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S’mores Bars

A piece of cake sitting on top of a table
Every bite of these s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers. They’re an addicting treat that will make you feel like you’re sharing dessert around the campfire.
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Table of Contents
  1. S'MORES BARS INGREDIENTS
  2. HOW TO MAKE THIS S'MORES BARS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. JUMP TO RECIPE

This s’mores bars recipe transforms a campfire treat into tasty dessert bars. These are perfect for when you want to enjoy your favorite flavors of summer without going camping. They’re made from layers of a buttery graham cracker crust, melted chocolate and fluffy marshmallows, all baked in the oven for a gooey treat.

These easy s’mores bars make a quick dessert, and they’re a crowd favorite, along with our Lemon Cheesecake Bars and Chocolate Chip Cookie Bars. For other fun twists on the classic s’mores check out our S’mores Hand Pies and S’mores Dip.

A piece of cake

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S’MORES BARS INGREDIENTS

Chocolate and Cracker

You will need:

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

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE: While we love the creaminess of the Hershey bars, any brand of chocolate will do. You could also add a layer of chocolate chips on top. Try semi-sweet chocolate chips or milk chocolate chips for extra chocolate goodness.

MARSHMALLOWS: If you don’t have mini marshmallows, you could top your bars with regular marshmallows that have been cut in half.

HOW TO MAKE THIS S’MORES BARS RECIPE

STEP ONE: Preheat the oven to 350°F. Grease 9 x 13-inch pan with non-stick butter spray.

STEP TWO: In a medium bowl, mix graham cracker crumbs, powdered sugar and butter with a spoon.

PRO TIP: If your wafers 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.

PRO TIP: 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.

STEP THREE: Place mixture in the bottom of the baking pan. Distribute the mixture evenly across the whole pan and press down and firmly with your fingers to “pack it” along the bottom and sides of the pan.

STEP FOUR: Place the pan in the oven and bake for approximately 5-8 minutes, until the sides begin to bake to golden brown. Remove the pan from the oven and let it cool.

Food on a table, with Chocolate and Beam

STEP FIVE: Lay the Hershey’s bars on top of the graham cracker mixture, covering all of the graham crackers as much as possible.

PRO TIP: 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.

STEP SIX: Place the pan back in the oven for approximately 3 minutes, until the chocolate just begins to melt and gets shiny.

STEP SEVEN: Remove the pan from the oven and let it cool for 1 – 2 minutes. Place marshmallows on top of the chocolate, packing them in closely next to each other.

STEP EIGHT: 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 the marshmallow top begins to brown. Be careful not to overcook the bars.

PRO TIP: Instead of using the broiler, if you have a kitchen torch, you could lightly brown the tops of the marshmallows that way instead.

STEP NINE: Remove the pan from the oven and let the bars cool completely. Cut and serve.

PRO TIP: To cut your s’mores bars, use a sharp knife and run in under hot water before cutting. This will help to cut neatly through the sticky marshmallows.

HOW TO SERVE

Serve these delicious bars while sitting around the fire pit in the summer time or inside any time of year when you want to remind your taste buds of summer. Add one of our delightfully refreshing iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea drinks on the side to wash it down.

STORAGE

ON THE COUNTER: You can store these delicious s’mores bars in an airtight container or wrapped in aluminum foil at room temperature for 2-3 days.

IN THE FREEZER: We do not recommend freezing this recipe as marshmallows don’t freeze very well.

A piece of cake sitting on top of a table

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.

FAQ

Could I use a different cookie base for these bars?

While graham crackers are the classic flavor for s’mores, you could certainly switch up the base flavor. You can now buy chocolate graham crackers so that would be a simple way to change the flavor and add more chocolate to your bars.

Can s’mores bars be frozen?

Marshmallows don’t tend to freeze well so we wouldn’t recommend freezing these bars.

Can you use marshmallow creme instead of marshmallows?

If you prefer, you could spread marshmallow creme on top of your chocolate layer in this recipe. It will make your resulting bars quite gooey but they will still taste amazing.

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A piece of cake sitting on top of a table

S’mores Bars

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Every bite of these s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers. They’re an addicting treat that will make you feel like you’re sharing dessert around the campfire.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15

Ingredients
  

  • 2 cups Graham cracker crumbs
  • 8-12 tablespoons butter melted
  • 1/2 cup powdered sugar
  • 4 Hershey's Extra Large Chocolate Bars 4.4 ounce bars
  • 1 package mini marshmallows 10 oz

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 mixture in the bottom of the bakingpan. Distribute the mixture evenly and press down and 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 5-8 minutes, until the sides begin to bake to 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 – 2 minutes. Place marshmallows on top of the chocolate, packing them in closely next 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

TIP: To cut your s’mores bars, use a sharp knife and run in under hot water before cutting. This will help to cut neatly through the sticky marshmallows.
TIP: If your wafers 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.
TIP: 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.
TIP: 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.
TIP: Instead of using the broiler, if you have a kitchen torch, you could lightly brown the tops of the marshmallows that way instead.

Nutrition

Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 7mg | Fiber: 1g | Sugar: 5g
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Proudly Prepared by the Spaceships Kitchen

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  1. Ja says

    Step 4 says place the pan back in the oven, but there are no instructions prior about putting it in the oven. Is there a step missing?

    • Layne Kangas says

      Yes, I’m sorry – the recipe card was missing pieces that were inside the post. I just updated so it would be correct. Thanks for bringing to my attention. I hope you enjoy! 🙂

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