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
Video
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 or paste
- 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 extract or 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.
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
OMG..I am speechless and drooling over my keyboard, wish I can have it right now 🙂 I really want to bake this one, just one query instead of marshmallows what can I use? as we are vegetarians. Thanks for sharing this wonderful treat!!!
I know you can make and buy vegan marshmallows and marshmallow creme, Jagruti, but I’m not so sure how good they are. If you have a health food store nearby you might check.
Just wow – who wouldn’t LOVE these beautiful bars. Nutella is a favorite at our house. Next time I go camping I’m taking these instead of crackers and bars!
Our new favorite. We have made it three times in the last two weeks, shared with friends and neighbors, and still can’t get enough.
I think I need to make these again…I’m so glad they worked out for you, thanks for coming back to let me know 🙂
Oh. My. Goodness. Dee-Lish-Ous! My family loved these!
Could you use marshmallows instead of the fluff?
You could try, Sarah, I’m not sure how it would work. I’m wondering if, even if you used minis, or cut up larger ones, they might brown too quickly while the bars cook.
Sue – do these freeze well?
I can’t honestly say because I didn’t freeze them, but my guess is they would freeze fine, Louise.
Can I make this ahead of time and bake it later?
I don’t recommend that, Jess. But you could get everything measured and ready ahead of time, which would make it big difference!
step aside, milk chocolate bar–nutella is usurping your position as s’more enhancer. now no campfire will be complete without it. 🙂
These look awesome! I’m planning on making them for our family Labor Day gathering…I’m sure everyone will love them! I do have a question about the recipe though. Both steps #3 and #5 say to mix in the flour. I see in the ingredient list the flour is divided, but which amount gets added to step 3 and which to step 5? I’m guessing 1 cup to step 3 and 2 Tbsp to step 5? Thanks for posting this recipe!
I just clarified it, thanks, Barbara…it’s just the flour and graham mixture that gets added in. There’s no extra flour. Sorry for the confusion.
Oh my gosh…I made them! May I suggest eating in even numbers to keep the hips from being uneven and never drive after eating one as you’ll be in a coma. LOVE them!!!
So glad you liked them, I may need to make a second batch soon…