S’mores BarS’mores Bar warm, gooey campfire-style dessert bars

Introduction

There’s something instantly nostalgic about a marshmallow toasted till golden, sandwiched with chocolate and a crunchy cracker. These S’mores Bars capture that campfire magic in a tidy 8-inch pan, perfect for potlucks, after-school treats, or a cozy night in. They come together quickly with pantry-friendly ingredients and bake into sticky, sliceable squares that travel well. If you love easy layered treats, you might also enjoy our festive holiday Cherry Bars for another crowd-pleasing option.

Why This Recipe Is a Great Choice

This recipe turns the classic s’more into a shareable bar that’s less fussy than roasting skewered marshmallows and more uniform for serving a crowd. The base is a soft graham-cookie dough that presses neatly into the pan, holding a gooey marshmallow creme center and pockets of melted chocolate. It’s forgiving to assemble the marshmallow layer can be spread roughly and looks wonderfully rustic when it peeks through the top. These bars are quick to finish and store well, making them ideal for prepping ahead of a gathering. For more bar-style inspiration with bakery vibes, check out this cozy copycat cranberry bliss bar that follows a similar layered approach.

Flavor and Texture

Expect a buttery, graham-forward base scented with warm cinnamon and sweet molasses notes from the brown sugar. The marshmallow creme gives a pillowy, sticky center that contrasts with the slight crumble of graham crumbs baked into the dough. Milk chocolate chips melt into glossy pools that pair perfectly with the marshmallow sweetness. The dotted golden top adds a slight chew and an inviting toasted aroma when the exposed marshmallow browns. Each square gives you crunchy, soft, and gooey in a single bite.

Ingredients

• 1 cup (120g) all-purpose flour
• 1 cup (100g) graham cracker crumbs (about 8 full graham crackers)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup (113g) unsalted butter (softened to room temperature)
• ¾ cup (150g) firmly packed light brown sugar
• 1 large egg (room temperature)
• 1 and ½ teaspoons vanilla extract
• 1 7-ounce jar (198g) marshmallow creme1
• 1 cup (171g) milk chocolate chips2

Step by Step Instructions

1. Preheat the oven to 350°F (177ºC). Line an 8″ square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
2. In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.
5. Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
6. Press approximately ⅔ of the graham cookie dough evenly into the prepared pan.
7. Spread the marshmallow creme on top by scooping it into the middle of the dough, spraying a spatula generously with non-stick spray, and smoothing it outward.
8. Sprinkle the marshmallow layer evenly with the chocolate chips.
9. Mold the remaining cookie dough into 5 or 6 flat pieces and layer them on top of the chocolate chips, spreading with your hands to cover as best you can; exposed marshmallow or chocolate is encouraged.
10. Bake the bars for 26-28 minutes, or until the top is lightly golden brown and any marshmallow spots that stuck out begin to brown.
11. Allow to cool completely on a wire rack before cutting into squares.
12. Store baked bars covered tightly at room temperature for up to 1 week or freeze up to 3 months.

Tips for Best Results

Use room-temperature butter and egg so the dough creams smoothly and traps air for a lighter texture. When spreading marshmallow creme, a lightly oiled spatula prevents sticking and makes smoothing much easier. Pressing most of the dough firmly into the pan creates a stable base that holds the marshmallow and chocolate in place while baking. Don’t worry about perfect coverage on the top layer gaps where marshmallow peeks through will caramelize and look irresistible. If you prefer extra toastiness, run the cooled bars briefly under a hot broiler for a few seconds, watching carefully.

Storage and Make Ahead

These bars keep well at room temperature for up to a week when stored in an airtight container between layers of parchment to prevent sticking. For longer storage, freeze individual squares on a baking sheet, then transfer them to a freezer bag for up to three months. Thaw overnight in the refrigerator or warm single portions in the microwave for 15-20 seconds to revive the gooey center.

Final Thought

S’mores Bars are an easy, nostalgic twist on a favorite campfire treat that appeal to kids and grown-ups alike. They’re ideal for gatherings where you want handheld indulgence without the mess of open flames. Make a batch, invite friends, and let everyone dig into sticky, chocolatey comfort.

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