Smores Bars (Printable)

Nostalgic campfire flavors in easy gooey bars with buttery graham cracker crust, rich chocolate, and golden toasted marshmallows.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to form an even layer.
04 - Bake the crust for 8 minutes. Remove from oven.
05 - Sprinkle chocolate chips evenly over the warm crust. Return to oven for 2 minutes until chocolate begins to melt.
06 - Spread the softened chocolate evenly with a spatula.
07 - Top with mini marshmallows, pressing them gently into the chocolate layer.
08 - Bake for an additional 10–12 minutes, or until marshmallows are golden and toasted.
09 - Cool bars completely in the pan. For clean cuts, chill in the refrigerator for 1 hour before slicing.
10 - Lift out using parchment paper, slice into bars, and serve.

# Expert Advice:

01 -
  • Everything you love about s'mores without needing a fire pit or perfect weather
  • The graham crust gets impossibly crisp while the marshmallows turn golden and gooey
  • They travel surprisingly well for picnics and potlucks, disappearing faster than you expect
02 -
  • Press the crust firmly with the back of a measuring cup or your fingers will thank you later when it doesn't crumble apart
  • Watch the marshmallows like a hawk during the last few minutes, they go from perfect to burnt faster than you'd believe
  • Chilling time isn't optional if you want neat squares, but warm bars straight from the pan are worth the messy fingers
03 -
  • Use kitchen shears to snip large marshmallows into quarters if you run out of minis
  • The parchment paper overhang is your best friend for lifting the whole batch out cleanly
  • Let the chocolate layer cool for 5 minutes before adding marshmallows so they don't sink completely
Go Back