S’more Bars
These S'more Bars capture the classic campfire s'more experience in a simple, gooey tray bake, perfect for any occasion.
I still remember the first time I turned the classic campfire s’more into a pan of gooey bars — the nostalgia hit instantly, and everyone around the table fought over the corners. These S’more Bars capture that toasted-marshmallow, melty-chocolate comfort in a simple tray bake you can make any night of the week. They’re perfect for backyard parties, school bake sales, or an easy dessert after a busy dinner.
If you enjoy quick tray desserts, you might also like a chewy fruit-forward option like this banana oatmeal bars recipe for another fuss-free sweet.
Why you’ll love this dish
These bars are the kind of dessert that ticks a lot of boxes: minimal ingredients, fast assembly, and reliably crowd-pleasing results. You get the crunch of graham crackers, the richness of melted chocolate, and that signature marshmallow toastiness — all in a bar that’s easy to slice and pass around.
- Quick to assemble: about 10–15 minutes in the oven and no tempering or complex techniques.
- Budget-friendly: pantry staples that are often on hand.
- Kid-approved: children love helping layer the crackers and marshmallows.
- Portable: great for potlucks and lunchboxes when wrapped carefully.
Preparing S’more Bars
Before you gather your ingredients, here’s a quick overview of what you’ll do so there are no surprises:
- Preheat the oven and prepare a baking dish.
- Form a graham-cracker base to cover the pan.
- Melt butter, mix it with chocolate chips, and pour over the crackers.
- Top with marshmallows and bake until golden brown.
- Cool slightly, cut into bars, and serve.
This recipe is mostly assembly with one brief baking step — perfect for cooks who want delicious results without fuss.
What you’ll need
- Graham crackers — enough to layer the bottom of your pan (about 8–12 full crackers depending on dish size). Substitute: digestive biscuits in a pinch.
- Chocolate chips — semi-sweet or milk chocolate, 1 to 1 1/2 cups depending on how chocolatey you like it. Substitute: chopped chocolate bars or chocolate chunks.
- Marshmallows — regular-sized; mini marshmallows work if you prefer an even layer.
- Butter — for melting with the chocolate to give a glossy, spreadable coating. Substitute: coconut oil for a dairy-free option (note texture will vary).
Tip: If you like a sturdier base, pulse the graham crackers into crumbs and press with a little melted butter to form a cohesive crust. That’s optional but yields cleaner slices.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease or line a baking dish (9×13-inch works well) for easy removal.
- Arrange graham crackers in a single layer to fully cover the bottom of the dish. Break pieces as needed to fit snugly.
- In a small saucepan or microwave-safe bowl, melt the butter. Add the chocolate chips and stir until smooth and combined. If microwaving, heat in 20–30 second bursts and stir between each.
- Pour the melted chocolate-butter mixture evenly over the graham crackers, using a spatula to spread it if needed. Allow the chocolate to seep into gaps but keep a visible layer on top.
- Scatter marshmallows in an even layer over the chocolate. For a toasted top, place larger marshmallows spaced slightly apart; for a more even marshmallow blanket, use mini marshmallows.
- Bake for 10–15 minutes, watching closely. Remove when the marshmallows are puffed and golden brown on top.
- Let the pan cool on a wire rack for at least 20–30 minutes so the chocolate sets a little. Cut into bars once slightly firm. Serve warm or at room temperature.
Short and sweet: assemble, bake until golden, cool, and slice.
01Ingredients
For the base
For the filling
02Method
- Preparation
- Baking
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0 OF 7 DONE03Recipe notes
- 01For cleaner slices, chill bars before cutting. If chocolate becomes grainy when melting, add a teaspoon of neutral oil. Watch closely while baking to avoid burning marshmallows.
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Best ways to enjoy it
These bars are delicious on their own, but a few serving ideas will elevate the experience:
- Serve warm with a scoop of vanilla ice cream for an indulgent contrast of hot and cold.
- Dust with a little flaky sea salt for a sweet-and-salty pop.
- Plate bars with fresh berries or sliced bananas to cut the richness.
- For a party, cut into small squares and arrange on a platter with skewers for easy grabbing.
Pair with coffee for an afternoon treat or with cold milk for the classic s’more vibe.
How to store & freeze
Room temperature: Keep bars in an airtight container at room temperature for up to 2 days. Avoid humid environments, which can make marshmallows sticky.
Refrigerator: Store in the fridge for up to 5 days; bring to room temperature before serving so the chocolate softens.
Freezing: Wrap bars individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight, then warm briefly in a low oven (275°F/135°C) for 5–10 minutes if you want them melty again.
Food safety note: Because these are shelf-stable ingredients, refrigeration is optional for short-term storage, but chilling helps maintain sliceable bars if your kitchen is warm.
Creative twists
- Salted caramel s’more: drizzle caramel over the chocolate layer before adding marshmallows and sprinkle with sea salt.
- Peanut-butter lovers: swirl softened peanut butter into the melted chocolate before pouring.
- Gluten-free: use gluten-free graham-style crackers or a crushed gluten-free cookie crust.
- Vegan: swap butter for coconut oil, use dairy-free chocolate chips, and choose vegan marshmallows. Note: marshmallow availability varies, so read labels carefully.
- Fruit-forward: add a thin layer of raspberry jam under the chocolate for a tart contrast.
Common questions
How long does this take from start to finish?
A: Plan about 35–45 minutes total: 5–10 minutes assembly, 10–15 minutes baking, and 20–30 minutes cooling so the bars set for cutting.
Can I use chocolate bars instead of chips?
A: Yes — chop a chocolate bar into small pieces so it melts evenly. Bars often melt into a creamier layer than chips because chips are shaped to hold their form; chopping helps them melt fully.
Can I make these ahead for a party?
A: Absolutely. Bake and cool the bars, then store in an airtight container at room temperature up to 2 days, or refrigerate for up to 5. Warm gently before serving if you prefer melty chocolate.
Are there allergy-friendly options?
A: Use gluten-free crackers for gluten sensitivity, dairy-free chocolate and coconut oil for vegan/dairy-free, and swap to nut-free toppings if serving guests with nut allergies.
Conclusion
These S’more Bars are a fast, comforting way to recreate a campfire favorite without the fire — perfect for last-minute guests or dessert-loving kids. For another simple tray-baked dessert idea inspired by coffee-shop sweets, try this Easy Smores Bars Recipe (Starbucks Copycat). For a different spin, try my Keto No Bake Coconut Crack Bars.
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