S’mores Bars
S’mores Bars
There’s something irresistibly nostalgic about a dessert that tastes like a campfire wrapped up in a pan — gooey marshmallow, melted chocolate, and a crisp graham base all together. These S’mores Bars capture that childhood magic in a simple, oven-baked treat that’s perfect for parties, after-school snacks, or a cozy night in. If you love quick crowd-pleasers, these are as comforting as toasted marshmallows and almost as easy as making blueberry oatmeal bars for a bake-sale swap.
Why make this recipe
This recipe stands out because it distills the classic campfire S’more into an easy-to-slice bar that’s faster, less messy, and more portable. The texture contrast — crunchy graham crust, melted chocolate, and pillowy marshmallow — is instantly familiar and deeply satisfying. It’s also forgiving to make: even novice bakers can get great results with minimal fuss.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 cup milk chocolate chips
- 2 cups mini marshmallows
Step-by-Step Guide to Making S’mores Bars
Preheat your oven to 350°F (175°C).
- Preheating ensures the marshmallows toast evenly and that the chocolate softens consistently. While the oven warms, line an 8×8 inch baking dish with parchment paper or lightly grease it so the bars lift out cleanly when cooled.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a lined 8×8 inch baking dish.
- Pressing is key: use the flat bottom of a measuring cup or a small glass to compact the crumbs into an even, tight crust. A well-pressed crust helps the bars hold together when cut. If you prefer a slightly thicker base, you can increase graham crumbs to 1 1/4 cups and adjust butter by a tablespoon.
Sprinkle milk chocolate chips evenly over the crust.
- For a uniformly chocolaty layer, spread chips in an even layer right up to the edges. If you like pockets of extra chocolate, stir a few chips into the crumb mix before pressing, but be careful not to overwork the crust.
Top with mini marshmallows.
- Use a generous, even layer of mini marshmallows so they toast uniformly. For a different look and texture, you can place larger marshmallows cut into halves, but mini marshmallows give that classic bubbly toasted surface.
Bake for 10–12 minutes until marshmallows are golden brown.
- Watch closely through the oven window: marshmallows can go from pale to perfectly golden to burned in a minute or two. If your oven runs hot, bake closer to 10 minutes and use the broiler for 10–20 seconds at the end if you want extra color — but stand by the oven while broiling.
Let cool before cutting into bars and serving.
- Cooling lets the chocolate set back up and helps the bars slice cleanly. For neater portions, chill the pan in the refrigerator for 20–30 minutes after the marshmallows are cool to the touch, then lift the parchment and slice with a sharp knife warmed under hot water.
Keeping S’mores Bars Fresh
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; allow to come to room temperature before serving for the softest texture.
- Freezer: Wrap bars individually in plastic wrap and store in a freezer-safe container or bag for up to 1 month; thaw overnight in the refrigerator or at room temperature for a few hours.
Best Ways to Serve S’mores Bars
- Warm and gooey: Reheat individual bars in the microwave for 10–15 seconds or in a preheated 300°F oven for 5–7 minutes to revive that just-toasted marshmallow texture.
- With additions: Serve with a scoop of vanilla ice cream, a dusting of flaky sea salt, or a drizzle of caramel for an indulgent twist.
- At parties: Cut into bite-sized squares and arrange on a platter with chocolate-dipped strawberries or pretzel sticks for dippers.
Tips to Make S’mores Bars
- Use a measuring cup to press the crust firmly into the pan for a compact base.
- Watch the marshmallows closely in the oven — they can brown quickly.
- For cleaner slices, chill the bars briefly before cutting and wipe the knife between cuts.
- If you want deeper chocolate flavor, substitute half the milk chocolate chips with semi-sweet chips.
Variations
- Chocolate swap (bullet): Replace milk chocolate chips with dark chocolate or use a combination of milk and semi-sweet for more complexity. Add a sprinkle of chopped toasted pecans to the crust for crunch.
- Gluten-free twist (paragraph): If you need a gluten-free option, use gluten-free graham cracker crumbs or crush gluten-free cookies in place of the graham crumbs. The rest of the recipe stays the same, and the result is just as nostalgic — the marshmallow and chocolate flavors remain the stars while the crust adjusts to your dietary needs.
Frequently Asked Questions
Q: Can I use regular-sized marshmallows instead of mini marshmallows?
A: Yes. Cut regular marshmallows into halves or quarters and distribute them evenly over the chocolate layer so they toast uniformly.
Q: How do I stop the marshmallows from getting too hard once cooled?
A: Store bars in an airtight container at room temperature for up to two days. If chilled, bring them back to room temperature or briefly warm in the microwave to soften.
Q: Can these bars be made ahead of time?
A: Absolutely. Bake them, cool fully, then store as directed. Reheat briefly before serving for the best gooey texture.
Q: Can I make this in a different pan size?
A: Yes. Using a 9×9 pan will produce slightly thinner bars; a 7×7 pan will yield thicker bars. Adjust baking time by a few minutes if needed and watch the marshmallows closely.
- Q: What if my crust is crumbly?
A: You may not have used enough butter or you didn’t press the crumbs firmly enough. Mix until the crumbs clump when squeezed and press very firmly into the pan.
Extra details and serving ideas
S’mores Bars are ideal for adapting to seasons and occasions. For summer gatherings, serve warm bars with fresh berries and a side of cold milk. During cooler months, pair them with hot cocoa and a selection of flavored marshmallows (vanilla bean, toasted coconut) to elevate the experience. Because these bars keep well, they’re also a convenient option for bake sales, potlucks, or packed lunch treats — just store them properly to preserve their texture.
Tips for scaling the recipe
If you want to make more or fewer bars, adjusting quantities is straightforward: for a 9×13 inch baking dish (roughly double the area of an 8×8), double all ingredients. Keep an eye on bake time: in a larger pan, marshmallows may brown slightly faster or slower depending on thickness, so check at the 10-minute mark and adjust.
Safety and cleanup
Grease or parchment lines save cleanup time and prevent sticking. Marshmallows can melt and stick to the sides of the pan, so using parchment paper that overhangs the edges will allow you to lift the whole slab out easily for slicing. When cutting, use a sharp knife and warm it under hot water between slices for clean edges; wipe dry before each cut.
Pairings and beverages
- Coffee: The sweetness pairs well with a medium-roast coffee, especially one with chocolatey or nutty notes.
- Tea: Robust black teas or sweet chai complement the marshmallow’s caramelized edges.
- Cold drinks: Classic cold milk or a salted caramel milkshake are crowd-pleasers with these bars.
Extra technique notes
- For an even browner marshmallow top without overcooking the chocolate, bake until marshmallows begin to puff and lightly brown, then switch the oven to broil and watch for 10–20 seconds until you achieve the desired toasting; remove immediately.
- Pressing the crust: If you want an ultra-dense crust, chill the pan with the pressed crust for 10 minutes before adding chocolate and marshmallows to keep the base from shifting.
Troubleshooting
- If the bars crumble after slicing, the crust may need more butter or compression. Next time, add a tablespoon more butter and press more firmly.
- If the chocolate runs when serving warm, allow bars to set for a few minutes before serving, or cut and serve immediately on warmed plates.
Occasions when S’mores Bars shine
- Backyard gatherings and pool parties — portable and familiar.
- School events and bake sales — easy to make in bulk and universally liked.
- Cozy nights in — warm bars and a blanket make a small, comforting dessert.
Q&A style mini-section (extra clarity)
Q: Can I add nuts or other mix-ins?
A: Yes, fold small chopped nuts (like pecans or almonds) into the graham crust or sprinkle them over the chocolate before adding marshmallows for extra texture.
Q: Is there a dairy-free version?
A: Substitute dairy-free butter and dairy-free chocolate chips; the texture will be very similar, though the flavor may vary depending on the chocolate used.
Q: How should I cut neat squares?
A: Let the pan cool, chill briefly, lift the slab out on parchment, and use a sharp, warm knife to cut straight down without sawing.
Final thoughts
S’mores Bars are one of those desserts that seem to bridge generations — they tap into a childhood ritual while offering modern convenience. The recipe requires minimal ingredients and equipment but yields a big payoff in flavor and nostalgia. Whether you’re making them for a crowd or a solitary indulgence, these bars deliver the cozy, toasted-sugar charm of campfire S’mores in every bite.
Conclusion
For a different take on handheld baked treats, you might compare how the crunchy base of these S’mores Bars plays against the oat-forward texture in this recipe for S’mores Bars Recipe – Tastes Better From Scratch, which offers variations and cookie-bar ideas. If you’re collecting ideas for s’mores-style desserts, this roundup at S’mores Bars Recipe – Glorious Treats showcases several creative spins that can inspire your next batch.
Print
S’mores Bars
- Total Time: 27 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
These S’mores Bars capture the nostalgic flavors of campfire s’mores in an easy, oven-baked treat that’s perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 1 cup milk chocolate chips
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a lined 8×8 inch baking dish.
- Sprinkle milk chocolate chips evenly over the crust.
- Top with an even layer of mini marshmallows.
- Bake for 10–12 minutes until marshmallows are golden brown.
- Let cool before cutting into bars and serving.
Notes
For best results, chill the pan before cutting for cleaner slices. Substitute half of the milk chocolate chips with semi-sweet chips for a deeper chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: s'mores, dessert, easy recipe, baking, bars
