Paige's Brownie S'mores Bars
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 726
- Total Fat
- 31
- Saturated Fat
- 15
- Carbohydrates
- 110
- Dietary Fiber
- 1
- Sugar
- 76
- Protein
- 7
- Cholesterol
- 74
- Sodium
- 351
- Total: 1 hr 20 min (includes cooling time)
- Active: 20 min
Ingredients
Nonstick cooking spray, for the parchment
1/4 cup milk
2 large eggs
One 18.4-ounce box brownie mix
2/3 cup (about 11 tablespoons) salted butter, melted
2/3 cup marshmallow cream
Three 1.55-ounce milk chocolate bars, 2 separated into segments, 1 chopped, for garnish
1 sleeve graham crackers (9 large rectangles), broken into small pieces
One 10-ounce bag mini marshmallows
1/4 cup bottled salted caramel sauce
1 cup mini chocolate-coated candies
1/2 cup multi-colored sprinkles
Directions
- Preheat the oven to 350 degrees F.
- Line a 9-by-13-inch cake pan with parchment, allowing it to hang over the sides. Coat with cooking spray.
- Whisk together the milk and eggs in a medium bowl. Fold in the brownie mix until you have a smooth mixture. Stir in the butter.
- Pour 2 cups of the batter into the prepared pan and spread to even out the surface. Drop spoonfuls of the marshmallow cream on top of the batter and use a wooden skewer or knife to create a swirling pattern. Pour the remaining brownie batter over the top. Arrange the segments of chocolate bar on top. Next, sprinkle over half of the graham crackers.
- Bake for 30 minutes, then remove from the oven and sprinkle over the mini marshmallows. Bake until the marshmallows start to brown a little, an additional 10 minutes, then remove from the oven and allow to cool for about 5 minutes. Drizzle over the salted caramel. Sprinkle the remaining graham crackers, chopped chocolate bar, mini chocolate candies and sprinkles over the caramel sauce.
- Using the parchment, remove the whole brownie bar from the pan. Slice into squares and serve.