S’mores Bars

S’mores Bars take the nostalgia of campfire s’mores and turn it into a mess-free, oven-baked dessert you can make any night. Crisp graham-cracker crust, melty chocolate, and toasted marshmallows create that classic flavor in a sturdy bar you can slice and share. I’ve made these dozens of times for family gatherings and school bake sales — they’re forgiving and always disappear fast.

Why Make This Recipe

• Crowd-pleasing flavor: the classic combo of graham, chocolate, and toasted marshmallow is universally loved.
• Convenient and portable: easier to serve than assembled sandwiches and great for parties or lunchboxes.
• Quick to prep: about 15 minutes hands-on and under 30 minutes in the oven for most versions.
• Flexible: you can customize chocolate type, add nuts or swirls, or make dietary swaps.
• Personal insight: I love this recipe because it delivers that sticky, toasty campfire magic without needing a fire or sticky fingers.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 10–15 minutes (plus 1–2 minutes under broiler or torch)
• Total time: ~30 minutes (including cooling)
• Servings: 12 bars (9×13-inch pan)
• Difficulty: Easy
• Method: Pressed graham-cracker crust baked briefly, topped with chocolate and marshmallows, then finished under the broiler or with a kitchen torch.

My Experience Making This Recipe

I tested this recipe several times, adjusting crust packing and broiler timing to get a stable bar that slices cleanly. I learned that prebaking the crust for 8–10 minutes prevents sogginess and that a short broil (30–90 seconds) gives perfect marshmallow color without burning.

How to Make S’mores Bars

Begin by pulsing 2 cups graham crackers into fine crumbs in a food processor, then mix with 1/2 cup (115 g) melted unsalted butter and 1/4 cup (50 g) brown sugar. Press the mixture into a 9×13-inch pan lined with parchment (leave an overhang) and bake at 350°F (175°C) for 8–10 minutes to set the crust. Remove from oven and sprinkle 1 1/2–2 cups semi-sweet chocolate chips evenly over the hot crust so they soften; spread gently with an offset spatula if needed. Top with 2 cups mini marshmallows (or halved large marshmallows). Return to the oven and broil on high 30–90 seconds — watch closely — until marshmallows are golden. Let cool 10–20 minutes, then chill 30 minutes for cleaner slicing. Use the parchment overhang to lift the slab from the pan and cut into bars with a sharp knife.

Expert Tips for Success

• Line the pan with parchment with a 2–3-inch overhang so you can lift the whole slab out — it prevents sticking and makes slicing tidy.
• Prebake the crust (350°F for 8–10 minutes) to avoid a soggy bottom; press crumbs firmly with the base of a measuring cup for an even, compact crust.
• For even melting, scatter chocolate chips on the hot crust and let residual heat soften them before spreading; if using chopped chocolate, warm it briefly in a bowl over simmering water to make a glossy layer.
• Use the broiler on high but stand by the oven — marshmallows can go from golden to burned in 10–20 seconds. A handheld kitchen torch gives more control and layered toasting.
• Chill before slicing — cooling the bars for at least 30 minutes in the fridge firms the chocolate and makes clean cuts.

How to Serve S’mores Bars

• Serve warm for gooey marshmallows and melty chocolate, or room temperature for easier handling.
• Pair with cold milk, coffee, or an ice cream scoop for an indulgent dessert.
• Cut into small squares and present on a platter for parties or wrap individually for bake sales.
• Garnish with flaky sea salt or a drizzle of caramel for an elevated finish.

Storage and Reheating Guide

• Room temp: store in an airtight container for up to 2 days to preserve marshmallow texture.
• Refrigerator: keep in an airtight container for 4–5 days; bring to room temp before serving for best texture.
• Freezing: wrap the cooled slab tightly in plastic wrap, then foil; freeze up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
• Reheating: warm individual bars in the oven at 325°F (160°C) for 5–8 minutes to refresh gooeyness, or microwave 8–12 seconds for a quick warm-up (watch closely to avoid marshmallow blowout).

Recipe Variations

• Gluten-free: substitute gluten-free graham crumbs or 2 cups GF cookie crumbs; ensure oats (if used) are certified gluten-free.
• Dairy-free / vegan: use vegan butter or coconut oil in the crust, dairy-free chocolate chips, and vegan marshmallows (note: many vegan marshmallows are gelatin-free).
• Nutty twist: fold 1/2 cup chopped toasted pecans or peanuts into the crust or sprinkle on top for crunch.
• S’mores brownies: make the base a fudgy brownie layer instead of graham crumbs; top with chocolate and marshmallows and broil briefly.

Nutritional Highlights

• Key points: these bars are a treat-style dessert high in sugar and saturated fat, so portion control matters.
• Some benefit: chocolate provides small amounts of iron and magnesium; switching to dark chocolate raises antioxidant content modestly.
• Allergens: contains wheat (graham crumbs), dairy (butter, milk chocolate) and gelatin in many marshmallows; may contain soy or tree nuts depending on chocolate. Serve small portions (1 bar ≈ 200–300 kcal depending on size) for mindful indulgence.

Troubleshooting Common Issues

• Soggy crust: solution — prebake crust longer and press it firmly into the pan; allow to cool briefly before adding toppings.
• Marshmallows brown unevenly or burn: solution — use the middle oven rack and keep the broiler door slightly open to check frequently, or use a torch for control.
• Bars fall apart when cutting: solution — chill 30–60 minutes before slicing and use a sharp knife wiped between cuts to avoid dragging melted chocolate.

Frequently Asked Questions

Q: Can I make these ahead for a party?
A: Yes — bake and cool the bars, then refrigerate up to 4 days. For the freshest toasted-top appearance, add an extra layer of marshmallows and toast them just before serving if possible.

Q: How can I toast marshmallows without a broiler?
A: Use a handheld kitchen torch for precise toasting, or place the pan on the stovetop over very low heat with a lid briefly to soften marshmallows (watch carefully). Microwaving briefly will melt marshmallows but won’t provide a toasted color.

Q: How do I get clean, straight slices?
A: Chill the bars at least 30 minutes, use a long sharp knife, and wipe the blade clean between cuts. For perfectly straight edges, score with the knife before cutting fully.

Q: Can I reduce sugar without ruining the texture?
A: You can cut brown sugar in the crust by 25% without major textural changes, and use dark chocolate (70% cacao) to reduce perceived sweetness. Avoid removing too much fat or sugar from the crust, or it may crumble.

Conclusion

For more tested s’mores bar ideas and variations, check these resources: Easy Smores Bars Recipe (Starbucks Copycat) – Princess Pinky Girl, S’mores Cookie Bars (Recipe + Video) – Sally’s Baking, S’mores Bars Recipe – Glorious Treats, S’mores Bars Recipe – Tastes Better From Scratch, and Best S’mores Bars Recipe – Pinch of Yum. These guides offer helpful variations, step-by-step photos, and extra inspiration to adapt the bars to your taste. Enjoy baking, and don’t forget to save one for yourself!

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