July 20, 2022
Review RecipeS’mores Bars
Every bite of these addictive s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers.
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Table of Contents
This s’mores bars recipe transforms a campfire treat into tasty dessert bars. Made from layers of a buttery graham cracker crust, melted chocolate, and fluffy marshmallows, they are perfect for when you want to enjoy your favorite flavors of summer right at home.
S’mores Bars Ingredients
You’ll need:
- 2 cups graham cracker crumbs
- 8-12 tablespoons butter, melted
- ½ cup powdered sugar
- 4 (4.4-ounce) Hershey’s chocolate bars
- 1 (10-ounce) package of mini marshmallows
PRO TIP:
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.
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 chocolatey 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 baking spray.
STEP TWO: In a medium bowl, mix graham cracker crumbs, powdered sugar, and butter with a spoon.
OUR RECIPE DEVELOPER SAYS
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 the 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 a golden brown. Remove the pan from the oven and let it cool.
PRO TIP:
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.
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 to 2 minutes. Place marshmallows on top of the chocolate, packing them close 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 it 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 summertime or inside any time of year when you want to remind your taste buds of summer. Add our delightfully refreshing iced tea or our southern strawberry sweet tea on the side to wash it down.
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.
MORE S’MORES RECIPES
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 to 3 days.
IN THE FREEZER: We do not recommend freezing this recipe as marshmallows don’t freeze very well.
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.
FREQUENTLY ASKED QUESTIONS
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 crust 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.
More Recipes You’ll Love
- Chocolate Cherry Dump Cake
- Lemon Lush
- Pineapple Delight
- Butter Pecan Crunch
- Apple Crisp
- Banana Pudding
- Campfire Potatoes
- Blackberry Pie Bars
S’mores Bars
Every bite of these addictive s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Ingredients
- 2 cups graham cracker crumbs
- 8 to 12 tablespoons butter, melted
- ½ cup powdered sugar
- 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 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 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
Calories: 151kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Vitamin A: 178IU | Calcium: 15mg | Iron: 1mg
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Comments
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! 🙂
Steph says
How far in advance can these be made? i.e. how long do they last?
Layne Kangas says
We keep them on the counter in an airtight container and they will last 3-5 days like that!