Smores Bars (Print Version)

Classic campfire flavors in gooey dessert bars with graham cracker crust, chocolate, and marshmallow topping.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal later.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until all crumbs are evenly moistened and mixture holds together when pressed.
03 - Firmly press crumb mixture into bottom of prepared pan, creating an even layer. Bake for 8 minutes, then remove from oven.
04 - Sprinkle chocolate chips evenly over warm crust. Return to oven for 2 minutes until chocolate softens and begins to melt. Remove and spread chocolate into smooth, even layer with spatula.
05 - Distribute mini marshmallows over chocolate, pressing gently to adhere. Bake for 10 to 12 minutes until marshmallows are puffed and golden brown on top.
06 - Let bars cool completely in pan. For cleanest cuts, refrigerate for 1 hour until set. Use parchment overhang to lift bars from pan, then cut into 16 squares.

# Additional Tips::

01 -
  • Everything you love about campfire s'mores but ready in under an hour with zero fire building required
  • The graham cracker crust stays perfectly crisp while the chocolate and marshmallow layers get wonderfully gooey
  • These bars travel beautifully and actually taste better the next day, if they last that long
02 -
  • Don't skip the refrigeration step, I've learned this the hard way and ended up with delicious but messy piles of s'mores chaos
  • The marshmallows continue to toast slightly after coming out of the oven, so pull them when they look lighter than your ideal golden color
03 -
  • Room temperature marshmallows distribute more evenly than cold ones straight from the bag
  • If your chocolate layer looks streaky after spreading, let it sit for 5 minutes and it will smooth out on its own
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