Your weekend just texted — it wants s’mores bars.
It’s almost Friday and I’m already in celebration mode. I love the feeling of anticipation that comes with the end of the week — it’s a mini holiday every seven days. Make something sweet and enjoy the moment.
S’mores aren’t just for summer. I’ll happily roast one on the grill in January. They work for bonfires in the fall, cozy nights in winter, and backyard evenings in spring. That said, summer does seem to get most of the s’mores glory — and I’m here to change that.
With a month of summer left, I want everything s’mores-related. These bars sit somewhere between rice krispie treats and a gooey chocolate fudge. They remind me of crunchy rice krispie toppings you find on over-the-top brownies: chewy and sticky from the marshmallow and chocolate, but also dense, crunchy, and intensely chocolatey.
And filled with SALTED PRETZELS!!
I’m not usually a pretzel person, but my kids are obsessed. That means there are always pretzels in the pantry — prime for sneaking into desserts. The salty crunch of mini pretzels adds an incredible contrast to the sweet marshmallow and rich chocolate in these bars.
Warning: these are dangerously good.
Crunchy, chocolatey, marshmallowy — these bars hit every note. Best of all, they’re essentially no-bake.
To get the toasted marshmallow top without melting the chocolate center, refrigerate the bars until firm, then cover the top with mini marshmallows and briefly broil them — just 1 to 2 minutes while watching closely. The marshmallows will brown and bubble without softening the chocolate layer underneath.
Look at that crunchy center.
S’mores Bars
Salted Pretzel S’mores Bars
12
squares
2 hrs
2 mins
2 hrs 2 mins
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Ingredients
- 6 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 6 ounces dark chocolate, finely chopped
- 4 ounces milk chocolate, finely chopped
- 1 teaspoon vanilla extract
- 4 cups crisped rice cereal
- 1 ½ cups salted mini pretzel twists, some crushed, some whole
- 6 ounces mini marshmallows (for topping)
Instructions
- Line an 8×8 inch baking dish with parchment paper.
- Place the butter and marshmallows in a large microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted and smooth. Stir in the chopped chocolate until smooth, microwaving briefly only if needed. Stir in the vanilla.
- Fold in the crisped rice cereal and pretzels with a large spatula, taking care not to crush the cereal. Press the mixture into the prepared pan and smooth the top with a spatula. Refrigerate for 2 to 4 hours to set.
- When the bars are firm, cover the top with mini marshmallows. Preheat the broiler on high and place the pan under the broiler for 1 to 2 minutes, watching closely, until the marshmallows are golden and bubbly. Remove, let cool slightly, then cut into squares. Serve immediately.
Notes
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These bars are my life coach.