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S'mores Bars

close up shot Smores Bars stacked on top of each other
Every bite of these addictive s’mores bars is filled with gooey marshmallow, melted chocolate and crunchy graham crackers.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 16
Calories 151 kcal


  • 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)


  • 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.


  • 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.


Sodium: 116mgCalcium: 15mgVitamin A: 178IUSugar: 8gFiber: 1gPotassium: 70mgCholesterol: 15mgCalories: 151kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 10gProtein: 1gCarbohydrates: 15gIron: 1mg