S’more Bars are buttery, gooey, and impossibly delicious—everything you love about campfire s’mores without the smoke in your eyes or the burnt marshmallows! With just a handful of ingredients and about 25 minutes.
Love More Apple Desserts Recipes? Try My Pumpkin S’mores Cookies or this Christmas Kitchen Sink Cookie next.
Why You’ll Love This Recipe
Sweet, gooey, and delightfully nostalgic, these S’more Bars bring all the campfire goodness indoors. With layers of graham cracker crust, melty chocolate, and toasted marshmallows, each bite is a perfect blend of crunchy, creamy, and chewy. Easy to make and impossible to resist, they’re a treat for all ages.
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S’more Bars: The Easy No-Campfire Dessert
- Total Time: 25 minutes
- Yield: 24 squares
Description
S’more Bars are an easy no-bake-style dessert featuring a golden graham cracker crust, a smooth layer of melted milk chocolate, and a topping of perfectly toasted mini marshmallows. Ready in about 25 minutes with just 5 ingredients, these bars capture all the nostalgic flavor of campfire s’mores in a shareable, mess-free format. Perfect for potlucks, parties, and summer gatherings!
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 8–12 tablespoons unsalted butter, melted (start with 8 and add as needed)
- 1/2 cup powdered sugar
For the Topping:
- 4 extra-large milk chocolate bars (4.4 ounces each), unwrapped
- 1 package mini marshmallows
Substitution Notes:
- Graham crackers: Honey graham crackers work beautifully, or try chocolate graham crackers for extra chocolate flavor
- Chocolate bars: Hershey’s bars are classic, but any milk chocolate bar works—or swap in dark chocolate if you prefer less sweetness
- Butter: Salted butter is fine; just reduce the overall sweetness slightly if needed
Instructions
Turn your oven to 350°F. Spray your pan good—like really get in there with the spray. Mix your graham crumbs and powdered sugar in a bowl. Pour in some melted butter, maybe half of it to start. Stir it up and keep adding butter until it looks damp and sticks together when you grab a handful. Stop adding butter if you see it pooling at the bottom because that means you went too far.
Dump everything into your pan and smash it down flat. Use your hands, use a cup, whatever. Just get it flat and packed down tight. Bake it for somewhere between 5 and 8 minutes until the edges look a little bit golden. When you take it out it’ll still be soft but that’s fine, it gets hard when it cools. Wait a couple minutes.
Break up your chocolate bars and lay all the pieces on top of the warm crust. Try to cover the whole thing. Put it back in the oven for like 3 minutes—just until the chocolate looks wet and shiny. You’re not trying to turn it into soup. Take it out and let it sit for a minute.
Open your bag of marshmallows and pour them all over the chocolate. Use your hands to spread them around and fill in gaps. Turn your oven to broil. Put the pan under the broiler and DO NOT LEAVE. Stay right there and watch. After about a minute or two the marshmallows will start turning golden. The second they look good pull that pan out because they go from perfect to black in about 5 seconds. I’ve literally caught marshmallows on fire before.
Walk away and let it cool all the way down. If you’re impatient stick it in your fridge for like fifteen minutes. Get your knife and run it under hot water then wipe it dry. Cut your bars. The warm knife makes it so much easier to get through the sticky marshmallow layer. Keep warming up your knife between cuts or it gets all gross and sticky.
Notes
- Perfect marshmallow coverage: Pour the marshmallows out onto the chocolate layer, then use your hands to arrange them into an even layer. This ensures every square gets equal marshmallow love.
- No broiler? You can toast the marshmallows with a kitchen torch instead! It takes longer but gives you more control.
- Make them extra pretty: If some marshmallows don’t brown evenly, use a torch to touch up any pale spots before serving.
- Prep Time: 10 minutes
- Cook Time: 10–14 minutes + Broil Time: 1–2 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredient List
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 8–12 tablespoons unsalted butter, melted (start with 8 and add as needed)
- 1/2 cup powdered sugar
For the Topping:
- 4 extra-large milk chocolate bars (4.4 ounces each), unwrapped
- 1 package mini marshmallows
Substitution Notes:
- I grab whatever graham crackers are on sale
- Any chocolate bars work—milk, dark, even those fancy ones from Trader Joe’s
- I only buy salted butter so that’s what I use
Why These Ingredients Work
Graham crackers mixed with powdered sugar make something that actually stays in one piece when you cut it instead of turning into sad crumbs. Butter makes everything better and helps it get crispy in the oven. You want chocolate bars not chips because chips just sit there like little bumps instead of melting smooth. Mini marshmallows are better than big ones because more of each marshmallow gets toasted.
Essential Tools and Equipment
- 9×13-inch baking pan
- Nonstick spray
- Bowl and spoon
- Sharp knife
- Hot water from your tap
- Timer because marshmallows burn in like 2 seconds
How To Make S’more Bars
Step 1: Prep the Crust
Turn your oven to 350°F. Spray your pan good—like really get in there with the spray. Mix your graham crumbs and powdered sugar in a bowl. Pour in some melted butter, maybe half of it to start. Stir it up and keep adding butter until it looks damp and sticks together when you grab a handful. Stop adding butter if you see it pooling at the bottom because that means you went too far.
Step 2: Bake the Crust
Dump everything into your pan and smash it down flat. Use your hands, use a cup, whatever. Just get it flat and packed down tight. Bake it for somewhere between 5 and 8 minutes until the edges look a little bit golden. When you take it out it’ll still be soft but that’s fine, it gets hard when it cools. Wait a couple minutes.
Step 3: Melt the Chocolate
Break up your chocolate bars and lay all the pieces on top of the warm crust. Try to cover the whole thing. Put it back in the oven for like 3 minutes—just until the chocolate looks wet and shiny. You’re not trying to turn it into soup. Take it out and let it sit for a minute.
Step 4: Add Marshmallows and Broil
Open your bag of marshmallows and pour them all over the chocolate. Use your hands to spread them around and fill in gaps. Turn your oven to broil. Put the pan under the broiler and DO NOT LEAVE. Stay right there and watch. After about a minute or two the marshmallows will start turning golden. The second they look good pull that pan out because they go from perfect to black in about 5 seconds. I’ve literally caught marshmallows on fire before.
Step 5: Cool and Cut
Walk away and let it cool all the way down. If you’re impatient stick it in your fridge for like fifteen minutes. Get your knife and run it under hot water then wipe it dry. Cut your bars. The warm knife makes it so much easier to get through the sticky marshmallow layer. Keep warming up your knife between cuts or it gets all gross and sticky.
You Must Know
The broiler is no joke. I’ve burned three pans of these over the years because I walked away to grab my phone or answer the door or check on something else. Just stand there and stare at the marshmallows. It’s only 2 minutes.
Personal Secret: I put a tiny bit of salt in with the graham crackers and sugar. You can’t taste it but it makes the chocolate taste way more chocolatey and the whole thing doesn’t taste as flat and sweet.
Pro Tips & Cooking Hacks
- Mixture too dry? Add more butter one spoonful at a time until it sticks
- Butter making a puddle? Throw in more crumbs and sugar
- Dump all the marshmallows on at once then move them around instead of trying to place each one
- No broiler in your oven? Kitchen torch works
- Got some white marshmallows still? Torch them quick before people see
Flavor Variations & Suggestions
- Dark chocolate bars and fancy salt on top
- Chocolate graham crackers in the crust and peanut butter drizzled on the chocolate
- Crush up Oreos and mix them in the crust then use white chocolate
- Pour caramel all over the top after you broil it
- Chop up some peanuts or pecans and throw them on before the marshmallows
Make-Ahead Options
Make these the day before whatever thing you’re going to. They taste better after sitting overnight anyway. Just cover the pan with foil and leave it on your counter. Cut them right before you go.
You can also just make the crust part ahead of time and cover it. Next day put on chocolate and marshmallows and broil. Takes like 10 minutes.
Don’t freeze them. I tried once and the marshmallows turned into this weird rubbery thing when they thawed.
Recipe Notes & Baker’s Tips
- You’ll need like 14 or 16 graham cracker sheets to get 2 cups of crumbs but I just buy the box of crumbs because I’m lazy
- The giant chocolate bars are so much easier than using regular size ones
- Powdered sugar doesn’t get grainy like regular sugar does
Serving Suggestions
Leave them out on the counter if you want them gooey. Stick them in the fridge if you want cleaner looking squares but they won’t be as soft. Bring them to cookouts, serve them at birthday parties, take them to potlucks, eat them on your couch watching Netflix. Put ice cream next to them if you’re fancy. Or just pour yourself some milk. My husband microwaves his for 10 seconds to make them gooey again the next day.
How to Store Your S’more Bars
Stick them in a tupperware or cover the pan with plastic wrap. Leave them on your counter for 3 days max. Only put them in the fridge if your house is like 85 degrees.
If you do fridge them let them sit out for a bit before eating so they’re not hard.
First two days they’re amazing. After that the marshmallows get kind of tough and chewy and the bottom can get mushy.
Microwave old ones for a few seconds to make them taste fresh.
Allergy Information
Contains: Dairy (butter and chocolate), wheat (graham crackers), soy (most chocolate has it)
Swaps:
- No dairy: Earth Balance butter and Enjoy Life chocolate
- No gluten: Kinnikinnick or Pamela’s gluten-free grahams
- Vegan: Dairy-free butter, vegan chocolate, Dandies marshmallows
Check the packages if you’re really allergic to stuff because companies change their recipes sometimes.
Questions I Get Asked A Lot
My crust is too crumbly and falls apart when I cut it—what went wrong?
You didn’t use enough butter. It needs to be wet enough to stick. Add butter slow and squeeze some in your hand—if it holds you’re good, if it crumbles you need more.
The marshmallows burned in spots—can I still serve them?
Totally. Just cut the black parts off with scissors. Or leave them if you like burnt marshmallow flavor—some people are into that. I just pick off anything actually burnt.
How do I keep the marshmallows from sticking to my knife?
Run your knife under the hot tap then wipe it off every single time you cut. Or spray cooking spray on it. And definitely refrigerate the bars first because cold sticky stuff is easier to cut than warm sticky stuff.
💬 Tried this recipe? Leave a comment and rating below! Tell me what you thought and if you changed anything!
