S’mores Mallow Bars

Do I have a treat for you today! A recipe from an old friend and amazing Pastry Chef, Kassie. Enjoy!

I always make researching new bakeries and local food spots a priority when I travel and that was no exception when I went to Seattle for my brother’s wedding. As always, I’m inspired in the beautiful Pacific Northwest and not just by the food.

Have you ever arrived at a bakery and thought, “I’m going to recreate that when I get home?” Well, for me it happens quite often and that was the case for this delicious three layer, melt-in-your-mouth s’mores bar that caught my eye at an organic, earthy bakery in Seattle.

Enjoy this decadent dessert with a cup of creamy hot cocoa (extra hot with a hint of cinnamon is how I prefer) on a chilly day and you won’t be disappointed.

S’mores Mallow Bars

s'mores barsIngredients


  • 3 cups ground graham crackers
  • 6 ounces butter, melted
  • 1/4 cup brown sugar
  • 1/2 teaspoon smoked salt


  • 4 ounces butter
  • 5 ounces unsweetened chocolate
  • 2 ounces bittersweet chocolate
  • 1 1/4 cups raw cane sugar
  • 2 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon smoked salt
  • 2 eggs, room temperature
  • 1/2 cups all purpose flour


  • 3 egg whites
  • 3/4 cup raw cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cream of tartar


Preheat oven to 350-degree Fahrenheit. Line a 9×9 baking pan with foil and spray with food release.

Combine all crust ingredients and press down firmly in prepared pan and bake for 12 minutes. Cool. Prepare brownie filling by melting butter and chocolates on a double boiler then temper with the sugar, eggs, salt and vanilla extract. Lastly, fold in flour then bake for 25-30 minutes until the edges are set but the center still has some jiggle.

Once cool, prepare meringue by placing eggs and sugar in a mixer bowl, place mixer bowl on pot of boiling water and whisk until the sugar is dissolved about 160-degrees Fahrenheit (can rub between your fingers to make sure you don’t feel any grainy sugar). Place in stand mixer; add cream of tarter and vanilla, then using the whisk attachment beat until cool and stiff.

Decoratively pipe or mound the meringue directly on top of the cooled bars. Broil for approximately 1 minute, until meringue is lightly browned. Cut into bars and serve immediately.

s'mores mallow barsInspiration for this recipe from foodandwine.com

Kassie Jensen of Bloomington, IN has been head Pastry Chef at Feast Bakery Café for 6 years but is in the beginning stages of opening her own business, soon to be “Two Sticks Bakery.” She can be contacted at [email protected]

5 thoughts on “S’mores Mallow Bars

  1. I am totally obsessed with s’mores, so this recipe is right up my alley! The addition of smoked salt is genius. Pinning it immediately! Did it take you more than 1 box of grahams to yield 3 cups of crushed?

    1. Optimista,

      One box of graham cracker should cover you for the 3 cups. I hope you get a chance to try this recipe and love them as much I do!

  2. Corrin,
    You probably don’t remember me-but I met you at Blissdom 6 years ago! Crazy, eh? I’ve since been a stalker and read your posts, but don’t usually make comments. I did want to tell you that I think this recipe is missing the last part. I went to make it today and it is missing the finishing part of how to cook the meringue once you’ve beat it. I clicked over to food and wine and used theirs, but thought maybe you’d want to know. Hope you are well!

    1. Oh, goodness. You’re right! Thank you so much for pointing that out. How did the bars come out otherwise? I plan on making them with my mom when I’m home this weekend.

      And of course I remember you! Your blog has been in my reader since Blissdom — and before you had Pierson! Your family is the most adorable.

      1. It turned out great! I was baking them for friends who were moving to a new place and they got great reviews! Thanks for the recipe–I’ve been drooling over them since you posted and was waiting for the perfect opportunity to make them so I wouldn’t eat the pan all by myself!

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