Go Back
+ servings
Chocolate cherry s'mores bars cut into squares with melted chocolate drizzled on top.
Print Recipe
5 from 2 votes

Dark Chocolate Cherry S'mores Bars

Super easy chocolate cherry s'mores bars are the perfect campfire snack - totally moreish and delicious.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16
Calories: 281kcal
Author: Sasha Hooper

Ingredients

  • 115 g (1 stick) unsalted butter softened
  • 125 g (⅔ cup) soft brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ - 1 teaspoon almond extract optional
  • 160 g (1 ¼ cups) all-purpose flour
  • 115 g (1 heaping cup) digestive biscuit/graham cracker crumbs (8 digestive biscuits or about 6 graham cracker sheets, I think)
  • 30 g (¼ cup) almonds ground into crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 120 g (¾ cup) dark chocolate chips
  • 75 g (1 ½ cups) mini marshmallows
  • 12 cherries pitted and halved

Instructions

  • Preheat oven to 180C/350F. Line a 9"x9" baking pan with baking parchment - leave enough overhang that you will be able use the paper to pull the s'mores bars out of the pan later. 
  • In a stand mixer using the paddle attachment (or using a hand mixer) cream together the butter and sugar until pale and fluffy.
    115 g (1 stick) unsalted butter, 125 g (⅔ cup) soft brown sugar
  • Beat in the egg, vanilla extract and almond extract (if using) until well combined, pale and creamy. 
    1 egg, 1 teaspoon vanilla extract, ½ - 1 teaspoon almond extract
  • Slowly mix in the flour, digestive or graham cracker crumbs, almonds, baking powder and salt until a dough is formed and no streaks of flour remain.
    160 g (1 ¼ cups) all-purpose flour, 115 g (1 heaping cup) digestive biscuit/graham cracker crumbs, 30 g (¼ cup) almonds, 1 teaspoon baking powder, 1 teaspoon fine sea salt
  • Press ¾ of the cookie dough into the base of the prepared baking pan. Set aside the remaining dough until later.
  • Sprinkle the chocolate chips, cherries and then the marshmallows evenly over the top of the dough. 
    120 g (¾ cup) dark chocolate chips, 12 cherries, 75 g (1 ½ cups) mini marshmallows
  • Finish by dotting the remaining cookie dough over the top. This doesn't have to be neat! You won't be able to cover all of the toppings. 
  • Bake for 20-25 minutes until golden on top. Leave to cool before cutting into 16 bars. 

Notes

If you don't have any almonds, just replace with more digestive biscuits/graham crackers.
When I made these I used regular marshmallows and cut them into 4 pieces each - mini marshmallows would be far more convenient but use what you have!
I use a fan-assisted oven - I baked these for both 20 minutes and 25 minutes. My preference was to bake them for 20 minutes, which resulted in a more squidgy base. 
 
 

Nutrition

Calories: 281kcal | Carbohydrates: 44.7g | Protein: 3.9g | Fat: 10.7g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.4g | Cholesterol: 27.5mg | Sodium: 202mg | Potassium: 389.4mg | Fiber: 3.7g | Sugar: 27.2g | Vitamin A: 57.5IU | Vitamin C: 7.2mg | Calcium: 92.7mg | Iron: 1.8mg