S’more Bars are that kind of treat you crave outta nowhere. Maybe you remember those summer campfires, wrestling with a sticky marshmallow that just would not stay on the stick.
Or, perhaps you’re just plain sick of the same chocolate chip cookie on repeat. Sometimes you just want a dessert that brings a little campfire magic without the smoke in your hair.
These little bars pretty much check all those boxes, and then some. Ready to be the dessert hero at your next get-together (or just for yourself on a Monday night)? Let’s go.
Our Favorite Smores Bars Recipe
Confession time: I did not expect to love these as much as the original s’more. Sometimes, you just want to avoid setting your kitchen on fire, ya know? This recipe is like the VIP version of a campfire s’more. It’s gooey, chocolatey, with that crumbly, sweet crust that never disappoints. The whole thing might even be easier than making regular old cookies (I’d bet my last graham cracker on that). Friends always ask for extras, no joke.
Honestly, the ingredients are probably in your pantry right now. You need graham crackers, butter (salty, please), brown sugar, marshmallows, chocolate bars or chips, a pinch of salt and vanilla. Nothing weird or fancy. The process, as my grandma would say, is “no trouble at all—unless you make it.” And, wow, if you sneak one right out of the oven? Life-changing. It’s a five-star restaurant level of comfort food, if that’s even a thing.
“Honestly, the only downside is how quickly these disappeared from the counter. I barely grabbed two before my roommates polished the whole pan!” – Taylor, actual dessert thief
How to make Smores Bars
Okay, I promise this isn’t rocket science. First, crush up your grahams. I use a bag and a rolling pin—it’s loud and satisfying. Mix the crumbs with melted butter, brown sugar, salt, and a splash of vanilla. Press that into a baking pan (I like to use parchment paper so you don’t have a stuck-on mess later).
Layer on the chocolate – break it up haphazardly if you need to, just cover the base. Next come the marshmallows. You can use minis or big ones cut in half – both work, honestly. The trick is to smoosh them in close. Bake in a hot oven for about 15-18 minutes. When the marshmallows are golden and puffed and the chocolate is a melty mess, you’re good. Let cool (kind of – good luck waiting), then slice into squares or weird triangles if you’re impatient like me. If the marshmallow sticks to the knife, just run it under hot water. Problem solved.
Tips for the Best Smores Bars
I’ve totally wrecked a batch or two. Oops. Here are a few do’s and don’ts to keep it easy:
- Don’t overbake. The marshmallows burn so quick if you get distracted. Set a timer—seriously.
- Lining your pan with parchment paper saves lives (and your patience).
- Let them cool for easier slicing. I mean, unless you enjoy gooey, messy chunks. (Honestly, who doesn’t?)
- Store leftovers in a container to keep the marshmallows soft and chewy.
Got a tip of your own? Hit me up in the comments. I love stealing new ideas!
How to store Smores Bars
Storage is as easy as pie, though, I’ll be real, mine usually vanish before I even need to worry. Let your S’more Bars cool completely before tucking them into an airtight container. If you like ‘em soft and gooey, leave them at room temp for up to three days (if they last that long). Stacking with wax paper between each layer keeps everything from sticking together.
Wanna stretch the lifespan? Pop them in the fridge. The texture turns a bit firmer, more like a candy bar. You can warm them up in the microwave for just five, maybe ten seconds – any longer, and the marshmallow might erupt. Learn from my mistakes, trust me. For longer storage, you can freeze them…but I rarely make it to that stage. Patience is a virtue I don’t have. Plus, who can resist the smell when they’re fresh?
Variations To Try
Here’s where you can go wild. I’m not gonna lie, I love experimenting. Swap out chocolate bars for peanut butter cups if you’re feeling decadent. You could try dark chocolate (fancy!) or white chocolate chips for something totally different. Craving something extra? Toss in chopped walnuts, or sprinkle sea salt on top before you bake. Make it gluten-free with gluten-free graham crackers.
Feeling autumn vibes? Mix a little cinnamon or nutmeg right into the graham crust. Kids in your life? Add colorful sprinkles to the top before baking. You can even stick in mini caramel candies if you’re really looking to impress. Basically, if it makes you happy, go for it. Why not? S’more Bars are meant for fun.
Common Questions
Q: Can I double the recipe for a crowd?
Absolutely. Use a bigger pan and just keep your eye on the bake time, since bigger batches sometimes need an extra minute or two.
Q: Can I use marshmallow fluff instead of marshmallows?
You can, but the texture is kind of different—more gooey, less chewy. Still tasty, but just a heads up.
Q: Do I need to use real chocolate bars?
Nope! Chocolate chips work just as awesome. I’ve even tried broken-up chocolate Easter bunnies, and it was, uhm, magical.
Q: Can I make S’more Bars ahead of time?
Totally. Make a day in advance and store as above. They’ll be perfect for parties, road trips, you name it.
Q: Do these slice better warm or cool?
Cool, for sure. Warm bars = epic mess (though that’s part of the charm sometimes).
Let’s Make Life Sweeter!
You made it this far, which probably means your craving for S’more Bars is now sky high. So why wait?
Whip up a batch, experiment a little, and make up your own family favorite. Desserts shouldn’t be stressful, and this one is basically foolproof.
S’mores Cookie Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square pan with parchment paper, leaving overhang for lifting later.
- In a large bowl, cream butter and brown sugar together until smooth (about 2 minutes). Add egg and vanilla, beating until combined. Scrape bowl as needed.
- Whisk flour, graham cracker crumbs, baking powder, and salt in a separate bowl. Add to wet mixture and mix until combined.
- Press 2/3 of dough into pan for a thin base layer. Spread marshmallow creme evenly over dough, then sprinkle chocolate chips on top. Place flattened pieces of remaining dough on top; some filling will show through.
- Bake for 25–30 minutes or until golden brown on top. Cool completely on a wire rack.
- Lift bars from pan with parchment overhang. Cut into squares. Store at room temperature up to 1 week.
Notes
* To freeze: cool completely, cut into squares, and freeze between parchment for up to 3 months.
* Double the recipe for a 9×13-inch pan (bake 35–38 minutes).
* Do not use marshmallows instead of creme — they melt and vanish into the dough.
* Non-US readers: digestive biscuits may be substituted for graham crackers.
