Chocolate Stout S’Mores Bars

I have some s’mores trivia for you. I have a fascination with useless mundane trivia, and tend to  collect and expel said facts without provocation. So, here is the s’mores trivia I promised that you are undoubtably eager to get to:

  • The recipe for s’mores was first published by the Girl Scouts in 1927. Further proof that those smug little culinary crack dealers have a long history with the creation of addicting sweet treats. (* this last sentence is not actual fact, just observation)
  • National S’Mores day is August 10th. More than enough time for you to whip up a batch of beer soaked s’more bars (*Actual fact).
  • The recipe’s original credit is given to Loretta Scott. But let’s be honest, stolen content predates blogs, no one really knows where the recipe came from. At least she didn’t steal their photo and submit it to Foodgawker. (*combination of fact, conjecture and emotional trauma resulting from web thievery)
If you have any random, little known or otherwise useless s’mores facts, I’d love to hear them.



Chocolate Stout S’Mores Bars


  • 10 graham crackers
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips
  • 1 stick butter
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2/3 cup chocolate stout
  • 3 cups standard size marshmallows


  1. Preheat oven to 350.
  2. In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
  3. Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
  4. In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
  5. In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
  6. In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the beer and stir until just combined.
  7. Pour the batter over the crust.
  8. Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
  9. Bake at 350 for 22 minutes or until the marshmallows are golden brown.
  10. You still want the bars to be soft, don't over bake, they will continue to set as they cool.

31 thoughts on “Chocolate Stout S’Mores Bars

  1. I would really love to have one of these right about now. The local brewery (Boulevard) makes a chocolate ale around Valentine’s day every year using Christopher Elbow (also local) chocolates, everyone goes crazy for it!

  2. Holy cow! Those look delicious. Beer, s’mores, and trivia – my day is seriously looking up.

  3. I feel your pain on the stolen photo. I recently had someone steal three of my photos and recipes–she claimed one was from her “grandma’s cookbook” and the other two she learned in culinary school. Hilariously, when I did a DMCA takedown notice with her host, she filed a complaint against me saying that I stole the photos and recipes from HER. Crazypants.

    Anyway! These look so freaking good. I can never justify the cost of the vegetarian marshmallows that they sell at Whole Foods, but I think I’ve finally found a worthy use for them. 🙂

    1. That is awful! Someone who clearly lacks creativity, morals and talent will never be a threat to someone who has it in abundance. She will sink her own ship

  4. I’m still learning from you, while I’m trying to cook with beer as well as you do, I hardly think I’ll come close. But I am always inspired by your posts.

  5. Here is a s’mores fact: They are delicious!!
    I absolutely love your take on them!
    I have some Young’s in my fridge at home… looks like I know what I’m bringing to the Olympic party this weekend!

  6. Oh Jackie–I thought no “s’more” twists on S’mores were possible. But this…this is fantastically creative and gives it a grown-up flavor that I love. (Oh–I hope you recover from your Post Web Thievery Trauma. Perhaps there’s a 12-step program somewhere…? )

  7. Made these bars yesterday for my husband and me…OMG soo rich and delicous. I think decadent is probably the best word I can think to describe them. I’m going to have to give some away just to keep us from eating the WHOLE pan! (not that anyone will object to that of course) I love how creative you are using different beers in all sorts of recipes and I can’t wait to try more! 🙂

  8. August 10th huh? My creative juice box is flowing already. I pledge to make something with beer and if I can’t then I’ll just drink it while making the smore’ still counts right?
    Awesome recipe!

  9. What i don’t realize is what an art cooking with beer is! You’re so intelligent. keep it up.

  10. how do you think the brownies would taste if you used more beer and it was boiled down to be 3/4 of a cup? would they taste more beer-y???

    1. You can do that. Or you can make what I call a “beer extract” and reduce a bottle of beer to about 1 tbs an add that, that will up the beeryness 🙂

  11. My oh my oh my Jackie… you continue to deliver the BEST recipes! I made these today and they are superfabulousfantastalistic. Yes, that’s a word. After trying these, it is definitely a word. Nuf said.

    1. I’ve made similar cupcakes, it works pretty well. The only thing you’d need to modify is cooking time. Maybe 20 minutes total?

  12. I made the Chocolate Stout S’Mores Bars and it tastes great but it came out soupy in the middle. How do I correct it to get it to set up properly? I mistakingly covered it with tin foil after it set out for 10 minutes…

    1. It may have needed a few more minutes in the oven (or it’s possible your oven temp is low, it’s a common problem with ovens, just put an oven thermometer inside your oven to test if the temp is where you set it on the dials), also it needs time to properly set. Let it set (uncovered) for at least 4 hours or even better, overnight.

  13. What is the best type of stout beer to use for this recipe? I used Guinness Draught. Not sure if there is another type that would be better suited for it.

    Thank you,

    1. Guinness isn’t a very “big” stout, the flavor get’s lost easily. I used a barrel aged stout but a Russian Imperial Stout would work well also.

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