These s’mores bars are so easy you don’t even need a campfire! Buttery Graham cracker crust with milk chocolate & toasted marshmallows.
I can’t believe it! Summer’s almost over and I’m just now sharing a s’mores recipe?!
Shame on me.
S’mores are without a doubt one of my most favorite flavor combinations in the dessert world. I can never resist the crunchy graham, melty milk chocolate, and toasty marshmallow goodness. And I’ve created tons of s’mores recipes over the years, as a love letter of sorts. See also s’mores dip, s’mores cupcakes, and s’mores pie, just to name a few.
And, while it’s a little late in the season, I’m not letting the summer go by without yet another tribute: s’mores bars!
I love this recipe because it allows you to make a whole mess of s’mores, all at once. It’s easy as can be and quick to boot. And it can be made ahead and enjoyed whenever!
WHAT ARE S’MORES BARS?
S’mores, as you probably already know, are a classic American summertime treat. They were invented by the Girl Scouts, to enjoy around a campfire.
They’re made by toasting marshmallows, then sandwiching them, along with a square of milk chocolate, between graham crackers.
They are seriously killer.
And these s mores bars are just a variation on the theme.
- buttery graham cracker crust
- melty milk chocolate
- fluffy, gooey toasted marshmallows
HOW TO MAKE S’MORES BARS
To make this recipe, we start at the bottom and work our way up.
GRAHAM CRACKER BASE
The base layer of this s mores bars recipe is graham cracker crust. It’s made by combining graham cracker crumbs, a little brown sugar, cinnamon, and salt with melted butter.
Stir it all up until it looks like wet sand.
Then press it in an even layer into the bottom of a square baking dish. I used a 9×9 pan, but an 8×8 pan would work just as well. The bars will just come out a little smaller and thicker.
It’s a good idea to line the pan with parchment paper first. This just makes it easier to lift the smore’s bars out and transfer them to the cutting board later. To see how I like to line pans with parchment, click here: How to Line Pans with Parchment.
Once the base layer has been pressed into place, you can build on that with milk chocolate.
Just scatter about 1 1/2 bags of milk chocolate chips, in an even layer.
Next comes the final marshmallow layer. I like to use regular marshmallows, but you could use mini-marshmallows too.
Or if you really want to be a rockstar, use homemade marshmallows. Here’s a recipe: Marshmallow Recipe.
To get the marshmallows toasty-brown, place the whole tray under the broiler for a few minutes. This will also melt the chocolate a little bit, and fuse all the layers together.
Watch it carefully as it toasts- the broiler can sometimes work a little too fast and you don’t want it to burn. You may also want to move the tray around as needed, to make sure that everything browns evenly.
Give the bars a few minutes to cool so they cut more easily.
It’s also a good idea to spray the blade of your knife with non-stick spray before you start slicing. The marshmallow is so sticky!
I’m told that outside the US it’s nearly impossible to find graham crackers! So I have a few other suggestions for you:
- Make your own using wholemeal flour- here’s a recipe: Homemade Graham Crackers
- Use Biscoff cookies or speculoos– the flavor is very similar
- Use Maria cookies
For a gluten-free version of this recipe, just use gluten-free graham cracker crumbs.
If you want to make them dairy free, use dairy-free milk chocolate chips and a vegan butter product that can sub 1:1 with regular butter.
To make this recipe vegan, look for vegan marshmallows that don’t contain any gelatin.
This recipe is naturally egg-free and nut-free.
HOW TO STORE
These bars will keep very well at room temp for quite some time. I’d say it’s probably ok to leave them out (in an airtight container) for at least a week, maybe even longer.
A FEW MORE OF MY FAVORITE BAR RECIPES
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- 1 1/2 cups (126 g) graham cracker crumbs
- 1/4 cup (55 g) light brown sugar, (loosely packed)
- 1/4 teaspoon (0.5 g) ground cinnamon
- 1/8 teaspoon (0.75 g) kosher salt
- 3/4 cup (170.25 g) unsalted butter,, melted
- 18 ounces (510.29 g) milk chocolate chips
- 10 ounces (283.5 g) marshmallows
- Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and whisk to combine.
- Pour the melted butter into the bowl, and stir the mixture together until mixed.
- Tip the mixture into a parchment-lined square baking pan, and press into an even layer.
- Top with milk chocolate chips.
- Place marshmallows on top, and toast under the broiler until golden brown.
- Allow the bars to cool before slicing.