Ever since I was a kid, s’mores were one of the best parts of the summer! And if you are having a campfire this summer, then you are most definitely making s’mores too! It is a must! That gooey toasted marshmallow, melty chocolate, and crisp graham crackers are just the best. This simple bar recipe is the perfect way to enjoy the beauty that is s’mores, even when you don’t have a campfire. The whole family absolutely loves these and we will be making them all summer long!
Looking for More Dessert Recipes?
If you love this recipe as much as we do, you definitely need to try our S’mores Cookie Skillet or S’mores Rice Krispie Treats!
Key Ingredients + Substitutions
- graham crackers – a traditional ingredient that forms a perfectly crumbly crust! Feel free to use gluten-free graham crackers, if needed.
- chocolate bars – we used the classic Hershey’s milk chocolate bars, but you could also use chocolate chips, dark chocolate bars, or even dairy-free chocolate.
- mini marshmallows – these dessert bars are all about that traditional s’mores taste, so they are topped with toasted marshmallows!
How To Make Easy S’mores Bars
Storage & Freezer
If you have some leftover s’mores bars you can place some plastic wrap or aluminum foil over the top of the pan and leave out on the counter at room temperature for about 4 days. To freeze, simply store them in a freezer-safe container for up to 3 months. When you are ready to enjoy, put them in the fridge to thaw overnight. You also have the option to heat them slightly in the microwave because they are so good when they are slightly warm!
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Easy S’Mores Bars Recipe
- Prep Time: 10 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A simple & easy S’mores Bars recipe with only a few minutes of bake time (for the crust) and they are perfect for a crowd!
Ingredients
Graham Cracker Crust:
- 2 cups graham crackers, crushed
- 1/2 cup butter, melted (dairy-free butter works)
- 1 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon real maple syrup
Chocolate Layer:
- 3 regular-sized chocolate bars or 3.5oz chocolate chips
- 1/4 cup creamy peanut butter
- 1 tablespoon coconut oil
Topping:
- 2–3 cups mini marshmallows
Instructions
- Prep: Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper and set aside.
- Make Crust: Combine Crust ingredients in a mixing bowl. Pour out into the prepared pan and press down with fingers until it covers the bottom evenly and is firm. Place in oven, middle rack, and let bake 10-12 minutes. Remove and set aside.
- Chocolate + Marshmallows: Meanwhile, melt together the chocolate, peanut butter and coconut oil in the microwave (do this in 15-20 second increments). Pour out on top of the graham cracker crust and ensure it is evenly spread. Place marshmallows on top (arrange them how you want, we placed them in rows).
- Toast: Using a kitchen torch, lightly torch the tops of the marshmallows so they turn light brown. You can also do this under the broiler in the oven (move the rack up to the 2nd notch from the top & keep the door cracked to watch the pan the entire time).
- Cool: Place the pan in the refrigerator for approx. 30 minutes or until chocolate has solidified again. Remove and let come to room temp (about 15-20 minutes) so the marshmallows soften again.
- Serve: Enjoy right away!
Notes
- 9×9 Pan: if you want to use a 9×9 pan, that will work, but we recommend using an extra bar of chocolate so the bars don’t come out too thin.
- Gluten-Free: use gluten-free graham crackers and marshmallows.
- Dairy-Free: use a dairy-free butter and dairy-free chocolate chips (such as Enjoy Life).
- Storage: store on the counter-top, covered, for up to 4-5 days (assuming it is a temperature controlled room).
Nutrition
- Serving Size: 1 bar
- Calories: 151
- Sugar: 8.3 g
- Sodium: 126.2 mg
- Fat: 9 g
- Carbohydrates: 16.7 g
- Fiber: 1 g
- Protein: 1.8 g
- Cholesterol: 13.6 mg
Other Summer Desserts You Might Like
Cherry Chocolate Chunk Cookie Bars
Healthier Strawberry Shortcake
Strawberry Rhubarb Pie
Creamy Coffee Popsicles
Terrie says
These are so good and easy to make!! They were gone in no time.
Kim Lewis says
These were 5 stars! I made them completely vegan and GF and everyone raved about them, wanting to take home any leftovers. Make this!
Bridget says
These are SO SO good!! The whole family devoured them!!
Erin says
So glad to hear it!
Sara says
These were to die for. I did sub ghee for the butter, Lily’s chocolate mint chips, almond butter instead of peanut butter, Pamela’s gluten free honey graham crackers and Max Mallow for the marshmallows. Thank you for sharing this amazing recipe.
Erin says
Yay1!! So happy to hear that, Sara! And thank you so much for taking the time to come back and leave a review – I so appreciate it!