We've combined all the elements of a s'more into this delicious bark. It's got crunch from the graham crackers, richness from the chocolate and fire-roasted flavor from broiling the marshmallows-easier than toasting them over a campfire (though admittedly not as much fun).
Recipe courtesy of Food Network Kitchen
Save Recipe Print
S'mores Bark
Total:
1 hr 20 min
Prep:
5 min
Inactive:
1 hr 10 min
Cook:
5 min
Yield:
about 1 pound of bark
Level:
Easy
Total:
1 hr 20 min
Prep:
5 min
Inactive:
1 hr 10 min
Cook:
5 min
Yield:
about 1 pound of bark
Level:
Easy

Ingredients

Directions

Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.

Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

Categories:

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Indoor S'mores

Recipe courtesy of Gale Gand

Mini Taco S'mores

Recipe courtesy of Food Network Kitchen

4-Ingredient S'mores Pie

Recipe courtesy of Food Network Kitchen

S'mores Cookie Crumble Bars

Recipe courtesy of Food Network Kitchen

Sunny's Easy S'mores Funnel Cake

Recipe courtesy of Sunny Anderson

The Frozen S'more

Recipe courtesy of Food Network Kitchen

S'more Brownies

Recipe courtesy of Sasha Perl-Raver

S'more Pizza

Recipe courtesy of Guy Fieri

S'more Eggroll

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories