Best 7 Gooey Smores Cake Bars Recipes

GOOEY S'MORES BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in graham cracker crumbs, flour and salt. Reserve 2 cups graham cracker mixture. Press remaining mixture in pan for crust.
• Sprinkle chocolate chips over crust; press slightly. Drop marshmallow creme by tablespoonfuls over chocolate chips. Wet back of tableware spoon and use to lightly spread marshmallow creme. Sprinkle with marshmallows. Sprinkle with reserved crumb mixture; press lightly.
• Bake 17 to 22 minutes or until marshmallows are puffed and light golden brown. Cool at least 30 minutes. For bars, cut into 6 rows by 4 rows.

SOFT AND GOOEY LOADED SMORES BARS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color.
• Allow bars to cool in pan for at least 30 minutes before slicing and serving.

GOOEY S'MORES BARS

Steps:

• Preheat oven to 350°F (180°C). Grease and line an 8x8-inch baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan to act as handles to remove from the pan later. Set aside.
• Combine graham cracker crumbs and sugar in a medium bowl, add butter and mix with a fork until uniform. Reserve approximately 1-2 tablespoons of the graham cracker crumbs .
• Press crackers down into the baking pan using the back of a glass or a tart tamper. Bake crust for 10 minutes or until slightly golden.
• Place marshmallows on top of the baked graham cracker crust, side by side leaving little to no gap in between each marshmallow.
• Melt chocolate in the microwave, heating in 30-second intervals and mixing thoroughly between each interval. Mix until completely smooth and melted.
• Top marshmallows with the melted chocolate and sprinkle reserved graham cracker crumb over the top. Bake for 10-12 minutes to allow the marshmallows to melt.
• Once out of the oven, transfer pan to a cooling rack and sprinkle the flaky sea salt. Once the s'mores are cooled, transfer to the freezer for 10-15 minutes (for the chocolate to fully set).
• Once the chocolate has set, cut & enjoy! Store leftover s'mores bars in an airtight container at room temperature for up to a week.

GOOEY BAKED S'MORES BARS

Steps:

• Preheat oven to 350 degrees. Line a 9 x 13 pan with foil (overhanging the sides) and spray with cooking spray. Set aside.
• In a medium bowl, beat together sugar, butter, vanilla and egg for about 2 minutes. Mix in graham cracker crumbs, flour and salt until thoroughly combined. Reserve 1 cup of this mixture. Press the remaining mixture into the bottom of the pan for the crust.
• Evenly layer chocolate chips on top of crust. Drop spoonfuls of marshmallow creme over the chocolate chips. Using the back of a spoon warmed with hot water gently spread creme evenly over the chips, stopping to rinse spoon and warm with water as needed. Sprinkle the marshmallows and reserved graham mixture over the top.
• Bake for 18-22 minutes or until marshmallows start to lightly brown. Cool thoroughly before lifting foil from pan and cutting into squares.

GOOEY S'MORES CAKE BARS

Steps:

• Preheat your oven to 350 degrees F. Line a 9x13" cake pan with parchment paper for easy cutting later on, or just lightly spray with cooking spray and then set aside.
• In a large bowl combine the cake mix, egg, butter and graham cracker crumbs. Use a sturdy wooden spoon to mix until combined. The mixture will be slightly crumbly, but stick together when squeezed. Reserve 2 cups and pour the remaining graham cracker mixture into the cake pan and press down into an even layer.
• Sprinkle the chocolate chips over the crust in an even layer and press lightly into the crust.
• Drop the marshmallow creme by the tablespoonful onto the chocolate chips and then wet the back of a tableware spoon with water and spread into an even layer.
• Sprinkle with the mini marshmallows, and then top with the remaining graham cracker mixture.
• Bake for 20 to 22 minutes, (optional - turn on the top broiler for just 1 to 2 minutes at the end to lightly brown the marshmallows). Let cool completely before cutting into bars. Enjoy!

S'MORES GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray.
• Combine the cake mix, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla and eggs and beat until smooth. Add the butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute.
• Arrange the marshmallows in rows in the chocolate batter, flat-ends up. Pour the cream cheese mixture over the marshmallows, using an offset spatula to evenly distribute. Coarsely crumble the graham crackers over the top.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares.

GOOEY S'MORES CAKE BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with nonstick foil, allowing foil to hang over sides of pan for easy removal after baking.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Add egg; beat well. Stir in cake mix by hand until well combined (mixture will be thick). With hands buttered or sprayed with cooking spray, press about 2 1/4 cups cake mixture in pan. Pour condensed milk on top of cake mixture. Top with crushed graham crackers, marshmallow halves and half of the chocolate pieces. Drop remaining cake mixture by spoonfuls on top.
• Bake 32 to 35 minutes or until marshmallows are golden brown and cake mixture is set on top. Remove from oven to cooling rack; cool 15 minutes. Top with remaining chocolate pieces. Cool completely, at least 2 1/2 hours. Cut into 4 rows by 4 rows.