S'mores Bars


This recipe is dangerous!
Dangerously good, that is!

What makes the combination of graham crackers, chocolate and marshmallows so magical? I think it is safe to say that for most of us, it conjures up good memories sitting around a camp fire with family and friends, going on a camping trip with a Boy Scout or Girl Scout troop, having fun during summer camp or just sitting in your backyard enjoying the evening huddled around a fire pit.  Yeah-that's magical.  I think the only con of s'mores is waking up the next morning only to find sticky marshmallow goo in a little ones hair.  But, hey, that's part of the fun, right?

There are so many recipes and products on the market that are s'mores flavored; ice cream, cookies, brownies, cakes.  I even believe there are s'mores flavored Goldfish crackers- thanks,  I 'll pass on that one. Well, now we can add to that list with this recipe for S'mores Bars.  I have lost count on how many times I have made these.  

Oh my are these heaven on earth!! First, there is a graham crust that is baked and cooled.  Then a layer of milk chocolate is set on top of the crust followed by a good schmear of marshmallow Fluff and if that wasn't enough sticky marshmallowiness (that's not a word) for you, a good amount of mini marshmallows are sprinkled on top.  Once baked, the chocolate sets into the crust and the marshmallows puff and turn perfectly golden brown just like they would over a camp fire.  Once they are pulled from the oven, more chocolate is sprinkled on top.  I mean c'mon!  I'd say that this recipe is absolute perfection, but there is one downfall.  You have to wait at least 4 hours before you can dig in😫.  It's painful to wait, but is it ever worth it!  Happy cooking!

S'mores Bars
makes 16 bars

7 whole graham crackers, broken into pieces
1/2 cup (2 1/2-ounces) unbleached all-purpose flour
1/4 cup packed (1 3/4-ounces) light brown sugar
Pinch of ground cinnamon (optional)
1/2 teaspoon kosher salt
8 Tablespoons (4-ounces) unsalted butter, chilled and cut into 1/2-inch pieces
6 (1.55-ounce) Hershey's Milk Chocolate Bars, divided
1 cup marshmallow crème (I use Fluff brand)
1 1/2 cups mini marshmallows

Adjust oven rack to middle position and preheat oven to 425°F. Make a foil sling for an 8-inch square baking pan by using 2 long sheets of foil that are 8-inches wide. Lay them perpendicular to each other in the pan with excess hanging over the edges of the pan. Push foil into the corners and up the sides of the pan, smoothing foil so that it flush with the pan. Lightly spray the foil with baking spray.

In a bowl of a food processor, add the crackers and pulse until finely ground, about 30 seconds. Add flour, sugar, cinnamon (if using) and salt and pulse until combined, about 5 pulses. Add butter pieces and pulse until the mixture resembles wet sand, about 20 pulses. Press the mixture into an even layer in the prepared pan.  Bake until the crust is set and the edges are well browned, about 12-15 minutes. Remove from the oven and let cool completely. (Cooled crust can be wrapped in plastic wrap and stored at room temperature for up to 2 days).

With the oven heated at 425° F, cover crust with 5 chocolate bars, breaking bars as necessary to create an even layer (you will have some chocolate left over).  Chop remaining chocolate fine and set aside. Spray an off-set spatula with non-stick spray.  Using prepared spatula, spread marshmallow crème over chocolate. Sprinkle marshmallows over crème. Bake until edges are set and the marshmallows and puffed and golden brown, about 15 minutes. Transfer pan to a wire rack and sprinkle reserved chopped chocolate over.  Let bars cool until chocolate is set, at least 4 hours.

When ready to serve, lightly spray chef's knife with non-stick spray. Using foil over hang, gently lift the bars from the pan.  (Marshmallows may stick to the foil, so gently use a knife to separate, if necessary.). Cut bars into 16 bars and serve.  (Bars can be stored in an airtight container for up to 2 days.). Enjoy!

Source: Barely adapted from Cook's Country


  1. Hi. I doubled the ingredients and baked in a 9x13 pan. Delicious! Addictive! I refrigerated them before serving and over time at room temperature they sort of oozed flat. But despite that they tasted outstanding. Thank you for the recipe!

    1. Jess, I am so glad you enjoyed them! My husband has no control when I make these!


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