Get ready to fall in love with the ultimate sweet treat that captures the magic of campfire s’mores in a brilliantly easy, oven-baked form! This S’mores Bars Recipe combines a buttery cookie base, gooey melted chocolate, and perfectly toasted marshmallows, all topped with a crunchy graham cracker crumble. It’s the perfect way to enjoy the classic flavors of s’mores anytime you want, without needing a fire or skewers. Trust me, these bars will quickly become your go-to dessert for sharing smiles and sweet moments with friends and family.
Ingredients You’ll Need
The beauty of this S’mores Bars Recipe is how simple yet essential each ingredient is. Every element contributes a unique texture or flavor that brings the whole dessert to life, from the rich butter to the toasty marshmallow topping.
- Unsalted butter (½ cup, room temperature): Provides a rich, creamy base for the dough and adds moisture for softness.
- Brown sugar (½ cup): Adds deep caramel notes and helps keep the bars chewy.
- Granulated sugar (½ cup): Balances sweetness and helps with structure.
- Large egg (1, room temperature): Binds everything together and adds moisture.
- Large egg yolk (1, room temperature): Adds extra richness and tenderness.
- Pure vanilla extract (1 teaspoon): Boosts all the flavors with warm, sweet aroma.
- All-purpose flour (2 cups): The building block that creates the cookie texture.
- Kosher salt (1 teaspoon): Enhances sweetness and balances flavors.
- Baking soda (¼ teaspoon): Helps the bars rise slightly for a perfect bite.
- Hershey’s chocolate bars (3 giant bars, 7.56 ounces each): The melty, nostalgic chocolate layer that makes s’mores irresistible.
- Mini marshmallows (3 cups): Toast to golden perfection on top, adding gooey fun.
- Heat-treated all-purpose flour (¼ cup): Used in the crumble topping to ensure it’s safe to eat without baking further.
- Crushed graham crackers (1 cup): Adds crunch and the classic s’mores flavor.
- Kosher salt (â…› teaspoon): Enhances the crumble’s flavor.
- Unsalted butter (½ cup, melted): Binds the graham cracker crumble for that perfect crunchy texture.
How to Make S’mores Bars Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch baking pan with nonstick spray or lining it with parchment paper. This creates a hassle-free way to release your bars later and ensures they bake evenly.
Step 2: Cream Butter and Sugars
In a stand mixer fitted with the paddle attachment, beat the room temperature butter with both brown and granulated sugars on medium-high speed for about a minute. This step is key to creating a light, tender base by incorporating air while combining sweetness and depth.
Step 3: Add Eggs and Vanilla
Next, toss in the large egg, egg yolk, and pure vanilla extract, and keep beating on medium-high for another minute. These add richness, extra moisture, and boost the flavor for that homemade touch.
Step 4: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together all-purpose flour, kosher salt, and baking soda. Gradually add this dry mixture into your wet ingredients and stir or mix just until a dough forms. Avoid overmixing, or you’ll lose that tender crumb.
Step 5: Bake the Cookie Base
Spread the cookie dough evenly across the prepared pan, pressing it down gently. Bake for 10 minutes, watching for golden brown edges while the center remains slightly soft. This ensures a chewy base that sets under the toppings.
Step 6: Layer Chocolate and Marshmallows
Once the cookie layer is warm and ready, evenly place the Hershey’s chocolate bars on top, breaking them if needed to cover the surface. Sprinkle the mini marshmallows liberally over the chocolate, then pop it back in the oven for an additional 5 minutes. Watch carefully as the marshmallows start to brown around the edges—the gooey, toasted bite you’re craving!
Step 7: Prepare and Add Graham Cracker Crumble
While the marshmallows are browning, mix the crumble topping by combining crushed graham crackers, heat-treated flour, kosher salt, and melted butter until a crumbly mixture forms. When the marshmallows look perfectly toasted, remove the pan from the oven and immediately sprinkle the crumble over the top. Let the bars cool slightly before cutting into 12 squares and serving up pure indulgence.
How to Serve S’mores Bars Recipe
Garnishes
Consider topping your bars with a sprinkle of flaky sea salt or a light drizzle of caramel sauce for an amazing flavor contrast. A few extra mini marshmallows toasted on top last-minute also look gorgeous and add a little extra puffiness.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a cup of rich hot chocolate, complementing the warm, melty textures of the bars perfectly. For a fun party touch, serve with fresh strawberries or sliced bananas for a fruity balance.
Creative Ways to Present
Make your S’mores Bars Recipe the star by arranging the bars on a rustic wooden board or inside mason jars as a grab-and-go treat. You can also stack smaller squares between two graham crackers for easy handheld s’mores-inspired sandwiches that add whimsy and wow factor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container at room temperature for up to 3 days. The textures hold up well, but if you prefer them warm and gooey, a quick reheat is perfect.
Freezing
To freeze, wrap individual bars tightly in plastic wrap and place them in an airtight freezer-safe container or bag. Frozen bars last up to 2 months and thaw quickly on the counter or in the fridge.
Reheating
For a fresh-from-the-oven feel, warm bars in a 300-degree oven for 5 to 7 minutes or microwave a single piece for about 15 seconds. This reactivates the melty chocolate and softens marshmallows beautifully.
FAQs
Can I use different chocolate instead of Hershey’s bars?
Absolutely! Milk chocolate bars are classic, but feel free to experiment with dark chocolate, semi-sweet, or even peanut butter cups for a fun twist on the traditional s’mores flavor.
Why do I need to heat-treat the flour for the crumble?
Heat-treating flour reduces the risk of harmful bacteria and makes it safe to eat without further baking. This step is essential because the crumble is sprinkled on top after baking.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, and make sure your graham crackers are gluten-free too. The texture might be slightly different but still delicious.
What if I don’t have a stand mixer?
No worries! You can use a hand mixer or even mix by hand with a sturdy spoon, just be sure to cream the butters and sugars well for the best texture.
How do I prevent the marshmallows from burning?
Keep a close eye during the last 5 minutes of baking, and remove the bars as soon as the marshmallows start to brown around the edges. You can also use the broiler for just seconds if you want a quick toast, but watch carefully.
Final Thoughts
This S’mores Bars Recipe is a surefire winner for anyone craving all the gooey, crunchy, and chocolatey goodness of campfire s’mores without the fuss. Whether you’re making it for a cozy night in or a crowd-pleasing dessert, these bars bring warmth and joy to every bite. Grab your ingredients, invite your favorite people, and dive into the irresistible magic of homemade s’mores bars today!
Print
S’mores Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delicious S’mores Bars combine a buttery cookie base with melted Hershey’s chocolate, toasted mini marshmallows, and a crunchy graham cracker crumble topping. Perfect for dessert lovers craving the classic campfire treat in an easy-to-bake bar form.
Ingredients
Cookie Dough
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg (50 grams, room temperature)
- 1 large egg yolk (14 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ teaspoon baking soda
Topping
- 3 giant (7.56-ounce) Hershey’s chocolate bars (642 grams)
- 3 cups mini marshmallows (129 grams)
Graham Cracker Crumble
- ¼ cup heat-treated all-purpose flour (30 grams)
- 1 cup crushed graham crackers (142 grams, approx. from 9 cracker sheets)
- â…› teaspoon kosher salt
- ½ cup unsalted butter (113 grams, melted, 1 stick)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or line it with parchment paper for easy removal, then set it aside.
- Mix wet ingredients: In a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter, brown sugar, and granulated sugar on medium-high speed for 1 minute.
- Add eggs and vanilla: Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and continue beating on medium-high speed for another minute until well combined.
- Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and baking soda. Gradually add this dry mixture to the wet ingredients and mix until a soft cookie dough forms.
- Bake the cookie base: Spread the cookie dough evenly into the prepared baking pan. Bake for 10 minutes, or until the edges start to turn golden brown. The center might still be soft, but it will firm up with time.
- Add chocolate and marshmallows: Remove the partially baked cookie base from the oven. Layer the 3 giant Hershey’s chocolate bars evenly on top, then sprinkle the mini marshmallows over the chocolate.
- Bake to toast marshmallows: Return the pan to the oven and bake for an additional 5 minutes, or until the marshmallows at the edges start to brown and melt slightly.
- Prepare graham cracker crumble: While the marshmallows brown, heat-treat the ¼ cup all-purpose flour by microwaving it in 30-second increments until it reaches an internal temperature of 165°F (74°C) to make it safe for consumption. In a medium bowl, mix the crushed graham crackers, heat-treated flour, and ⅛ teaspoon kosher salt. Stir in the melted butter until the mixture forms a crumble.
- Finish and serve: Remove the s’mores bars from the oven once the marshmallows are nicely browned. Sprinkle the graham cracker crumble evenly over the top. Allow the bars to cool slightly, then cut into 12 bars and serve.
Notes
- Use room temperature butter and eggs for better dough consistency.
- If you prefer, substitute regular granulated sugar with coconut sugar for a different flavor.
- Heat-treating flour is important to avoid any risk of contamination when adding raw flour to toppings.
- Let bars cool before cutting to prevent them from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
