Cracker Barrel Campfire S'mores Brownies with Ice Cream
A creative twist on classic s'mores that transforms the beloved campfire treat into an indulgent dessert. Graham cracker crust forms the base for rich chocolate brownies, topped with toasted marshmallows and Hershey's chocolate bars. Each square gets served warm with vanilla ice cream and chocolate sauce, delivering all the nostalgic flavors of s'mores in an elegant presentation. Perfect for entertaining or when you want campfire vibes without the actual fire.
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter
- ½ teaspoon cinnamon
- ½ cup flour
- ⅓ cup cocoadark chocolate1/3 cup cocoa = 2 oz melted dark chocolatedairy-freevegan
reduce butter slightly when using melted chocolate
Full guide → - ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggsflax eggs2 eggs = 2 tbsp ground flaxseed + 6 tbsp waterveganeggs-free
let mixture sit 5 minutes before using
Full guide → - 9 marshmallows
- 5 Hershey candy bars
- 4 ½ cups vanilla ice cream
- ½ cup chocolate sauce
Instructions
- 1
Preheat oven to 350 degrees
- 2
Mix graham cracker crumbs, sugar, cinnamon, and melted butter in large bowl until well combined
- 3
Line 8x8 inch baking pan with waxed paper or parchment paper, ensuring paper extends beyond pan edges
- 4
Press graham cracker mixture into prepared pan
- 5
Place pan in oven while preparing brownies
- 6
Sift together flour, cocoa, baking powder, and salt
- 7
Melt butter in 10-12 cup saucepan over moderate heat
- 8
Stir in sugar and vanilla, then add eggs one at a time
- 9
Stir in dry ingredients until combined
- 10
Spread brownie batter smoothly over graham cracker crust
- 11
Bake for 23 to 25 minutes
- 12
Allow brownies to cool completely in pan
- 13
Lift brownies out of pan using paper overhang
- 14
Cut into 9 equal portions
- 15
Top each brownie square with one marshmallow
- 16
Place under broiler for a few moments until marshmallow begins to brown
- 17
Remove from oven and top each with half a Hershey bar
- 18
Serve with vanilla ice cream and drizzle with chocolate sauce
Tips
Ensure brownies are completely cool before lifting from pan to prevent cracking and maintain clean edges.
Watch marshmallows closely under broiler as they can burn quickly - remove as soon as they start browning.
Use parchment paper overhang as handles to easily lift the entire brownie slab from the pan for clean cutting.
Good to Know
Cover tightly and refrigerate for up to 3 days. Marshmallow topping best added fresh before serving.
Graham crust and brownies can be made 1 day ahead. Store covered at room temperature.
Best served warm with marshmallows freshly toasted. Cut just before serving for cleanest presentation.
Common Mistakes
Don't skip parchment paper overhang to avoid breaking brownies when removing from pan.
Don't overbake brownies to prevent dry texture that conflicts with gooey marshmallow topping.
Substitutions
Dairy-Free Swaps
reduce butter slightly when using melted chocolate
Full guide →Vegan Options
let mixture sit 5 minutes before using
Full guide →Gluten-Free Swaps
FAQ
Can I use store-bought brownie mix instead of making from scratch?
Yes, use a small package brownie mix designed for 8x8 pan. Follow package directions but bake over the graham crust as directed.
What if I don't have a broiler for the marshmallows?
Use a kitchen torch to brown marshmallows, or briefly toast them over stovetop flame using metal skewer before placing on brownies.
How long will leftovers keep in the refrigerator?
Assembled brownies keep 2-3 days refrigerated, but marshmallows will lose their texture. Best to add fresh marshmallows when reheating.