S'mores Bars Graham Chocolate

These S'mores Bars take everything you love about classic campfire treats and pack it into a gooey layered dessert you can whip up anytime. With a crisp graham cracker base, rich chocolate center, and golden toasted marshmallow top, each bite brings comfort and nostalgia without needing to build a fire.

I first baked these on a rainy afternoon with my kids and now it has become our family tradition for movie nights and birthdays.

Ingredients

• Graham cracker crumbs: two cups for a sturdy flavorful base Choose fresh crumbs for the best buttery taste
• Unsalted butter: half a cup melted to bind the crust and add rich flavor Look for good quality butter for a melt-in-your-mouth texture
• Granulated sugar: quarter cup to give sweetness and help the crust crisp up Choose pure cane sugar if possible for a better finish
• Hershey's chocolate bars: six full-size create a classic s'more flavor and melt perfectly Break the bars evenly for simpler layering
• Mini marshmallows: two cups for that iconic gooey top Be sure they are fresh and soft so they melt and toast perfectly in the oven

Step-by-Step Instructions

Make the Crust:

Combine the graham cracker crumbs melted butter and sugar in a bowl Mix thoroughly until the mixture resembles wet sand and holds together when pressed This step locks in flavor and makes sure the bars do not crumble

Press the Crust:

Evenly press the mixture into the bottom of a greased nine by thirteen inch baking dish Pack it down very firmly with the bottom of a measuring cup to create a solid crust that will not fall apart when slicing

Add the Chocolate:

Break the chocolate bars into pieces and spread over the crust Ensure even distribution so every bite has plenty of chocolate As it bakes the chocolate will melt into a silky layer

Layer the Marshmallows:

Sprinkle the mini marshmallows all over the chocolate layer Spread them right to the corners so they toast up evenly and create that gooey top

Bake to Perfection:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for ten to twelve minutes Watch until the marshmallows turn golden brown and puffy This is where the kitchen smells like a campfire

Cool and Set:

Remove from the oven and let the bars sit for at least fifteen minutes This step is essential for easy slicing and serving as the bars firm up while cooling

Serve and Enjoy:

Once cool cut into squares Use a sharp knife wiped clean between cuts for neat even bars Enjoy while still a little warm or let them set for perfectly defined layers

Save

My favorite thing about these bars is the smell that fills the kitchen while baking It instantly takes me back to childhood summer nights around the fire My daughter loves sneaking the marshmallows before they even make it onto the bars

Storage Tips

Once baked and cooled store the s'mores bars in an airtight container at room temperature for up to three days The marshmallow top may soften a little over time but the bars keep their flavor If you need to stack them place parchment between layers to prevent sticking If you want the chocolate and marshmallow gooey again microwave a piece for eight seconds before eating

Ingredient Substitutions

If you have a gluten allergy use gluten-free graham crackers in place of regular ones Dark or milk chocolate both work so use what you prefer or have on hand If you do not have mini marshmallows cut regular marshmallows into small pieces or try marshmallow fluff for an extra gooey topping

Save

Serving Suggestions

Serve these straight from the pan for a casual treat or dress them up with a scoop of vanilla ice cream For a fun twist drizzle extra melted chocolate or sprinkle on chopped nuts before baking These are a great dessert for summer barbecues school lunches or as a holiday potluck standout

S’mores Bars History

The original s’more comes from American campfire culture dating back to the nineteen twenties when scouts first combined graham crackers chocolate and toasted marshmallows S’mores bars bring all those nostalgic flavors inside making it possible to enjoy year round Rain or shine this simple recipe captures the playful spirit of campfire treats for all ages

Recipe FAQs

→ How do I keep the bars from sticking to the pan?

Use nonstick spray or line the baking dish with parchment paper to ensure easy removal of the bars.

→ Can I substitute chocolate chips for the chocolate bars?

Yes, semi-sweet or milk chocolate chips work well if you don't have Hershey's bars. Sprinkle evenly for the best melt.

→ How do I store leftover bars?

Allow bars to cool completely, then store them in an airtight container at room temperature for up to three days.

→ Can I make these ahead of time?

Absolutely. Prepare and bake in advance, then cool and store. Reheat briefly to soften the chocolate before serving, if desired.

→ Can I use regular marshmallows instead of mini?

Regular marshmallows can be used—simply cut them into smaller pieces for even distribution across the bars.

→ How do I achieve the perfect toasted marshmallow top?

Bake just until marshmallows turn golden brown; for more color, use the broiler for 1-2 minutes, watching closely.