Name: with Homemade Vanilla Bean Marshmallow) Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 13 h
Cuisine: American
Ingredients: 1/2 cup (1 stick) butter, melted; 1 1/2 cups graham cracker crumbs, finely crushed; 1/4 cup granulated sugar; 1/4 teaspoon kosher salt; 2 tablespoons (2 packets) gelatin; 1 cup granulated sugar; 1/3 cup water; 2/3 cup light corn syrup; 1/4 teaspoon kosher salt; 1 vanilla bean, split & beans removed; 5 ounces dark chocolate, finely chopped; 1/4 cup heavy cream; 1/2 teaspoon kosher salt

Jump to Recipe

If you crave the ooey-gooey magic of a campfire s’more, but want to skip the smoke and sticky fingers, these OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) were made for you. Imagine: a buttery graham cracker base, a pillowy homemade vanilla bean marshmallow, and a layer of glossy salted dark chocolate ganache that sets up into perfect squares for snacking or sharing (if you must). The blend of creamy, crunchy, chewy, and chocolaty is irresistible – it’s all the nostalgia of s’mores, with a serious upgrade.

with Homemade Vanilla Bean Marshmallow) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how approachable every ingredient is for OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow). Each one plays a key role in building irresistible layers of flavor and texture, so don’t skip or skimp! Here’s what you’ll need – and why you need it.

Butter (1/2 cup, melted): The golden glue that binds the graham cracker crust — and makes it extra rich and delicious.
Graham cracker crumbs (1 1/2 cups, finely crushed): These supply iconic s’mores flavor and a toasty, satisfying crunch on the bottom.
Granulated sugar (1 1/4 cups, divided): Just the right sweetness for both the marshmallow and crust; reserve some for the fluffy vanilla bean layer.
Kosher salt (1 teaspoon, divided): Balances and boosts each flavor layer, giving a hint of savory to counter all the sweet.
Gelatin (2 tablespoons or 2 packets): This powder works marshmallow magic, giving that trademark squish and softness.
Light corn syrup (2/3 cup): Prevents sugar from crystallizing in your homemade marshmallow, so every bite stays silky smooth.
Vanilla bean (1, split & beans removed): Worth the splurge for flecks of real vanilla and intoxicating aroma – a real step up from extract.
Dark chocolate (5 ounces, finely chopped): Deep and slightly bitter, it melts atop the marshmallow for a luscious finish.
Heavy cream (1/4 cup): Turns chocolate into glossy, spoonable ganache that slices perfectly with every bar.

How to Make with Homemade Vanilla Bean Marshmallow)

Step 1: Prepare the Pan and Make the Graham Cracker Crust

Start by preheating your oven to 350 degrees Fahrenheit and lining an 8×8 baking dish with parchment paper — leave a little overhang for easy bar removal later. In a medium bowl, combine melted butter, graham cracker crumbs, 1/4 cup of granulated sugar, and 1/4 teaspoon kosher salt. Stir until every crumb gleams with butter. Press this mixture firmly and evenly into your prepared pan with your hands or the bottom of a measuring cup. Bake for 8 to 10 minutes, until just golden and fragrant. Remove and set aside to cool completely. Cooling is key: a hot crust will melt your marshmallow layer.

Step 2: Make the Homemade Vanilla Bean Marshmallow Layer

While your crust cools, bloom your gelatin by adding it to your stand mixer bowl along with 1/3 cup water; mix to combine and set aside. In a medium saucepan, combine the remaining 1 cup granulated sugar, 1/4 teaspoon kosher salt, light corn syrup, and another 1/3 cup water. Attach a candy thermometer and heat the mixture over medium-high, whisking occasionally until it reaches 240 degrees Fahrenheit (about 7 minutes). When ready, carefully pour this syrup into your stand mixer bowl with the gelatin, using the whisk attachment, and whip on high speed. Add the vanilla bean seeds and continue to whip for 10 to 15 minutes, until the mixture is opaque, fluffy, and forms soft peaks that stretch as it mixes. You’ll see those little specks of vanilla – that’s the heart of OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow)!

Step 3: Spread and Set the Marshmallow

Using a greased spatula (trust me, it’s sticky!), spread the glossy vanilla bean marshmallow evenly over your cooled graham crust. Smooth the top, then let it sit uncovered at room temperature for at least 8 hours (overnight is great) so it fully sets and dries on top. Patience pays off here: this is what makes the marshmallow layer sliceable instead of gooey.

Step 4: Make and Spread the Salted Dark Chocolate Ganache

Once the marshmallow is set, you’re ready for chocolate glory. Microwave the chopped dark chocolate and heavy cream together in 30 second bursts, stirring after each until completely melted and slick. Stir in the remaining 1/2 teaspoon kosher salt. Keep stirring for another minute to get the ganache beautifully shiny. Pour it over the marshmallow layer, spreading gently to cover every edge. Let the bars sit for about 4 hours (or overnight!) until the chocolate is firm and set.

Step 5: Slice and Serve

Gently lift the entire slab from the pan using the parchment overhang. Peel away the parchment paper (if the marshmallow sticks, a knife or your fingers will help guide it free). With a very sharp knife, cut into 16 squares or bars. Admire your gorgeous layers before diving in! You’ve just created a batch of OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) – and yes, they’re every bit as dreamy as they look.

How to Serve with Homemade Vanilla Bean Marshmallow)

Garnishes

Extra flourishes are always welcome with these bars. Try a sprinkle of flaky sea salt over the ganache while it’s still soft, a dusting of cocoa powder, or even a light drizzle of melted white chocolate. For a true campout vibe, use a brûlée torch to lightly toast the marshmallow layer just before serving!

Side Dishes

Because these bars pack huge flavor, pair them with simple sides. A scoop of vanilla bean ice cream, fresh strawberries, or a mug of hot coffee or cocoa lets the OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) shine without competing for attention.

Creative Ways to Present

Cut the bars into mini-bites for a party platter, stack them high on a rustic wooden board, or serve individually in parchment liners for mess-free enjoyment. Around the holidays, wrap each bar in wax paper with twine for homemade gifts. For summer parties, skewer them and toast gently over an indoor flame for tableside s’mores excitement!

Make Ahead and Storage

Storing Leftovers

Keep OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) at room temperature in an airtight container for up to 3 days. Separate layers with parchment, as the marshmallow can be sticky.

Freezing

Yes, you can freeze them! Place cut bars in a single layer on a baking sheet to freeze solid, then transfer to a ziptop bag or airtight container. Use wax or parchment paper between layers. Freeze for up to one month, and thaw at room temperature before serving.

Reheating

While these bars are meant to be enjoyed at room temperature, if you want the chocolate just a little melty and the marshmallow gooier, zap a single bar in the microwave for 5-10 seconds. Just don’t overdo it – the marshmallow can puff up fast!

FAQs

Can I make OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) without a stand mixer?

It’s possible, but much more challenging. Making marshmallow requires continuous, high-speed whipping for up to 15 minutes, so a stand mixer is definitely the easiest (and safest) option for fluffy, reliable results.

What if I don’t have a candy thermometer?

You can estimate when your sugar mixture is ready by watching for a rapid boil and checking for the “soft ball” stage (drop a little syrup into cold water; it should form a soft ball that holds its shape). Still, a thermometer is the best way to avoid sticky or grainy marshmallow.

Can I use vanilla extract instead of a vanilla bean?

You can substitute 1 tablespoon of good-quality vanilla extract if you’re in a pinch, but the flavor and visual flair of vanilla bean truly set the bars apart. If you love that classic vanilla flavor, splurging on a bean is worth it!

Are OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) gluten free?

Not by default, because most graham crackers contain wheat, but you can easily swap in gluten-free graham crackers to make the base, and the rest of the recipe will accommodate a gluten-free diet.

Why did my marshmallow turn out runny or sticky?

A runny marshmallow usually means the sugar syrup wasn’t hot enough or didn’t whip long enough. Make sure you reach the proper temperature and whip to soft peaks – and let the layer dry completely before adding ganache for that perfect sliceable texture.

Final Thoughts

If you love the spirit of classic s’mores but want something just a little extra-special (and super impressive), OMG Bars (S’mores Bars with Homemade Vanilla Bean Marshmallow) belong at the top of your to-bake list. Gather your friends, share a few laughs, and let these bars bring a little wonder to your dessert table!

with Homemade Vanilla Bean Marshmallow) Recipe

★★★★★

5.1 from 12 reviews

Author: anna
Total Time: 13 hours
Yield: 16 bars 1x
Diet: Vegetarian

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Description

Indulge in these decadent OMG Bars, a delightful twist on classic S’mores Bars featuring a homemade vanilla bean marshmallow layer atop a buttery graham cracker crust, all finished with a luscious dark chocolate ganache. Perfect for satisfying your sweet tooth cravings!

Instructions

Make the graham cracker crust: Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper. In a bowl, mix melted butter, graham cracker crumbs, 1/4 cup sugar, and 1/4 tsp salt. Press into the baking dish and bake for 8-10 minutes. Set aside to cool.
Make the homemade marshmallow: In a stand mixer bowl, dissolve gelatin in water. In a pot, cook sugar, salt, corn syrup, and water to 240 degrees. Beat hot sugar mixture into the gelatin until glossy. Add vanilla beans and beat until soft peaks form. Spread over crust and let set.
Top with salted dark chocolate ganache: Melt chocolate, cream, and salt in the microwave. Pour over the marshmallow layer and let set.
Cut the bars: Lift bars out of the pan using parchment paper. Cut into 16 bars and enjoy!