S'mores Bars

Stack of cookie bars with smores ingredients.

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.

Course Dessert

Cuisine American

Keyword s'mores in 9x13 pan, smores bars

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 306kcal

Author Jessica - Together as Family

Equipment

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 9x13 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