Nutty S’more Bars

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Nutty S'more Bars

A few Christmases ago, my best friend from college, Michelle, gave me the sweetest gift for a foodie: a cookbook with post-its annotating all the recipes she and her husband had tried. She wrote comments on which ones they liked, what to leave out, and how to change things. Is that not the BEST? I love it.

The cookbook she gave me was Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. The authors have a bakery in Brooklyn that has had great success and been promoted by Oprah, People, and other outlets. Here they share many of the recipes they use in their bakery.

Most are not simple or easy recipes. Three-tier cakes, bars with layers of flavors, melting chocolate, making dulce de leche and candied lemon peel – all are featured throughout this volume. But if you want to make something special, this is a great cookbook. Every once in awhile I pull it out to make something to blow the dorm boys’ minds and palates.

Mr. V said their eyes got very wide when he showed up with a platter of these amazing bars last night.

Decadent, sweet-salty, and rich beyond belief, these s’more bars are a showstopper! I don’t really care for marshmallow desserts and I was still pretty taken with them.

Nutty S’more Bars

Yield: 24 bars

Slightly adapted from Baked: New Frontiers in Baking.


  • 2 sleeves graham crackers (about 2 1/4 c. crumbs)
  • 1 T brown sugar
  • 2/3 c. (10 2/3 Tablespoons) butter, melted
  • 7 1/2 oz. milk chocolate, chopped
  • 7 1/2 oz. dark chocolate, chopped
  • 1 1/2 tsp. light corn syrup
  • 1 c. half-and-half or heavy cream (their recipe calls for heavy, but I used half and half and it turned out great)
  • half a bag of mini-marshmallows
  • 1/2 c. whole salted peanuts
  • 1/2 c. chopped salted peanuts


Preheat oven to 300F. Grease a 9x13 dish.

Process graham crackers and brown sugar into crumbs with a food processor. Add butter and pulse until it is worked together. Dump into greased dish and press evenly into the bottom and up the sides. Use a measuring cup to press it in firmly and evenly.

Bake crust for about 13 minutes to set. Turn off oven and put dish on cooling rack.

Dump chocolate pieces into a large bowl and drizzle with corn syrup.

Heat half-and-half in a saucepan to just boiling. Pour over chocolate and let sit 2-3 minutes. Then whisk well, until smooth. Fold in marshmallows and whole peanuts quickly. (You don't want to keep stirring and have the marshmallows melt; just fold them in so they are covered with chocolate.)

Spoon into prepared crust and smooth out evenly. Sprinkle top with chopped peanuts. Wrap tightly with plastic wrap or aluminum foil and refrigerate for at least 3 hours.

Cut into squares with a wet, sharp knife. Will make about 24 bars. Refrigerate any leftovers, tightly wrapped, for up to 3 days.

Share one of your favorite cookbooks with me in the comments. I’m always looking for a new, special find!

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