S'mores Bars > Actual S'mores

Happy summer, peeps. July 4th is behind us, which means summer has officially arrived — and with it, s’mores season. And so, yay. However, get ready ‘cause you’re about to read something really controversial: I think I might like s’mores bars better than actual s’mores. Sorry, haters. I mean of course I love campfires and darkly toasted (just on the verge of burnt) marshmallows, and melty chocolate, and crispy graham crackers: I am not a heathen. But, and hear me out: when said marshmallows are nestled in a buttery s’mores bar, with caramel’y notes from brown sugar, and there are crushed graham crackers in the mix, as well as molten chocolate chunks, I’m sorry, but . . . s’mores nirvana is reached - and the actual open fire situation sadly cannot compete. Intrigued? Hope so, cause this month I’m bringing you all that outdoor marshie magic from the comfort of your own kitchen. Say hello to my S’mores Blondies.

Click here for recipe

A note re: these bars: first, there’s ground graham cracker in the dough. I call it graham “flour” (fancy, I know) but it’s just finely ground crackers from the red Nabisco box. The ground up grahams are nutty and honey-ish and once you’ve had a blondie made this way, you may never go back.

And of course assembling these one-bowl cuties could not be easier. You whisk melted butter, brown sugar, and vanilla together; whisk in some eggs; fold in the graham flour, AP flour, and chopped chocolate; and bake until browned and crackly on top. Then comes the fun part: scatter marshmallows and more chocolate over all; pop the pan under the broiler for literally 30 seconds, until the marshies go golden and toasty and the chocolate melts into puddles - and you’re done (and you’re welcome)

Pro tip: enjoy them warm and melty, PLEASE.

We’re re-airing one of my favorite She’s My Cherry Pie 🍒 episodes this week: I’m talking ice cream with Pooja Bavishi, founder of Malai and author of Malai: Frozen Desserts Inspired by South Asian Flavors.

We chat about Pooja’s chai-inspired “hybrid identity,” her love of unconventional flavor pairings, and her Malai Drumsticks, which are a whole glorious project: Spiced Peanut Crunch Ice Cream, jaggery cones, homemade Magic Shell, and peanut chikki. The recipe’s on Cherry Bombe’s Substack if you want to churn along.

🎧 Click here to listen to the podcast on Apple
🎧 Click here to listen to the podcast on Spotify

Thanks for being here, peeps. Hope the next few weeks of s’mores season are full of gooey, toasty, sticky-fingered treats — no campfire required.

👑 Queen of easy peasy bakes
📚 4x cookbook author
🎙️ Host of She’s My Cherry Pie Baking Podcast

I’m sharing my recipe for a Blueberry Galette at the end of this month — think jammy, bursting summer blueberries tucked into a fuss-free crust. I’ll also be sharing more about my new cookbook, Cookie Time — specifically a deep dive into the progress materials my publisher required that I deliver about 6 months before the manuscript was due - and how they 100% got me (FINALLY) on the cookie development train in the best way.

👉 Upgrade to paid to get the galette recipe and so much more.