Easy S'Mores Bars are such a fun dessert for summer. Only 5 simple ingredients! The combination of the buttery graham cracker crust, melted Hershey chocolate bar layer, and toasty mini marshmallows on top gives you the flavors of s'mores without the bonfire. Make ahead and freezer friendly!
Meet your favorite summertime dessert! These are so easy to make. You'll want to make a batch for your next outdoor barbecue or block party. You can even make these dessert bars in advance.
Ingredients for S'Mores Bars:
You only need 5 simple ingredients to make delicious, gooey, chocolatey s'mores bars. Here's what you need:
- Graham Cracker Crumbs - You can buy the crumbs or buy graham cracker sheets and crush them into crumbs. I like to put them in a gallon zip top bag and use a rolling pin to make crumbs.
- White Granulated Sugar - Just a little bit goes into the graham cracker crust
- Butter - Melted to bind the graham cracker crust
- Hershey's Chocolate Bars - I use the kind that you use to make s'mores. But you could use a different chocolate for the chocolate layer - even chocolate chips!
- Mini Marshmallows - I also love adding extra mini marshmallows to this hot chocolate mug cake.
How to Make S'Mores Bars
Making s'mores bars is so easy! Just a few simple steps. See the step by step below:
- Graham Cracker Crust - Mix together the graham cracker crumbs, sugar, and melted butter. Press the crust mixture into the foil lined and greased pan. Bake in the oven until the edges are golden brown.
- Chocolate Layer - Place the chocolate bars on top of the crust in an even layer. Place the pan in the still warm oven so the chocolate can melt.
- Marshmallow Topping - Top the melted chocolate with the mini marshmallows in a tight, even layer. Broil until the marshmallows are golden brown. This only takes a minute or two and it's important to watch closely the entire time.
How to Cut into Squares:
The easiest way to cut these bars into squares without the knife sticking to the marshmallows is by using hot water. Dip a sharp knife in hot water before cutting. Wipe clean and dip again in between each cut. This will allow you to make clean cuts through the layers.
Leftovers, Storage, and Freezing
Leftovers - Leftover s'mores bars can be stored in an airtight container for up to 5 days. Layer parchment or wax paper in between the bars to keep them from sticking together. I prefer to store them in the fridge for optimal freshness, but you can store at room temperature if you're eating them sooner. Allow the bars to come to room temperature before enjoying.
Freezing - You can even freeze these chocolate marshmallow bars! Just place in a freezer-friendly container and freeze for up to 3 months. Layer parchment or wax paper in between the bars to keep them from sticking together. Thaw overnight in the fridge and bring to room temperature before serving.
Recipe Notes and Tips:
- Clean Cutting - Wipe your knife clean and dip in hot water in between cuts to keep the knife from sticking to the marshmallow layer.
- Watch the broiler! Don't take your eyes off the marshmallows when they're under the broiler. Marshmallows can very quickly go from golden brown to burnt and finally to on fire. Watch closely!
Other S'Mores-Inspired Desserts:
- S'Mores Dip - Dip graham crackers into the melted chocolate and toasted marshmallow dip!
- No-Bake Cereal S'Mores Bars - Golden Grahams Cereal combined with chocolate and marshmallows make the best sticky, crunchy bars. No baking needed!
- Air Fryer S'Mores - You can make the classic s'more without a campfire!
Like this recipe? Sign up for my e-mail list so you get a weekly e-mail with new recipes from the week as well as occasional ‘bonus’ content not found on the blog! AND receive a copy of my FREE MINI EBOOK! E-mail list sign up!
Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.
PrintRecipe
S'Mores Bars
Easy S'Mores Bars are such a fun dessert for summer. Only 5 simple ingredients! The combination of the buttery graham cracker crust, melted Hershey chocolate bar layer, and toasty mini marshmallows on top gives you the flavors of s'mores without the bonfire. Make ahead and freezer friendly!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 18 bars
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 cups graham cracker crumbs
- 2 teaspoons white granulated sugar
- 8 tablespoons butter, melted
- 14-16oz Hershey's Chocolate Bars, I used 9 1.55oz bars commonly used for s'mores
- 1 10oz bag mini marshmallows
Instructions
- Prep - Preheat the oven to 350 degrees F. Line a 9x13 inch pan with foil then grease the foil well with cooking spray.
- Make Graham Cracker Crust - In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. It should be a similar consistency to wet sand and you should be able to press it together.
- Bake Crust - Press the graham cracker crust mixture into your prepared pan in an even layer. Bake in the preheated oven for 7-8 minutes until the edges are golden brown. The crust will harden when it cools. Turn off the oven.
- Chocolate Layer - Immediately layer the Hershey's bars on top of the graham cracker crust. You may need to break up a bar or two to do the edges. The crust should be completely covered. Place the pan in the still warm oven for 1-2 minutes until the chocolate is melted. Remove from the oven and use a rubber spatula to gently smooth out the chocolate.
- Marshmallow Layer - Add the mini marshmallows in an even layer covering the melted chocolate. You can either place the marshmallows one by one or gently add the marshmallows by the handful in a layer. Place the pan in the oven and turn the broiler on to high. Broil for 1-3 minutes until the marshmallows are golden brown. Make sure to watch the marshmallows the entire time! They can easily go from browned to burnt quickly. It's better to take the pan out too early and have to add back to the oven than too late.
- Cool and Cut - Let the bars cool at room temp for 15 minutes then transfer to the fridge until fully chilled and the chocolate has hardened. To cut the bars, dip a sharp knife in hot water and wipe off and repeat in between cuts. Using a clean knife that is warm helps keep it from sticking to the marshmallows.
- Enjoy! Serve the bars at room temperature. But I recommend keeping leftovers in the fridge for storage and optimal freshness.
Notes
Leftover s'mores bars can be stored in an airtight container for up to 5 days. Layer parchment or wax paper in between the bars to keep them from sticking together. I prefer to store them in the fridge for optimal freshness, but you can store at room temperature if you're eating them sooner. Allow the bars to come to room temperature before enjoying.
Nutrition
- Serving Size: 1/18 of recipe
- Calories: 260
- Sugar: 23.9 g
- Sodium: 118.4 mg
- Fat: 12.3 g
- Carbohydrates: 35.8 g
- Fiber: 1.1 g
- Protein: 2.9 g
- Cholesterol: 18.6 mg
Katie says
I love making these every summer! They're a hit!