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Patriotic Star S'Mores Bars

No other dessert screams "summertime" like s’mores do! Although s’mores are normally created around a campfire, I’ve found a way to enjoy s’mores anytime of year without kindling or an open flame.

These s’mores bars consist of a graham cracker crust, melted milk chocolate, and torched marshmallows. What I love most about these bars is that they are incredibly quick and super easy! Plus, all you need are red, white, and blue star marshmallows, which are super cute and can be found at your local grocery store, Target or Walmart around Memorial Day and 4th of July. With these colorful and star-shaped marshmallows, you’ve got even more special Patriotic S’mores Bars!




Graham Cracker Crust:

  • 20 sheets (40 squares) of graham crackers
  • 4 tablespoons sugar
  • 1 cup (2 sticks) unsalted butter, melted

S'Mores Ingredients:

  • 1 cup milk chocolate chips, or Fannie May chocolate squares cut up into pieces
  • 1 bag of red, white, and blue star marshmallows (These can be find in your normal grocery store or Target/Walmart around Memorial Day and 4th of July)

To Make the Graham Cracker Crust: Preheat the oven to 350 degrees. Place the graham crackers in a food processor and pulse until you have fine crumbs. Pour the graham crackers into a medium bowl and add the sugar and melted butter. Stir until the graham crackers have absorbed all the butter and the mixture is wet. Reserve ½ cup of the graham crackers for topping.

Foil and grease the inside of a 9x16 rectangular baking pan and press the graham cracker crust into the pan. Bake the crust until it turns a light golden brown, about 10 minutes. Remove the graham cracker crust from the oven and place it on the oven to slightly cool, for about 5-10 minutes.

To Assemble the S’mores Bars: Evenly sprinkle the milk chocolate chips (or Hershey's bars) over the graham cracker crust. Place the pan back into the oven for only 3-5 minutes to allow the chocolate to melt. Remove the pan from the oven, and using an offset spatula (or a butter knife) carefully spread the chocolate into an even layer completely covering the graham cracker crust.

Evenly scatter the marshmallow starts over the completely surface of the chocolate. Carefully press the marshmallows into the chocolate. Finish by sprinkling the reserved graham cracker crumbs over the marshmallows (I like to add them into the open areas that the marshmallows didn’t cover).

Increase the oven to broil, and place the pan into the oven until the marshmallows are slightly melted and the tops of the marshmallows are torched, no more than 5 minutes. Be sure not to walk away and the marshmallows will melt and torch very quickly and you don’t want them to burn.

Remove the pan from the oven and allow and leave them on the counter to cool completely, about 2 hours. Before cutting, place the bars in the freezer for about 30 minutes to harden them and make then easier to cut. Using a sharp knife, cut into 2x2-inch bars. Place on a platter and serve. If not serving right away, I like to keep them in the refrigerator until ready to serve.



These last up to 5 days in a sealed container, either kept in a cool place on your counter on in the refrigerator.

Makes: One 9x16 pan, about 20


More Patriotic Sweets:

Patriotic Cookies from Cheryl's

Red, White & Blue Popcorn from The Popcorn Factory

Flag Cake from Harry & David

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