S’mores Bars Recipe
This s’mores bars recipe is perfect for summer! The graham cracker dough hugs marshmallow fluff and thick chocolate bars. Each bite is oozing with flavor—it’s better than real s’mores!
I’m so looking forward to summer! Not only so I can enjoy all the sunshine, but also so I can treat myself to all the s’mores treats! This s’mores bars recipe is getting me in the summer mood already 😉 Made with a graham cracker dough, marshmallow creme and thick chocolate bars, this dessert will have you feeling like you’re right next to the campfire.
Why this recipe works: The graham cracker dough is easy to make from scratch and is sturdy enough to hold Hershey’s bars and marshmallow creme. The bars are gooey just like s’mores!
S’mores bars ingredients
To make baked s’mores bars, you need the following ingredients.
- Graham cracker layer: All-purpose flour, baking powder, salt, melted butter, brown sugar, white sugar, egg, vanilla, crushed graham cracker sheets
- Chocolate layer: milk chocolate XL Hershey Bars (this size chocolate bar fits perfectly in an 8×8 pan)
- Marshmallow layer: marshmallow creme (use an off-set spatula to spread)
How to make s’mores bars
There are a few steps to making s’mores bars and most of it is in the assembly. Watch the recipe video for a visual or follow these steps:
- Preheat the oven to 350° F. Line an 8-inch by 8-inch baking pan with parchment paper and set aside.
- Make the graham cracker dough: Whisk together dry ingredients and set aside. Beat wet ingredients until combined. Add dry ingredients to wet ingredients and mix until combined. Stir in graham cracker crumbs by hand.
- Make graham cracker layers: Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside—this will be your top cookie layer. Line the baking pan with parchment paper again and press the remaining dough into the bottom of the pan.
- Assemble bars: Arrange the chocolate bars on top of bottom graham cracker layer. Spread marshmallow creme on top, then add top graham cracker layer.
- Bake at 350° F for 30 minutes or until golden brown on top. Let cool completely for best serving results.
Frequently Asked Questions
Store s’mores bars in an airtight container at room temperature for up to 3 days. Bars will keep up in the refrigerator for up to 5 days.
Bars can also be frozen for up to one month. Once the bars have cooled, remove the entire uncut bar from the pan and wrap it in plastic wrap, then aluminum foil. Store on a flat surface in the freezer. Defrost in the refrigerator overnight before bringing to room temperature and cutting.
Yes, but the chocolate layer won’t be as thick. I prefer the Hershey’s XL because you don’t have to cut the bars to make them fit in the pan.
Smore’s recipes
If s’mores are your favorite treat, then you will love these recipes! Find some more (I mean, s’more) graham crackers, marshmallows and chocolate to make these desserts. My personal favorite is for s’mores cookies, which are chewy and packed with flavor. A fan favorite is s’mores dip, which is made in a skillet in the oven for an easy dessert dip. If you’re looking for a no bake option, try s’mores truffles with mini marshmallows inside! I also love s’mores ice cream (We Are Not Martha blog).
Whether it’s summer where you are or not, these s’mores bars will definitely get you in the summer mind set! If you make these bars, tag @ifyougiveablondeakitchen so I can see your s’mores dessert!
Get the Recipe: S’mores Bars
Ingredients
- 1 ¼ cup (156 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter,, room temperature
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) white sugar
- 1 egg
- 1 teaspoon vanilla
- 6 graham cracker sheets (93 g),, crushed into crumbs
- 2 (4.4 oz) milk chocolate XL Hershey Bars
- 1 jar (7 oz) marshmallow creme
Instructions
- Preheat the oven to 350° F. Line an 8-inch by 8-inch baking pan with parchment paper and set aside.
Graham Cracker Dough Base
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer (or stand mixer), beat the butter, brown sugar and granulated sugar together until light and fluffy, about 1 minute. Mix in the egg and vanilla until combined.
- With the mixer on low, slowly add in the flour mixture and mix just until incorporated, about 20 seconds. Add in the graham cracker crumbs and stir just until combined, about 10 seconds (either with the mixer or by hand).
- Press half of the dough into the bottom of the pan. Lift out the parchment with the dough on it and set it aside—this will be your top cookie layer.¹
Assembly
- Line the baking pan with parchment paper again and press the remaining dough into the bottom of the pan. Layer with the chocolate bars, marshmallow creme, and top cookie layer.²
- Bake at 350° F for 30 minutes or until golden brown on top. Let cool completely for best serving results.
32 Comments on “S’mores Bars Recipe”
I make something similar to this recipe (always glad to have another version). My family and friends love love these.
Thank you for the recipe.
I’m so happy you like the recipe! Enjoy!
What a delicious indulgent recipe!! Marvelous! Easy to make and just perfect!
I have so many wonderful memories making s’mores! Love that you made them into bar form. They look delicious!
WOW these s’mores bars are simply genius! I love the idea of making it this way – unique and less messy than regular s’mores 🙂 YUM!
I have never had smores, but I am thinking I am seriously missing out. These bars look like the perfect afternoon treat.
Yum Yum Yum! Cannot wait to try this! Love! I bet those flavors are amazing! This is absolutely fantastic! I’m sure this is very tasty. THANK YOU!
Oh my goodness do these look beyond amazing! I make something similar, but am looking forward to trying your delicious S’mores bars!! Your pics are so gorgeous!
I chose this recipe over a similar one based on reviews displayed on google. Regrettably, I didn’t realize almost all the reviews commented on how “good” the recipe LOOKED and they hadn’t even made it! To make a long story short, recipe makes half the amount of cookie dough required for 8×8 in pan and I’m sad to have wasted my time and ingredients trying to make this.
Hi Kat! So sorry the recipe didn’t work out for you. It sounds like you thought the crust was supposed to be a lot thicker than it actually is. This is a relatively thin crust (similar to how thin graham crackers are). I suggest watching the video to see how to make the proper crust with the amount of dough provided from the recipe. I’ve had multiple people try the recipe and send me pictures of their success on Instagram. I do hope you give the recipe another try! xx Haley
Could I use whole marshmallows in place of the creme
Hi Melissa, I suggest using mini marshmallows instead of creme. The larger marshmallows have a tendency to puff up more when baked and could cause the bars to be less sturdy when you cut them 🙂
We dont have grahams crackers over here(uk). What are they please so i can find an alternative. I have to try this recipe. It looks so yum.
Hi Kat! Digestive biscuits are a good substitution for graham crackers. Enjoy!
I bought a box of graham cracker crumbs. How much will I need to equal the six graham cracker sheets listed in the recipe? Also, will semi-sweet chocolate bars melt just as well for this recipe? Thank you. These sound delicious!!!
Hi Barbara! Six graham cracker sheets is about 3/4 cup plus 2 tablespoons crumbs. I recommend using a kitchen scale to measure the crumbs. It is 93 grams.
Hi love your recipe. Please let me know if they freeze well.
I need to start baking ahead if possible.
Love this recipe. Can they be frozen?
Hi Judy! I have not tried freezing these bars. I believe they will freeze well, just make sure they come all the way to room temperature before eating as the chocolate and marshmallow fluff will be hard!
Hi Katie – I highly recommend never using speed bake for recipes. It doesn’t bake things evenly and this is why your recipe resulted this way. If you had used a normal oven and baked for the time indicated, your bottom crust would have been stable. I’m not sure why the fluff seeped out unless it didn’t have time to set. I’m so sorry this recipe didn’t work for you!
I made these for 4th of July family picnic & they were a huge hit! I used regular Hershey bars because we had them on hand. I also used the large square shaped s’more marshmallows instead of marshmallow cream. Again, because I had them on hand. They turned out great! The only thing I would do differently is not put marshmallows in, touching each other. I had so many, they filled the pan so when baking they expanded & ran over the sides of my pan in my oven. So next time I will use less marshmallows & leave some expansion space, to avoid oven clean up. Super Yummy!!
These look delicious. Are they just as good the second day? I want to make them a day before the picnic. Will that work?
Yes! Keep them in a cool place before bringing them to the picnic as the chocolate and marshmallow creme does get gooey in the heat (just like real s’mores!)
This recipe is so good! I added a mini travel bottle of bourbon to the graham cracker crust and it made the dish next level and satisfied that smokey taste you always want s’mores to have.
The best s’mores recipe out there! The dough is just to die for!
These are great. Made these for a dessert to eat while kayaking. They received rave reviews. I would definitely make these again especially for a summer potluck. I doubled the recipe and made it in a 13×9 pan. I cooked it 10 minutes longer. The instructions were great and it was pretty easy to make.
These didn’t work out so well for me. Perhaps a 9×9 pan is better. The chocolate bars didn’t fully fit so I had to break some to get them to fill the space. The marshmallow was too much and when I cut it after fully cooling it spilled out and fell apart and was just messy. It was also wayyy too sweet.
Hi! I already try the recipe & so delicious. But, is the dough a bit sticky?
Made these today and they were delicious! Love how easy they were to put together. Also loved how you put the conversions for weight in the recipe. It was really helpful using the scale and way less mess was made, so I have you to thank for that and the new yummy recipe that I will be keeping.
These were amazing! Definitely making them again!
If I double the recipe can I use a 9×13 pan.
Yes, you can!