S’mores Bars Recipe

Introduction

S’mores Bars capture the classic flavors of a s’more in a convenient, year-round dessert. With a crisp graham cracker crust, melted chocolate, and toasted marshmallows on top, these bars are perfectly gooey and irresistible.

Ingredients

• 2 cups graham cracker crumbs
• 8-12 tablespoons melted butter
• ½ cup powdered sugar
• 4 extra large Hershey chocolate bars (4.4 ounces each)
• 1 package mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan with non-stick butter spray.
2. Step 2: In a medium bowl, combine graham cracker crumbs, powdered sugar, and melted butter. Add the butter gradually, mixing until the mixture is moist but not wet and sticks together when pressed.
3. Step 3: Press the graham cracker mixture firmly and evenly into the bottom and sides of the prepared pan to form a crust.
4. Step 4: Bake the crust for 5 to 8 minutes, until the edges begin to turn golden brown. Remove and let it cool.
5. Step 5: Lay the Hershey chocolate bars over the cooled crust, covering it as completely as possible. Return the pan to the oven for about 3 minutes, until the chocolate just starts to melt and looks shiny.
6. Step 6: Let the pan cool for 1 to 2 minutes, then press mini marshmallows closely together on top of the melted chocolate.
7. Step 7: Turn the oven to broil. Place the pan under the broiler and watch carefully for about 2 minutes, or until the marshmallows turn golden brown. Remove immediately to avoid burning.
8. Step 8: Allow the bars to cool completely. For easier slicing, refrigerate them for a few minutes.
9. Step 9: Use a sharp knife warmed under hot water and dried to cut the bars. Repeat warming the knife if it becomes sticky.

Tips & Variations

• Add the melted butter slowly when mixing the crust to avoid pooling; if too wet, add more graham cracker crumbs and powdered sugar until the mixture is just moist and sticks together.
• Watch the marshmallows closely while broiling to prevent them from burning or catching fire.
• Before cutting, chill the bars briefly in the fridge to make slicing less sticky.

Storage

Store the S’mores Bars in an airtight container at room temperature for up to 3 days. Refrigeration is optional and can help keep the bars firm. Reheating is not recommended as it may affect the texture of the marshmallows and chocolate. Avoid freezing as it can change the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do these bars differ from a typical s’mores recipe?

Unlike traditional s’mores made over a campfire, these bars combine all the classic ingredients into a baked dessert that’s easier to make and enjoy anytime, with a crisp crust and toasted marshmallow topping.

What type of chocolate is best to use in S’mores Bars?

Milk chocolate bars like Hershey’s are ideal for the classic s’mores flavor. You can use regular or extra-large bars, but make sure to cover the entire crust for the best texture and taste.

S’mores Bars Recipe

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★★★★★

4.4 from 135 reviews

S’mores Bars are a delightful twist on the classic campfire treat, offering the nostalgic combination of a graham cracker crust, melted Hershey’s chocolate, and toasted mini marshmallows. Perfect for enjoying the taste of summer any time of year, these bars feature a crunchy crust with an ooey gooey, chocolatey and marshmallow topping that’s best served slightly cooled for easy slicing.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 8–12 tablespoons melted butter (add gradually to avoid pooling)
• ½ cup powdered sugar

Topping

• 4 bars Hershey’s chocolate (4.4 ounce each)
• 1 package mini marshmallows

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with non-stick butter spray for easy removal.
2. Mix Crust: In a medium bowl, combine graham cracker crumbs and powdered sugar. Gradually add melted butter and stir until the mixture is moist and sticks together without pooling; adjust with more crumbs or powdered sugar if needed.
3. Form Crust: Press the crust mixture evenly and firmly into the bottom and up the sides of the prepared pan using your fingers to pack it firmly.
4. Bake Crust: Bake the crust for 5-8 minutes until the edges start to turn golden brown. Remove from oven and let it cool to harden.
5. Add Chocolate: Lay the Hershey bars evenly over the warm crust. Return to the oven for about 3 minutes until the chocolate begins to melt and looks shiny.
6. Cool Slightly: Remove pan and let it cool for 1-2 minutes to stabilize the melted chocolate before adding marshmallows.
7. Add Marshmallows: Arrange mini marshmallows tightly over the melted chocolate layer, covering the surface.
8. Broil Marshmallows: Set oven to broil. Place the pan on the top rack and watch closely for about 2 minutes until marshmallows turn golden brown and toasted – be vigilant to prevent burning.
9. Cool Completely: Remove from oven and let cool completely. For easier slicing, refrigerate for a few minutes to set the marshmallows further.
10. Slice and Serve: Use a sharp knife warmed under hot water and dried before slicing to cut through the sticky marshmallows cleanly. Repeat warming knife if needed.

Notes

• When mixing butter into the crust, add it slowly to avoid excess pooling which can make the crust too wet.
• The absorption of the graham crackers may vary; adjust butter, crumbs, and powdered sugar accordingly so the crust is moist but not wet and sticks together well.
• Watch the marshmallows carefully while broiling – they can burn or catch fire quickly.
• For neat cutting, refrigerate bars briefly and use a warm, sharp knife to avoid sticking.
• Store bars in an airtight container for up to 3 days; they do not freeze well.
• Best enjoyed fresh or within 1-2 days for optimal texture and taste.

Keywords: s’mores bars, graham cracker crust, chocolate bars, toasted marshmallows, easy dessert, summer dessert