These easy s’mores bars have the perfect ratio of buttery graham cracker, creamy milk chocolate, and toasted gooey marshmallow in every bite! This recipe only has 4 ingredients and is super fun for kids to help make.

A triple stack of s'mores bars made with Hershey bars.

The kids and I are obsessed with s’mores. Especially during the summer at the cottage. We’ve been experimenting with different types of cookies versus graham crackers and different types of chocolate to figure out what’s our favorite. But believe it or not, my boys love these s’mores bars above and beyond anything else we’ve tried so far.

An overhead view of s'mores bars made with mini marshmallows

Why this recipe is so great:

  • Only 4 ingredients – All you need to make these delicious bars are graham cracker crumbs, butter, Hershey’s milk chocolate bars, and mini marshmallows.
  • Easy to make – Just 4 steps to make this recipe. All you have to do is make each layer then carefully toast the marshmallows in the oven.
  • Even better than campfire s’mores – I know this is a bold statement to make because what can be better than campfire s’mores? These bars, and let me tell you why:
    • You don’t have to fuss with making a fire.
    • You get an even amount of graham cracker, chocolate, and marshmallow in every bite.
    • It makes enough to feed a crowd or for leftovers.

How to make s’mores bars:

  1. Mix the graham cracker crumbs with some melted butter. Evenly and firmly pat the mixture into the bottom of a 9×13″ pan lined with foil. Bake at 350F for 8-10 minutes.
  2. Place the Hershey’s chocolate bars on top of the graham cracker crust and put back in the oven for 1 minute.
  3. Arrange the marshmallows close together on top of the melted chocolate.
  4. Put back in the oven and broil for 1-2 minutes until the marshmallows are golden brown.

A picture collage of how to make easy s'mores bars

Expert tips:

  • Marshmallow layer – You can just dump the marshmallows on top of the chocolate and spread them out, but I like to take the time to place each one closely together to make the bars look more delectable. This is where little hands come in handy. I get my kids to do this part. With the help of the two of them, the job gets done quicker.
  • Toasting – Marshmallows burn quickly because of the high sugar content. You need to keep a very close eye when broiling the marshmallows. It should only take 1-2 minutes to toast them and they can burn really fast, so do not walk away from your oven at this step.
  • Cutting into squares – Run or dip a sharp knife in hot water to help cut through the sticky marshmallow layer. Place the knife back in the hot water and wipe clean in between every cut.

How to store:

Leftovers s’mores bars can be stored in an airtight container at room temperature for 4-5 days.

How to freeze:

The bars can be placed in a freezer-friendly container or ziplock bag and stored in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature or warm up in the microwave for 15 seconds before serving.

A s'mores bar on a dark blue surface with a bite taken out.

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S’mores Bars

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 24 - 2x2" squares
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Description

These easy s’mores bars are the perfect ratio of buttery graham cracker, creamy milk chocolate, and toasted gooey marshmallow in every bite!

Ingredients

  • 2 cups (230g) graham cracker crumbs
  • 1/2 cup (125ml) melted butter
  • 4–6 Hershey’s chocolate bars (see notes below*)
  • 4 cups (200g) mini marshmallows

Instructions

  1. Preheat oven to 350F. Line a 9×13″ pan with foil and spray with non-stick cooking spray. Set aside.
  2. Mix the graham cracker crumbs and melted butter together until all is moistened. Evenly and firmly pat the mixture into the bottom of the prepared pan. Bake for 8-10 minutes just until the edges are lightly browned. Turn off the oven.
  3. Lay the Hershey’s chocolate bars on top of the graham cracker crust and put the pan back into the warm oven for 1 minute.
  4. Nestle the marshmallows into neat rows, covering all of the melted chocolate.
  5. Put back in the oven and broil for 1-2 minutes until the marshmallows are golden brown. Do not step away from the oven. Keep a close eye the whole time and remove the pan from the oven as soon as it turns golden on top.
  6. Let cool completely before cutting into squares with a sharp knife. You can place it on the fridge after it has cooled on the counter for 15 minutes to speed up the process. See tip below on how to cut.**

Notes

* In Canada, the Hershey’s chocolate bars are 100g each, so you’ll need 6 of them for a 9×13″ pan. In the United States, the chocolate bars are 4.4oz each, so you’ll only need 4 of them.

**Run or dip a sharp knife in hot water to help cut through the sticky marshmallow layer. Place the knife back in the hot water and wipe clean in between every cut.

How to store:

Leftovers s’mores bars can be stored in an airtight container at room temperature for 4-5 days.

How to freeze:

The bars can be placed in a freezer-friendly container or ziplock bag and stored in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature or warm up in the microwave for 15 seconds before serving.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: s'mores bars recipe, easy s'mores bars, Starbucks s'mores bars

Recipe slightly adapted from Princess Pinky Girl.

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