S'mores Bark

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Recipe photo
Hands-on time:
Total time:
Yield: about 2 dozen pieces

Recipe photo

Think about your favorite campfire treat, and imagine the flavor transformed into a less messy, non-flammable confection. This bark is sure to bring out your inner child — remember to share!

S'mores Bark

star rating (3) rate this recipe »
Hands-on time:
Total time:
Yield: about 2 dozen pieces
Published: 06/29/2013

Ingredients

  • 2 2/3 cups Merckens bittersweet chocolate bar, chopped into coarse pieces
  • 2 cups Merckens milk chocolate bar, chopped into coarse pieces
  • 1 1/2 cups coarsely crushed graham crackers, store-bought or homemade
  • 2 cups mini marshmallows

Directions

1) Gently melt the dark chocolate, heating and stirring over very low heat or hot water until it barely melts.

2) Spread the chocolate into an 8" x 12" oval on parchment paper or foil.

3) Allow the chocolate to set, but not harden completely.

4) Melt the milk chocolate the same way, and mix in half the crushed graham crackers.

5) Spread the milk chocolate over the dark chocolate.

6) Sprinkle the marshmallows and the remaining crushed graham cracker pieces on top, pressing them in gently.

7) Allow the candy to cool until hardened, then break or cut it into chunks.

8) Store the candy airtight at room temperature for up to a week; freeze for longer storage.

Yield: about 2 dozen pieces.

Reviews

1
  • star rating 01/02/2015
  • Ambar from CA
  • It came out thicker in a 8x11 casserole dish but it was so addictive that we are so much of it!
  • star rating 08/13/2014
  • Amanda from Vermont
  • I love that this recipe is super simple and straightforward. I did however manage to complicate simplicity after reading the other reviewer's recommendation to toast the marshmallows. I didn't recognize the type of pan or mat that she said she used so I just put it on a regular pan covered in aluminum foil. I figured I would share this with anybody else thinking about doing it the same way because the marshmallows melted to the pan and regardless of whether I tried taking them off while they were warm or cool it was pretty much like they were glued to the pan and they were tearing and I had to scrap the whole pan of marshmallows. Anyway I learned my lesson with no major heartache and totally love this recipe. I've made it twice now and can say for sure that the better quality chocolate makes for a much more enjoyable snack.
  • star rating 10/12/2013
  • Martha from New Hampshire
  • Just made this for the second time with 2 changes that made it better. Used even amounts of dark and milk chocolate for a better balance. Also, spread out mini marshmallows in single layer on Silpat then broiled until browned. WATCH carefully as it only takes seconds and they'll burn quickly. Let them cool then place/sprinkle over the bark. Much closer to actual s'mores taste. Will be adding this to autumn treat boxes I mail to my kids.
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