These homemade S’more Bars are the perfect mix of gooey marshmallows, rich chocolate, buttery graham cracker crust, and simplicity. With just four ingredients and no campfire required, this recipe brings all the magic of traditional s’mores straight into the kitchen. They’re crispy, melty, and wonderfully indulgent—an ideal dessert for any occasion, rain or shine.
Why You’ll Love This Recipe
I love how incredibly easy and quick this recipe is. With only four ingredients, there’s barely any prep, making it one of those desserts I can whip up on a whim or with kids on a rainy day. I’ve made them for parties, potlucks, and even just lazy Sunday afternoons. They hold together beautifully, cut cleanly, and honestly—taste even better than the traditional campfire version. I also enjoy how customizable they are, especially when I want to change things up with darker chocolate or gluten-free crackers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs
melted butter
chocolate chips
mini marshmallows
Directions
-
Preheat the oven to 350°F (175°C).
-
Line a 9×13-inch pan with foil and grease it with cooking spray.
-
In a bowl, mix together the graham cracker crumbs and melted butter.
-
Press the mixture firmly into the base of the prepared pan and slightly up the sides.
-
Bake for 8 minutes.
-
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly across the crust.
-
Top with a generous layer of mini marshmallows.
-
Return to the oven and bake for another 20 minutes or until the marshmallows are golden brown.
-
Let the bars cool completely, then chill them in the fridge.
-
Once firm, cut into squares and serve.
Servings and timing
This recipe makes about 12 large or 24 smaller bars.
Prep Time: 30 minutes
Cook Time: 28 minutes
Cooling Time: At least 45 minutes in the fridge before cutting
Variations
-
I like using semi-sweet chocolate chips when I want a less sugary bite, but dark chocolate works beautifully too.
-
For a gluten-free version, I use gluten-free graham crackers, which are easy to find at most stores.
-
If I want to make these bars extra thick and indulgent, I double the chocolate chip and marshmallow layers.
-
Swapping in flavored marshmallows like vanilla bean or strawberry gives a fun twist.
-
I’ve even tried adding a drizzle of caramel sauce between the chocolate and marshmallow layers for a richer treat.
Storage/Reheating
-
Refrigerate: I store leftovers in an airtight container in the fridge for up to 5 days. They hold their shape really well this way.
-
Freeze: These freeze surprisingly well. I place them in a freezer-safe bag or container, and they keep for about 2 months. I actually enjoy sneaking one straight from the freezer—the texture is crunchy and cold, almost like a candy bar.
-
Room Temp: For short-term storage (up to 3 days), keeping them at room temperature in a sealed container also works.
FAQs
How long should I chill the bars before cutting?
I let them chill for at least 45 minutes to 1 hour in the fridge. This helps them set up and makes cutting much easier.
Can I use a different size pan?
Yes, but keep in mind the crust and toppings will be thinner or thicker depending on the size. If I use a larger pan, I usually add extra graham cracker crumbs and toppings to compensate.
Are these overly sweet?
They’re rich and sweet, but I balance them by using semi-sweet or dark chocolate chips when I want to cut down on sugar.
Can I make them ahead of time?
Absolutely. I often make them the night before a party or gathering. Once chilled, they stay fresh and firm until I’m ready to serve.
Can I toast the marshmallows more?
Yes, if I want a deeper toasted flavor, I sometimes turn on the broiler for the last minute or two—but I keep a close eye so they don’t burn.
Conclusion
These S’more Bars are one of the easiest and most satisfying desserts I make. They take the classic campfire treat and turn it into something even better—portable, sliceable, and always crowd-pleasing. With only four ingredients and minimal effort, they’re a go-to for when I want something sweet, nostalgic, and downright delicious.
Print
S’more Bars
- Total Time: 1 hour 45 minutes (including cooling)
- Yield: 12–24 bars
- Diet: Vegetarian
Description
Easy homemade S’more Bars made with a buttery graham cracker crust, melted chocolate, and gooey marshmallows. A no-campfire-required dessert that’s nostalgic, fun, and irresistibly delicious.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups chocolate chips (milk, semi-sweet, or dark)
- 4 cups mini marshmallows
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with foil and grease lightly.
- Mix graham cracker crumbs with melted butter until evenly combined.
- Press mixture firmly into the base of the prepared pan and slightly up the sides.
- Bake crust for 8 minutes, then remove from oven.
- Sprinkle chocolate chips evenly over hot crust.
- Top with mini marshmallows in an even layer.
- Bake for 20 minutes, or until marshmallows are golden brown.
- Cool completely, then refrigerate at least 45 minutes before cutting into bars.
Notes
- Use semi-sweet or dark chocolate to balance sweetness.
- Swap in gluten-free graham crackers for a GF version.
- Double the chocolate and marshmallows for extra indulgence.
- Try flavored marshmallows or add caramel drizzle for a fun twist.
- For a toasted marshmallow finish, broil for 1–2 minutes at the end.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of recipe)
- Calories: 210
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
