Ultimate Gourmet Smores Bars with Graham Cracker Shortbread
These gourmet s'mores bars turn a nostalgic favorite into a polished dessert with a honey graham shortbread base, whipped chocolate ganache, and glossy Italian meringue. They are rich, elegant, and perfect for dinner parties or special occasions.
Equipment
- 9 x 13 inch baking pan
- Parchment paper
- Mixing bowls
- Pastry cutter or fork
- Small saucepan
- Heatproof bowl
- Whisk
- Stand mixer or hand mixer
- Digital thermometer
- Kitchen torch optional
Ingredients
Honey Graham Shortbread
- 2 cups all purpose flour 240 g
- 1 cup graham cracker crumbs 120 g
- ¾ cup brown sugar 150 g
- ½ teaspoon fine salt about 3 g
- 1 cup unsalted butter cold and cubed, 226 g
- 2 tablespoons honey 42 g
- 1 teaspoon vanilla extract 5 g
Whipped Chocolate Ganache
- 12 ounces chocolate finely chopped, 340 g
- 1 ½ cups heavy cream 360 g
- 1 teaspoon vanilla extract 5 g
- Pinch of salt about 1 g
Italian Meringue
- 6 large egg whites room temperature, about 180 g
- 1 ½ cups granulated sugar 300 g
- ½ cup water 120 ml
- ¼ teaspoon cream of tartar about 1 g
- 1 teaspoon vanilla extract 5 g
Instructions
- Preheat the oven to 325 F. Line a 9 x 13 inch baking pan with parchment paper.
- Make the shortbread. In a large bowl, combine the flour, graham cracker crumbs, brown sugar, and salt.
- Add the cold cubed butter and cut it into the dry ingredients until the mixture looks like coarse sand with small pea sized bits of butter.
- Add the honey and vanilla extract. Mix just until the dough comes together.
- Press the dough evenly into the prepared pan. Dock lightly with a fork.
- Bake for 25 to 30 minutes, until the top looks dry and the edges are golden brown. Cool completely in the pan.
- Make the ganache. Place the chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until steaming with small bubbles around the edges. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for 1 to 2 minutes. Whisk from the center outward until smooth and glossy. Stir in the vanilla and salt.
- Cover and chill the ganache in the refrigerator for 1 to 2 hours, until thickened to a scoopable texture.
- Make the Italian meringue. Add the sugar and water to a small saucepan. Heat over medium heat until the sugar dissolves, then continue cooking until the syrup reaches 240 F. Do not stir once dissolved.
- When the syrup reaches about 220 F, begin whipping the egg whites and cream of tartar in a stand mixer or with a hand mixer until soft peaks form.
- When the syrup reaches 240 F, slowly stream it into the whipping egg whites, pouring along the side of the bowl and not directly onto the whisk.
- Continue whipping on high speed until the bowl feels cool and the meringue is thick, glossy, and holds stiff peaks. Add the vanilla at the end and mix briefly to combine.
- Whip the chilled ganache on medium speed until light, fluffy, and pipeable. Stop as soon as it holds soft peaks.
- Assemble the bars. Cut the cooled shortbread into 18 bars. Spread or pipe the whipped ganache over the bars.
- Top each bar with Italian meringue. Swirl decoratively with the back of a spoon or pipe it on for a cleaner look.
- Torch the meringue until golden brown. Serve the same day for the best texture.
Notes
Chef tips
Cool the shortbread completely before adding the ganache so the layers stay distinct.
Use finely chopped chocolate so the ganache melts smoothly.
Watch the ganache closely while whipping. Overwhipping can make it grainy.
A thermometer is essential for reliable Italian meringue. Substitutions Use a mix of milk and dark chocolate for a more classic s'mores flavor.
Light brown sugar or dark brown sugar both work in the shortbread.
You can use vanilla bean paste in place of vanilla extract for a more pronounced vanilla flavor. Variations Cut into 36 smaller bite size pieces for a dessert tray.
Add a very thin swipe of cookie butter under the ganache if you want an extra layer of flavor.
Finish with flaky salt for a sweet and salty contrast. Storage and reheating Store assembled bars in the refrigerator for up to 2 days.
Let them sit at room temperature for 15 to 20 minutes before serving.
Torch again briefly before serving if you want to refresh the top.
Make ahead guidance
Bake the shortbread one day ahead.
Make the ganache base one day ahead and whip just before assembling.
Italian meringue is best made the day you plan to serve the bars. Serving ideas Serve these bars as a plated dessert after a dinner party meal.
They also work beautifully cut smaller for a dessert board or special event spread. Helpful tool suggestions A digital thermometer (affiliate link) is the easiest way to nail the sugar syrup temperature for the meringue.
A metal 9 x 13 baking pan (affiliate link) helps the shortbread bake evenly.
A kitchen torch (affiliate link) gives the meringue that classic toasted finish.
Use finely chopped chocolate so the ganache melts smoothly.
Watch the ganache closely while whipping. Overwhipping can make it grainy.
A thermometer is essential for reliable Italian meringue. Substitutions Use a mix of milk and dark chocolate for a more classic s'mores flavor.
Light brown sugar or dark brown sugar both work in the shortbread.
You can use vanilla bean paste in place of vanilla extract for a more pronounced vanilla flavor. Variations Cut into 36 smaller bite size pieces for a dessert tray.
Add a very thin swipe of cookie butter under the ganache if you want an extra layer of flavor.
Finish with flaky salt for a sweet and salty contrast. Storage and reheating Store assembled bars in the refrigerator for up to 2 days.
Let them sit at room temperature for 15 to 20 minutes before serving.
Torch again briefly before serving if you want to refresh the top.
Make ahead guidance
Bake the shortbread one day ahead.
Make the ganache base one day ahead and whip just before assembling.
Italian meringue is best made the day you plan to serve the bars. Serving ideas Serve these bars as a plated dessert after a dinner party meal.
They also work beautifully cut smaller for a dessert board or special event spread. Helpful tool suggestions A digital thermometer (affiliate link) is the easiest way to nail the sugar syrup temperature for the meringue.
A metal 9 x 13 baking pan (affiliate link) helps the shortbread bake evenly.
A kitchen torch (affiliate link) gives the meringue that classic toasted finish.
Nutrition
Serving: 105gCalories: 460kcalCarbohydrates: 52gProtein: 5.2gFat: 26.2gSaturated Fat: 15.7gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 7.4gTrans Fat: 0.7gCholesterol: 51mgSodium: 81mgPotassium: 218mgFiber: 2.7gSugar: 33.6gVitamin A: 178IUVitamin C: 0.1mgCalcium: 43mgIron: 3.2mg
Tried this recipe?Let us know how it was!