When I’m craving s’mores but not in the mood to tend to a fire, these s’mores bars with graham crackers are my go-to fix. I sandwich creamy chocolate between layers of gooey marshmallows over a buttery, crunchy graham cracker crust. All topped off with a sprinkle of graham cracker crumbs and chocolate chips, these s’mores bars capture that campfire magic without any of the fuss. Rich, chewy, and irresistibly gooey, they’re the perfect dessert recipe for every season.
S’mores Cookie Bars with Graham Cracker Crust
I created these s’mores cookie bars especially for busy days when I want to satisfy a crowd (or just feed a bunch of eager kids) quickly and easily. Unlike traditional s’mores that require tending to a fire pit and constant toasting, these bars come together in under an hour and deliver all the classic flavors with zero hassle.
The buttery graham cracker crust offers the perfect crunchy base, while the marshmallow layers toast up beautifully in the oven for that authentic golden-brown flavor. I use Hershey’s chocolate bars instead of chips to give the bars a smooth, decadent richness that melts just right between the layers. These bars are great for summer parties, bake sales, or anytime I want a nostalgic treat without the mess.
Craving coconut? Check out my 7 layer cookie bars made with coconut, butterscotch chips, and chopped pecans!
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Freeze the Chocolate for Cleaner Layers
For cleaner slices and even layers, I recommend freezing your chocolate bars for 15 minutes before layering them on the marshmallows. This slows the melting process just enough to keep distinct layers of chocolate and marshmallow, giving your s’mores bars a bakery-style look and a perfectly gooey texture.
S’mores Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Food Processor (optional)
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
Instructions
- 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.1½ cups 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.
Notes
- Line the pan with parchment paper or foil for easy removal.
- When pressing your base, use the back of a spoon to create a slightly raised lip around the perimeter of the pan. This helps prevent the marshmallows from sticking to the pan.
- For the top layer of marshmallows, you can freeze them for 15 minutes before putting them in the oven. This allows the outside to toast and get that campfire look while the inside stays gooey and structural rather than liquefying.
- 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. Use a large, sharp chef’s knife lightly sprayed with cooking oil, and wipe with a clean, hot, damp cloth between slices.
How to Make S’mores Bars Step-by-Step
Prep: Gather up everything you need to make these s’mores cookie bars. Preheat your 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, and set aside. I prefer a light-colored metal baking pan for these. Glass pans retain more heat and can cause the sugar in the graham crackers to over-brown or harden before the marshmallows toast. Melt the butter in a saucepan set over medium-low heat, or in the microwave in 30-second increments, until liquid. Unwrap the candy bars. For cleaner layers, you can freeze the candy bars and 3 ounces of the marshmallows while you prep the bars so they melt more slowly. Hershey’s milk chocolate melts easily and can quickly turn into a puddle!
Crush the Graham Crackers: Crush 30 graham cracker sheets (from 2 packages) into fine crumbs. I like to use a food processor to do this quickly, but you can also place the crackers in a sealed zip-top bag and crush them with a rolling pin instead. Mix the crumbs with ¼ cup of brown sugar.
Add the Butter: Add 1½ cups of melted salted butter and continue to mix until well combined. Remove about ½ cup of this mixture and set it aside for now. We will use it to top off the bars later on.
Make the Crust: Using the rest of the graham cracker crumb mixture, press it into the baking dish to form a tightly packed base. I use the back of a measuring cup to help press evenly down into the dish. Push a bit of it up the sides of the pan using the back of a spoon to help prevent the marshmallows from sticking. Bake in the preheated oven for 10 minutes.
Add the Marshmallows: Remove and top with about ¾ of the marshmallows (9 ounces from a 12-ounce bag). Bake again for 10 minutes, then remove and allow to cool for about 5 minutes.
Top with Chocolate: Layer 9.3 ounces (6 (1.55-ounce) bars) of Hershey’s chocolate bars on top of the marshmallow layer. You may need to break them up to get them all to fit.
Cover with Marshmallows and Chips: Evenly sprinkle the remaining 3 ounces of marshmallows on top of the chocolate bars, then add 1 cup of semisweet chocolate chips. Sprinkle evenly over the top.
Top with Crumbs: Top all this with the remaining ½ cup of graham cracker crumbs you set aside earlier.
Bake and Serve: Bake your s’mores bars again for a further 10 minutes, or until the marshmallows start to puff up and brown on top. Cool completely before slicing. For completely clean cuts, refrigerate the bars. But allow them to come back to room temperature before enjoying.
How to Store and Freeze
Store leftover s’mores cookie bars in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or tightly wrapped in plastic wrap in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying the bars at room temperature.
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