Nutella S’mores Bars are everybody’s favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.
Nutella s’mores bars takes all that is good about a s’more, and makes it great.
They’re easy, they combine everybody’s favorite flavors, and the scent of warm graham and vanilla emanating from your oven will make you feel like a baking goddess. Up till now I haven’t done much with a s’mores theme on the blog. I’m not sure why, except that I’ve never really especially loved the original all that much to begin with. The marshmallow tends to be too bulky, the chocolate is usually mediocre, and the graham crackers are just, meh. There’s a better way, and this is it.
grocery list for s’mores bars
- all purpose flour
- graham crackers ~ you’ll grind them into fine crumbs and blend with the flour for amazing flavor in these bars.
- butter
- brown sugar
- Marshmallow Fluff ~ has a fabulous creamy texture.
- Nutella
- vanilla extract or paste
- salt
what makes these s’mores bars so fabulous
Just enough, but not too much, marshmallow oozes out from the folds of the soft and chewy brown sugar and graham cracker infused crust, and there’s a thick layer of Nutella underneath it all. (Nutella never disappoints.)
These bars combine all the best things about campfire s’mores into one easily, sliceable dessert.
how to layer up Nutella s’mores bars
- Pulverize graham crackers into a fine meal. The food processor works great for this.
- I mix the dough up right in the processor since I have it out anyway to make the graham cracker crumbs, but you can also do it by hand or with a hand held mixer.
- Pat 2/3 of the dough in the bottom of a square baking pan.
- Then top with the Nutella and marshmallow creme.
- The rest of the dough gets crumbled over the top.
- As the bars bake the marshmallow, the Nutella, and the dough melt together to form a very pretty pattern.
do you love the corners?
If you do, you’re in luck because the corners get nice and crisp/chewy. I’m a center cut girl all the way.
these are just what you’d hope for in a s’mores bar
They’re easy to put together, easy to cut, and they have a satisfying ooey gooey texture thanks to the chocolate hazelnut spread and the marshmallow creme. The graham and vanilla flavors linger in your mouth even after you’ve finished the last bite. That’s probably because the crust sticks to your teeth a little bit…in the very best way.
Please don’t let the summer pass you by without making a batch!
One of the nice things about these bars is that the neither the Nutella nor the marshmallow creme hardens, even as the bars cool down, so when you bite into them, you get that classic melty chocolate and stretchy marshmallow pull of a s’more hot from the campfire.
TIP: The easy way to line your pan with parchment is to set the pan on the paper and cut in to the corners, removing the extra squares. It will then fit perfectly into your pan with a built in ‘sling’ to make removing your bars super easy. Spray the pan lightly with cooking spray first to adhere the paper so it won’t slip around.
more summer desserts
- Watermelon Kiwi Popsicles
- How to Make No Churn Ice Cream ~ 3 Methods!
- Fresh Peach Shortcake
- Strawberry Lemon Blondies
- Old Fashioned Peanut Butter Cake
Nutella S’mores Bars
Equipment
- 9×9 baking pan
Ingredients
- 9 full sized graham crackers, which is one sleeve, or a heaping cup of crumbs
- 1 cup + 2 Tbsp all purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1 Tbsp vanilla extract
- 1 cup Nutella
- 4 ounces marshmallow fluff (about 1/2 of a jar)
Instructions
- Set the oven to 350F
- Lightly spray a 9×9 baking pan. Line with parchment paper if you want to lift your bars out for easy slicing.
- Grind the graham crackers in a food processor until finely ground. It helps to break them apart as you add them to the machine. Process until the mixture is very finely pulverized, with no lumps.
- Mix the cracker meal with the flour and salt and set aside.
- Cream the butter and sugar until light and fluffy. Add in the vanilla bean paste and blend well.
- Add in the flour/graham mixture and fold in until well combined.
- Press 2/3 of the dough into your baking pan. Using your fingers, spread the dough evenly across the pan so it covers the entire bottom.
- Spread the Nutella over the dough.
- Using a small spoon, dollop the marshmallow fluff evenly across the Nutella. You don’t need to spread it out, but try to get small dollops evenly distributed across the entire surface.
- Crumble the remaining 1/3 of the dough over the top. Use your fingertips to break it apart into small pieces and scatter it evenly across the surface. Some of the marshmallow will peek through.
- Bake for about 35 minutes until lightly golden and puffed up a bit.
- Let cool before cutting if you want neat squares, but these are pretty amazing while they are still warm.
Video
Notes
- You might try using chocolate chips or small squares of milk or dark chocolate in place of the Nutella.
- Peanut butter might also work in place of, or along with, the Nutella.
Nutrition
Delicious! I have made these many times and they are always a hit. Even those people who say “I don’t like s’more” or “I don’t eat dessert” ask for seconds.
Thank you for sharing your recipe!
Honestly, I don’t like actual s’mores, but I adore these!
This is one of my favorite go-to recipes for parties…they’re amazing and get rave reviews every time I make them! The only problem I have is that the edges burn every time I make them and I try cooking them 5 minutes less than recommended. Any suggestions? Thanks!
Ovens vary so much, when you cook them for less time are they done? Or are you having trouble getting the center done? I would recommend covering the edges with foil (which is a little fussy, I know) or maybe try a lower temperature, for longer time?
Can regular marsmallows be substituted for the marshmallow fluff in this recipe?
Yes, I’d use minis.
Thanks for offering a sub for Nutella. I have a daughter with a nut allergy but she can eat peanuts and almonds so I’m always watching out for her. I was wondering if peanut butter or chips would work. I love all your recipes and like that I don’t need to alter them when making them. Yours are always our favorites!
I never thought about peanut butter, I bet that would be amazing!
I have a box of graham cracker crumbs. How many cups of crumbs does the 9 graham crackers make?
it’s going to a heaping cup, so maybe a cup and a couple of tablespoons worth of crumbs.
You have both 8×8 and 9×9 mentioned in the recipe. What size did you use?
I used a 9×9, but you can also use an 8×8 if that’s what you have.
Oh dear, these look too good for words. You are sabotaging my diet! Definitely will give these a try.
My crust did not harden and im not sure what went wrong! Waiting for it to come out of the oven now
Not sure what you mean, Kelli? The crust is not supposed to be hard, it should be on the soft side.