Chewy s’mores bars

Chewy S'more Bar

There was something a little carefree and playful in this recipe. I knew my daughter wanted to make me something for Father’s Day so I suggested that rather than her do it by herself we did it together and threw in some of our favourite treats. It meant we both had fun and the final result would be something exceptional! Considering that I’m even more of a kid than she is when it comes to what foods excite me, it was guaranteed that this was going to be a medley of chewy, sweetie naughtiness! The party piece was a kind of s’mores bar that was an absolute hit with the kids but the parents loved too!

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  • 8¾ ounces / 250g butter
  • 8¾ ounces / 250g digestive biscuits plus 2 biscuits to decorate
  • 13¾ ounces / 390g plain flour
  • 2½ teaspoons of baking powder
  • ½ teaspoon of salt
  • 7 ounces / 200g caster sugar
  • 6½ ounces / 185g light soft brown sugar
  • 3 eggs
  • 1 teaspoon of vanilla extract
  • 2¾ ounces / 80g mini marshmallows
  • 7 ounces / 200g milk chocolate chips
  • 7 ounces / 200g of your favourite milk chocolate bars (Cadbury’s, Milka, etc.)


Pre heat oven to 160°C (140°C fan) / 320°F (284°F).

Line a 9 x 13 inches / 23 x 33 cm tray with greaseproof paper.

Melt the butter in a small saucepan and pulse the digestive biscuits into crumbs in a food processor.

Mix the biscuit crumbs with 100g of the melted butter and combine well. Pour this mixture into your lined tray and press down to form a thin base layer. Put aside in the freezer to set while you attend to the rest of the recipe.

Put the flour, baking powder and salt into a bowl and combine.

Using a freestanding mixer with the paddle attachment, put the remainder of the melted butter with both sugars and mix well on a medium speed. Once combined, add the eggs, one by one before the vanilla essence until it’s combined well.

Reduce the mixer to a slow speed and gradually add the flour mixture until it’s all just combined. Don’t overmix.

Add 55g of the marshmallows and all the chocolate chips and mix by hand with a large spoon.

Recover your tray from the freezer and pour the batter mix on top of the biscuit base and spread evenly with a spatula.

Break up the chocolate bars over the top of this, sprinkle with the remaining marshmallows and crush the biscuits over the top. Press everything down a little so it sinks into the batter.

Bake in the oven for 40-50 minutes, until the top is turning nice and golden. You shouldn’t have too much of a wobble when you wiggle the pan.

Leave to cool completely before removing and cutting into squares.


S’more is a contraction of the words “some more”. The origin of this use in connection with a particular type of food is unclear but it is known to have been in use by scouts in the USA out camping by around 1925. A recipe named Graham Cracker Sandwich appeared in a 1920s publication by the Campfire Marshmallows company which is more or less a s’more, but the text makes it clear the snack was already popular with scouts. The first definite reference to a recipe called Some More appeared in the 1927 edition of Tramping and Trailing with the Girl Scouts. And in 1938 the contracted form S’more appeared in a publication aimed at summer camps. In the 1993 movie, The Sandlot, Hamilton ‘Ham’ Porter explains to Scotty ‘Smalls’ Smalls how to make a s’more out of “grahams, mallows, and chocolates”.

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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