S’more Bars Recipe

I’m always amazed that just four simple ingredients can turn into a pan of gooey, chocolatey S’more Bars this irresistible. One bite and you’ll see why I never make them any other way.

I’m obsessed with S’more Bars because they hit that messy campfire craving without making me smell like smoke. I love the way graham cracker crumbs turn into that crumbly, buttery bite, and how semisweet chocolate chips get all melty and dramatic in the middle.

But the real reason I keep coming back? They’re ridiculous in the best way.

Sweet, crunchy, sticky, chocolate-loaded. No fuss.

No fancy nonsense. Just the kind of dessert I keep cutting “one more sliver” from until half the pan is gone.

And honestly, I’m not even sorry about it. I want the corner piece every time.

Ingredients

• Graham cracker crumbs bring that sandy crunch, like a campfire crust without the dirt.
• Melted butter holds the crumbs together and makes everything taste richer, because obviously.
• Semisweet chocolate chips melt into gooey pockets, not too bitter and not too sweet.
• Mini marshmallows puff up soft and toasty, giving you that classic s’mores pull.
• Plus, the graham base keeps these bars from turning into total sticky chaos.
• Basically, the chocolate does the heavy lifting when you want that cozy dessert hit.
• The marshmallows add chew, sweetness, and that slightly messy fun everyone secretly loves.

Ingredient Quantities

• 2 cups graham cracker crumbs (about 12 full graham cracker sheets)
• 1/2 cup unsalted butter, melted (1 stick)
• 2 cups semisweet chocolate chips
• 4 cups mini marshmallows (about a 10 to 12 ounce bag)

How to Make this

1. Preheat oven to 350°F and line a 9×13 inch baking pan with foil or parchment, leaving an overhang for easy removal, then lightly grease the lining.

2. In a bowl combine 2 cups graham cracker crumbs and 1/2 cup melted unsalted butter until the mixture resembles wet sand.

3. Press the graham mixture evenly into the prepared pan, firming it into an even crust.

4. Bake the crust for 8 to 10 minutes until it is set and just beginning to brown, then remove from the oven.

5. Immediately sprinkle 2 cups semisweet chocolate chips evenly over the hot crust so they begin to soften.

6. Use an offset spatula or the back of a spoon to gently spread the softened chocolate into an even layer.

7. Evenly distribute 4 cups mini marshmallows over the chocolate layer.

8. Return the pan to the oven and bake for 4 to 6 minutes until marshmallows are puffed and lightly golden, or place under a preheated broiler for 30 to 60 seconds watching very closely until toasted.

9. Allow the bars to cool completely in the pan, about 1 to 2 hours, then use the foil or parchment overhang to lift the slab out and cut into bars.

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Foil or parchment paper
4. Mixing bowls (one large)
5. Measuring cups and measuring spoons
6. Rubber spatula and offset spatula
7. Wooden spoon or large spoon
8. Sharp knife for cutting and a cutting board

FAQ

S’more Bars Recipe Substitutions and Variations

• Graham cracker crumbs: crushed digestive biscuits, crushed graham crackerless cookies like shortbread, or gluten free graham-style crumbs
• Unsalted butter: melted coconut oil, neutral vegetable oil, or vegan margarine
• Semisweet chocolate chips: milk chocolate chips, chopped dark chocolate, or chocolate chunks
• Mini marshmallows: marshmallow creme/fluff, chopped large marshmallows, or vegan marshmallows

Pro Tips

1) Press the crust with the flat bottom of a measuring cup or a small bowl for an ultra even, compact base. Chill the pressed crust in the fridge for 10 to 15 minutes before baking if you want an even firmer texture.

2) When the chocolate chips soften on the hot crust, work quickly. Warm chocolate spreads much more smoothly if you gently wipe the spatula with a warm towel between swipes so it does not grab and tear the layer.

3) Toast the marshmallows under the broiler only for the shortest bursts and with the oven door cracked open so you can watch closely. If you prefer more control, use a handheld kitchen torch in sweeping strokes to get an even golden top without melting the chocolate beneath too much.

4) For cleaner slices, let the tray cool until almost room temperature, then run a sharp knife under hot water, wipe it dry and make each cut with a single confident stroke. Warming and wiping the knife between cuts keeps edges neat.