Classic S’mores Bars
Capture the nostalgia of campfire s’mores in a convenient, one-pan dessert. Gooey marshmallows, rich chocolate, and a crisp graham cracker base come together to create Classic S’mores Bars—perfect for family gatherings, weekend treats, or holiday desserts. Mess-free and indulgent, these bars deliver all the fun of s’mores indoors.
Ingredients
- Main Ingredients
- 1 ½ cups graham cracker crumbs or crushed full sheets
- ½ cup unsalted butter melted
- 2 cups chocolate milk, semi-sweet, or dark
- 2 cups marshmallows or mini marshmallows
- 1 tablespoon vanilla extract
- Pinch of salt
- Optional Ingredients
- Mini chocolate chips for extra chocolatey goodness
- Chopped nuts almonds, walnuts, or pecans
- Caramel drizzle or sea salt
- Flavored marshmallows strawberry, caramel
Instructions
- Prepare the Crust
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and a pinch of salt.
- Press mixture firmly into the bottom of a greased or parchment-lined 9x13-inch pan.
- Bake for 5–7 minutes to set the crust lightly.
- Add the Chocolate Layer
- Spread chocolate evenly over the baked crust.
- Optional: Sprinkle mini chocolate chips on top for extra texture.
- Layer the Marshmallows
- Arrange marshmallows evenly over the chocolate layer.
- For gooier bars, slightly melt marshmallows in the microwave before layering.
- Bake the Bars
- Bake at 350°F (175°C) for 10–15 minutes until marshmallows puff and turn golden.
- Optional: Broil 1–2 minutes for a lightly toasted top.
- Cool and Serve
- Let bars cool at least 10 minutes before cutting into squares.
- Serve warm for gooey texture, or fully cooled for firmer bars.
Notes
- Press crust firmly to prevent sogginess.
- Avoid overbaking marshmallows—they burn easily.
- Use high-quality chocolate for better melting and flavor.
- Let bars cool slightly before cutting to avoid sticking.
- Store in an airtight container at room temperature for 3–4 days; refrigerate for firmer bars.