S’more Bars

Why You’ll Love This Recipe

I love this recipe because it captures everything I enjoy about traditional s’mores in a convenient, sliceable dessert. These bars are easy to make, transport well, and deliver that warm, melty, chocolate-marshmallow goodness with every bite. They’re perfect for potlucks, holidays, or when I just want a comforting treat with minimal mess.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• All-purpose flour

• Baking soda

• Salt

• Butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Milk chocolate bars or chocolate chips

• Mini marshmallows

directions

I start by preheating the oven and lining a baking dish with parchment paper. In a bowl, I whisk together the graham cracker crumbs, flour, baking soda, and salt.

In a separate bowl, I cream the butter with both sugars until light and fluffy. I add the egg and vanilla, then gradually mix in the dry ingredients to form a soft dough.

I press a little more than half the dough into the bottom of the prepared pan, creating an even layer. I place chocolate bars or sprinkle chocolate chips over the dough, followed by a generous layer of mini marshmallows. I then crumble the remaining dough over the top, leaving some marshmallow and chocolate peeking through.

I bake the bars until the top is golden and the edges are set — usually about 25–30 minutes. Once baked, I let them cool completely before slicing into squares.

Servings and timing

This recipe makes about 16 bars and takes around 40–45 minutes total — about 15 minutes for prep and 25–30 minutes for baking.

Variations

Sometimes I use dark chocolate for a richer flavor or add peanut butter chips for a twist. I’ve also made them with a layer of Nutella under the marshmallows for extra indulgence. For an extra-toasty top, I pop the bars under the broiler for 1–2 minutes at the end — watching carefully so the marshmallows don’t burn.

storage/reheating

I store the bars in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them or freeze individual squares. To enjoy them warm, I microwave a bar for about 10 seconds — just enough to melt the chocolate and soften the marshmallows again.

FAQs

Can I use large marshmallows instead of mini?

Yes, I just chop them into smaller pieces so they melt evenly and don’t overwhelm each bite.

Can I use store-bought cookie dough as a shortcut?

Yes, I’ve used sugar cookie or graham cracker cookie dough in a pinch, but the homemade version gives the best flavor and texture.

How do I know when they’re done baking?

I check that the top is golden and the edges look set. The center may still look soft but will firm up as it cools.

Do these need to be refrigerated?

No, they keep well at room temperature, but I refrigerate them if I want a firmer bar or longer storage.

Can I make them gluten-free?

Yes, I’ve used gluten-free graham crackers and flour, and they come out great — just slightly more delicate in texture.

Conclusion

S’more bars are a fun, easy way to bring a campfire classic indoors. I love how they combine soft cookie layers, melty chocolate, and toasted marshmallow in every bite. Whether I’m baking them for a party, a family dessert, or just because I’m craving s’mores, they always deliver that warm, sweet, nostalgic comfort I’m after.