S’mores Bars Recipe: Gooey Chocolate and Graham Cracker Squares

The classic flavors of graham cracker, chocolate, and marshmallow get an easy-to-make update in this s’mores bars recipe. These bars are a quick, nostalgic treat that captures the spirit of the campfire dessert without the mess.

S’mores bars

Sitting around a campfire, sharing stories and roasting marshmallows, creates memories that last. When you want those flavors without building a fire, these s’mores bars deliver the graham, chocolate, and toasted marshmallow experience in an easy, oven-baked format. They’re perfect for parties, backyard gatherings, or a cozy night in.

I grew up with backyard “getaways” where my family pitched a tent, built a small fire and made s’mores. Those sticky, sweet moments became a tradition I’ve kept alive with friends. This recipe is my answer to enjoying that same comforting taste with less fuss — and it’s simple enough to make anytime nostalgia strikes.

Want more chocolate desserts?

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These s’mores bars are ideal when you want a shareable dessert that still evokes campfire memories. They’re easy to slice and serve, and they’re always a crowd-pleaser. Below you’ll find a brief history of s’mores, answers to common questions, the ingredient list, and simple instructions to bake them at home.

Smores: Fun Facts & Origin

The s’more has a surprisingly early appearance in print. The Girl Scouts included a recipe for “Some More” in their 1927 campcraft book, “Tramping and Trailing with the Girl Scouts.” That early version — credited to Loretta Scott Crew — listed graham crackers, marshmallows and chocolate as the components, intended to feed a group of scouts. Over time “Some More” evolved into the nickname “s’more,” and the campfire tradition took hold across generations.

As you enjoy these bars, take a moment to appreciate the simple treat’s campfire roots and the memories it brings.

S’mores Bars Frequently Asked Questions

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Can I use jumbo marshmallows instead of mini marshmallows?

Yes. Jumbo marshmallows work, but halving them helps control melting and distribution. Mini marshmallows melt faster and more evenly, which is why they’re often preferred. Watch the oven closely to avoid burning.

Can I use marshmallow fluff instead of regular marshmallows?

Marshmallow fluff can be used but is stickier and harder to spread. It may alter the bake time slightly, so keep an eye on the oven.

How do I cut the s’mores bars without making a mess?

For neat slices, chill the bars in the freezer for 10 minutes to firm up before cutting. If you prefer them warm, grease a knife or heat it briefly between cuts for cleaner slices. Lining the pan with parchment paper makes removing the bars much easier.

How to store s’mores bars?

Store at room temperature in an airtight container for up to three days. Refrigerated in an airtight container, they will keep for about one week.

Can I freeze s’mores bars?

Yes. Freeze the bars in an airtight container. Thaw before serving, and briefly warm under a broiler or in the oven if you want the marshmallow and chocolate to regain a toasted texture.

Can I double this recipe?

Absolutely. Multiply the ingredient amounts and use a larger baking pan to accommodate the doubled batch.

Now that you have the background, tips, and recipe, you’re ready to bake these classic-flavored s’mores bars. Happy baking!

What do I need to make s’mores bars?

Tools:

• Parchment paper
• Large baking pan
• Mixing bowl
• Measuring spoons

Ingredients:

• ½ cup unsalted butter, melted
• 2 cups graham cracker crumbs
• ½ cup confectioners’ sugar
• 5 bars Hershey chocolate (or equivalent)
• 1 package mini marshmallows

How do you make s’mores bars?

1. Line a large baking pan with parchment paper. Preheat the oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, confectioners’ sugar and melted butter until evenly moistened.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using your fingers or the bottom of a glass to compact it.
4. Bake the crust 5–7 minutes. It will firm up as it cools. Remove from the oven and let cool 5 minutes.
5. Arrange chocolate bars over the warm crust and return to the oven for about 3 minutes, just until the chocolate starts to soften.
6. Use a spatula to spread the melted chocolate into an even layer over the crust. Let cool 1–2 minutes.
7. Scatter mini marshmallows evenly over the chocolate. Return the pan to the oven and bake 5–10 minutes, watching closely so marshmallows toast but do not burn.
8. Remove from the oven and allow to cool completely. For cleaner slices, chill in the refrigerator until firm, then cut into bars.

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