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