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–+ servings

Campfire Bars

Whether you’re not big on sleeping in a tent or you want to carry the memory of summer bonfires into fall, these s’mores-inspired bars are the perfect dessert. They’re also insanely easy to make. The press-in graham cracker crust comes together in minutes. Coconut is added for a little extra richness and texture, but if it’s not your thing, then you can leave it out. For the topping, use up those leftover s’mores fixings! Since this dessert only has a few ingredients, we highly recommend using a quality milk chocolate bar. If you’re not a fan of milk chocolate, a good dark chocolate would be nice here too.
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Course Desserts
Servings 1 9x9" pan

Ingredients
  

  • 2½ cups graham cracker crumbs (about 20 whole graham crackers)
  • ½ cup shredded unsweetened coconut
  • ½ cup packed brown sugar
  • ½ teaspoon kosher salt
  • 1½ sticks unsalted butter melted and cooled
  • 4 quality milk chocolate bars (ideally at least ¼-inch thick)
  • 35 regular-sized marshmallows (about one and a half 10-ounce bags)

Instructions
 

  • Preheat the oven to 350°. Line a 9-by-9-inch metal baking pan with parchment paper, leaving a 1-inch overhang on two sides.
  • In a medium bowl, combine the graham cracker crumbs, coconut, brown sugar, and salt. Drizzle the melted butter over the top and toss until the crumbs are evenly moistened. Dump the mixture into the lined baking pan and use the bottom of a glass to press into an even, firm layer. Bake for about 15 minutes, or until the crust is firm and smells toasty.
  • Arrange the chocolate bars over the crust, breaking them into smaller pieces so that the crust is completely covered. Bake for about 5 minutes, or until the chocolate is slightly melted. Arrange the marshmallows over the chocolate in a single layer. Bake for about 5 minutes more, or until the marshmallows are beginning to melt.
  • Remove the bars from the oven and preheat the broiler to high. Broil the bars 6 inches from the heat until the top is golden brown in spots. Transfer to a cooling rack and let cool completely. Using the parchment paper overhang, carefully lift the bars from the pan and transfer to a cutting board. Cut into squares and serve.

Notes

MAKE AHEAD: The bars can be made the night before. Store at room temperature in an airtight container in a single layer.
Keyword Austin, Good Taste with Tanji, Goodtaste, Goodtaste.tv, Houston, San Antonio, Tanji Patton
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