With only THREE ingredients, this amazing chocolate S’mores Bark recipe is going to be a total hit with your holiday guests. Who needs a campfire? Indoor s’mores bark is where it’s at!
I’ll be honest, chocolate bark isn’t always my thing when it comes to holiday desserts. I’m much more of a cookie gal, as you’ve probably noticed. (In case you missed them, be sure to check out my recent posts for frosted eggnog cookies and soft gingerbread cookies with chocolate).
However, when certain flavor combinations are involved, I’m all in. A couple years ago I made this chocolate malt bark.
Chocolate malt is one of my favorite flavor combos that I’ve worked with repeatedly on the blog (you don’t want to miss my chocolate malt layer cake). After making that version, I realized chocolate bark was a holiday dessert worthy of experimentation!
I’m a sucker for torched marshmallows and s’mores in general (s’mores sundae, anyone?). What I love about this s’mores bark recipe is that it has much more texture than you’ll typically see in bark.
There’s usually a crunchy element, and you get that here from the graham cracker, though it’s obviously a softer, more delicate crunch.
The torched (or broiled) marshmallows are truly what set these apart. We’re used to eating them while hot and gooey soft.
However, when the mini marshmallows come back to room temperature, they become a bit chewy while retaining the same flavor. Ultimately, you get this great mix of textures combined with that addictive s’mores flavor we all love.
Give these a try! You’ll be glad you did.
- 2 cups mini marshmallows
- 1 pound bittersweet chocolate, chopped
- 6 graham crackers, coarsely chopped
- Place an oven rack on the upper shelf. Place the marshmallows on a baking sheet lined with foil or parchment paper and broil (preferably on the low broil setting), until the tops are golden but not charred, 10-30 seconds. Carefully flip the marshmallows and allow the other sides to brown. Alternately, you can use a brulee torch to lightly caramelize the marshmallows on each side (this is what I did).
- Line a sheet pan with parchment paper. Bring a medium-sized saucepan filled with 1-2 inches of water to a simmer. Top with a heatproof bowl, and add the chocolate. Stir frequently until the chocolate is completely melted.
- Fold about half of the marshmallows and graham crackers into the chocolate, stirring to coat. Pour the chocolate onto the prepared baking sheet, using an offset or regular spatula to spread into a 9x10 inch rectangle. Gently press the remaining marshmallows and graham crackers into the chocolate.
- Allow the bark to come to room temperature (the refrigerator will speed up this process if you’re in a hurry).
- Break the bark into smaller pieces and serve at room temperature.
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