S'mores Bars
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These S'mores Bars take all the best parts of the classic campfire treat and turn them into an easy dessert you can slice and share. First, you make a buttery graham cracker crust sweetened with brown sugar and a touch of cinnamon. Next, add a thick layer of creamy milk chocolate, then top it with soft, gooey marshmallows toasted to a golden brown.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make S'mores Bars
- More Bars Recipes
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!
Instead of making sandwiches with graham crackers, chocolate, and toasted marshmallows, you layer everything in a baking pan. The crust goes on the bottom, chocolate chips melt on top, and marshmallows are toasted until golden and gooey.
They're rich, sweet, sticky, and absolutely delicious.
Here's Why You'll Love This Recipe
- These s'mores bars are a fun dessert to make when you want something nostalgic and comforting.
- They have all the classic s'mores flavors: crunchy graham cracker, melty milk chocolate, and toasted marshmallow.
- They're quick to make. You only need one bowl for the crust, and the bars just need a few minutes under the broiler. They're great for parties, cookouts, after-school snacks, or movie nights.
- They're also easier to serve than regular s'mores. Simply cut them into squares and enjoy.
- S'mores bars are an easy dessert based on classic campfire s'mores.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Graham cracker crumbs: These make the sweet, crunchy base. You can use store-bought crumbs or crush whole graham crackers in a food processor.
- Light brown sugar: Adds sweetness and a little caramel-like flavor to the crust.
- Ground cinnamon: A little bit adds a warm, cozy flavor to the graham cracker crust.
- Kosher salt: This balances the sweetness and brings out the chocolate and graham cracker flavors.
- Unsalted butter: Melted butter binds the crust together and gives it that rich, buttery flavor.
- Milk chocolate chips: These give the bars the classic s'mores flavor. If you want them less sweet, you can use semi-sweet chocolate instead.
- Marshmallows: These toast nicely under the broiler. You can use regular or mini marshmallows.
Ingredient Substitutions
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.
In Photos: How To Make S'mores Bars
Step 1: Prep & Mix Crust Ingredients
Line a square baking pan with parchment paper. This will help you lift out and slice the bars more easily. To see how I like to line pans with parchment, click here: How to Line Pans with Parchment.
Put the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl. Whisk them together until they're well mixed.
Step 2: Add Butter & Mix
Add the melted butter and stir until the crumbs are evenly moistened. The mixture should look like wet sand and stick together when you press it.
Step 3: Press Crust
Pour the graham cracker mixture into the pan and press it down firmly into an even layer. A flat-bottomed measuring cup works well for pressing.
Step 4: Add Chocolate & Marshmallows
Sprinkle the milk chocolate chips evenly over the crust.
Place the marshmallows on top of the chocolate, spreading them out as evenly as you can.
Step 5: Broil
Put the pan under the broiler and toast the marshmallows until they're puffed and golden brown. This takes just a few minutes, so watch them closely.
Let the bars cool before you slice them. This helps the chocolate set and makes it easier to cut neat squares. 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!
Helpful Tips and Tricks
- Keep a close eye on the marshmallows while they're under the broiler. They can burn quickly after turning golden.
- For neat slices, let the bars cool all the way before cutting. Greasing your knife lightly can help keep the marshmallow from sticking.
- Press the crust down firmly in the pan so the bars stay together.
- If you want a more dramatic toasted look, put the marshmallows close together so the top turns golden and gooey.
More Bars Recipes
Ingredients
- 1 ½ cups (126 g) graham cracker crumbs
- ¼ cup (55 g) light brown sugar, (loosely packed)
- ¼ teaspoon (0.5 g) ground cinnamon
- ⅛ teaspoon (0.75 g) kosher salt
- ¾ cup (170.25 g) unsalted butter,, melted
- 18 ounces (510.29 g) milk chocolate chips
- 10 ounces (283.5 g) marshmallows
Instructions
- 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.
