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Crunchy Gooey Campfire S’mores Bars

It’s s’mores season, and these family‑size S’mores Bars are designed to feed a crowd. They capture everything you love about campfire s’mores — crunchy graham cracker, gooey marshmallow, and melty chocolate — in a bar that holds together and serves easily for group events, backyard gatherings, bake sales, or school functions.

I had plans to cook for a big group at a church campout, but weather canceled the trip. Still, the idea of a crowd‑pleasing s’mores bar stuck with me, so I tested and perfected this recipe at home. The result is a simple, dependable treat that’s easy to scale up when you need to feed more people.

You’ll love this easy, delicious recipe

This recipe comes together with a few basic ingredients and little fuss. The crust uses graham cracker crumbs bound with butter, sugar, egg and a bit of flour so it slices cleanly. A thin layer of marshmallow cream, scattered chunks of semi‑sweet chocolate and mini marshmallows are baked until golden for that classic campfire flavor without the fire.

Quick steps

Pulse graham crackers in a food processor or crush in a bag with a rolling pin until fine crumbs form. If you have a food processor, it gives the best, even texture. I prefer Nabisco grahams for their flavor, but any graham cracker will do.

Cream sugar and butter in a stand mixer or with a hand mixer until light and fluffy. Add the egg and vanilla, then mix in the graham crumbs, flour, baking powder and salt just until combined. Reserve about one‑third of the graham mixture for the topping and press the remaining mixture firmly into the prepared pan to form the crust.

Coarsely chop a chocolate bar into uneven pieces (or use chocolate chips if you prefer). To make the marshmallow cream easier to spread, microwave it briefly — about 15–20 seconds — then smooth it over the crust. Sprinkle on the chocolate pieces and mini marshmallows, then finish with the reserved graham crumb mixture.

Bake at 350°F until the crust is a deep golden brown and the marshmallows on top are nicely toasted, about 20–25 minutes. Allow the pan to cool for at least an hour so the bars firm up, then cut into squares.

These bars disappear fast — trust me, they won’t last long. They’re perfect for sharing, and the recipe scales up well for larger groups.

Family Size S’mores Bars

Prep Time: 10 mins • Cook Time: 20 mins • Total: 30 mins

Serves 16 bars. These bars combine a graham‑based crust with marshmallow cream and chocolate for an easy, family‑size dessert that’s simple to prepare and store.

Ingredients — For the crust

Cooking spray
2/3 cup granulated sugar
8 tablespoons unsalted butter (1 stick), room temperature
1 large egg
1 teaspoon vanilla extract
2 2/3 cups graham cracker crumbs (about 2–3 packages)
1/3 cup all‑purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Ingredients — For the filling

7 ounces marshmallow cream
1 cup semi‑sweet chocolate, coarsely chopped
1 1/2 cups mini marshmallows

Instructions

Preheat oven to 350°F and position a rack in the middle. Coat a 9×13‑inch pan with cooking spray.
Cream the sugar and butter in a stand mixer with the paddle attachment (or with a hand mixer) until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until incorporated.
On low speed, add the graham cracker crumbs, flour, baking powder and salt; mix until just combined. Reserve one‑third of this mixture for the topping and press the remaining crust mixture firmly into the prepared pan.
Microwave the marshmallow cream for about 15 seconds to loosen it, then spread it evenly over the crust. Sprinkle the chocolate pieces and mini marshmallows over the top, then scatter the reserved crumb mixture.
Bake 20–25 minutes, until the crust is deep golden and the marshmallows are toasted. Cool at least 1 hour in the pan before cutting into 16 bars.

Make ahead: Store in an airtight container in the refrigerator for up to 3 days.

S’mores Bars for a Crowd (Large Group)

Prep Time: 15 mins • Cook Time: 20 mins • Total: 35 mins

Yields 24 bars when made on a 13×18 half‑sheet pan. This version increases ingredients for larger events and cuts easily into rows for serving crowds.

Ingredients — For the crust

Cooking spray
1 1/3 cups granulated sugar
16 tablespoons unsalted butter (2 sticks), room temperature
2 large eggs
2 teaspoons vanilla extract
5 1/3 cups graham cracker crumbs (about 1 box plus 1 package)
2/3 cup all‑purpose flour
2 teaspoons baking powder
1 teaspoon salt

Ingredients — For the topping

1 (13 oz) jar marshmallow cream
2 cups semi‑sweet chocolate chips or coarsely chopped semi‑sweet chocolate
1 (10.5 oz) bag mini marshmallows

Instructions

Preheat oven to 350°F and coat a 13×18 half‑sheet pan with cooking spray.
Cream sugar and butter until light, about 2 minutes. Scrape down sides, add eggs and vanilla, and mix until combined. On low, add graham crumbs, flour, baking powder and salt; mix until just combined.
Reserve one‑third of the graham mixture for topping and press the rest firmly into the prepared pan.
Warm marshmallow cream about 20 seconds in the microwave to loosen, spread in a thin even layer over the crust. If needed, reheat briefly to make spreading easier. Top with chocolate, then marshmallows, then the reserved crumbs and remaining chocolate.
Bake 20–25 minutes until crust is dark brown and marshmallows are golden. Cool at least 1 hour before cutting into 24 bars.

Make ahead: Store in an airtight container refrigerated for up to 3 days.

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