S’mores Bars

S’mores Bars are an easy, decadent 5 ingredient dessert layered with marshmallows, milk chocolate, and graham cracker crust, no campfire required!

One of our favorite, easy treats to make all year is Classic S’mores. The magic you can make with a few simple ingredients is endless and these S’mores Bars are another to add to your list and our Dessert Recipes collection.

Smores Bars in stack

S’MORES BARS

There are few desserts as universally well-loved as S’mores. They are so easy you can literally make them while camping in the woods with 3 ingredients. Something about toasting a mallow and sandwiching it between graham crackers and chocolate brings out the joy in pretty much everyone.

The only downside to making s’mores is that few of us have campfires in our kitchens plus they can be a bit sticky and messy. So we don’t usually eat these gooey treats as much as we would like to… until now.

Our S’mores Bars recipe has all the melty goodness of your favorite campfire treat, but is portable and you don’t have to make them one or two at a time. You can bake up a whole batch of these delicious bars in the time it would take to get a fire going. 

I’ve been making this recipe since I started dating my now husband and I used to make it for my best friend any time she’d come to visit us when we moved away. It has a pretty special spot in my heart because it is the recipe I used to make for the people I loved most before I ever went to culinary school.

Trio of Smores Bars photos

What we like best about them is that you can eat them year round. With slight variations you can make this recipe holiday themed, you can send them to school as a lunch treat, or you can rule summer time playdates with these as a snack.

The second best thing? This recipe has a perfectly ratio’d crust which means you won’t have a crumbly mess when you cut these bars. They slice GREAT (assuming they’re completely chilled before cutting).

Speaking of variations, just like classic s’mores, you can add all kinds of candies and cookies to make these even more delicious. We’ve included some of our favorite versions to inspire you below.

MORE TASTY MARSHMALLOW DESSERTS

HOW TO MAKE S’MORES BARS

  • Preheat oven to 350 degrees.
  • Mix graham cracker crumbs, butter and salt.
  • Press mixture into pan and bake 10 minutes.
  • Top with the 4 cups of the mini marshmallows.
  • Bake for 10 more minutes. 
  • Let cool for 5 minutes to let the marshmallows deflate.
  • Add the whole bag of milk chocolate chips in an even layer.
  • Top with remaining marshmallows and graham cracker crumbs.
  • Bake for 10 more minutes.
  • Chill completely before slicing.

 

Stack of Smores Bars

VARIATIONS ON S’MORES BARS

  • Peanut Butter: Top your S’mores Bars with peanut butter chips or chopped up Reese’s Peanut Butter Cups. Use crushed peanuts for even more nutty flavor.
  • Chocolate: We used milk chocolate in this recipe, but you can amp up the chocolate flavor by swapping in dark chocolate chips, drizzling with chocolate, and/or using chocolate graham crackers.
  • Cookies: Instead of graham crackers, use your favorite cookies. We like to use Oreos and top with White Chocolate Chips in addition to the milk chocolate and marshmallows.
  • Rice Krispies: Mix a baked graham cracker crust or unbaked graham cracker crumbs into Rice Krispies Treats. Use this as your crust and follow the rest of the recipe like normal for an extra crispy, gooey marshmallow treat.
  • Marshmallows: Switch up your marshmallows by making Homemade Marshmallows. You can also look for seasonal marshmallows for a fun, flavorful twist.
  • Christmas S’mores: Give this S’mores recipe a holiday makeover. Use peppermint marshmallow, mint chips, and crushed candy canes as toppings.

Smores Bars on baking sheet

FAQS ABOUT S’MORES BARS

  • Can you use Marshmallow Creme instead of Mini Marshmallows? Pre-bake your graham cracker crumb crust before spreading Marshmallow Creme on top. Melt chocolate and top as usual. This will be an extremely gooey version, closer to a melty candy bark. If I were you I would use this as a last resort, use mini marshmallows because the moisture content is what we need for the recipe.
  • Where did S’mores originate? You most likely have the Girl Scouts to thank for the original “some mores” recipe. Rumor is that in the 1920s, a scout leader named Loretta Scott Crew was the first to make these for her very lucky Scouts.
  • What is Marshmallow made of? Marshmallows are made from sugar, water, and gelatin that are whipped up to a fluffy consistency. Regular marshmallows are not vegan, but you can buy or make them with agar agar nowadays.

MORE BAR AND BROWNIE RECIPES

HOW TO STORE S’MORES BARS

  • Serve: You can keep these bars at room temperature for up 2 weeks in a sealed container. Keep in a cool dry place.
  • Store: If you keep these in fridge, they can get really hard. Take them out and let them warm up to room temperature if you store in the fridge.
  • Freeze: Again, not a great bar to keep in the fridge because the marshmallow is going to get rock solid. Let thaw on the counter if you decide to freeze.

S'mores Bars close up

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S'mores Bars

S'mores Bars are an easy, decadent 5 ingredient dessert layered with marshmallows, milk chocolate, and graham cracker crust, no campfire required!
Yield 24
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 30 graham crackers , 2 packs, crushed to crumbs
  • 1 cup unsalted butter melted
  • 1/4 teaspoon salt
  • 16 ounces mini marshmallows , 6 cups
  • 12 ounces milk chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • Mix graham cracker crumbs (set aside ¼ cup of the graham cracker crumbs), butter and salt.
  • Press mixture into 9x13 pan and bake 10 minutes.
  • Top with 4 cups of the mini marshmallows and bake for 10 more minutes.
  • Let cool for 5 minutes to let the marshmallows deflate.
  • Add the whole bag of milk chocolate chips in an even layer.
  • Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes.
  • Let cool completely before slicing.

Nutrition

Calories: 273kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 165mg | Potassium: 33mg | Fiber: 1g | Sugar: 24g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Keyword: S'mores Bar

Collage of Smores Bars photos

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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

  1. these were so good! I could not stop eating them they were just so delicious! thanks for sharing the recipe

  2. Like several other people, I’d say there’s too much butter. Maybe 1/2 cup would be better. Also, I would recommend lining the pan with parchment paper. It’s good but needs a few changes.

    1. I can tell you from accidental experience (made these at midnight, wasn’t thinking clearly) that 1 stick/1/2c isn’t enough. They taste good but the crust is falling apart when I cut them. If 1c was too much, maybe 3/4c is the way to go.

    1. Thank you for catching that. Yes, you’ll want to bake for an additional 10 minutes. I’ve edited the recipe card so hopefully it sticks this time. Enjoy!

  3. Another question as I’m making them now. I waited5min as stated then added the milk choc chips and and rest of marshmallows.
    The chips aren’t melting any at all and marshmallows just sits there. Should I have put back in oven at least a few mins? Then when ready to cut it doesn’t fall all over?

  4. I tried these and they became really gummy, any tips on how to avoid that? I may have let the marshmallow sit too long before adding the chocolate, would that make them gummy? Or are they supposed to be chewy?

    1. It does sounds like you might have waited too long or they could be gummy if the marshmallows are old (not a fresh bag).

  5. Sabrina, can you clarify something for me? There are 9 rectangular graham crackers per pack. So, two packs would be 18, not 30. Are you counting the rectangles as two squares each? Then that would be over 30 also.
    Thanks!

  6. These bars are DELICIOUS! However, I wish the graham cracker crust would have held the bar together better. The crust seemed a little too wet. Would cutting back on the butter in the graham cracker crust help that?

    1. I’m so glad they were delicious but if they were wet or falling apart, make sure to use full fat butter for the crust and bake it for at least 10 minutes. You can always mix in 1/3 cup sugar to the crust to help with binding too. Be sure to press it down really tight and compact. Use a flat bottomed cup or something with a smooth surface to help pack it in. I hope all these tips help for next time.

      1. In one of your replies,asking about 30 Graham crackers/2packs you stated 11/2 cups. Another? Replied is using Graham cracker crumbs from box to use 2 1/2 cups, is 2 1/2 c correct because that’s what I bought and want to make today. Having a big,bonfire
        Thanks
        Jeanne

  7. I think there’s a mistake. I added 2 cups of butter to 2 packs of graham cracker to bake the crust and it’s still soggy. The crust was oily and falling apart. Next time I’ll just add 1 cup of butter.

  8. I love every single layer in this dessert. I would really enjoy every single one of them 🙂 Can’t wait to make these bars these holidays!

      1. ok i may be confused on something, but to me 30 graham crackers is very different than two packs?? how are we measuring how big one graham cracker is?