These Rocky Road S’mores Bars are totally out of this world! And guess what?
This recipe doesn’t require a campfire and it’s irresistibly layered with toasted chocolate stripe marshmallows, milk chocolate bar bits, and cocktail peanuts on top of a rich brownie layer on top of a graham cracker crust.
Got all that? If you make these, I promise you will!
When I was growing up, we always had s’mores after school, when we had sleepovers, after football games and camp outs. This is a different version than the original s’more, and you’ll probably find that I will post multiple combinations of marshmallow, chocolate, brownies and graham crackers.
The sweetness of the toasted marshmallow and chocolatey layers with the salty roasted peanuts is undeniably irresistible! Pretty much knocks your socks off!
ChocolaTess Trivia Tidbit!!
Did you know? According to Merriam Webster “National S’mores Day” is celebrated yearly August 10 in the United States. Merriam-Webster marks 1974 as the first use of s’more, though recipes for “Some Mores” are in various Girl Scout publications until at least 1973.”
If you wanted, you could do different variations and top with caramel bits, chopped Heath or Snickers bars or your favorite nuts –no pun intended 🙂. Here’s the recipe. What combinations do you like?
For more brownies, bars or blondies, check it out!
Rocky Road S'mores Bars
- GRAHAM CRACKER CRUST
- 1 1/4 cup graham cracker crumbs
- 4 tablespoons sugar
- 1/2 cup or 8 tablespoons butter
- BROWNIE LAYER
- 16 tablespoons butter 1 cup
- ½ cup cocoa powder
- ½ cup milk chocolate chips
- 2 teaspoons vanilla
- 2 eggs
- 1 cup flour
- 2 cups brown sugar
- ½ teaspoon salt
- 1 cup milk or almond milk
Marshmallow, Peanut and Hershey Bar Topping
- 3 cups Kraft chocolate stripe marshallows cup into quarters or mini marshmallows
- 3 Hershey Bars cut up into squares
- 1/2 cup salted roasted peanuts
Preheat oven to 350.
Line an 8×8 inch pan with foil or waxed paper and spray with cooking spray.
In a medium bowl, add graham cracker crumbs, sugar and butter together and pulse together
until mixture comes all together. (you can also use a pastry cutter)
Press evenly into prepared pan.
Bake 10 minutes.
While the crust is baking, prepare the brownie layer.
In a medium sauce pan, melt butter, cocoa powder, and chocolate chips together, stirring until smooth and melted over medium heat.
Remove from heat and transfer chocolate mixture to a large bowl and let cool a few minutes.
Stir in eggs, flour, brown sugar, almond milk, vanilla and salt, and mix until combined.
Pour mixture over baked graham cracker crust.
Bake 35-45 minutes until an inserted toothpick comes out clean.
Remove from oven.
Sprinkle marshmallows, Hershey bar chunks and peanuts over brownie layer.
Turn oven to low broil.
Place pan back in oven and watch very closely for about 2-3 minutes until marshmallows are toasted or desired roasted color.
Remove from oven and chill until completely cool.
Cut into bars and store in airtight container at room temperature.
Rocky Road Lover? You”ll probably wanna rock out on these: