Raspberry S'mores Bars

A close up of a raspberry smores bar on a thin baking sheet.

I have been obsessed with raspberries this summer. Straight up obsessed. This recipe is chockfull of them and they are so tart and perfect with the creamy chocolate pudding! You guys are going to love these bars.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings bars

Calories 259kcal

Author Karly Campbell

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter melted

For the filling:

2 3.8 ounces each packages instant chocolate pudding
3 1/2 cups milk
1 pint raspberries

For the topping:

1 cup mini marshmallows

Instructions

To make the crust, heat the oven to 350 degrees. Mix together the graham cracker crumbs, sugar, and butter. Press into a parchment lined 9x9 baking dish and bake for 7 minutes.
Let cool completely.
To make the filling, add the pudding mix to a large mixing bowl. Stir in the milk with a whisk and continue whisking until thickened, about 5 minutes.
Pour half of the filling on to the crust, top with half of the berries, cover with the remaining filling, and top with the remaining berries. Press the berries into the pudding.
Refrigerate at least 30 minutes or until ready to serve.
Top with the marshmallows and use a kitchen torch to roast them until lightly browned. Alternately, place the pan under the broiler and broil for about 1 minute or until the marshmallows are toasted. Keep a very close eye as they'll burn very quickly.
The marshmallows taste best if toasted just before serving, but leftovers can be stored in the fridge.

Nutrition