Preheat oven to 350°F (180°C). Grease and line an 8x8-inch baking pan with parchment paper, ensuring that the paper along the long sides extends above the pan to act as handles to remove from the pan later. Set aside.
Combine graham cracker crumbs and sugar in a medium bowl, add butter and mix with a fork until uniform. Reserve approximately 1-2 tablespoons of the graham cracker crumbs .
125 g graham cracker crumbs, 65 g granulated sugar, 85 g unsalted butter
Press crackers down into the baking pan using the back of a glass or a tart tamper. Bake crust for 10 minutes or until slightly golden.
Place marshmallows on top of the baked graham cracker crust, side by side leaving little to no gap in between each marshmallow.
28-32 large marshmallows
Melt chocolate in the microwave, heating in 30-second intervals and mixing thoroughly between each interval. Mix until completely smooth and melted.
285 g dark chocolate
Top marshmallows with the melted chocolate and sprinkle reserved graham cracker crumb over the top. Bake for 10-12 minutes to allow the marshmallows to melt.
Once out of the oven, transfer pan to a cooling rack and sprinkle the flaky sea salt. Once the s’mores are cooled, transfer to the freezer for 10-15 minutes (for the chocolate to fully set).
flaky sea salt
Once the chocolate has set, cut & enjoy! Store leftover s'mores bars in an airtight container at room temperature for up to a week.