Introduction

S’more bars bring the nostalgic flavors of the classic campfire treat into a convenient, easy-to-make dessert. With a crunchy graham cracker crust, melted chocolate, and toasted marshmallows on top, these bars are perfect for any occasion when you crave something sweet and comforting.

The image shows a tall stack of four dessert bars, each with three clear layers: a golden brown crumbly base, a thick middle layer of dark chocolate with a slightly rough texture, and a top layer of lightly toasted white marshmallows that are puffy and golden on the edges. The bars are cut into squares with clean edges, and some crumbs and chocolate chips are scattered around the base. The background is a white marbled texture, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
1/2 cup melted butter
4 cups chocolate chips
1 package mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray to prevent sticking.
Step 2: In a bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated.
Step 3: Press the graham cracker mixture firmly into the bottom and up the sides of the prepared pan to form a crust.
Step 4: Bake the crust for 8 minutes until slightly set and fragrant. Remove from the oven.
Step 5: Evenly sprinkle the chocolate chips on top of the hot crust, then add the mini marshmallows evenly over the chocolate.
Step 6: Return the pan to the oven and bake for 20 minutes, or until the marshmallows are golden brown and toasted.
Step 7: Allow the bars to cool completely, then chill them in the refrigerator to help them set before slicing.
Step 8: Cut into squares and serve. Enjoy your homemade s’more bars!

Tips & Variations

For added texture, mix some chopped nuts such as pecans or walnuts into the crust or sprinkle on top before baking.
Use dark, milk, or semi-sweet chocolate chips depending on your preferred sweetness level.
Try adding a layer of peanut butter or caramel sauce between the crust and chocolate for a richer flavor.
If you don’t have mini marshmallows, regular marshmallows chopped into smaller pieces work well too.

Storage

Store the s’more bars in an airtight container in the refrigerator for up to 5 days. To keep the marshmallows soft, avoid leaving them at room temperature for extended periods. You can gently warm the bars in a microwave for 10-15 seconds before serving if you prefer them slightly gooey.

How to Serve

A stack of four layered dessert bars stands upright, each bar showing three clear layers: a bottom layer of crumbly, golden-brown graham cracker crust, a middle layer of thick, dark chocolate chunks with a slightly rough texture, and a top layer of toasted, light golden-brown marshmallows with a puffy, uneven surface. The bars are square-shaped, and crumbs and a few chocolate chips are scattered around them on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator. This helps the layers set and makes slicing easier.

Can I freeze s’more bars?

Yes, you can freeze the bars wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw them in the refrigerator before serving.