Daphne's S'mores Crunch Bars
2.5 cups Graham cracker crumbs (about 18 crackers), plus more for garnish
1/4 cup Granulated sugar
11 tbsp Unsalted butter
Pinch of kosher salt
Chocolate Cookie Layer:
4.5 cups Dark chocolate chips
1/2 cup + 1 tbsp Coconut oil
9 oz Thin chocolate wafer cookies (about one sleeve)
2 cups Marshmallow spread

Preheat the oven to 350ºF. Grease a 9x9-inch baking dish with 1 tablespoon coconut oil and line with parchment paper, leaving a 2-inch overhang as handles.

Pulse the graham crackers in a food processor fitted with the blade attachment until finely ground. In a large bowl stir together the graham cracker crumbs, butter, sugar and salt and mix to combine. Press into the bottom of the baking dish. Bake for 12 minutes until golden. Remove from the oven and allow to cool for 10 minutes.

Fill a pot with 1-inch water and place over low heat until just simmering. Place a heatproof bowl over the top of the pot with the chocolate and the coconut oil. Allow to melt together then whisk to combine until very smooth.

Place the chocolate wafer cookies into the same bowl of the food processor fitted with the blade attachment and pulse until very roughly ground, or place the cookies in a large zip top bag and crush slightly using a rolling pin. Place in a large bowl and pour over 1 ½ cups of the chocolate mixture and mix to combine. Pour the cookie mixture over the bars and freeze for 10 minutes or refrigerate for 30 minutes to set.

Spread the cooled chocolate cookie layer with marshmallow spread and place in the freezer again for 10 minutes or refrigerate for 30 minutes to set and chill.

Remove the bars from the pan and cut into 9 squares. Place a baking rack inside a baking sheet and place the bars on top of the baking rack. Pour the remaining slightly cooled chocolate over the top of the bars to nicely coat the outside. Sprinkle with crushed graham cracker pieces. Place in the freezer to chill for 20 minutes then serve immediately or remove from the rack and store in between pieces of parchment paper inside a zip top bag in the refrigerator until ready to serve.


Prep Time: 25 minutes

Cook Time: 10 minutes