Smores Bars are an indoor alternative to a classic outdoor dessert, perfect for a rainy day. Bake them in the oven for a warm, gooey treat you can enjoy without making a campfire.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Smores Bars Recipe is a Keeper
This s’mores bars recipe is made with ooey gooey marshmallows and chocolate chips on top of a graham cracker base. They’re easy and amazing, and are great for a rainy summer day when you can’t build a fire. Here are a few reasons why you’ll want to try to make s’more bars:
- 25 Minute Dessert: Have these marshmallow dessert bars ready in less than 25 minutes.
- Easy Ingredients: All of the ingredients can be found in your kitchen or local grocery store.
- Family Friendly: This summer dessert is a great recipe for birthday parties, desserts, 4th of July celebrations, and more. Double the recipe for a crowd. Your kids will love them just as much as you will!
If you’re looking for more dessert recipes, try these: Strawberry Rice Krispie Treats, Marshmallow Fluff, Smores Brownies, and Chocolate Peanut Butter Marshmallow Squares.
Can I Make Baked Smores Bars Ahead of Time?
Yes; these s’mores bars can be made up to three days ahead of time. Prep all the ingredients, make the crumb mixture, and bake the crust, then assemble and bake the bars when you’re ready.
Ingredient Notes for Smores Cookie Bars
- Graham Cracker Cookies: These bars are made with graham cookie crumbs for the crust. Grind the graham crackers into crumbs using a food processor or blender.
- Chocolate: Melt three cups of chocolate chips for the filling. You can use any kind you want.
- Mini Marshmallows: Top the melted chocolate with a toasted marshmallow layer.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for the Best Smores Summer Dessert
- Cinnamon Cookies: You can use cinnamon cookies or Golden Grahams cereal instead of graham crackers to make the s’mores crust.
- Chocolate: Use different kinds of chocolate, such as milk chocolate or dark chocolate chips. You can also melt a chocolate bar instead of chips.
Special Equipment Needed for S’mores Cookie Bars
- Food Processor: Use a food processor or blender to grind the graham crackers into crumbs to make the crust.
Pro Tip
For even baking, place the pan in the center rack of your oven and avoid crowding it with other pans.
How to Make Baked Smores
These ooey gooey bars combine chocolate and marshmallows into the perfect summer snack. To learn how to make s’mores bars, just follow the simple steps below.
These are the basic steps for making oven smores. Refer to the full, printable recipe card below for detailed instructions.
1. Prepare the Oven
Preheat the oven to 350 degrees. Line a 9×13 baking pan with heavy duty foil with a 4-inch overhang off the sides, creating a sling to lift the bars out when they are finished. Don’t use parchment; the sides will burn under the broiler. Spray the foil with non-stick cooking spray.
2. Make the Graham Cracker Crust
In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix the graham cracker crumbs together until it resembles wet sand. Add the egg and mix well. Set aside 1/2 cup of the crushed graham cracker crumb mixture.
3. Make Crust and Melt Chocolate Chips
Press the crumb mixture into the bottom of the prepared pan. Bake for 15 minutes or until golden brown. Let the crust cool for a bit while you melt the chocolate. Melt the chocolate chips using a double boiler on the stove or microwave for 2 minutes at medium power, stirring until completely melted.
4. Add Marshmallows
Preheat the broiler. Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows on top of the chocolate, pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.
5. Bake and Refrigerate
Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown. Watch closely to make sure they don’t burn. Refrigerate until the chocolate hardens slightly, about an hour. Remove the bars from the pan by lifting the foil sling, cut into squares and allow to cool completely. Serve cold or at room temperature.
Easy Smores Dessert FAQs
Store this smores bars recipe at room temperature in an airtight container.
Freeze the smores bars by wrapping tightly in plastic wrap, then wrap again with foil or place the bars in an airtight container. They will last up to 3 months.
Yes; just use gluten free graham crackers. For another healthy substitute, you can also use sugar free chocolate chips.
When stored properly, these bars should last up to three days.
Expert Tips for Making Gooey Indoor Smores
- Chocolate Chips: Dark chocolate, semi sweet chocolate chips, peanut butter, or butterscotch chips all work great. Feel free to use different varieties.
- Marshmallow Creme: Instead of mini marshmallows, you can add an even layer of marshmallow creme and chocolate on top of the bars.
- Chocolate: Try chocolate graham crackers instead of regular graham crackers.
- Nuts: Add in nuts, such as almonds, peanuts, or pecans.
- Alternate ingredient: Melted Reese’s peanut butter cups or candy bars can replace the chocolate chips.
More Cookie Recipes
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Smores Bars
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 18 Graham Crackers
- 1 cup Butter, melted
- ½ teaspoon Salt
- 1 Egg
- 3 cups Milk Chocolate Chips
- 3 ½ cups Mini Marshmallows
Instructions
- Preheat oven to 350 degrees.
- Line a 9×13 pan with heavy duty foil with 4 inches overhang off the sides, creating a sling to lift the bars out when they are finished. Don’t use parchment, the sides will burn under the broiler. Spray the foil with non-stick cooking spray.
- In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix together until it resembles wet sand. Add the egg and mix well. Set aside 1/2 cup of the crumb mixture.
- Press the crumb mixture into the prepared pan. Bake for 15 minutes or until golden brown. Let the crust cool for a bit while you melt the chocolate.
- Melt the chocolate chips using a double boiler on the stove or microwave for 2 minutes at medium power, stirring until completely melted.
- Preheat the broiler.
- Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows onto the chocolate pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.
- Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown.
- Refrigerate until the chocolate hardens slightly, about an hour. Remove the bars by lifting the foil sling, cut into squares. Serve cold or at room temperature.
Christina’s Notes
- Chocolate Chips: Dark chocolate, semi sweet chocolate chips, peanut butter, or butterscotch chips all work great. Feel free to use different varieties.
- Marshmallow Creme: Instead of mini marshmallows, you can add an even layer of marshmallow creme and chocolate on top of the bars.
- Chocolate: Try chocolate graham crackers instead of regular graham crackers.
- Nuts: Add in nuts, such as almonds, peanuts, or pecans.
- Alternate ingredient: Melted Reese’s peanut butter cups or candy bars can replace the chocolate chips.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
perfect for those summer nights when you want smores, but don’t want a big ol warm fire in the house! thank you for sharing with tuesday night supper club!
Mmmmmm….these look wonderful.
These look amazing! I’ll be featuring them tomorrow at Creations by Kara. 🙂
You are too sweet! Thank you so much! 🙂
Just wanted to let you know that you were a LIST MAKER this week at the Tuesday To Do Party! Thanks so much for sharing your yummy looking bars! Can’t wait to see what you share this week!
Smiles!
Jami
http://www.blackberryvine.blogspot.com
That is so kind of you! Thanks for the feature! This is a great recipe! 🙂