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Nutella S’mores Bars Recipe

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3.9 from 3 reviews

Delight in these luscious Nutella S’mores Bars, a perfect blend of rich chocolate, creamy Nutella, marshmallow crème, and crunchy graham crackers, baked to fudgy perfection. Ideal for satisfying sweet cravings with a nostalgic s’mores twist in an easy-to-cut bar form.

Ingredients

Dry Ingredients

  • ¾ cup all-purpose flour
  • ½ cup graham cracker crumbs
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature

Chocolate and S’mores Toppings

  • ½ cup plus 4 tablespoons semisweet chocolate chips/morsels
  • ⅓ cup Nutella or any brand chocolate-hazelnut spread
  • ¾ cup marshmallow crème such as Fluff
  • 1 cup broken graham cracker pieces

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat an 8-inch square baking pan with nonstick spray or line it with parchment paper to ensure easy removal of the bars after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt. Set this mixture aside for later use.
  3. Melt Butter and Combine Sugars: Melt the unsalted butter either in a small saucepan over medium heat or in a microwave-safe bowl. Once melted, remove from heat and vigorously whisk in the light brown sugar and granulated sugar until well combined.
  4. Add Vanilla and Eggs: To the butter-sugar mixture, whisk in the vanilla extract. Then add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and well blended.
  5. Combine Wet and Dry Ingredients: Gradually stir the flour mixture into the wet ingredients, mixing just until fully combined without overmixing. Gently fold in ½ cup of the semisweet chocolate chips.
  6. Layer Batter in Pan: Spread about three-quarters of the cookie batter evenly into the prepared baking pan, creating a smooth base layer.
  7. Add Nutella Layer: Dollop the Nutella evenly over the batter layer. Carefully spread it so that it covers most of the surface, ensuring each bar will contain some Nutella when cut.
  8. Top with Marshmallow Crème and Remaining Batter: Dollop the marshmallow crème evenly over the Nutella layer. Then spoon or drizzle the remaining batter over the entire pan.
  9. Swirl Toppings: Using an offset spatula or knife, gently swirl the Nutella and marshmallow crème into the batter to create a marbled effect throughout the bars.
  10. Add Final Chocolate and Graham Cracker Pieces: Scatter the remaining 4 tablespoons of semisweet chocolate chips along with the broken graham cracker pieces evenly over the top of the batter for added texture and sweetness.
  11. Bake the Bars: Bake in the preheated oven for 25-30 minutes if you desire fudgier, slightly under-done bars. For firmer bars, bake for 35-40 minutes. The bars are done when the center no longer jiggles and is set to the touch. Remember, they will continue to cook and firm up after being removed from the oven.
  12. Cool and Serve: Allow the bars to cool completely in the pan set on a wire rack. Once cooled, cut into 16 squares (4×4). Store at room temperature for up to 3 days, or refrigerate for longer freshness. Bars can also be frozen for up to 3 months.

Notes

  • You can double the recipe and bake it in a 9×13-inch pan. Keep in mind that baking time may be longer and the bars might be less gooey.
  • Store bars at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months. Thaw frozen bars overnight in the refrigerator and serve at room temperature or warmed in the microwave.
  • Using a metal baking pan yields higher, fluffier bars, while glass or ceramic pans produce thinner or flatter bars.
  • To get clean-cut bars, use a sharp knife and wipe it clean between cuts.

Find it online: https://marthatasty.com/nutella-smores-bars-recipe/