Smores Bars are my favorite way to bring summer flavor inside. They’re baked bars that are full of crisp graham crackers, gooey marshmallow, and melty chocolate. They’re truly perfect for BBQs or as a late night snack.
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Why this Smores Bar Recipe is a Keeper
This easy recipe that checks all the boxes is simple, fun, and totally kid friendly.
- Easy Prep: Simple ingredients and straightforward steps make this recipe beginner friendly.
- Indoor Treat: Enjoy classic s’mores flavor any time of year without a campfire.
- Crowd Favorite: These bars are easy to transport and perfect for parties or potlucks. You could also try S’mores Brownies.
- Make Ahead Friendly: The bars hold up well for parties and dessert trays.
- Serve With: Serve with Vanilla Sweet Cream Cold Brew Coffee and Homemade Snickers Bar.
Why Do my Smores Bars Get Hard After Baking?
If your smores bars got hard, they may have been baked too hot or for too long. Be sure to bake them just until they’re done.
Common Mistake to Avoid
Cutting the bars too soon can cause the marshmallow layer to pull apart and stick badly to the knife. Let the bars cool until slightly warm, then use a lightly greased knife for cleaner slices.
Dessert Bar Ingredient Notes
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Marshmallows: I like to use mini marshmallows, but you can also use regular sized. If you want, you can use kitchen scissors to chop big marshmallows smaller.
- Chocolate Chips: Milk chocolate chips are my favorite, but you can also try a chopped chocolate bar.
- Graham Crackers: The bottom crust is a graham cracker cookie dough, so use your favorite kind of graham crackers.
Variations and Substitutions for Cookie Bars
Easily customize this chewy smores bars recipe. I like to experiment with ingredients to make different varieties.
➡️ More Flavor: Swirl peanut butter into the base for a richer flavor. You could also try it with a little vanilla extract or brown sugar.
➡️ Swap Chocolate: Try milk chocolate, dark chocolate, chopped Hershey bars, or chocolate chunks.
➡️ Mix in Crunch: Add chopped pretzels or toffee bits for texture.
➡️ Use Flavored Marshmallows: Seasonal marshmallows can add fun flavor twists. Different flavors made these bars customizable all year.
Kitchen Tools To Make Smores Bars Easier
This gooey recipe doesn’t require anything fancy, but a couple things can make it look more appealing.
- Aluminum Foil: Makes lifting and slicing the bars much easier.
- Metal Baking Pan: Helps the bars bake more evenly than glass.
- Electric Mixer: If you crush the graham crackers in a bag with a rolling pin, use a mixer to quickly mix them with the butter and sugar.
How to Make S’mores Bars
This graham cracker, marshmallow and chocolate chips recipe comes together in just 4 quick and easy steps. It’s so good, it’s a great one to make during the summer.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven & Prep Pan: Preheat the oven, and line a 9×13 inch baking dish with aluminum foil. Make sure to leave some foil hanging over the sides, and spray the foil with non-stick cooking spray.
- Make the Graham Cracker Mixture: Pulse the graham crackers to crumbs in a food processor. Add the crumbs to a large bowl with the melted butter and sugar. Mix well before adding in an egg. Save half of the mixture for later.
- Make the Crust & Melt Chocolate: Press the first half of the crumb mixture into the prepared pan. Bake for 15 minutes, then remove and let cool. In the meantime, melt the chocolate in a double boiler on the stove.
- Assemble, Broil & Chill: Spread the melted chocolate over the crust, then sprinkle on the marshmallows. Sprinkle the remaining cookie dough on top. Broil in the oven until marshmallows are golden brown. Chill, slice then serve.
Prep Ahead and Short Cut Tips Indoor Smores
Preparing this s’mores bar recipe ahead of time can be the best way to go. Make in advance to be able to enjoy it whenever.
➡️ Crush Ahead: Prepare graham cracker crumbs in advance and store airtight.
➡️ Line the Pan: Use parchment paper before starting for faster cleanup.
➡️ Measure Early: Pre-measure ingredients to make assembly quicker.
➡️ Cool Completely: Make the bars earlier in the day for easier slicing later.
Alternate Cooking Methods for Smores Bars
Alternatively, you can make graham cookie bars with marshmallow creme and chocolate using a toaster oven.
- Use a Toaster Oven: Small batches can be baked in a toaster oven using a smaller pan and adjusted bake time.
Can Smores Layer Bars be Frozen?
Sure, freeze s’more 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.
How to Store, Reheat and Use Leftovers
Proper storing and reheating made these s’mores bars just as good as they were the first time.
- Storing: Store bars in an airtight container at room temperature for short-term freshness. Separate layers with parchment paper to reduce sticking.
- Reheating: Warm individual bars briefly in the microwave for a softer marshmallow texture.
- Using Leftovers: Crumble leftover bars over ice cream or chop into bite-sized dessert pieces for snack trays.
Expert Tips to Love This Recipe for Oven Smores
➡️ Watch Closely: Marshmallows can brown quickly during the final minutes of baking.
➡️ Grease the Knife: Lightly oiling the knife helps prevent sticking while slicing.
➡️ Cool Slightly: Warm bars taste gooier, while fully cooled bars slice cleaner.
➡️ Avoid Overpacking: Pressing the crust too firmly can make the base dense.
➡️ Marshmallows: Older marshmallows do not melt as nicely. You could also spread the marshmallow creme on top of the graham cracker crust.
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Smores Bars
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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℉.
- 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 ½ 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
- Marshmallows: Watch the marshmallows towards the end of baking as they can get too dark quickly.
- Slicing: Lightly grease the knife to help smoothly slice the bars. You should also let them cool for a little bit before slicing.
- Avoid a Dense Base: Don’t press the bottom crust too hard as it can make the base layer too dense.
- 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! 🙂