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.
What’s in this S’mores Bars Recipe?
Buttery, crunchy graham crackers serve as the base to gooey marshmallows and sweet melted chocolate. If you’re a lover of traditional s’mores, you’re going to obsess over these baked bars.
- Graham Crackers: We crush up 2 packages of graham crackers to create a rich, buttery, crumbly crust.
- Brown Sugar: Sweetens the crust.
- Salted Butter: Binds the graham crackers together and adds just a hint of saltiness.
- Mini Marshmallows: Melt easily to create an ooey-gooey middle layer. You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half.
- Chocolate Bars: Melt into a luscious chocolate layer. I used classic Hershey’s milk chocolate but any brand will do! You can use 1½ cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars.
- Chocolate Chips: Hold their shape a bit better in the s’mores topping.
Pro Tip: You could also spread marshmallow creme onto these bars instead of mini marshmallows, but they may be more difficult to slice.
Variations on S’more Bars
There are so many fun ways to customize these s’mores bars. Instead of graham crackers, try using your favorite cookies for the base, such as Oreos or vanilla wafers.
If you are feeling adventurous, you could swap the plain chocolate bars for your favorite chocolate bar, like cookies and cream bar, Heath bar, Mr Goodbar, or Hershey’s milk chocolate with almonds.
Top s’mores bars with peanut butter chips or chopped-up Reese’s peanut butter cups for peanut butter s’mores bars.
Make minty s’mores by using a mix of chocolate chips and mint baking chips in place of the chocolate chips, and top with crushed candy canes.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. The Hershey Company is a proprietary brand that I want to acknowledge and give credit to.
S’mores bars are an easy alternative to making individual s’mores. Layers of graham cracker crust, gooey marshmallows, and rich chocolate form these delectable, sliceable bars!
Yes, you can use marshmallow creme. Spread it in an even layer over the chocolate and bake until it begins to brown. Using marshmallow creme may make the bars gooier and more difficult to slice cleanly.
No. In place of the Hershey’s chocolate, you can use another chocolate bar of your choice or 1½ cups of semisweet chocolate chips.
To get the cleanest slices, chill the bars in the refrigerator overnight to firm up the marshmallows.
How to Make Ahead and Store
S’mores bars can be made up to 4 days in advance and stored in an airtight container at room temperature until ready to serve.
Store leftover s’mores bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week. Enjoy the bars at room temperature.
How to Freeze
Freeze s’mores bars tightly wrapped in plastic wrap for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Easy-to-make baked S’mores Bars feature all three classic s’mores elements in one baking dish. Slice them, serve them, and enjoy every last gooey bite of these delicious dessert bars! At every party and potluck you can possibly think of, these bars will be a huge hit. I mean really, who doesn’t love a good s’more?!
Enjoy one with a java chip frappuccino, homemade hot chocolate, or a copycat frosty!
S’mores Bars Recipe
- 30 graham cracker sheets 473 grams (2 packs)
- ¼ cup brown sugar 53 grams
- 2 cup salted butter 226 grams, melted (2 sticks)
- 12 ounces mini marshmallows 340 grams, divided (1 bag)
- 9.3 ounces Hershey's chocolate 264 grams (6 1.55-ounce bars)
- 1 cup semisweet chocolate chips 170 grams
- Kitchen Scale (optional)
- Food Processor (optional)
- Preheat oven to 350°F.
- 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.
- Crush the graham cracker sheets into crumbs (I like to use a food processor to help with this, but you can also place the crackers in a sealed Ziplock bag and crush them with a rolling pin), then mix the sugar with the crumbs.30 graham cracker sheets, ¼ cup brown sugar
- Add the melted butter and continue to mix until well combined.2 cup salted butter
- Remove about ½ cup of this mixture and keep to the side.
- 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.
- Bake in the oven for 10 minutes.
- Remove and top with about ¾ of the marshmallows. Bake again for 10 minutes.12 ounces mini marshmallows
- Remove and allow to cool for about 5 minutes.
- Layer the chocolate bars on top of the marshmallow layer.9.3 ounces Hershey's chocolate
- Evenly sprinkle the remaining marshmallows on top of the chocolate bars, then add the chocolate chips.1 cup semisweet chocolate chips
- Top all this with the remaining graham cracker crumbs.
- Bake again for a further 10 minutes.
- Cool completely before slicing. For completely clean cuts refrigerate, but allow to get back to room temperature before eating.
- You can use 1½ cups of semisweet chocolate chips (or the chocolate chips of your choice) in place of the chocolate bars. If you are feeling adventurous, you could try your favorite chocolate bar, like cookies and cream bar, Heath bar, Mr Goodbar, or Hershey’s milk chocolate with almonds.
- 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 marshmallow creme in place of the mini marshmallows, but the bars may be more difficult to slice.
- Instead of graham crackers, use your favorite cookies for the base, such as Oreos or vanilla wafers.
- Top s’mores bars with peanut butter chips or chopped up Reese’s peanut butter cups for peanut butter s’mores bars.
- Make minty s’mores by using a mix of chocolate chips and mint baking chips in place of the chocolate chips, and top with crushed candy canes.
- 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.
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