Introduction

S’more bars are an easy and delicious twist on the classic campfire treat. These bars combine a buttery graham cracker crust with gooey melted marshmallows and rich chocolate chips for a delightful dessert that’s perfect for any occasion.

The image shows a stack of four layered dessert bars sitting on a white marbled surface. Each bar has three visible layers: the bottom layer is a crumbly golden-brown crust, the middle layer is thick, dark chocolate with a slightly rough texture, and the top layer is a toasted marshmallow topping with a light golden brown color and puffed, soft texture. Small crumbs and a few chocolate chips are scattered around the base of the bars. The stack is tall, showing the uneven edges of each layer clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup melted butter
4 cups chocolate chips
1 package mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a 9×13-inch baking pan with cooking spray to prevent sticking.
Step 3: In a bowl, mix together the graham cracker crumbs and melted butter until well combined.
Step 4: Press the mixture firmly into the bottom and up the sides of the prepared baking pan to form an even crust.
Step 5: Bake the crust for 8 minutes, then remove it from the oven.
Step 6: Immediately sprinkle the chocolate chips evenly over the hot crust, then top with the mini marshmallows.
Step 7: Return the pan to the oven and bake for 20 minutes, or until the marshmallows are golden brown and toasted.
Step 8: Allow the bars to cool completely, then place them in the fridge to set.
Step 9: Once chilled and firm, cut into squares and serve.

Tips & Variations

For extra flavor, sprinkle a pinch of sea salt over the chocolate chips before baking to balance the sweetness.
Use a mix of milk and dark chocolate chips for a richer taste.
Try adding chopped nuts like walnuts or pecans into the crust mixture for added crunch.
If you prefer less mess, use jumbo marshmallows cut in half instead of mini marshmallows.

Storage

Store leftover s’more bars in an airtight container in the refrigerator for up to 5 days. Reheat briefly in the microwave if you prefer them warm, but they are also delicious served cold.

How to Serve

Several square s’mores bars are shown laid out on a white marbled surface, each with three visible layers. The bottom layer is a golden brown crumbly crust, the middle layer is a smooth and rich dark chocolate filling, and the top layer is a grid of toasted marshmallows that have a light golden brown color with some spots darker from toasting. Scattered around the bars are a few loose mini marshmallows and dark chocolate chips. The image is bright and clear, showing the soft texture of the marshmallows contrasted with the firm chocolate and crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make s’more bars without a 9×13 pan?

Yes, you can use a slightly smaller or larger pan, but baking times may vary slightly. Just keep an eye on the marshmallows and crust to avoid over or under-cooking.

Can I use regular marshmallows instead of mini ones?

Absolutely. Just chop regular marshmallows into smaller pieces or use them whole; they will melt and toast similarly during baking.

Easy Homemade S’more Bars Recipe for Sweet Treats

Print Recipe

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4.6 from 99 reviews

Delicious and easy-to-make S’more Bars combine a buttery graham cracker crust with melted chocolate chips and toasted mini marshmallows for a nostalgic treat perfect for any occasion.

Author: Marco
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup melted butter

Topping

4 cups chocolate chips
1 package mini marshmallows

Instructions

Preheat Oven: Preheat your oven to 350°F to ensure it’s ready for baking the bars.
Prepare Pan: Grease a 9×13 inch baking pan with cooking spray to prevent sticking.
Make Crust Mixture: In a bowl, mix the graham cracker crumbs and melted butter until well combined.
Form Crust: Press the graham cracker mixture firmly into the bottom and up the sides of the prepared baking pan to form an even crust layer.
Bake Crust: Bake the crust in the preheated oven for 8 minutes to set.
Add Toppings: Remove the pan from the oven and evenly sprinkle the chocolate chips over the crust, then layer the mini marshmallows on top.
Bake Bars: Return the pan to the oven and bake for an additional 20 minutes, or until the marshmallows are golden brown and toasted.
Cool & Chill: Allow the bars to cool to room temperature, then refrigerate to firm up before serving.
Serve: Cut into bars and enjoy your homemade s’more bars.

Notes

Use full-fat butter for best flavor and texture.
For a gooier texture, broil marshmallows for 1-2 minutes instead of baking longer.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.
For a nutty twist, sprinkle chopped nuts like pecans or walnuts between the chocolate and marshmallows.

Keywords: S’more Bars, Graham Cracker Bars, Chocolate Marshmallow Bars, Easy Dessert, Baked S’mores