(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust and topping:
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, melted
For the filling:
2 cups semi-sweet chocolate chips
3 cups mini marshmallows
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a large bowl, mix graham cracker crumbs, sugar, baking powder, and salt.
Stir in melted butter until the mixture resembles damp sand.
Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
Sprinkle the chocolate chips evenly over the crust.
Spread the mini marshmallows over the chocolate layer.
Crumble the remaining graham mixture over the top.
Bake for 20–25 minutes, or until the top is lightly golden and the marshmallows are puffed.
Allow the bars to cool completely before slicing for clean cuts.
Servings and timing
Servings: 12–16 bars
Preparation time: 15 minutes Baking time: 20–25 minutes Cooling time: 1 hour Total time: Approximately 1 hour 40 minutes
Variations
Use milk chocolate for a sweeter, more traditional flavor.
Add a layer of peanut butter between the crust and chocolate.
Mix in crushed pretzels for extra crunch.
Use large marshmallows cut in half if mini marshmallows aren’t available.
Drizzle melted chocolate over the cooled bars for a decorative finish.
Storage/Reheating
Store S’mores Bars in an airtight container at room temperature for up to 4 days.
For a gooier texture, warm individual bars in the microwave for 10–15 seconds before serving.
You can freeze the bars for up to 2 months. Thaw at room temperature before enjoying.
FAQs
Can I use whole graham crackers instead of crumbs?
Yes, crush whole graham crackers in a food processor or sealed bag until fine crumbs form.
Why are my bars falling apart?
Make sure the crust is pressed firmly into the pan and allow the bars to cool completely before cutting.
Can I make these ahead of time?
Yes, they can be made a day in advance and stored in an airtight container.
Can I use dark chocolate?
Absolutely. Dark chocolate adds a richer, slightly less sweet flavor.
How do I prevent the marshmallows from burning?
Keep an eye on the bars during the last few minutes of baking. If they brown too quickly, loosely tent the pan with foil.
Can I make these gluten-free?
Yes, use gluten-free graham crackers for the crust.
What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts for neat edges.
Can I double the recipe?
Yes, use a larger baking pan and adjust baking time slightly as needed.
Why are my bars too hard?
Overbaking can make the crust firm. Remove them when the top is lightly golden.
Do I need to refrigerate them?
No, they store well at room temperature in a sealed container.
Conclusion
S’mores Bars capture the magic of a campfire favorite in a simple, sliceable dessert that’s easy to share. With layers of buttery graham crust, melted chocolate, and gooey marshmallows, they’re a guaranteed hit for any occasion. Whether for a family treat or a party dessert table, these bars bring comfort and nostalgia to every bite.
S’mores Bars are a gooey, chocolatey dessert that combines all the classic campfire flavors—graham crackers, melted chocolate, and toasted marshmallows—into an easy-to-make bar form. Perfect for sharing, no campfire required!
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:1 hour 40 minutes
Yield:12–16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, melted
2 cups semi-sweet chocolate chips
3 cups mini marshmallows
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
In a large bowl, mix graham cracker crumbs, sugar, baking powder, and salt.
Stir in melted butter until the mixture resembles damp sand.
Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
Sprinkle chocolate chips evenly over the crust.
Spread mini marshmallows over the chocolate layer.
Crumble the remaining graham cracker mixture over the top.
Bake for 20–25 minutes, or until the top is lightly golden and marshmallows are puffed.
Let the bars cool completely in the pan before slicing into squares.
Notes
Use milk chocolate chips for a sweeter, more traditional flavor.Add a layer of peanut butter for extra richness.Mix in crushed pretzels for crunch and saltiness.Drizzle cooled bars with melted chocolate for a decorative finish.Use large marshmallows cut in half if mini marshmallows aren’t available.Store at room temperature in an airtight container for up to 4 days.Warm in the microwave for a gooey texture before serving.
