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S’mores Bars Recipe

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These easy S’mores Bars capture all the nostalgic flavors of campfire s’mores in a convenient, shareable dessert. With a buttery graham cracker crust, layers of melted chocolate, and perfectly toasted marshmallows on top, these bars are always a crowd favorite!

Ingredients

Scale

For the Graham Cracker Crust:

  • 2½ cups graham cracker crumbs (about 18-20 full graham crackers)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (optional)

For the Layers:

  • 8 full-size Hershey’s milk chocolate bars (1.55 oz each), or 2 cups chocolate chips
  • 4 cups mini marshmallows, or 32 large marshmallows cut in half horizontally

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly spray with cooking spray.
  1. Make the Crust: In a large mixing bowl, combine graham cracker crumbs, melted butter, sugar, salt, and vanilla extract (if using). Mix with a fork or spatula until the mixture resembles wet sand and holds together when pressed.
  1. Press the Crust: Pour the graham cracker mixture into the prepared pan. Using the bottom of a measuring cup or your hands, press the mixture firmly and evenly into the bottom of the pan. Make sure it’s well-compacted – this creates a sturdy base that won’t crumble when cut.
  1. Bake the Crust: Bake the crust for 8-10 minutes until it’s just starting to turn golden around the edges and smells toasted. Remove from the oven but keep the oven on.
  1. Add Chocolate Layer: Immediately after removing the crust from the oven, break the chocolate bars into individual pieces and arrange them evenly over the hot crust in a single layer, covering as much surface as possible. The heat from the crust will begin to melt the chocolate. Let it sit for 2-3 minutes, then use an offset spatula to gently spread the softened chocolate into an even layer.
  1. Add Marshmallow Layer: Working quickly while the chocolate is still soft, arrange the marshmallows over the chocolate layer. If using large marshmallows cut in half, place them cut-side down in even rows. If using mini marshmallows, spread them evenly to cover all the chocolate, pressing them gently into the chocolate.
  1. Final Bake: Return the pan to the oven and bake for 12-15 minutes, or until the marshmallows are puffed and golden brown on top. Watch carefully during the last few minutes as marshmallows can go from golden to burnt quickly.
  1. Optional Torch Step: For extra-toasted marshmallows, you can briefly broil the bars for 1-2 minutes (watch constantly!) or use a kitchen torch to brown the tops further after baking.
  1. Cool Completely: Remove from the oven and let the bars cool completely in the pan on a wire rack. This is crucial – if you cut them while warm, they’ll be gooey and fall apart. For best results, refrigerate for 1-2 hours or until fully set.
  1. Cut and Serve: Using the parchment paper overhang, lift the entire slab out of the pan and place on a cutting board. Use a large, sharp knife to cut into 24 bars (6 rows by 4 rows). For cleanest cuts, wipe the knife clean between cuts, or run it under hot water and dry it before each cut.

Notes

  • For easiest cutting, refrigerate the bars until firm, or even freeze for 30 minutes before slicing
  • Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days
  • These bars can be made ahead – the crust can be baked a day in advance and stored covered
  • If your marshmallows aren’t browning enough in the oven, use your broiler on high for 1-2 minutes, watching very carefully
  • For extra decadence, drizzle cooled bars with melted chocolate
  • Line your pan well – these bars are sticky and much easier to remove with parchment paper

Nutrition

Find it online: https://focialy.com/smores-bars-recipe/