Recipe

Easy S’mores Bars

Buttery graham crust, melty chocolate, and a perfectly toasted marshmallow top in one pan.

By Matt Campbell

•

4.8

A metal baking pan filled with s’mores bars featuring a golden toasted marshmallow top with melted chocolate peeking through on a light kitchen counter

If a classic s’more is the fun, slightly chaotic campfire cousin, these s’mores bars are the weeknight friend who shows up on time with snacks and a plan. You get that buttery graham cracker base, a generous layer of chocolate, and marshmallows toasted until the tops go golden and the corners go just a little crisp.

Best part: no fire, no skewers, no chasing runaway marshmallows. Just one pan, a short ingredient list, and a dessert that tastes like summer even if you are wearing sweatpants and pretending your oven is a campfire.

A mixing bowl with graham cracker crumbs and melted butter being stirred with a spoon on a kitchen counter, ingredients nearby

Why It Works

Big s’mores flavor, less drama. Press-in crust, quick bake, then a fast broil to toast the top.
Great texture. Buttery, sandy-crisp graham base with a soft center and gooey chocolate pockets.
Easy to slice and share. Cooling time matters here, so you get clean-ish bars instead of a delicious avalanche.
Flexible chocolate. Use milk chocolate for classic vibes, or mix in dark chocolate for a grown-up edge.

A baking pan under an oven broiler with marshmallows turning golden on top of s’mores bars, kitchen oven light on

Pairs Well With

Storage Tips

Room temperature: Store sliced bars in an airtight container for up to 3 days. Layer parchment between pieces so the marshmallow tops do not glue themselves together.

Refrigerator: Up to 5 days, airtight. The chocolate firms up and the crust gets extra sturdy. Let bars sit at room temp 15 to 20 minutes before eating for the best texture.

Freezer: Freeze bars (preferably sliced) for up to 2 months. Wrap each bar in plastic wrap, then store in a freezer bag. Thaw at room temp. If you want that gooey vibe back, warm a bar in the microwave starting with 8 to 10 seconds, then add short bursts as needed depending on your microwave.

Sliced s’mores bars stacked in an airtight container with parchment paper between layers on a kitchen counter

Common Questions

Can I use marshmallow fluff instead of mini marshmallows?

You can, but it is messier and toasts differently. If you use fluff, spread it gently over the chocolate layer, then broil very briefly. Watch it like a hawk because it can go from toasted to scorched fast.

Why did my marshmallows melt into the bars?

Usually the oven was too hot for too long after the marshmallows went on. In this recipe, we bake the base first, then add marshmallows and use a quick broil just to toast the top.

What chocolate works best?

Classic is milk chocolate bars, broken into pieces. Chocolate chips work too, but they hold their shape more. A mix of chips plus chopped chocolate gives you both melty and chunky bits.

How do I get clean slices?

Let the bars cool completely, then chill for 20 to 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts.

Can I make these gluten-free?

Yes. Use gluten-free graham-style crumbs and double check your chocolate and marshmallows are labeled gluten-free.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch metal baking pan (or 9x9-inch for slightly thinner bars)
Parchment paper
Mixing bowl
Measuring cups and spoons
Rubber spatula or spoon
Small saucepan or microwave-safe bowl (to melt butter)
Oven and broiler
Cooling rack (helpful)

Pan note: Metal pans brown more evenly. If you use glass or ceramic, the bake time may run a few minutes longer. Start checking early and go by the look of the edges and the marshmallow puff.

I love ambitious cooking projects, but dessert is where I get very practical. I want maximum payoff with minimal chaos. These bars are my answer to the s’mores craving when I do not feel like playing campfire roulette with a sticky marshmallow and a half-melted chocolate square.

The first time I made them, I broiled the top and stood there like it was the Super Bowl. Two minutes later the marshmallows were perfectly toasted, and I had that same little kid feeling of, okay wow, this is exactly what I wanted.

Easy S’mores Bars

(4.8 Reviews)

Prep Time 15 mins

Cook Time 18 mins

Total Time 1 hr 5 mins

Servings 16 bars

Ingredients

Graham cracker crumbs, butter, brown sugar, flour, chocolate, and mini marshmallows arranged on a bright kitchen counter in small bowls

2 cups (about 200 g) graham cracker crumbs (about 10 to 12 full sheets, crushed)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup light brown sugar, packed
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 large egg
8 ounces (226 g) milk chocolate, chopped or broken into pieces (or about 1 1/3 cups milk chocolate chips)
2 to 2 1/2 cups mini marshmallows
Optional: 2 tablespoons semisweet chocolate chips for a mixed chocolate layer

Instructions

Prep the pan. Heat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
Mix the graham base. In a bowl, stir together graham cracker crumbs, melted butter, brown sugar, salt, and flour. Add vanilla and the egg, then mix until the crumbs look evenly moistened and slightly clumpy. It should hold together when you squeeze a bit in your hand.
Press and pre-bake. Press about two-thirds of the mixture firmly into the lined pan to form the crust. Bake 10 minutes. This sets the base so it does not turn into a crumbly situation later.
Add chocolate. Remove pan from oven. Scatter the chopped chocolate evenly over the hot crust. Let it sit 2 minutes so it softens, then gently spread into an even layer with a spatula.
Add marshmallows and crumb topping. Sprinkle mini marshmallows evenly over the chocolate. Then sprinkle the remaining graham mixture over the top in loose clumps, mostly around and lightly over the marshmallows so plenty of marshmallow is still exposed for toasting. You are not trying to fully cover the marshmallows, just add a little crunch and that classic graham vibe.
Bake again. Bake 8 minutes, just to warm everything through and lightly puff the marshmallows.
Toast the top. Switch oven to broil (high). Broil 30 to 90 seconds until marshmallows are golden. Do not walk away. Marshmallows go from perfect to scorched in the time it takes to blink.
Cool, then slice. Cool in the pan 30 minutes, then lift out using parchment and cool completely. Plan on about 1 hour total cooling time (sometimes a bit longer). For neat slices, chill 20 to 30 minutes before cutting into 16 bars.

Matt’s tiny rescue tip: If your chocolate layer looks lumpy while spreading, give it 1 more minute to melt before you fuss with it. Warm chocolate wants patience, not pressure.

Nutrition information is estimated.

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Easy S’mores Bars

Why It Works

Pairs Well With

Recommended

S'mores Cookies

Homemade Marshmallow Fluff

Seven Layer Bars

No-Bake Philly Cheesecake

Storage Tips

Common Questions

Can I use marshmallow fluff instead of mini marshmallows?

Why did my marshmallows melt into the bars?

What chocolate works best?

How do I get clean slices?

Can I make these gluten-free?

Easy S’mores Bars

Ingredients

Instructions