Luxe s'more bars from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 235) by Deb Perelman

Ingredients

milk chocolate
eggs
Show all ingredients...
Serves : 16

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

AVine on May 03, 2026

Delicious but the chocolate layer didn’t set properly — not sure what I did wrong. It was more like a chocolate mousse and didn’t work out as bars.
Meags on January 05, 2026

Wow! Delicious!
Daou on January 02, 2026

Exactly like described. Super rich, messy and delicious. I would probably do more semi sweet next time. They were loved by many.
Clairehg on December 24, 2025

I did not love these. They came out very liquidy, but they got good reviews! I don’t plan on making again.
abrownb1 on July 07, 2024

I've made these twice to rave reviews. The first time as written and the chocolate layer was slightly too sweet so I upped the dark chocolate (trader joes 72%) to 6 oz the second time. That gave it a more refined flavor but tasted slightly less s'moresy. Next time I'll do 5 oz of dark chocolate and that will probably be a happy medium! I will also switch the parchment to foil next time to avoid scorching when torching the top. The recipe says these keep for 5 days but the meringue started weeping after 24 hours so I will add 1/4 tsp cream of tartar next time to buy a little more time.
BachranBears on March 30, 2024

Exceeded expectations (and my expectations were pretty high). I’ve been searching for a good s’mores inspired dessert and the search is over. One of the best things I’ve made. Everyone who tried them couldn’t stop raving about them. Only deviations were a bit more dark chocolate than milk based on the chocolate I could find, and I increased the salt at least a little in each layer (salted the chocolate layer to taste, which I highly recommend). A keeper for sure.
EmilyR on October 19, 2023

These are definitely danger zone territory. I would probably go all in with dark or semisweet instead of using milk chocolate. I love that these aren’t cloyingly sweet like regular s’mores - that meringue is wonderful. (side note, I also made Cheryl Day’s for comparison and these are a touch less sweet, which I appreciate.)
ldyndiuk on April 09, 2023

Delicious! I wish she had included instructions about how to remove them from the pan neatly. Everything took a little longer than the recipe said, but it came out really well. It was my first time making meringue and I’m not sure I made it stiff enough, but it’s still a lovely marshmallow texture. I used the broiler to brown the top because I don’t have a kitchen torch.