S’mores Seven Layer Bars Recipe

I packed everything irresistible about gooey s’mores into one outrageously easy bar, with toasted marshmallows, melty chocolate, and crunchy graham cracker layers. No campfire, no fuss, just the kind of dessert that disappears fast.

I’m obsessed with these S’mores Seven Layer Bars because they hit every single s’mores craving without making me smell like a campfire. I get crunchy graham cracker crumbs, melted chocolate chips, sticky toasted marshmallow vibes, and that messy, pull-apart bite I always want.

But in bar form, which means I can grab a square and immediately go back for “just one more.” And I usually do. The layers bake into this thick, gooey, slightly crisp-edged dessert that feels wildly over the top in the best way.

No forks. No fuss.

Just chocolate, marshmallow, graham, and zero self-control from me at all.

Ingredients

• Graham cracker crumbs make the buttery base, giving every bite that classic campfire vibe.
• Sugar helps the crust taste cookie-like, not plain or dusty.
• Melted butter holds the crumbs together and adds that rich, cozy flavor.
• Sweetened condensed milk is the gooey glue that makes these bars feel magical.
• Semisweet chocolate chips keep things from getting way too sweet.
• Milk chocolate chips bring the soft, creamy chocolate you expect in s’mores.
• Mini marshmallows get melty, toasty, and a little chewy on top.
• Graham cracker pieces add crunch, because soft bars need some snap.
• Plus, nuts add crunch and a tiny bit of “okay, protein” energy.
• Basically, it’s not health food, but it’s totally worth the sticky fingers.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups semisweet chocolate chips
• 1 cup milk chocolate chips
• 2 cups mini marshmallows
• 1 cup graham cracker pieces or roughly chopped graham squares for sprinkling
• Optional: 1/2 cup chopped pecans or walnuts for extra crunch

How to Make this

1. Preheat oven to 350°F 175°C and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium bowl combine 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar and 6 tablespoons melted unsalted butter until mixture holds together when pressed.

3. Press the graham mixture evenly into the bottom of the prepared pan to form the crust.

4. Pour 1 (14 ounce) can sweetened condensed milk evenly over the crust, spreading gently with a spatula.

5. Sprinkle 1 1/2 cups semisweet chocolate chips and 1 cup milk chocolate chips in an even layer over the condensed milk.

6. Scatter 2 cups mini marshmallows evenly over the chocolate layer.

7. Sprinkle 1 cup graham cracker pieces or roughly chopped graham squares over the marshmallows and, if using, 1/2 cup chopped pecans or walnuts for extra crunch.

8. Bake in the preheated oven 12 to 15 minutes or until marshmallows are golden and chocolate is melted; watch closely to avoid burning.

9. Remove from oven and let cool completely in the pan on a wire rack, about 1 hour, to set. For quicker slicing chill in the refrigerator 30 minutes.

10. Lift bars from the pan using the parchment overhang and cut into squares. Store any leftovers in an airtight container at room temperature or chilled for firmer bars.

Equipment Needed

1. 9×13 inch baking pan lined with parchment paper
2. Oven preheated to 350°F 175°C (just mention for reference)
3. Mixing bowl, medium
4. Rubber spatula or offset spatula for spreading
5. Measuring cups and spoons (including 1/3 cup and tablespoons)
6. Food processor or rolling pin and zip bag for crushing graham crackers
7. Wire cooling rack
8. Sharp knife for cutting and an airtight container for storage

FAQ

S’mores Seven Layer Bars Recipe Substitutions and Variations

• Graham cracker crumbs: substitute finely crushed digestive biscuits, vanilla wafer crumbs, or gluten free graham-style crackers in equal measure.
• Sweetened condensed milk: substitute evaporated milk sweetened with 1/2 cup to 2/3 cup granulated sugar, or use sweetened condensed coconut milk for a dairy free option.
• Semisweet and milk chocolate chips: substitute chopped chocolate bars of similar sweetness, or use dark chocolate chips and add a tablespoon of cocoa butter for a smoother melt.
• Mini marshmallows: substitute chopped large marshmallows, marshmallow fluff dolloped on top after baking, or toasted marshmallow-flavored marshmallow bits for similar texture and flavor.

Pro Tips

1. Press the graham crust firmly and evenly into the pan, using the bottom of a measuring cup or glass for pressure; a compact crust prevents soggy bottoms and gives clean squares when cutting.

2. Keep a close eye during baking, especially toward the end; marshmallows can go from nicely golden to burnt very quickly, so pull the pan the moment they turn light golden brown.

3. Toast nuts first and chop them roughly for better flavor and texture; fold some into the crust or sprinkle under the marshmallows for more even distribution of crunch.

4. For neater slices, chill the bars until fully set, then use a sharp knife warmed under hot water and wiped dry between cuts to get smooth edges without dragging melted chocolate.