S’mores Bark

by Sabrina Snyder

Published on

6 Comments

5 from 3 votes
12 Servings
Prep Time 5 minutes
Refrigerate 30 minutes
Total Time 35 minutes
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S’mores Bark is the perfect kid-friendly, no-bake dessert ready for the fridge in a few minutes. Made with graham crackers, marshmallows, and chocolate.

Just like Oreo Bark, this is a super simple Dessert Recipe that’s great to make as a gift or enjoy as a fun treat with your family. 

S'mores Bark pieces in stack

S’MORES BARK

The next time you’re craving s’mores but don’t have an outdoor fire, there are plenty of easy solutions. Just get in the kitchen and make yourself some S’mores Bars, S’mores Fudge, or easiest of all this simple S’mores Bark recipe. There’s no fire or even an oven required for this quick treat.

If there’s anything better than a melty S’more, this homemade candy bark, that has all the ingredients of a S’more but is so much less messy, is it. The creamy chocolate melts in your mouth while the graham cracker crust adds a nice crunch, and it’s all topped with sweet mini marshmallows. 

This 3-ingredient dessert is perfect for a quick treat that you can take to parties, or enjoy during a family movie night. It’s such an easy recipe that young kids can help make it, and everyone is sure to enjoy this sweet, nostalgic dessert. 

MORE BARK CANDY RECIPES

HOW TO MAKE EASY S’MORES BARK

  • Prep: Start by lining a baking sheet with parchment paper to make sure the bark doesn’t stick to the pan. Then line the sheet with graham crackers. Make sure to keep the crackers as close as possible. You can break the graham crackers up to make them fit properly. 
  • Chocolate: Add the milk chocolate chips to a microwave-safe glass bowl. Microwave the chocolate in 30-second increments until melted stirring every 30 seconds. Make sure to keep the microwave at half power, so it doesn’t burn. Once it’s smooth, pour the chocolate over the graham crackers and spread them evenly. 
  • Marshmallows: Top the bark off with mini marshmallows and gently press them into the chocolate, so they stick to the top of the S’mores Bark. 
  • Set: Put the pan into the fridge for 30 minutes until nicely set.
  • Cut: Once the bark is hardened, you can break it apart in a couple of ways. Run a butter knife under hot water to heat it up, then use it to cut through the chocolate to make it easy to break into squares. If you don’t care about your bark being in even pieces, you can also use a kitchen mallet or just your hands to break it. 

S'mores Bark graham crackers in baking pan

VARIATIONS ON S’MORES BARK

  • Chocolate: Instead of using milk chocolate chips, you can exchange the chocolate for semisweet, dark chocolate, or white chocolate chips. Of course, using different kinds of chocolate will make the S’mores Bark taste less like a classic S’more.
  • Candies: There are lots of other toppings you can put on the chocolate bark along with or instead of the marshmallows. Try sprinkling some M&M’s, Reese’s Pieces, or pieces of different chocolate bars to the top. 
  • Add-ins: For some crunchy additions that aren’t as sweet, try adding some walnuts, pistachios, almonds, or peanuts to the top of the candy bark. Sprinkle the add-ins while the chocolate is still melted, so it sticks into the chocolate. 

MORE CANDY RECIPES

HOW TO STORE S’MORES BARK

  • Serve: S’mores Bark keeps well in an airtight container at room temperature for up to 2 weeks. You’ll just want to make sure it’s not too warm in your house, or the chocolate will melt. 
  • Store: You could also keep chocolate bark in a ziplock bag or other airtight container in the fridge for up to a month. 
  • Freeze: To freeze the S’mores Bark put the pieces in a freezer bag and separate them with parchment paper. They’ll keep well for up to 6 months. 

top-down view of S'mores Bark in baking pan

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Dinner, then Dessert

S'mores Bark

S'mores Bark is the perfect kid-friendly, no-bake dessert ready for the fridge in a few minutes. Made with graham crackers, marshmallows, and chocolate.
Yield 12 Servings
Prep Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
S'mores Bark pieces in stack
PrintRate

Ingredients
 

  • 18 ounces milk chocolate chips , or melting disks
  • 14 sheets graham crackers
  • 1/2 cup cereal marshmallows

Instructions

  • Line a half sheet pan with parchment paper.
  • Line the pan with graham crackers, getting as tight a fit as possible.
  • Add the chocolate chips to a large glass bowl.
  • Microwave the milk chocolate chips on half power (very important) until melted, stirring every 30 seconds.
  • Pour chocolate evenly over the graham crackers and spread gently.
  • Sprinkle the cereal marshmallows over the chocolate.
  • Refrigerate until set, about 30 minutes.
  • Break into chunks to serve.

Nutrition

Calories: 289kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 138mg | Potassium: 29mg | Fiber: 2g | Sugar: 32g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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S'mores Bark collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This is so easy to make and all the flavors of S’mores. I am making another batch to give to neighbors as gifts!

    Reply