S’mores Bars
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These S’mores Bars have a buttery graham cracker crust, a layer of milk chocolate, and toasted mini marshmallows on top. They bring the classic s’mores flavor into an easy dessert bar recipe that can be made without a campfire.
Easy S’mores Dessert Bars
I first saw these S’mores Bars floating around on social media last year, and I knew I wanted to try my own version. I am completely obsessed with how they turned out. Since my S’mores Brownies are one of my most popular recipes, I had a feeling my audience would love these bars too.
What makes this s’mores bars recipe a little different is the thicker graham cracker crust. I added an extra ½ cup of graham cracker crumbs compared to many versions, and it gives the bars a sturdy base that balances the chocolate and marshmallows. They are rich, sweet, and such a fun S’mores dessert bar. If you want a bite-sized version, check out my S’mores Cups too.
Ingredients
- Graham cracker crumbs – These form the base of the crust and give the bars their classic s’mores flavor.
- Salted butter – Holds the crust together and adds flavor.
- Light brown sugar – Brown sugar adds sweetness and helps the crust bake into a firm layer.
- Hershey’s milk chocolate bars – The chocolate bars melt into a smooth layer over the graham cracker crust.
- Mini marshmallows – Mini marshmallows toast on top and give the bars their classic s’mores finish.
How to Make This S’mores Dessert
- Prep – Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang to help lift the bars out later.
- Make the crust – Stir together the graham cracker crumbs, melted butter, and brown sugar until the mixture looks evenly moistened.
- Bake the crust – Press the graham cracker mixture firmly into the prepared pan, then bake until the crust is lightly set.
- Add the chocolate – Place the Hershey’s chocolate bars over the warm crust in an even layer.
- Melt the chocolate – Return the pan to the oven for a few minutes, just until the chocolate softens and melts into an even layer.
- Top with marshmallows – Sprinkle the mini marshmallows evenly over the chocolate layer.
- Toast the marshmallows – Place the pan under the broiler for a short time, watching closely, until the marshmallows are golden brown.
- Cool and slice – Let the bars cool completely before lifting them from the pan and cutting into squares.
Variations and Substitutions
- Use different chocolate – Hershey’s milk chocolate gives these bars the classic s’mores flavor, but you can use dark chocolate, semi-sweet chocolate, or another chocolate bar you like.
- Use unsalted butter – If using unsalted butter, add a small pinch of salt to the crust mixture.
- Use regular marshmallows – Regular marshmallows can be cut into smaller pieces and used in place of mini marshmallows.
Tips for Success
- Use parchment paper – Leaving parchment overhang makes it easier to lift the bars out of the pan once they have cooled.
- Press the crust firmly – A firmly packed crust will hold together better when the bars are sliced.
- Add more butter if needed – The graham cracker mixture should hold together when pressed firmly, but it should not feel greasy. The 12 tablespoons of butter was perfect for me, but you can add a little more melted butter if your crumbs seem too dry.
- Add the chocolate while the crust is warm – The warmth from the crust helps the chocolate start to soften before it goes back into the oven.
- Watch the marshmallows closely – Marshmallows can go from toasted to burned quickly under the broiler, so stay near the oven.
- Let the bars cool completely – The chocolate and marshmallow layers need time to set before slicing.
- Use a sharp knife – A sharp knife will help cut through the marshmallow topping and chocolate layer more cleanly.
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More Easy S’mores Desserts
These easy s’mores desserts are perfect when you want the flavor of classic s’mores without a campfire.
Did you love these easy dessert bars? Please leave a star rating and share your thoughts in the comments below.
S’mores Bars Recipe
Ingredients
- 2 ½ cups graham cracker crumbs
- 12 tablespoons salted butter melted
- ⅓ cup light brown sugar
- 4 (4.4-ounce) Hershey’s milk chocolate bars XL size
- 1 (10-ounce) bag mini marshmallows
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
- In a large bowl, stir together the graham cracker crumbs, melted butter, and light brown sugar until evenly moistened.
- Press the graham cracker mixture firmly into the prepared baking pan.
- Bake the crust for 10 minutes, or until lightly set.
- Remove the pan from the oven and place the Hershey’s chocolate bars over the warm crust in an even layer.
- Return the pan to the oven for 3-4 minutes, or until the chocolate softens and melts into an even layer.
- Remove the pan from the oven and sprinkle the mini marshmallows evenly over the chocolate layer.
- Turn the oven to broil. Place the pan under the broiler for 1-2 minutes, watching closely, until the marshmallows are golden brown.
- Let the bars cool completely at room temperature before lifting them out of the pan and slicing into squares.
Notes
- Store S’mores Bars in an airtight container at room temperature for up to 3 days.
- The graham cracker crust should hold together when pressed firmly, but it should not feel greasy. Add a little more melted butter only if the mixture seems too dry.
- Watch the marshmallows closely under the broiler because they can brown very quickly.
- Let the bars cool completely before slicing so the chocolate layer has time to set.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.