Picture this: it’s a Wednesday evening, and I’m knee-deep in that midweek slump, feeling like a bit of a sweet escape. The kind where comfort meets simplicity. I glanced at the calendar and saw it was nearing August 10th—National S’mores Day. Immediately, a light bulb moment struck! Why not combine the nostalgia of campfire s’mores with a fruity twist to lift my spirits? Enter: S’mores-n-berry Bars. They’re as indulgent as they sound, with a crispy graham cracker base, rich brownie layer, and gooey marshmallow topping that’s lightly kissed by the oven’s broiler for that perfect toasted finish. It’s the kind of treat that’s easy to whip up, yet impressive enough to satisfy any sweet tooth. Jump to Recipe

What You’ll Need

You probably have most of these ingredients lounging in your pantry already. Here’s what you’ll need:

• 1 box of cooked brownie mix
• 1 egg
• 1 cup graham cracker crumbs
• 2 whole graham crackers
• 1 cup mini marshmallows
• 1/2 cup fresh dried raspberries
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1/4 cup water

How to Make S’mores-n-berry Bars for National S’mores Day – August 10

1. Preheat your oven to 325°F. Line an 8-inch-square baking pan with foil, making sure the foil hangs over the edges for easy removal later. Give it a spritz of nonstick cooking spray to make doubly sure nothing sticks.
2. In a medium-sized bowl, combine the melted butter, graham cracker crumbs, and sugar until it resembles wet sand. Press this mixture evenly into the bottom of your prepared pan. Bake for about 20 minutes, or until it looks golden and smells like heaven. Set aside.
3. Crank up your oven to 350°F. Meanwhile, grab another bowl and mix together the brownie mix, vegetable oil, water, and egg until smooth. Gently fold in the fresh dried raspberries. Pour this luscious batter over the cooled graham cracker crust.
4. Bake the brownie layer for about 25 minutes, or until a toothpick inserted into the center comes out clean. This is your cue to remove it from the oven.
5. Break up the two graham crackers into small pieces and scatter them artfully atop the brownie layer.
6. Scatter the mini marshmallows over the graham crackers. Return the pan to the oven, this time setting it to broil. Watch carefully, as the marshmallows can quickly go from toasty to burnt in a flash! Once they’re golden and bubbly, pull the pan out.
7. Allow the bars to cool completely in the pan. Lift them out using the overhanging foil and cut into squares. Enjoy the ooey-gooey goodness!

Cook’s Notes

These bars are as versatile as they are delicious. The graham cracker crust adds an incredible texture contrast to the fudgy brownie and gooey marshmallow topping. Here are a few tips to ensure they turn out perfect:

• If you prefer a denser brownie, add an extra egg to the brownie mixture.
• Store any leftovers in an airtight container at room temperature for up to 3 days. They’ll stay delicious, though the marshmallows might lose a bit of their chew.
• To make these ahead, you can prepare the graham cracker crust and brownie layer a day in advance. Add the graham crackers and marshmallows just before serving for the best texture.

Make It Your Own

• Nutty Twist: Swap out the raspberries for chopped toasted almonds or pecans for a crunchy surprise.
• Berry Medley: Use a mix of freeze-dried strawberries and blueberries instead of just raspberries for a more fruity experience.
• Chocolate Lovers: Add chocolate chips to the brownie mix for extra gooeyness. You can never have too much chocolate, right?
• Salted Caramel: Drizzle caramel sauce over the marshmallows before broiling. A sprinkle of sea salt can elevate these bars to gourmet status.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! S’mores day or not, these bars are a crowd-pleaser every time.

Related update: S'mores-n-berry Bars for National S'mores Day - August 10