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S’mores Bars Recipe

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★★★★★

4.5 from 699 reviews

Indulge in the nostalgic flavors of classic campfire s’mores with these easy-to-make S’mores Bars. Featuring a buttery graham cracker crust, layers of melted Hershey’s milk chocolate, and toasted mini marshmallows, this baked treat is perfect for satisfying your sweet tooth anytime, no campfire required.

Ingredients

Scale

For the Graham Cracker Crust

  • 2 cups (230g) graham cracker crumbs
  • 1/2 cup (125ml) melted butter (plus 1–2 Tbsp more if needed)

For the Layers

  • 6 extra-large Hershey’s milk chocolate bars (100-124g each)
  • 4 cups (200g) mini marshmallows

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray it generously with non-stick cooking spray to ensure easy removal of the bars later.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until all crumbs are moistened evenly. If the mixture feels dry, add 1-2 tablespoons more melted butter. Press this mixture firmly and evenly into the bottom of your prepared pan to form the base.
  3. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, or until the edges become lightly browned and fragrant. Then, turn off the oven to prepare for the next steps.
  4. Add Chocolate Layer: Place the Hershey’s chocolate bars evenly over the warm graham cracker crust. Return the pan to the warm oven for about 1 minute to gently melt the chocolate without losing shape.
  5. Add Marshmallows: Arrange the mini marshmallows in neat rows over the melted chocolate, covering it completely for that iconic s’mores look and taste.
  6. Broil the Top: Switch your oven to the broil setting. Place the pan back under the broiler for 1-2 minutes, watching carefully so the marshmallows toast to a beautiful golden brown. Do not step away during this step, as they can burn quickly.
  7. Cool and Slice: Remove the pan from the oven and allow the bars to cool completely. For faster cooling, place the pan in the refrigerator after it has cooled at room temperature for about 15 minutes. When fully cooled, use a sharp knife to cut into squares and serve.

Notes

  • Ensure marshmallows are closely monitored under the broiler to avoid burning.
  • Using a sharp knife and chilling the bars before cutting helps achieve clean, neat squares.
  • If the graham cracker crust feels too dry, adding a little extra melted butter can improve texture.
  • For a variation, try adding a sprinkle of sea salt on top before broiling for a sweet-salty contrast.
  • Store leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: s'mores bars, dessert bars, graham cracker crust, toasted marshmallows, chocolate dessert, easy dessert, baked s'mores

Find it online: https://cookwithlea.com/smores-bars-recipe/