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Spicy Smoky S'mores Bars Recipe

Spicy Smoky S'mores Bars

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on March 23, 2013

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    These were great! I added 1 teaspoon of cinnamon to the 2 cups of graham cracker crumbs, which also brought a delicious fragrance. Used 1.5 sticks of unsalted butter to melt and combine with the crumbs, baked the crust for 12 minutes, and went with a bag of milk chocolate morsels (probably about 2 cups plus semisweet chocolate chips to bring it to 3 cups. I added the chipotle powder to the melted chocolate, and was glad I did! It added a nice depth and finish. Watch the marshmallows like a hawk when they're under the broiler...mine only needed about 40-45 seconds to puff up and get golden and toasty. Another 5-10 seconds and they would have been a charred, blackened mess. Everyone's broiler might be a little different.

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  • on August 10, 2012

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    OMG I don't know where to start. These are a hit everytime I make them. I made them once and now every where I go I get asked to make them. I won't let anyone know how easy they are to make. Let them think they are so time consuming. MAKE THEM YOU WON'T REGRET IT! LOVE THEM ...My only comment is that I use less chocolate than the recipe calls for, but that is just my preference. I also cut them in small bite size pieces, as they are rich. BUT OH SO YUMMY!

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  • on June 21, 2012

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    WOW! I made these for a work carry-in & they disappeared! I took into consideration the previous reviews by cutting the butter to 1 & 1/2 sticks instead of 2 & used 1/2 salted & 1/2 unsalted. I also used 1/2 semi-sweet & 1/2 milk chocolate. I used 1 pkg cinnamon graham crackers & 1 pkg honey. I used the entire 1/2 tsp chipotle pepper powder & it was great! There was a nice heat at the end of the decadent, sweet treat that made this dessert memorable. Thanks, Anne!

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  • on June 17, 2012

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    Made it for Fathers Day! It is very addicting;

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  • on March 13, 2012

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    i have made this a few times and its awsome thank u for all the tips they always help

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  • on February 07, 2012

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    I made them for my step-daughter for her 13th birthday, and they were a HIT! I opted out of the chipotle powder, as most of my family doesn't like spicy foods. I baked the crust for a full 15 minutes and the crust held up really well.
    they are sweet, and I think I will mix milk and semi-sweet chocolate next time.
    Fabulous recipe, and easy to make.

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  • on January 16, 2012

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    WOW! These are wonderful! For the crust, I added 1 cup of walnuts to the food processor with the graham crackers. And after reading the reviews, cut the butter to 1-1/2 sticks. I also baked the crust a full 15 minutes and it was nice and solid. I followed the remaining recipe exactly, and these delicious bars just disappeared! Next time I'll double the recipe! Thanks Anne for this super idea.

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  • on January 05, 2012

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    Quick, easy, and unpretentious! I made these with cinnamon graham crackers, regular butter, and regular semi-sweet chocolate chips, since that's what I had on hand, and they were awesome. Also, I have substituted a tsp. of cinnamon and just a dash of cayenne to season the chocolate. The broiler step brings all the toasty-good flavor of the campfire. When I took them to work for coworkers, the s'mores disappeared immediately and everyone wanted the recipe.

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  • on November 22, 2011

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    excellent recipe! easy to make and always a big hit. make a copy of the recipe because guests will ask for it.

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  • on October 16, 2011

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    These were wonderful! We used Salted Butter and they were still great even though we bought unsalted just for this recipe! Thank you Anne for the great recipes!!!!
    Happy Cooking!

    The Cook L


    I can't make two reviews so I'm talking about the second time i made this wonderful bars.

    They were so good! All of my tasters now want the recipe! This time i did use unsalted butter. It does not really make a difference if you use unsalted or salted. So if you don't have any unsalted just use salted.

    Thanks Anne for the great recipe!

    The Cook L

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