Smore candy bars the ultimate bonfire candy

Do you remember the smore candy bars that Hershey used to make? According to The foods we loved wiki page, it was introduced in 2003 and discontinued in 2012.  Many, many candy companies have attempted their own version of a smore candy bar, but none have really stuck or made an impact.

Truthfully, I'm not sure if anything can REALLY top a s'more fresh off the bonfire, and I'm pretty sure that's why people don't repeat buy smore candy bars.  I promise though that these bonfire worthy bars will give your traditional s'more a run for its money.

They have a graham cracker base, soft chocolate caramel middle, marshmallow top, all fully enrobed in dark chocolate.

If you knew these as "bonfire bars" from my social media - they are the same! I renamed them when updating this page.

Steps for smore candy bars

This is an involved recipe.  please make sure to read through the whole recipe before making the bars.  This is a good project for the weekend, as you can make a component and come back to it later on. If you're interested in why we are layering things in this order, check out candy bars, creating the balance, to learn some of the science behind it.

1.  Make the chocolate caramel
   1. around 3 hours total time including 45 minutes prep and cooking time, 2 hour cooling time.
2. Make the graham cracker base
   1. 40 minutes to prep and cook, 1 hour cool time
3. Spread a thin layer of chocolate confectionery coating overtop of graham cracker base, layer the caramel over the graham cracker base.
   1. 20 minutes total tine for prep and assembly
4. Make the marshmallow and layer it directly on the chocolate caramel.
   1. 75 minutes total time for prep, cook, assembly
5. Let bars set up for a minimum of 12 hours before cutting
6. Cut into 1.75" x 1.75" squares, this takes around 30 minutes.
7. Dip into chocolate, this takes around 60 minutes.

Ingredients for smore candy bars

Graham cracker crust

• graham cracker crumbs
  • It is much easier to use the boxed graham cracker crumbs versus grinding your own 
• flour
• brown sugar
• salt
• cold butter cubed

Chocolate caramel middle

Marshmallow top

Cutting, Bottoming, and Dipping

Bottoming the candy bars keeps additional crumbs out of your dipping chocolate. It also makes fork dipping easier.

1.  After the layers have rested for minimum of 12 hours, cut bars into desired shape.  I recommend 1.75" width x 1.75" length.
2. Melt and temper chocolate.  Bottom the bars by dipping just the bottom side into chocolate.  Run it lightly along a spatula to remove excess chocolate.  Place on parchment paper.
3. After bottoming all the bars, use a sharp knife to run along the long sides of the bars.  This cleans up the edges and makes sure bars are not too wide.
4. Melt and temper additional chocolate.  Fully dip bars.  Place on parchment paper until firm. Do not refrigerate.

Assembling smore candy bars

General flow 

1. Make the chocolate caramel.  
2. Make the graham cracker base. Using two identical sheet pans, one for caramel and one for the chocolate, will make cutting easier and give you a better candy bar yield.  You need to create a fat based barrier between the graham cracker base and chocolate caramel.  Do this by melting 300 grams of chocolate candy coating and spreading it in a thin layer over the graham cracker base. The chocolate layer acts as a "glue" for the caramel and the graham cracker base.
   1. Make chocolate caramel and let it cool.
   2. Make graham cracker base, spread in separate sheet pan prepared with parchment paper.  Let it cool down.
   3. Spread a thin layer of chocolate over graham cracker base.  While it is wet, transfer caramel layer.  Allow the chocolate to set up completely.
3. Cut candy bars into desired size.
4. Bottom the candy bars in chocolate. Brush the off with your hand to remove excess crumbs before bottoming.
   1. Clean up sides and lines of chocolate, if desired. This is done by taking a small sharp knife and running it around the long sides of the candy bar to trim excess hardened chocolate, giving the candy bar very clean lines.
5. Fully dip candy bars. Allow chocolate to set before handling again.

Storage and shelf life of smore candy bars

Bars can be stored in an airtight container or packaging for 3 months at normal room temperature.  Alternatively, they can be frozen for 12 months.

Bonfire Bars

A graham cracker base, soft chocolate caramel middle, and marshmallow top.

Print Recipe Pin Recipe

Course Dessert

Equipment

• 2 12 x 17 sheet pans
• candy thermometer
• high heat spatula or wooden spoon
• parchment paper
• cooking spray
• planetary mixer
• heavy duty thick bottomed pot
• dipping fork for chocolate
• knife for cutting bars

Ingredients

  

Chocolate Caramel

• 680 grams evaporated milk
• 120 grams heavy cream
• 380 grams sugar
• 285 grams corn syrup
• 113 grams butter
• 2 grams salt
• 8 ounces bakers chocolate, unsweetened

Chocolate Barrier

• 300 grams chocolate or candy melts

Graham Cracker Base

• 340 grams graham cracker crumbs
• 300 grams flour
• 150 grams brown sugar
• 3 grams salt
• 170 grams butter, cold, cut into small cubes

Marshmallow

• 30 grams unflavored gelatin
• 120 grams cold water
• 380 grams sugar
• 285 grams corn syrup
• 180 grams honey
• 150 grams water
• 10 grams vanilla

Chocolate for dipping

• 3 lbs dark chocolate, tempered

Instructions

 

Chocolate Caramel

• Prepare a 12 X 17" sheet pan by lining it with lightly oiled parchment paper. Leave a 3" overhang on the short sides.
• Combine evaporated milk, heavy cream, sugar, corn syrup, salt, and butter into a thick bottomed, heavy duty pot.
• Cook over medium heat until all ingredients have disolved.
• Turn heat to medium high. and cook until caramel has reached 228F.
• Add chocolate. Stir until chocolate has melted and caramel has completely incorporated chocolate.
• Pour caramel into prepared pan. Top with a sheet of lightly oiled parchment paper. Cool completely.

Graham Cracker Crust

• Preheat oven to 350F.
• Prepare a 12 X 17" sheet pan by lining it with lightly oiled parchment paper. Leave a 3" overhang on the short sides.
• Combine graham cracker crumbs, flour, brown sugar, and salt in the bowl of a 5 quart planetary mixer.
• Add in butter. Mix until mixture becomes similar to a damp sand consistency- it holds together when you press it in your hand.
• Press mix into prepared sheet pan. Make sure it is pressed as tightly as you can get it.
• Bake for 20 minutes at 350F. Cool Completely

Assemble Crust and Caramel

• Melt 300 grams of chocolate or candy wafers. Spread in an even layer over top of graham cracker crust. Place caramel layer on top while chocolate is still wet.

Marshmallow

• Combine 120 grams of cold water with 30 grams of unflavored gelatin in the bowl of a 5 quart planetary mixer. Set aside. Set up a hot water bath ( a pot of hot water on the stove that you can place the bowl of the mixer in) but do not start heating the gelatin yet. The gelatin will need to be fluid before you stream the syrup mix in it.
• Combine sugar, honey, corn syrup, and water in a heavy duty, thick bottomed pot. Cook until 252F. Turn off heat and cool undisturbed to 212F. While the slurry is cooling, melt your gelatin over the hot water bath.
• When the mix is 212F, place your mixing bowl with fluid gelatin in the base of your mixer. Turn the mixer on high with the whisk attachment. Slowly stream hot syrup into the gelatin. Mix for 8 minutes. Add vanilla and mix for 30 more seconds.
• Spread marshmallow directly on top of chocolate caramel. Cover the marshmallow with a piece of oiled parchment paper and allow to sit for a minimum of 12 hours before cutting.

Cutting and Dipping

• Using an oiled knife, cut 1.75" squares.
• Melt and temper chocolate. Bottom squares before dipping completely by holding a piece between your thumb and forefinger and dipping into chocolate. Scrape along a spatula to remove excess. Dip completely after bottom as set up.

Keyword candy bars, caramel, chocolate, marshmallow, smores

Tried this recipe?Let us know how it was!