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
Watch the video below to see how to make these S’mores Bars, including how the graham cracker crust should look, how the chocolate softens into an even layer, and how quickly the marshmallows toast under the broiler.
- 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.