A soft, chewy S’mores bar loaded with milk chocolate chips and toasted marshmallows. These easy graham cracker blondies get topped with marshmallows and milk chocolate. Basically S’mores but no campfire required.
Believe it or not, there are only a few desserts that make me go back for seconds. That’s probably shocking since well I have an entire blog dedicated to sweets! But it’s true. I have a sweet tooth. I do. It’s just a picky one.
So key lime bars? Yup, watch out. I’m fighting you for the last one.
And anything S’mores – like these s’mores bars. Oh yes, I’m going back for seconds. And I did go back. For seconds. For thirds. Let’s just say I stopped counting…
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Ingredients Needed
- Dry Ingredients: It’s a simple combination of all-purpose flour, graham cracker crumbs, baking powder, and salt. Now for the graham crackers, you can buy them, or try making Homemade Graham Crackers!
- Wet Ingredients: Unsalted butter, brown sugar, eggs, and vanilla.
- Topping: Milk chocolate chips (or Hershey’s Bars) and mini marshmallows (but you could also use large ones cut in half).
How To Make These S’mores Bars
Whisk together the flours, graham cracker crumbs, baking powder, and salt into a bowl. Set aside.
In a second mixing bowl, whisk together the melted butter, brown sugar, eggs, and vanilla.
Add the dry ingredients and mix until just combined.
Spread the batter into a prepared 9×13 pan and bake for about 22-25 minutes or until the top if set and golden brown. These bars may not appear to be done, but they will continue to set up once they cool.
If you continue to bake these until they “appear done” then you will surely overbake them. So trust me, take them out at 25 minutes.
Then add your chocolate. You can use milk chocolate chips or Hershey bars. I use the “fun size” kind but you can use large ones as well.
Then add the marshmallows! Now it’s time to broil. You want to set the bars back in the oven (I recommend the middle of the oven so they aren’t too close and burn) and broil for 1-2 minutes. You just want to get the marshmallows lightly toasted. Keep a close eye!
Recipe Tips
- Be sure to measure your flour correctly. Overmeasuring can result in a cakey texture instead fo the perfect chewiness that we are going for. You can get the full tutorial on how to measure your flour here.
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
- Watch The Broiler! Once the marshmallows are on and they are under the broiler. Be careful. They can burn quickly!
How To Cut These S’mores Bars:
You could just bring the whole pan to your party and call it a day. No one would care once they taste one. But if you want to cut them into attractive bars here a few tips:
- Line Your Pan. First, line your pan with parchment paper and spray lightly with cooking spray. This will make it easier to simply lift out the entire pan at once and cut into bars.
- Allow them to cool. Completely. Cutting them warm is just going to end up in a GIANT disaster. Let them sit on the counter until they come to room temperature. I pop mine in the fridge to hurry up this process and help to firm up the bars before cutting. Usually at least an hour if not longer if I can wait that long!
- Use a knife lightly greased. Otherwise the marshmallow stick.
Recipe FAQ’s
I love bar desserts because not only are they simple to make but you can also make them ahead of time. In fact I recommend it, because they need time to set up before you cut into them.
You can store these at room temperature for up to 3 days. Just make sure they are covered.
I haven’t froze these with the topping. I would freeze the bars without the chocolate and marshmallows for up to 3 months. When ready to serve, thaw at room temperature then top the bars and place under the broiler to toast the marshmallows.
I don’t recommend refrigerating these S’mores bars. Storing them at room temperature if best.
Refrigerating the bars can end up drying them out.
Yes but I would cut them in half first.
This was actually a question from a reader who lives in South Africa and she told me graham crackers aren’t a thing. I suggested a sweet tea biscuit (cookie) would work. But you could also have fun and replace the graham crackers with vanilla wafers, potato chips, pretzels, crushed ice cream cones, or cereal as suggested by The Kitchn.
For More Cookie Bar Recipes You Might Like:
Tools To Make These S’mores Bars:
- 9×13 baking pan
- Mixing bowls
- Measuring spoons <– my favorite thing ever to use!!!
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Smores Bars
Ingredients
- 1 1/2 cups (180 g) all purpose flour
- 1 package (9 full rectangles, 135 g) graham crackers (pulsed into crumbs)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons (170 g, 1 1/2 sticks) unsalted butter melted
- 1 1/2 cups (320 g) packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons natural vanilla extract
- 30 mini Hershey bars (or you can use full size) (or 2-3 cups milk chocolate chips)
- 3-4 cups mini marshmallows (or large ones cut in half)
Instructions
- Position a rack in the center of your oven. Preheat the oven to 350F. Lightly coat a 9 by 13 baking pan with cooking spray or line with parchment paper.
- Whisk together flours, graham cracker crumbs, baking powder and salt into a bowl. Set aside.
- In a second mixing bowl, whisk together melted butter, brown sugar, eggs, and vanilla.
- Add dry ingredients and mix until just combined, 5 to 10 seconds. Spread batter into prepared pan.
- Bake for about 22-25 minutes, or until the top is set and golden brown. Bars may appear to be not done, but they will set up as they cool.
- Remove the pan from the oven. Layer the top with the chocolate bars. Top with marshmallows.
- Turn the oven to broil and return the bars to the oven for 1 to 2 minutes or until the marshmallows are lightly toasted. Keep a close eye on them so they don't burn! Set the pan on a wire rack and cool completely before cutting into bars.
Notes
- Storage: You can store these at room temperature for up to 3 days. Just make sure they are covered.
- Swap Out The Mini Marshmallows – Use large marshmallows but cut them in half first.
- Be sure to measure your flour correctly. Over-measuring can result in a cakey texture instead fo the perfect chewiness that we are going for. You can get the full tutorial on how to measure your flour here.
- Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
- Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them!
- Watch The Broiler! Once the marshmallows are on and they are under the broiler. Be careful. They can burn quickly!
- Graham Cracker Crumbs:To make graham cracker crumbs, pulse crackers in a food processor until finely ground.
Julia says
What a lovely bars, love smores anything! This was a proper dessert i’d say, delicious!
Heather says
Thanks Julia!
Cathleen says
I love smores of all kinds, and in cookie bars look so good!! Bookmarked to make this long weekend, thank you so much for the recipe! 🙂
Heather says
Thanks Cathleen let me know how it turns out!
Jenny says
The minute my kids saw me looking at this recipe they started begging to make it. We don’t get out camping much, and this recipe is a perfect way to satisfy our smores cravings during the summer!
Heather says
Thanks Jenny! Yes much easier than camping 😆
Anjali says
I love everything about these s’mores bars! They are easy to make, deliciously decadent, and super kid-friendly. We made these for movie night tonight with our family and everyone loved them!
Heather says
Aw thanks Anjali! Glad you all loved them 🙂