S’mores Bars Recipe

Graham crackers, marshmallows, and chocolate are layered and baked to make the BEST S’mores Bars! These easy to make treats have everything you love about s’mores in one baking dish – no campfire required.

Prep: 20 minutes

Cook: 30 minutes

Total Time: 50 minutes

Servings: 12 bars

Ingredients

• 30 graham cracker sheets (2 packs)
• ¼ cup brown sugar
• 1½ cups salted butter melted (3 sticks)
• 12 ounces mini marshmallows divided (1 bag)*
• 9.3 ounces Hershey’s chocolate (6 (1.55-ounce) bars)**
• 1 cup semisweet chocolate chips

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Food Processor (optional)

Instructions

1. Preheat oven to 350°F.
   
2. Line a 9×13-inch baking pan with parchment paper. Add a few drops of water underneath to help keep the paper in place. Set aside.
3. Crush the graham cracker sheets into crumbs, then mix the sugar with the crumbs.
   30 graham cracker sheets, ¼ cup brown sugar
   
4. Add the melted butter and continue to mix until well combined.
   1½ cups salted butter
   
5. Remove about ½ cup of this mixture and keep to the side.
6. Using the rest of the crumbs press into the baking dish to form a tightly packed base. Use the back of a measuring cup to help press evenly down into the dish.
   
7. Bake in the oven for 10 minutes.
8. Remove and top with about ¾ of the marshmallows. Bake again for 10 minutes.
   12 ounces mini marshmallows
   
9. Remove and allow to cool for about 5 minutes.
10. Layer the chocolate bars on top of the marshmallow layer.
    9.3 ounces Hershey’s chocolate
    
11. Evenly sprinkle the remaining marshmallows on top of the chocolate bars, then add the chocolate chips.
    1 cup semisweet chocolate chips
    
12. Top all this with the remaining graham cracker crumbs.
    
13. Bake again for a further 10 minutes.
    
14. Cool completely before slicing. For completely clean cuts refrigerate, but allow to get back to room temperature before eating.

Notes

*You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half.
**You can use 1½ cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars. Or use your favorite chocolate candy bar.
Tips:

• You can use marshmallow fluff in place of the mini marshmallows, but the bars may be more difficult to slice.
• Line the pan with parchment paper or foil for easy removal.
• The marshmallows will brown slightly in the oven. If you’d like more browning, place the bars under the broiler for a few minutes or use a kitchen torch to toast the marshmallows even more. Watch carefully, as they can burn quickly.
• Eat these straight out of the oven for a classic, melted chocolate, warm marshmallow experience or wait until they cool down and set up for a more “candy bar” like experience.
• To get the cleanest slices, chill the bars in the refrigerator overnight to firm up the marshmallows.

Make-Ahead: S’mores cookie bars can be made up to 4 days in advance and stored in an airtight container at room temperature until ready to serve. You can also wrap them and wait to do the final bake (step 13) until just before serving if you’d like to serve them warm.
Storage: Store s’mores bars in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition Facts

S’mores Bars Recipe

Amount Per Serving (1 bar)

Calories 678
Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 24g150%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 12g

Cholesterol 63mg21%

Sodium 443mg19%

Potassium 318mg9%

Carbohydrates 72g24%

Fiber 5g21%

Sugar 40g44%

Protein 6g12%

Vitamin A 725IU15%

Calcium 64mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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How to Make S’mores Bars: A Detailed Step-by-Step Guide

Creating these delightful s’mores bars is a straightforward process, and with these detailed steps, you’ll have a perfectly layered, gooey dessert ready to enjoy in no time. Follow along to bring that campfire magic into your kitchen!

1. Gather Your Ingredients and Prepare Your Pan

First things first, gather all your ingredients and equipment. This makes the baking process smooth and stress-free. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. A little trick: add a few drops of water underneath the parchment paper before placing it in the pan; this helps it stay put. If you plan to use chocolate bars for the decadent middle layer, unwrap them and consider freezing them for 15 minutes while you prepare the crust. This small step helps the chocolate maintain its shape and ensures cleaner layers, as it will melt more slowly when added to the warm base.

2. Crush the Graham Crackers and Mix the Crust

Take 30 full graham cracker sheets (typically found in two standard packages) and crush them into fine crumbs. For ultimate ease and consistent texture, a food processor works wonders. Simply pulse until you have fine, sandy crumbs. If you don’t have a food processor, no problem! Place the graham crackers in a sealed Ziplock bag and use a rolling pin to crush them. Aim for a fine texture, but a few larger pieces add a nice crunch. Once crushed, transfer the crumbs to a medium bowl and mix them thoroughly with ¼ cup of brown sugar.

3. Add Melted Butter and Prepare for Baking

Now, pour 1½ cups of melted salted butter (equivalent to three sticks) into your graham cracker and brown sugar mixture. Stir until everything is well combined and the crumbs are evenly moistened. The mixture should resemble wet sand. Before pressing it into the pan, scoop out approximately ½ cup of this mixture and set it aside. This reserved portion will be used later as a delightful crumbly topping for the bars. Press the remaining graham cracker mixture firmly and evenly into the bottom of your prepared 9×13-inch baking dish. You can use the back of a measuring cup or a flat-bottomed glass to ensure a tightly packed, uniform base. Bake this crust in the preheated oven for 10 minutes to set it and give it a golden hue.

4. Build the Marshmallow and Chocolate Layers

After the initial crust bake, remove the pan from the oven. Evenly distribute about ¾ of your mini marshmallows (roughly 9 ounces from a 12-ounce bag) over the warm graham cracker crust. Return the pan to the oven and bake for another 10 minutes. The marshmallows should become puffy and lightly golden. Remove the pan again and let it cool for about 5 minutes. This brief cooling period helps stabilize the marshmallow layer. Next, arrange the 9.3 ounces of Hershey’s chocolate bars (6 standard 1.55-ounce bars fit perfectly) in a single layer over the slightly cooled marshmallows. If you pre-froze your chocolate bars, now is when that trick pays off for cleaner layers!

5. The Final Toppings and Bake

Once your chocolate bars are in place, it’s time for the final touches. Evenly sprinkle the remaining 3 ounces of mini marshmallows (the last ¼ of your bag) over the chocolate layer. Then, scatter 1 cup of semisweet chocolate chips across the top for extra chocolatey goodness and texture. Finally, take that ½ cup of reserved graham cracker crumbs and sprinkle them generously over all the layers. This adds another layer of flavor and a lovely crunchy texture to the finished bars. Return the pan to the oven for a final bake of 10 minutes. The marshmallows should be golden, and the chocolate will be perfectly melted and gooey.

6. Cool Completely and Serve

Once baked, remove the s’mores bars from the oven. This is perhaps the hardest part: resist the urge to cut into them immediately! While they are delicious warm and gooey, cooling completely is essential for neat, clean slices. For the cleanest cuts, I highly recommend refrigerating the bars for a few hours, or even better, overnight. Once chilled and firm, lift the parchment paper overhang to remove the entire block of bars from the pan, then place it on a cutting board. Use a sharp, warm knife (you can run it under hot water and wipe it dry between cuts) to slice into 12 even bars. For the best eating experience, allow the refrigerated bars to come back to room temperature before serving; this will restore their ultimate gooey texture and rich flavor.

Pro Tips for the Best S’mores Bars

While the recipe itself is straightforward, a few expert tips can elevate your s’mores bars from delicious to absolutely unforgettable:

• Marshmallow Choices: While mini marshmallows are recommended for ease and even distribution, you can use regular-sized marshmallows. If you do, consider cutting them into smaller pieces (at least in half) to ensure they melt and spread uniformly. For an even gooier, slightly different texture, you could even use marshmallow fluff instead of solid marshmallows for the middle layer. Be aware that fluff might make the bars a bit harder to slice cleanly.
• Chocolate Variations: The recipe calls for Hershey’s chocolate bars for that classic s’mores taste, but don’t limit yourself! You can substitute with 1½ cups of any chocolate chips you prefer (milk, dark, white chocolate, or even a mix). For an extra decadent twist, try using your favorite gourmet chocolate candy bars, chopped into pieces, or even peanut butter cups for a flavor twist.
• Achieving That Toasted Marshmallow Look: The oven will naturally brown your marshmallows to a lovely golden hue. If you desire a more intensely toasted, charred marshmallow appearance, reminiscent of a campfire, you have a couple of options:
  • Broiler Method: After the final bake, place the pan under the broiler for 1-2 minutes. Watch it constantly, as marshmallows can go from perfectly golden to burnt very quickly.
  • Kitchen Torch: For precise toasting and a professional finish, use a kitchen torch to toast the marshmallow tops individually after baking. This offers maximum control over the browning.
• Serving Temperature Matters: These bars are incredibly versatile. Serve them straight out of the oven for a wonderfully warm, super gooey, melted chocolate, and soft marshmallow experience. This is perfect for an immediate treat. Alternatively, let them cool completely and set up for a more “candy bar” like consistency, which is firmer but still delightfully chewy. Both are fantastic, just different experiences!
• For the Cleanest Slices: As mentioned, chilling is key. Refrigerate the bars overnight to allow the marshmallows and chocolate to firm up completely. This will make slicing much easier and result in perfectly neat, non-sticky squares. A sharp, warm knife also helps immensely.

Storage and Make-Ahead Instructions

These S’mores Bars are fantastic for making ahead and can be enjoyed for several days, making them perfect for parties or weekly treats.

• Make-Ahead: You can prepare the s’mores cookie bars up to 4 days in advance. Store them in an airtight container at room temperature. If you prefer to serve them warm, you can complete all steps up to the final bake (step 13), then cover and refrigerate. When ready to serve, simply pop them back in the oven for 10 minutes until heated through and gooey.
• Storage at Room Temperature: Store any leftover s’mores bars in an airtight container at room temperature for up to 5 days.
• Storage in the Refrigerator: For a slightly firmer texture and extended freshness, store the bars in an airtight container in the refrigerator for up to 1 week.
• Freezing for Longer Storage: For long-term storage, wrap individual bars tightly in plastic wrap, then place them in a freezer-safe airtight container or heavy-duty freezer bag. They can be frozen for up to 3 months. To enjoy, thaw them overnight in the refrigerator, then let them come to room temperature before serving for the best texture and flavor.

Frequently Asked Questions About S’mores Bars

Q: Can I use gluten-free graham crackers for the crust?

A: Absolutely! Many brands offer delicious gluten-free graham crackers that can be used as a direct substitute in this recipe. The measurements and baking times will remain the same, ensuring a delightful gluten-free s’mores bar experience.

Q: My marshmallows stuck to the top of my pan/parchment. What went wrong?

A: Marshmallows are inherently sticky. Ensuring your parchment paper extends well above the sides of the pan helps prevent sticking to the pan itself. If marshmallows stick to the top layer of foil or another pan when cooling, lightly grease the underside of whatever you use to cover the bars while they cool, or simply allow them to cool uncovered. Also, make sure the marshmallows are fully cooled and set before cutting.

Q: Can I add nuts or other mix-ins to the bars?

A: Yes, get creative! You can sprinkle chopped nuts (like pecans or walnuts), pretzels for a salty crunch, or even candy pieces (such as crushed Heath bars or M&M’s) along with the chocolate chips and remaining marshmallows. Add them during step 10 to integrate them into the top layer.

Q: How can I tell if the bars are fully baked?

A: The graham cracker crust should be golden, and the marshmallows should be puffed and have a light golden-brown toasted appearance. The chocolate underneath will be visibly melted and gooey. Since these are bars, not a cake, you’re looking for visual cues rather than a “clean toothpick” test.

Q: Can I make these in a different sized pan?

A: While a 9×13-inch pan is ideal for the specified thickness and baking times, you can adjust. If using a smaller pan (e.g., 8×8), the layers will be thicker, and you might need to increase baking times slightly. If using a larger pan (e.g., 10×15), the layers will be thinner, and baking times might decrease. Always keep a close eye on the bars, especially the marshmallows, regardless of pan size.