Chocolate S’mores Bars with a buttery crisp graham cracker crust, a soft luscious chocolate layer (that’s enhanced with a little coffee), and all topped off with toasted marshmallows. This is everything you want from a S’more!
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Chocolate Mousse Cups inspire
One of my favorite things to do with leftover coconut milk is to make these Chocolate Mousse Cups. I think I had some leftover coconut milk from making the Coconut Rocks for the Pina Colada drinks.
I pulled the Chocolate Cups out of the fridge after dinner one night, and as we had them for dessert, Dan said they would make great s’mores.
He liked the flavor, and how soft the chocolate was. One of the things he doesn’t like in a s’more, is when the chocolate is still hard; it should be melty and soft. So, those little Chocolate Mousse Cups sparked the Chocolate S’mores Bars testing.
Soft rich chocolate layer
So, this nice soft chocolate layer solves the non-melty problem. You know, you always want the chocolate to be nice and soft and melty, but often it isn’t. It’s still just hard in bar form when you make s’mores.
And the little addition of coffee to the chocolate layer just enhances the chocolate. Makes it richer. I certainly don’t think you can taste it at all. But, I do love coffee, so maybe I’m biased.
Graham cracker crumbs
Buy the graham cracker crumbs already crumbled in a box. My grocery store carries them with the already made shelf stable pie crusts by the jello. If you can’t find the pre-crumbled grahams, you can make them. To make graham cracker cookie crumbs, break up crackers or cookies into small pieces, and pulse in a food processor until finely ground.
If you are making them yourself, use about 6 ounces or about 10 graham crackers to get 1 ½ cups graham cracker crumbs.
The invention of S’mores
I always sort of thought that S’mores came from the girl scouts.
They might be the essence of summer and outdoors.
Historically, the first official published recipe for “some mores” was in a 1927 guidebook called Tramping and Trailing with the Girl Scouts. Loretta Scott Crew, a troop leader, is given credit for the recipe.
And I just saw this article about the Scientific Quest for the Perfect S’more, and I thought it was really interesting. Take a look here.
Special Equipment
8×8 inch or 9×9 inch square baking dish
Food Blow Torch
Microwave safe bowls
Cooling rack
Mixing bowls
Small saucepan
Other great S’mores recipes you’ll love
S’mores Krispie Treats
S’mores Bake – on the grill or in the oven
Recipe & Baking Tip
My mom taught me this one when I was a kid and would help her in the kitchen.
When you need to butter or grease a baking pan, take a plastic ziptop type bag and place it over your hand. Now use that to swipe into and scoop up the butter or shortening. Smear the butter onto the pan with the plastic baggie still on your hand. You can move your hand around really well while wearing the bag. When you’re done buttering the pan, take the bag off your hand, while turning it inside out. Now all the residual butter is inside the baggie, and you can easily throw it in the trash with your clean hands.
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Chocolate S’mores Bars Recipe
Chocolate S’mores Bars Recipe
Ingredients
Crust:
- 5 tablespoons unsalted butter plus additional for greasing
- 1 ½ cups graham cracker crumbs about 6 ounces or about 10 graham crackers
- 1 tablespoon sugar
- 1/8 teaspoon salt
Chocolate layer:
- ¾ cup canned coconut milk
- 3 tablespoon coconut oil
- 3 tablespoon strong coffee
- pinch fine grain sea salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
Mini marshmallows
Instructions
Crust:
- Melt 5 tablespoons butter in a medium microwave safe bowl in the microwave.
- Put oven rack in middle position and preheat oven to 350°F. Lightly butter an 8×8 inch or 9×9 inch baking dish.
- Stir together melted butter, graham cracker crumbs, sugar, and salt in a bowl and press evenly on bottom and up sides of buttered baking dish. Bake until crisp, 12 to 15 minutes, then completely cool on a rack to room temperature, about 45 minutes.
Chocolate layer:
- In a small saucepan combine coconut milk, coconut oil, coffee, and salt, and heat (scald) over medium heat until small bubbles appear around the edges. Remove from heat, and stir in chocolate chips until chocolate has melted. Stir in vanilla. Pour onto cooled graham cracker crust, and refrigerate for at least an hour or until set.
Make the s’mores:
- Place the mini marshmallows on top of the cooled and set chocolate layer. Carefully toast the marshmallows with a food safe blow torch. Cut the S’mores into 9 bars.
- Store the bars in the fridge so the chocolate stays nice and set.
