There's something about s'mores that screams childhood happiness. Melty chocolate, perfectly golden marshmallows with runny middles, and crunchy graham crackers - it's a match made in heaven. They're sweet without being cloying. They're easy to make more "adult" with darker chocolate. And they're exceptionally craveable. These Indoor S'mores Bars tick all the boxes without needing access to the great outdoors.
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Why I Love This Recipe
Weather doesn't always cooperate with cravings, so these Indoor S'mores Bars are a perfectly wonderful substitute you can make over the stove. There's a saying here in Tennessee: "If you don't like the weather, wait 10 minutes." That's because the weather here can change on a dime. It'll be sunny, humid and sweltering hot one minute, and before you know it, there's a torrential downpour.
So far this summer, we've only made s'mores twice. This is clearly a travesty, and I was completely prepared to fix it. That is, until the weather decided to make a dark and twisty turn with the after effects of Laura. We've had our fair share of thunderstorms and rain the past few days, and we unfortunately don't have a covered porch where we could roast our marshmallows.
After quickly going through the seven stages of grief over my lost s'mores, I realized there must be a way to make a substitute that would check all the boxes. Now, I've tried making traditional s'mores in the toaster oven, and it just doesn't do it for me. The graham crackers get kinda stale tasting, and the marshmallows don't react the same as they do over fire. I needed a different, specifically indoor s'mores approach.
Crispy Cereal Bars Get a S'mores-y Makeover
When I opened my pantry, one of my favorite cereals popped out. Golden Grahams! (Well, the budget Aldi version, because it's really the same thing for about a third the price.) So I started thinking about a crispy cereal treat, but s'mores-ified. All I needed was to add some chocolate, and I'd be there. S'mores bars FTW!
Using What You've Got! Repurposing Stale Marshmallows
I also realized that this could be the perfect opportunity to use up some less than optimal marshmallows that have been lurking in the pantry since last year. I like to buy my marshmallows from Trader Joe's because they're vegan and therefore easier to share with a larger crowd. (These vegan marshmallows are a great substitute, but slightly more expensive.)
However, unlike non-vegan marshmallows, something chemically different happens when they get stale. Rather than just becoming dried out, the vegan version melds into a single piece and becomes a little grainy. Does anyone know why that is? If so, please educate me in the comments. I'm so curious.
After melting down the marshmallows with butter, vanilla and chocolate chips, the mix wasn't quite as cohesive as it should've been had my marshmallows been fresh. I added in about a quarter cup of the best sticky dessert item I could think of - corn syrup - and the mixture turned glossy and perfect. I tipped in the faux Golden Grahams, stirred them to coat, and finally added in a few fresh marshmallows that I had cut into mini pieces. All that was left to do was to pour the mix into a 9x13 and be patient.
TIP: If your marshmallows are separating over heat, corn syrup can revive them. You can also use creamy peanut butter instead!
Adjusting for Everyone
If you're looking to feed these to a crowd with food sensitivities, don't fret! There's ways to adjust so you can include everyone.
- For vegan indoor s'mores, sub in vegan butter sticks, use vegan marshmallows and vegan chocolate.
- For gluten free s'mores bars, sub in Honey Nut Cheerios (or a knock off version if you're feeling frugal like me. Just be sure to make sure they're also gluten free!)
There's No Single Right Way to S'mores
These indoor s'mores bars also offer lots of easy ways to riff on the traditional s'mores of childhood. Some ideas:
- Add in ½ C creamy peanut butter and top with roasted peanuts
- Stir in your favorite freeze dried fruit to add some tang and crunch. Bananas, raspberries, and strawberries would all be delicious
- Change out the chocolate! Use a higher cacao percentage for a deeper chocolate flavor. If you're going this route, why not add 1 teaspoon of instant espresso to intensify the flavor? Or ½ teaspoon each of cayenne and cinnamon for a Mexican Hot Chocolate twist?
- Play with the extracts! Instead of (or in addition to) the vanilla, you can add in ½ teaspoon of mint extract or 1 teaspoon of almond extract for a different flavor profile.
No matter how you mix it, these Indoor S'mores Bars are the perfect alternative for those times you just don't have access to an open flame. They're also a great make-ahead dessert for grill outs, picnics, or even to pack in your kids' lunchboxes to remind them of your last family camping trip. Till next time, friends! I hope you have a healthy and delicious day.
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Indoor S'mores Bars
Ingredients
- 1 box Graham Cereal Crisps
- 1 bag Marshmallows
- 6 tablespoon Butter
- 1 teaspoon Vanilla Extract
- ¼ C Light Corn Syrup (optional, in case marshmallows are grainy)
- 1 ½ C Chocolate Chips semi-sweet, milk, bittersweet
Instructions
- Remove 1 handful of marshmallows from bag. If using large marshmallows, use scissors to cut into mini size marshmallows. Set aside.
- In saucepan over medium low heat, melt butter. Add in remaining marshmallows and stir until smooth. If using stale marshmallows and mix is grainy, add in corn syrup. Add in chocolate chips and stir until smooth. Remove from heat and stir in cereal. Finally, stir in reserved marshmallows.
- Pour into ungreased 9 x 13 pan. Smooth down using silicone spatula. Let rest for about an hour until firm. Enjoy!
Notes
- For vegan indoor s'mores, sub in vegan butter sticks, use vegan marshmallows and vegan chocolate.
- For gluten free s'mores bars, sub in Honey Nut Cheerios (or a knock off version if you're feeling frugal like me. Just be sure to make sure they're also gluten free!)
- Add in ½ C creamy peanut butter and ½ C roasted salted peanuts
- Stir in 1 C of your favorite freeze dried fruit to add some tang and crunch. Bananas, raspberries, and strawberries would all be delicious
- Change out the chocolate! Use a higher cacao percentage for a deeper chocolate flavor. If you're going this route, why not add 1 teaspoon of instant espresso to intensify the flavor? Or ½ teaspoon each of cayenne and cinnamon for a Mexican Hot Chocolate twist?
- Play with the extracts! Instead of (or in addition to) the vanilla, you can add in ½ teaspoon of mint extract or 1 teaspoon of almond extract for a different flavor profile.
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