S'mores Bars Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: bars

Calories: 678kcal

Author: Becky Hardin

These easy-to-make s'mores bars capture all the nostalgic flavors of a campfire treat in one simple baking dish. With a crunchy graham cracker base and gooey toasted marshmallows, they’re the ultimate crowd-pleasing dessert for any season.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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

*You could use regular-sized marshmallows in place of the mini marshmallows; however, I would recommend cutting them at least in half. If using marshmallow fluff, the bars may be more difficult to slice.

**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:

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.

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