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These S’mores Bars can be enjoyed year-round! No campfire needed. A buttery graham cracker crust, topped with melted chocolate, and finished off with toasted mini marshmallows. Everything you love about classic s’mores but without the campfire smell and in easy-to-eat bars.
For more fun s’mores recipes be sure and try this S’mores Pizza, Golden Grahams S’mores Krispie Bars and S’mores Cookie Cups.
Easy S’mores Bars Recipe (Only 5 Ingredients!)
The classic combination of s’mores gets an upgrade in these easy-to-make, 5 ingredient s’mores bars with a graham cracker base, topped with chocolate, and then finished off with toasted marshmallows.
Easy to make to feed a crowd and no one will be able to resist one of these gooey chocolatey s’mores bars.
Why We Love These S’mores Bars
- No campfire needed! Forget the smell of campfire and stay indoors to enjoy this s’mores treat.
- S’mores for a crowd. Because this recipe is made in a 9×13 pan, there is plenty for a crowd or big family and no need to make individual s’mores anymore.
- Classic s’mores flavor but in an easy-to-eat bar form.
Ingredients Needed
- Graham Cracker Crumbs – They sell these in a box, already crushed finely, in the baking aisle at the store. Or, you can always use whole graham cracker sheets and use a food processor or food chopper to finely ground them. Measure out the amount needed once they are finely ground.
- Granulated Sugar – Sweetener for the graham cracker crust.
- Butter – Helps the graham cracker crust stick together and form a nice crust base layer for the bars.
- Semi-Sweet Chocolate OR Milk Chocolate Chips – If you want a really sweet dessert then use milk chocolate chips. I find that the semi-sweet chocolate chips give better balance to the bars, but either one works just fine.
- Mini Marshmallows
How To Make S’mores Bars in a 9×13 Pan
- Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper or spray with cooking spray. Set aside.
- In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Stir with a fork or spoon until combined and it forms a wet sand type consistency.
- Firmly press the graham cracker mixture evenly into the prepared baking pan.
- Bake for 10 minutes.
- Remove from the oven and immediately pour the bag of chocolate chips over top the crust. Spread the chips out evenly. Place the pan back into the oven and cook for 1 minute to melt the chocolate chips.
- Remove from the oven and use a spatula or spoon to evenly spread out the melted chocolate.
- Place the mini marshmallows on top in even rows until all the chocolate layer is covered. Switch the oven to broil and place the pan in the oven for 1-2 minutes or until the marshmallows are golden brown and toasted.
- Remove from the oven and let cool completely before cutting into bars.
Can I Make Any Substitutions?
There are a few ways you can switch up this easy recipe for s’mores bars.
- Butter – Unsalted butter or salted butter can both be used in this recipe. I like the sweet & salty taste of s’mores so I always use salted butter.
- Chocolate – Use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or try using Hershey’s chocolate bar pieces. Anything goes for these bars! If you want to replicate a classic s’mores bars exactly, I suggest breaking up Hershey’s milk chocolate bars and placing the pieces of chocolate in an even layer over top the crust.
How To Store S’mores Bars
Keep these bars at room temperature, inside an airtight container, for up to 1 week. You can also freeze any leftovers by placing a piece of parchment paper or wax paper between each layer of bars inside a freezer-safe container. Freeze for up to 3 months. Thaw the bars in the fridge overnight and then allow them to come to room temperate before eating or serving.
Helpful Tips
- Make sure that you firmly press the graham cracker mixture into the pan for the crust. You want to firmly pack it in to form an even crust layer and to prevent the crust from crumbling when you cut the bars. Use the bottom of measuring cup, bottom of a cup, a spoon, or use clean hands to really press the graham crackers into an even crust layer.
- Allow the bars to cool completely before trying to cut them. If you cut them when they’re warm, it’s huge mess and they won’t cut into even pieces like what you see in the photos.
- I love using parchment paper and leaving an overhang of it on the sides. This way, I just pull out the bars from the parchment paper overhang and then cut them into even squares.
More S’mores Recipes
S’mores Bars
These S'mores Bars can be enjoyed year-round! No campfire needed. A buttery graham cracker crust, topped with melted chocolate, and finished off with toasted mini marshmallows. Everything you love about classic s'mores but without the campfire smell and in easy-to-eat bars.
Ingredients
- 2½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1 cup (2 sticks) butter melted
- 1 bag (10-12 oz) milk chocolate chips OR semi-sweet chocolate chips
- 1 bag (10 oz) mini marshmallows
Instructions
- Preheat the oven to 350℉. Line a 9×13 baking pan with parchment paper or spray with cooking spray. *I recommend lining the pan with parchment paper so you can easily pull the bars out of the pan and cut them into even squares.
- In a mixing bowl add the graham cracker crumbs, sugar, and melted butter. Stir together with a fork or wooden spoon until combined and the mixture resembles wet sand.2½ cups graham cracker crumbs, 1/3 cup granulated sugar, 1 cup (2 sticks) butter
- Dump the graham cracker mixture into the prepared pan and firmly press to form an even layer for the crust. * Use the bottom of a cup or measuring cup, a spoon, or just clean hands to firmly press the mixture to make sure you form an even crust layer.
- Bake for 10 minutes.
- Remove the pan from the oven and immediately dump the bag of chocolate chips over the crust and spread them out evenly. Put the pan back in the oven for 1 minute to melt the chocolate.1 bag (10-12 oz) milk chocolate chips OR semi-sweet chocolate chips
- Remove the pan from the oven and use a spatula or spoon to gently smooth out the melted chocolate in an even layer.
- Place the mini marshmallows on top of the melted chocolate in an even layer. Switch the oven to broil, and put the pan back in the oven for 1-2 minutes or until the marshmallows are golden and toasted.1 bag (10 oz) mini marshmallows
- Remove from the oven and allow the bars to cool completely at room temperature before slicing them.
Notes
Tips –
- Make sure that you firmly press the graham cracker mixture into the pan for the crust. You want to firmly pack it in to form an even crust layer and to prevent the crust from crumbling when you cut the bars. Use the bottom of measuring cup, bottom of a cup, a spoon, or use clean hands to really press the graham crackers into an even crust layer.
- Allow the bars to cool completely before trying to cut them. If you cut them when they’re warm, it’s huge mess and they won’t cut into even pieces like what you see in the photos.
- I love using parchment paper and leaving an overhang of it on the sides. This way, I just pull out the bars from the parchment paper overhang and then cut them into even squares.
Nutrition
Calories: 306kcal | Carbohydrates: 26g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 192mg | Potassium: 146mg | Fiber: 2g | Sugar: 15g | Vitamin A: 389IU | Calcium: 28mg | Iron: 2mg
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