Raspberry Dark Chocolate S’mores Bars

S’mores are the ultimate summer dessert (right next to apple pie and ice cream sandwiches, of course).

I live in a high rise in Chicago, so bonfires are a little hard to come by. But don’t worry, that doesn’t mean toasted s’mores are out of the question (thank you, trusty kitchen torch!). I was thinking back to this toasty s’mores pie the other day and dreaming about making homemade marshmallows again.

What kind of marshmallow toaster are you? On a scale of lukewarm to caught on fire? I’m right in the middle…a nice slowly toasted golden brown that is slightly melty.

To satisfy your summer s’mores quota, here is a new “no-bonfire” s’mores treat. Just trade in your bonfire for a kitchen torch. This treat takes classic s’mores to the next level with a fruity raspberry layer between the graham crackers and chocolate.

These s’mores bars are truly glorious. The homemade marshmallow topping is 100x better than any store-bought marshmallows. You have to give it a try.

These raspberry s’mores bars are made from lots of layers of deliciousness. It all starts with a graham cracker base, then a layer of raspberry spread followed by melty chocolate, and finished with the toasty homemade marshmallow topping.

Raspberry S’mores Bars

Recipe makes 8 bars.

AuthorAlexCategoryDessert

Yields8 Servings
Total Time1 hr

Graham Cracker Crust Ingredients
 1 ¼ cups graham cracker crumbs
 7 tbsp unsalted butter, melted
Topping Ingredients
 1 cup dark chocolate chips
 2 tbsp heavy cream (or non-dairy cream)
 ½ cup raspberry fruit spread (conserve, preserves or jam)
 3 cups egg whites
 ¾ cup sugar
 ½ tsp vanilla extract
 ¼ tsp cream of tartar
 2 freeze-dried raspberries, optional for garnish

Directions
1

Prep the pan: Line a 8-1/2 x 4-1/2 loaf pan with two pieces of parchment paper perpendicular to each other. The parchment paper should extend beyond the edge of the pan on all sides to allow you to easily remove the s'mores bars at the end.

2

Make the crust: Preheat oven to 375 degrees F. In a small bowl, combine graham cracker crumbs and melted butter. Mix until it is well blended and the consistency of wet sand. Add more butter if needed. Press into a loaf pan and chill in the freezer for 15 minutes to help prevent crumbling when serving. Bake for 8-10 minutes. Let cool before filling.

3

Add the raspberry spread: Dollop the raspberry spread over the graham cracker crust and spread in a smooth even layer. Place in the refrigerator.

4

Make the chocolate spread: Set up a double boiler - a heatproof medium bowl set over a saucepan of simmering water. Add chocolate and stir until melted. Mix in heavy cream until smooth. Remove from heat. Carefully dollop chocolate over raspberry spread and gently smooth out chocolate into an even layer. Be careful not to mix the chocolate layer with the raspberry layer. Return pan to refrigerator.

5

Make the marshmallows: Set up another double boiler - a heatproof medium bowl set over a saucepan of simmering water. Add egg whites and sugar to the double boiler and whisk the until the whites are warm and the sugar is dissolved, about 3 minutes. Add the cream of tartar and 1/2 tsp vanilla. Beat at medium speed with an electric mixer until firm. Increase the speed to high and beat the mixture until stiff, glossy, and marshmallow-y, about 5 to 7 more minutes. Pile the marshmallow topping over the chocolate layer. Return pan to refrigerator for at least 15 minutes to let the marshmallow set.

6

Toast!! Remove the s'mores from pan by pulling up with the parchment paper, then discard parchment paper. Toast with a kitchen torch right before serving and then cut into equal sized bars. For perfect slices—cut with a knife that has been run under hot water and dried before each cut is made. Optional: top with crumbled freeze dried raspberries.

Ingredients

Graham Cracker Crust Ingredients
 1 ¼ cups graham cracker crumbs
 7 tbsp unsalted butter, melted
Topping Ingredients
 1 cup dark chocolate chips
 2 tbsp heavy cream (or non-dairy cream)
 ½ cup raspberry fruit spread (conserve, preserves or jam)
 3 cups egg whites
 ¾ cup sugar
 ½ tsp vanilla extract
 ¼ tsp cream of tartar
 2 freeze-dried raspberries, optional for garnish

Directions

Directions
1

Prep the pan: Line a 8-1/2 x 4-1/2 loaf pan with two pieces of parchment paper perpendicular to each other. The parchment paper should extend beyond the edge of the pan on all sides to allow you to easily remove the s'mores bars at the end.

2

Make the crust: Preheat oven to 375 degrees F. In a small bowl, combine graham cracker crumbs and melted butter. Mix until it is well blended and the consistency of wet sand. Add more butter if needed. Press into a loaf pan and chill in the freezer for 15 minutes to help prevent crumbling when serving. Bake for 8-10 minutes. Let cool before filling.

3

Add the raspberry spread: Dollop the raspberry spread over the graham cracker crust and spread in a smooth even layer. Place in the refrigerator.

4

Make the chocolate spread: Set up a double boiler - a heatproof medium bowl set over a saucepan of simmering water. Add chocolate and stir until melted. Mix in heavy cream until smooth. Remove from heat. Carefully dollop chocolate over raspberry spread and gently smooth out chocolate into an even layer. Be careful not to mix the chocolate layer with the raspberry layer. Return pan to refrigerator.

5

Make the marshmallows: Set up another double boiler - a heatproof medium bowl set over a saucepan of simmering water. Add egg whites and sugar to the double boiler and whisk the until the whites are warm and the sugar is dissolved, about 3 minutes. Add the cream of tartar and 1/2 tsp vanilla. Beat at medium speed with an electric mixer until firm. Increase the speed to high and beat the mixture until stiff, glossy, and marshmallow-y, about 5 to 7 more minutes. Pile the marshmallow topping over the chocolate layer. Return pan to refrigerator for at least 15 minutes to let the marshmallow set.

6

Toast!! Remove the s'mores from pan by pulling up with the parchment paper, then discard parchment paper. Toast with a kitchen torch right before serving and then cut into equal sized bars. For perfect slices—cut with a knife that has been run under hot water and dried before each cut is made. Optional: top with crumbled freeze dried raspberries.

Raspberry S’mores Bars

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

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