Introduction

Easy S’mores Bars bring the classic campfire treat indoors with layers of graham cracker crust, melty chocolate, and gooey marshmallows. This no-fuss dessert is perfect for satisfying your sweet tooth quickly and effortlessly.

A top view of a square dessert cut into 16 equal squares, each topped with a layer of golden-brown toasted marshmallows that are slightly puffed and browned unevenly. Beneath the marshmallow layer, a thick, dark, rich chocolate layer contrasts with the white and golden topping. One piece is slightly pulled out, showing the gooey texture of the chocolate layer and marshmallows on a thin crust base. The dessert is on parchment paper, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs (about 15 full sheets)
1/2 cup unsalted butter, melted
1/3 cup brown sugar, packed
1/4 teaspoon salt
2 cups mini marshmallows (plus extra for topping)
2 cups semi-sweet chocolate chips (or chopped chocolate bars)
1 teaspoon vanilla extract
1/2 cup sweetened condensed milk
Optional: 1/2 cup crushed graham crackers for topping

Instructions

Step 1: Prepare your pan by lining a 9×13-inch baking dish with parchment paper or lightly greasing it with butter to make lifting the bars easier.
Step 2: In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Stir until the crumbs are evenly coated and resemble wet sand. Press firmly into the bottom of the pan using the back of a measuring cup to create an even crust.
Step 3: Sprinkle the chocolate chips evenly over the graham cracker crust. If using chopped chocolate bars, scatter them evenly across the surface.
Step 4: Top the chocolate layer with mini marshmallows, spreading them evenly to ensure each bite gets gooey marshmallow goodness.
Step 5: In a small bowl, mix sweetened condensed milk with vanilla extract. Drizzle this mixture evenly over the marshmallows and chocolate to bind the layers and add sweetness.
Step 6: Bake in a preheated oven at 350°F (175°C) for 22–25 minutes, until marshmallows are golden brown and slightly toasted. Watch closely to prevent burning.
Step 7: Remove from oven and let the bars cool completely to set the layers and avoid a gooey mess.
Step 8: Lift the bars out using the parchment paper, cut into squares or rectangles, and serve. Optionally, sprinkle with crushed graham crackers or drizzle melted chocolate on top for extra flair.

Tips & Variations

For easier cutting, chill the bars in the refrigerator for 20 minutes before slicing.
Swap semi-sweet chocolate chips for dark or milk chocolate based on your preference.
Add a sprinkle of sea salt on top before baking for a salted caramel twist.
Use gluten-free graham crackers to make the bars gluten-free.

Storage

Store the s’mores bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. To enjoy warmed gooey bars, microwave briefly before serving.

How to Serve

A square dessert is cut into sixteen equal squares, with one piece slightly pulled out to the side, showing a thick and gooey chocolate layer beneath the top. The top layer is made of many small toasted marshmallows, browned evenly with a soft and puffy texture, covering the entire surface in a grid-like pattern. The dessert rests on a piece of parchment paper placed on a white marbled surface. The contrast between the white and golden brown toasted marshmallows and the dark chocolate layer is clear, giving a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can cut regular marshmallows into smaller pieces to distribute evenly, but mini marshmallows melt more uniformly and give better texture.

How do I prevent the marshmallows from burning during baking?

Keep a close eye during the last few minutes of baking since marshmallows can brown quickly. If they brown too fast, reduce oven temperature slightly or tent loosely with foil halfway through baking.