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You don’t need an open flame to enjoy these s’mores crumb bars.  Bake these bars ahead of time to pack in your picnic basket! 

I love going on picnics. Something about eating outside, seated on a blanket … it’s just more fun!

There are some beautiful places in Philadelphia to have a picnic. One Memorial Day, Dave and I had a picnic in historic Washington Square, on the edge of Olde City Philadelphia, which contains the Tomb of the Unknown Revolutionary War Soldier. 

Last year, Dave, Liam and I had a picnic on Kelly Drive, a scenic road that runs alongside the Schuylkill River. The road is popular among bicyclists, runners and walkers, and you can often see rowing teams on the river.

Today’s Sunday Supper post is a big virtual picnic — all kinds of picnic foods, from main dishes to salads to desserts to drinks.

One of my favorite summer sweets is s’mores — chocolate and toasted marshmallows sandwiched between graham crackers — but those are hard to make on a picnic if you don’t have access to a fire.

These easy-to-make bars put all the s’mores flavors of into a bite-size bar. You don’t need to drag out your mixer, and they can be prepped and baked about 30 minutes!

S'mores Crumb Bars #SundaySupper

Yield: 16 servings

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Ingredients

• 2 cups finely-crushed graham cracker crumbs, 7 ounces
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted, 4 ounces
• 1 1/3 cups milk chocolate morsels, 8 ounces
• 3 cups mini marshmallows, 4.5 ounces

Instructions

1. Preheat oven to 375 degrees. Line a 9x9 baking pan with tinfoil. Set aside.
2. In a medium mixing bowl, whisk together the graham cracker crumbs, sugar and melted butter until all the crumbs are moistened.
3. Press 1 1/2 cups of the crumbs firmly into the bottom of the prepared baking pan.
4. Sprinkle the chocolate morsels over the graham crust, then sprinkle the marshmallows on top.
5. Sprinkle the remaining 1/2 cup of graham cracker mixture over the top of the marshmallows.
6. Bake for 15 minutes, until the marshmallows are bubbly. Switch the oven to the broil setting, and broil for about a minute, watching carefully, until the tops of the marshmallows are golden brown.
7. Cool completely on a wire rack, then transfer the bars to the refrigerator (this helps the chocolate set, making the bars easier to cut).
8. Cut into 16 squares. Bars can be stored at room temperature.

An original recipe by The Redhead Baker

Don’t forget to check out the other #SundaySupper picnic recipes!

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor’s Adventures
• Panino con la Salamella by Manu’s Menu
• Roast Beef Wraps by Cookin’ Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S’mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.