Two s’mores bars stacked on a wooden board with gooey chocolate and toasted marshmallows on a graham cracker crust.

Every bite of these addictive s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers.

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Prep Time10

Cook Time15

Total Time25

Servings

These S’mores Bars bring the magic of the campfire into your kitchen—no sticks, smoke, or bug spray required. With a buttery graham cracker crust, gooey melted Hershey’s chocolate, and perfectly toasted marshmallows, these bars are everything you love about classic s’mores, baked into an irresistible dessert you can enjoy year-round.

S’mores Bars Ingredients

You’ll need:

2 cups of graham cracker crumbs
½ cup of powdered sugar
8-12 tablespoons of butter, melted
4 (4.4-ounce) Hershey’s chocolate bars
1 (10-ounce) package of mini marshmallows

How To Make This S’mores Bars Recipe

1) Add melted butter gradually to avoid pooling. If the mixture gets too wet (some graham crackers absorb differently), mix in a bit more crumbs and powdered sugar. It should be moist but not soggy, and hold together when pressed.

2) Letting the crust cool for a few minutes after baking helps the chocolate layer stay on top rather than sinking into the warm base. This step gives you clean, layered bars instead of a melted mess.

Four-step process photo showing how to make s’mores bars: graham cracker crust, chocolate layer, marshmallows, and toasted topping.

3) When creating layers, try to have each layer (chocolate bars and marshmallows) as flat as possible. It’s OK if the layers aren’t perfect, but keeping them flat and even will help create bars that bake evenly.

4)Marshmallows can go from golden brown to blackened in seconds. Set a timer for one minute, and don’t walk away. Keep the oven door cracked open if possible to watch them brown evenly.

Storage Instructions

Once cooled, store your s’mores bars in an airtight container at room temperature for up to three days. If it’s warm in your kitchen, you can refrigerate them to keep the chocolate firm—just let them sit at room temp a bit before serving for the best texture.

Three stacked s’mores bars with perfectly toasted mini marshmallows and rich melted chocolate on a graham cracker base.

Every bite of these s’mores bars is filled with gooey marshmallows, melty chocolate, and crunchy graham cracker cookie crust. They’re an addicting treat that will make you feel like you’re sharing dessert around the campfire.

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S’mores Bars

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Every bite of these addictive s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers.

Prep Time 10

Cook Time 15

Total Time 25

Servings

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Ingredients

2 cups graham cracker crumbs
½ cup powdered sugar
8 to 12 tablespoons butter, melted
4 Hershey's chocolate bars (4.4-ounce bars)
10 ounces mini marshmallows (1 package)

Instructions

Preheat the oven to 350°F. Grease 9 x 13-inch pan with non-stick butter spray.
In a medium bowl, mix graham cracker crumbs, powdered sugar, and butter with a spoon.
Place the mixture in the bottom of the baking pan. Distribute the mixture evenly and press down firmly with your fingers to "pack it" along the bottom and sides of the pan.
Place the pan in the oven and bake for approximately 5 to 8 minutes, until the sides begin to turn golden brown. Remove the pan from the oven and let it cool.
Lay the Hershey’s bars on top of the graham cracker mixture, covering all of the graham crackers as much as possible.
Place the pan back in the oven for approximately 3 minutes, until the chocolate just begins to melt and gets shiny.
Remove the pan from the oven and let it cool for 1 to 2 minutes. Place the marshmallows on top of the chocolate, packing them close to each other.
Turn your oven to broil, put the pan in the oven, and keep a close eye on your s’mores bars! The bars should broil for about 2 minutes, or until they begin to brown. Be careful not to overcook the bars.
Remove the pan from the oven and let the bars cool completely. Cut and serve.

Video

Notes

If your crackers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
When adding the melted butter to the crust, slowly add it a little bit at a time to prevent it from pooling. If you find that your mixture is too wet with too much butter (each brand of graham crackers will absorb the butter slightly differently), add a few extra graham cracker crumbs and powdered sugar to get the right consistency. The mixture should be moist, but not wet and should stick together as you press it into your pan.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crust at the lower end of the recommended baking time.
When creating layers, try to have each layer (chocolate bars and marshmallows) as flat as possible. It’s OK if the layers aren’t perfect, but keeping them flat and even will help create bars that bake evenly.
Instead of using the broiler, if you have a kitchen torch, you could lightly brown the tops of the marshmallows that way instead.
To cut your s’mores bars, use a sharp knife and run it under hot water before cutting. This will help to cut neatly through the sticky marshmallows.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Lexus Monroe Editorial Assistant
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S’mores Bars

S’mores Bars Ingredients

How To Make This S’mores Bars Recipe

Storage Instructions

More S’mores Recipes