Smores Bars (Printable Version)

Classic campfire flavors transformed into easy, gooey bars with graham cracker crust, melted chocolate, and toasted marshmallows.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal later.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until all crumbs are evenly moistened.
03 - Firmly press the crumb mixture into the bottom of the prepared pan, creating an even layer across the entire base.
04 - Bake the crust for 8 minutes, then remove from oven.
05 - Sprinkle chocolate chips evenly over the warm crust. Return to oven for 2 minutes until chocolate begins to soften.
06 - Remove from oven and spread the softened chocolate evenly across the crust using a spatula.
07 - Distribute mini marshmallows over the chocolate layer, pressing gently to adhere.
08 - Bake for 10 to 12 minutes until marshmallows are puffed and golden brown on top.
09 - Let bars cool completely in the pan. For cleaner slices, refrigerate for 1 hour before cutting.
10 - Lift bars from pan using parchment paper overhang. Cut into 16 squares and serve.

# Expert Advice:

01 -
  • The graham cracker crust stays perfectly crisp while the marshmallows get that irresistible golden char
  • Everything comes together in one pan with minimal hands-on time
  • These bars taste exactly like childhood summers but with way less mess than traditional s'mores
02 -
  • The refrigeration step isn't optional for clean slices. Warm bars will squish apart and you'll end up eating the evidence with a spoon.
  • Watch the marshmallows like a hawk during those final minutes. They go from perfectly golden to burnt in seconds.
03 -
  • If you can't find mini marshmallows, cut large ones in half with kitchen scissors—they toast more evenly that way
  • A tiny pinch of sea salt over the chocolate layer makes all the flavors sing without making these taste salty
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