    • Protein: 3g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    From the week of May 23, 2018