S’mores Bars (video)
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. 
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.
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:
(the ingredient amounts are listed in the printable recipe card further below)
- 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.
- Place the Hershey’s chocolate bars on top of the graham cracker crust and put back in the oven for 1 minute.
- Arrange the marshmallows close together on top of the melted chocolate.
- Put back in the oven and broil for 1-2 minutes until the marshmallows are golden brown.
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.
You might also like:
- Chocolate-Dipped Rice Krispie Treats
- 3-Ingredient Nutella Brownies
- Chocolate Chip Granola Bars
- Chocolate Chip Cookie Bars
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
S’mores Bars
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 24 - 2x2" squares
- Category: dessert
- Method: bake
- Cuisine: American
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 plus 1-2 tbsp more if needed
- 6 extra-large Hershey’s milk chocolate bars (100-124g each)
- 4 cups (200g) mini marshmallows
Instructions
- Preheat oven to 350F. Line a 9×13″ pan with foil and spray with non-stick cooking spray. Set aside.
- Mix the graham cracker crumbs and melted butter together until all is moistened. Add 1-2 tbsp more butter if the mixture still seems dry. 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.
- 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.
- Nestle the marshmallows into neat rows, covering all of the melted chocolate.
- 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.
- 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 family-size Hershey’s milk chocolate bars are 100g each, so you’ll need 6 of them for a 9×13″ pan. In the United States, the extra-large milk chocolate bars are 4.4oz/124g each, so 6 as well.
**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.
Nutrition
- Serving Size:
- Calories: 231
- Sugar: 19.9 g
- Sodium: 87.2 mg
- Fat: 11.8 g
- Carbohydrates: 29.1 g
- Protein: 2.6 g
- Cholesterol: 15.9 mg
Recipe slightly adapted from Princess Pinky Girl.
Actually, in the United States a standard Hershey bar is only 46 grams. You need to get the Extra Large bars to get the 4.4 oz. bars you mention in your note. I needed the 6 full bars and some snack size ones to fill in the sides.
Thank you for letting me know, Amanda. I’ve since corrected my notes.
Hi there, this looks so good. Can I use a different bar other than hersheys? If so which would you recommend?
Sure, you can use any type of chocolate bars you like. If you’re feeling fancy, Lindt is always good:)
I made these for my church group a few weeks ago and, my goodness, they got eaten up immediately and everyone wanted the recipe. They are truly delicious!
I added peanut butter by spreading it on the bottom of the chocolate bars before placing them on the graham crust and this is a step I would highly recommend adding to the recipe.
You will not be disappointed with this! Thank you, Lily, for introducing me to a summer (let’s be real – year round) snack that I’m going to be making for years to come!
That’s a brilliant hack with the PB – love it! You’re very welcome and thank you for your kind words. xoxo
Could you add caramel to these? Is so what’s the best way? Chips or sauce?
Chips would be the easiest and I would add them with the chocolate layer. If you want to use a sauce, it would need to be a thick sauce that sets firm, so you can still cut into bars. I hope this helps and let me know if you have any other questions!
Hi! Does anything change if I used salted butter instead of unsalted ?
Not much, so go ahead and use salted butter if that’s what you have on hand. Enjoy!
How would I add peanut butter to this great recipe?
You could spread some PB on top of the crust while it’s warm before putting the chocolate on top or sprinkle PB chips on top of the chocolate. Enjoy!
Made these tonight for a sweet treat! They did not disappoint, so easy to make. I added a little more butter to the graham crackers to make sure they held together. Will definitely make again. Thanks for sharing
You’re very welcome, Barb, and thank you for your wonderful review!
Oh no! I made a batch for the girls lacrosse team and the graham cracker crust was too crumbly- didn’t harden and it all fell apart! 🥲 Any ideas what to do now so as not to waste it? Still could be yummy but you need a spoon! Better luck next time!
I’m sorry to hear that. Try putting it back in the oven at 350F for a few minutes just to melt the chocolate and gently press down with a spatula to get the chocolate to act as glue to hold the graham cracker crumbs together.
Hi there Lily,
What and terrific recipe and streamlined to not have to use a campfire & stick! These came out amazing and had no issues with any of your directions for assembly. Added some peanut butter for additional flair to the melted chocolate & the crispy broiled marshmallows were perfection! Huge hit in my house & a summer favorite!
Hi Beth,
So happy to hear that it was a huge hit and thank you for your lovely review! Much appreciated:) Enjoy the bars and have a great weekend!
Printed recipe and will send to my daughter and her 2 girls. Looks like it will be fun to make as well as eat!!!
Thank you and I hope you get a chance to enjoy the bars as well!
Hi Lily. This looks really good. I have a jar of marshmallow fluff. Could I use it instead of mini marshmallows?
Thanks but unfortunately not, marshmallow fluff is too runny.
This recipe has become one of my go-to favs! Enjoyed by anyone who’s tried it, easy to make, and easy to scale up or down thanks to measurements being in volume and weight! for anyone trying variations of it, I find seasalt and caramel bars over regular bars give that little thing needed to cut through the richness
Thank you for your wonderful feedback! Much appreciated and enjoy!
Hello Lily
I am going to make the recipe on the S’mores Bars . It looks good but I do not see the actual video . Thanks for doing this . Here is my email rachelvargas409@gmail.com
Hi Rachel, the video is just above the recipe card. Here’s the YT link if you don’t see it https://youtu.be/-MYll02jG3o
Where should you position the pan in the oven when broiling?
Top rack but no closer than 2″ from the element. Enjoy and happy New Year!
Any suggestions on how to adapt this recipe into single portions to be more like a cookie set up? TIA!
You could try making it using two muffin pans but make sure to grease well and try not to have the marshmallows touch the sides.
Does this recipe also work with dark chocolate or Trader Joe’s dark chocolate peanut butter cups?
Yes, I don’t see why not. The TD chocolate PB cups sound delicious!
Very simple and delicious 😋
Thank you!
My Graham cracker crust didn’t set and is just a crumbly mess so I can’t cut into bars. I used all the right measurements so any ideas on what could’ve happened?
Sorry to hear that. Perhaps it needed another tablespoon of butter or pressed more firmly into the pan so it sticks together better.
About how many graham cracker sheets yield 2 cups of crumbs?
About 15 full sheets. Enjoy the bars!
I used about a quarter stick extra butter and had no problems with crust. I added a layer of peanut butter over the chocolate also,, microwaved 1 cup for 15 seconds. Last, market had no mini marchmellows so I cut the regular size in half and worked great. Easier to put on also. I refrigerated after it cooled to room temp for about an hour before serving and they cut cleanly and easily.
Thank you for your helpful feedback, Philip, and great addition with the peanut butter – yum!