Why You’ll Love This Recipe
- Portable indulgence: All the nostalgic flavors of s’mores without the need for a campfire.
- Rich and gooey: Layers of chocolate and marshmallow meld into a buttery graham crust for irresistible texture.
- Simple prep: Minimal ingredients and a straightforward layering method make it a breeze to assemble.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs or crust made with graham crumbs, butter, sugar, and optional egg
- Chocolate—either Hershey-style bars or chocolate chips
- Marshmallows or marshmallow creme (depending on variation)
- Optional: brown sugar, powdered sugar, eggs, baking powder, flour for thicker cookie-bar versions
Directions
- Make the base: Mix graham cracker crumbs with melted butter (sometimes combined with sugar or egg) and press it into the bottom of a baking pan.
- Pre-bake if needed: Depending on the recipe, bake the crust briefly until set.
- Add chocolate layer: Top the crust with chocolate—Hershey bars or chips—then return to the oven just long enough to melt.
- Add marshmallow: Layer marshmallows or marshmallow cream on top. If using marshmallows, broil briefly until golden brown.
- Optional cookie dough topping: For a cookie-bar style, drop spoonfuls of graham-cracker–infused dough over marshmallow, then bake until golden and gooey.
- Cool and slice: Let the bars cool completely (chilling in the fridge helps) before cutting into squares.
Servings and timing
- Yield: About 16 standard squares or 24 smaller bars depending on pan size
- Prep time: ~10–15 minutes
- Bake time: ~10–20 minutes (plus extra if broiling marshmallows or baking dough topping)
- Total time: Approximately 30 minutes plus cooling time
Variations
- Thick cookie version: Use a cookie dough layered base and topping with marshmallow and chocolate in between for a bar that’s more like a soft cookie.
- Caramel twist: Drizzle salted caramel over marshmallow for extra indulgence.
- Simplify it: Use cereal (like Golden Grahams), marshmallows, and chocolate in a no-bake version.
- Flavor swaps: Try dark chocolate, peanut butter cups, or flavored cookies in place of standard chocolate.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for 2–3 days; refrigerate for longer freshness.
- Reheating: Warm briefly in a low oven or microwave to refresh gooey texture—ideal before serving.
FAQs
1. Can I use store-bought crust?
Yes—just press it into the pan and proceed with layering.
2. Do I need to broil marshmallows?
For that golden top, yes—watch closely as they brown quickly.
3. How do I clean cuts with sticky marshmallow?
Chill the pan slightly and use a warm, greased knife; wipe clean between cuts.
4. Are these freezer-friendly?
Yes—once cooled, wrap bars tightly and freeze for up to 2 months. Thaw or warm before serving.
5. Can I make this gluten-free?
Use gluten-free graham crumbs or a GF cookie dough base.
6. Can I omit the chocolate?
You can—though the chocolate layer is key to the signature s’mores flavor.
7. Any vegan options?
Use dairy-free chocolate, plant-based butter, and vegan marshmallows.
8. How do I get a thicker bar?
Create a double-layered version with cookie dough above and below the marshmallow/chocolate filling.
9. Can I double the recipe?
Yes—just use a larger pan and adjust bake time as needed.
10. What’s a fun add-on?
Sprinkle crushed graham or a pinch of flaky salt on top after baking for texture.
Conclusion
S’mores Bars are a deliciously convenient way to enjoy campfire nostalgia anytime. With layers of crust, chocolate, and toasted marshmallow—plus the flexibility to customize with cookie dough or caramel—you’ll have a crowd-pleasing treat that’s perfect for summer gatherings, cozy nights, or easy indulgence.
Print
S’mores Bars
- Total Time: 30 mins + cooling
- Yield: 16 bars
- Diet: Vegetarian
Description
All the gooey, chocolatey, marshmallow magic of a campfire s’more, baked into easy-to-slice bars with a buttery graham cracker base—perfect for parties or year-round snacking.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (optional, for sweeter crust)
- 6 full-size Hershey’s bars (or 1 1/2 cups chocolate chips)
- 3 cups mini marshmallows or 1 jar (7 oz) marshmallow creme
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Press firmly into prepared pan to form crust.
- Bake for 8–10 minutes until set. Remove from oven.
- Arrange chocolate bars or chips evenly over warm crust. Return to oven for 1–2 minutes until chocolate begins to melt.
- Sprinkle marshmallows evenly over chocolate layer. Broil for 1–2 minutes until marshmallows are golden brown—watch carefully to prevent burning.
- Cool completely in pan before slicing. For cleaner cuts, chill in the fridge and use a warm, greased knife.
Notes
- For a cookie-style version, press half of a graham-based cookie dough into the pan, layer with chocolate and marshmallow, and top with remaining dough before baking.
- For a flavor twist, replace some chocolate with peanut butter cups or drizzle caramel over the marshmallows.
- Bars can be stored in an airtight container for 2–3 days at room temperature or refrigerated for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 20g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
