Campfire Delight Bars

Campfire Delight Bars are a no-bake s’mores bar with a graham cracker crust, chocolate filling, and toasted marshmallow top. The key is using melted chocolate to bind the marshmallow layer so it stays put when you cut and serve.

Ingredients for Campfire Delight Bars

Graham cracker crumbs form a sturdy base that holds up to the weight above. Butter binds the crumbs and adds richness. Chocolate chips melt into a smooth layer that anchors the marshmallow on top. Marshmallows puff slightly when broiled, turning golden and soft. Salt balances the sweetness and brings out the chocolate flavor.

Why This Campfire Delight Bars Works

The graham cracker base is pressed into a pan while the butter is still warm, so it packs down and holds together as it cools. This gives you a sturdy platform for the layers above.

The chocolate layer sits between the graham cracker and the marshmallows. When you broil the marshmallows, the chocolate underneath softens slightly and acts as a glue, preventing the marshmallows from sliding around when you cut the bars. The heat also caramelizes the marshmallow surface just enough to give it color and a light crust while keeping the inside pillowy.

Chilling the whole pan after assembly firms everything up so the bars cut cleanly without the marshmallow compressing or tearing.

Mistakes To Avoid

Skipping the chocolate layer or making it too thin leaves nothing to hold the marshmallows in place. When you cut, the marshmallows separate from the crust and slide apart, and the bars fall apart on the plate.

Broiling the marshmallows too long turns them dark brown or black and gives them a bitter, burnt taste. They go from golden to ruined in less than a minute, so stay in front of the oven and pull the pan as soon as the tops turn light brown.

Cutting the bars while they are still warm softens the chocolate and causes the marshmallow to compress under the knife blade. This makes the bars look squashed and uneven, and the layers may separate or smear.

Using mini marshmallows instead of regular marshmallows means they toast unevenly and some brown while others stay white. Regular marshmallows are large enough to brown evenly under the broiler heat.

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Ingredients

• 2 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1 1/2 cups chocolate chips
• 4 cups marshmallows, regular size
• 1/4 teaspoon salt

Step-by-step Instructions

1. Mix graham cracker crumbs with melted butter in a bowl until the mixture looks like wet sand.
2. Press the mixture firmly into a 9×13 baking pan, covering the bottom and going slightly up the sides.
3. Sprinkle chocolate chips evenly over the crust.
4. Broil on high for 1 to 2 minutes, until the chips are just melted, watching closely so they do not burn.
5. Remove the pan from the broiler and spread the melted chocolate into an even layer with a spatula.
6. Arrange marshmallows in a single layer on top of the chocolate, covering it completely and pressing them down lightly so they touch.
7. Broil on high for 1 to 2 minutes, until the marshmallow tops turn light golden brown, watching the entire time.
8. Remove the pan from the oven and sprinkle the salt over the warm marshmallows.
9. Let the pan cool to room temperature on a wire rack for at least 30 minutes.
10. Refrigerate for at least 2 hours until the chocolate and marshmallows are firm.
11. Cut into 16 bars with a sharp knife, wiping the blade clean between cuts.
12. Store in an airtight container at room temperature for up to 3 days.