Deliciously Chewy S’mores Bars with Graham Crackers Recipe

Ever just crave s’mores bars with graham crackers recipe, but you’re not camping? I swear, last week I stared into my pantry hoping something magical would happen. Nope, just dusty graham crackers and, oh yeah, a half-bag of mini marshmallows I forgot about since Easter. So, if you’re itching for a chewy, gooey treat right at home, skip the bonfire drama. These bars are easy. Anyone can make them. If you stumble into dessert trouble like I do (my oven and I have trust issues), stick with me. Oh, and if you want something tangy to balance all this sweetness, you might wanna peek at this bright and zesty lemony lentil salad with feta recipe. Just saying.

Recipe Details

Okay, let’s keep it real. These s’mores bars are basically a family-sized, indoor upgrade. There’s zero need for a tent or changing out of pajamas. The recipe needs just a couple mixing bowls, some simple ingredients, and honestly, not much patience because they don’t take long. My kids once ate an entire tray before I could even snap a photo for Instagram (not even mad, just impressed).

You’ll love how these come out – slightly crispy on the edge with a deliciously chewy middle. Sticky marshmallows melt into pockets of chocolate. You know what I mean, yeah? The graham crackers add that familiar crunch. These bars are comfort food, five-star restaurant level on the cozy scale, but with zero stress.

Key Ingredients for Smores Bars

Let’s break it down simple. No hard-to-find stuff here. First, obviously, grab some graham crackers. You want about a sleeve, maybe a bit more if you like some extra crunch. Next are mini marshmallows; yes, the tiny ones melt way better (trust me, I tried with big ones and ended up with a weird marshmallow hat).

Don’t forget classic milk chocolate chips. If you only have bars, chop them up. Butter is important too—I’m serious, don’t sub it for oil or margarine, it just isn’t the same. You’ll also need basic stuff like flour, brown sugar, a splash of vanilla (go wild, use a little extra), and an egg for that chewy texture. That’s it. Promise, no funny surprises.

Step-by-Step Instructions for Making Smores Bars

First up, set your oven to 350°F. While that’s heating, line a square pan with parchment. It stops the bars from sticking, and makes your life way easier. Smash those graham crackers into chunky crumbs. Not sand, but not huge boulders either. I sometimes throw them in a zip-top bag and take a rolling pin to them (feels great if you’ve had a long day).

Now, melt your butter and mix with brown sugar. Stir in the egg and vanilla. Add flour slowly, then fold in most of the crumbs. Press about two-thirds of this mix into your pan, nice and even. Layer chocolate chips and mini marshmallows on top, scatter whatever’s left of the crumb mix, and maybe a handful more marshmallows for luck. Bake for 20-24 minutes, but start peeking at 18. You want melted, gooey, not burned. Let them cool (almost impossible, honestly), then slice.

I brought these s’mores bars to my sister’s backyard BBQ, and not a single bar was left by the time we cleaned up. Even my “I’m not into sweets” brother asked for the recipe. — Janelle T.

Tips for Achieving the Perfect Texture

Don’t press the base mixture too hard in the pan. It needs to be firm but not packed like a brick. Over-baking is a rookie mistake (been there, done that, ate the evidence anyway). Pull the bars out as soon as you see golden brown edges and a slightly jiggly center; they’ll firm up as they cool. If your oven runs hot (old apartment problems), shave a couple minutes off the baking time.

One more thing—let them cool at least 15 minutes before cutting. Otherwise you end up with a hot, delicious mess. Tasted great, looked wild. If you really want that just-camped-out flavor, throw a few bars under the broiler for 30 seconds to toast the marshmallows. Watch closely! (Unless you like marshmallow bonfires.)

Serving Suggestions

• Eat these s’mores bars straight from the pan with a fork—no shame at all.
• For a fun twist, sandwich a warm bar between two crisp graham crackers.
• Top with a scoop of vanilla ice cream for serious wow.
• Try packing them in lunches—best midday surprise ever.

Storage Tips for Smores Bars

Honestly, these rarely last long enough to worry about storage, but if you have any left: Keep them in an airtight container at room temp for up to three days. They’ll still taste great for another day or two in the fridge, though a zap in the microwave makes them taste brand new.

If you wanna freeze them, go ahead. Wrap each bar in parchment and tuck into a freezer bag. Thaw at room temp, or (my favorite) microwave for 10 seconds so they’re melty and soft again.

Common Questions

Can I use dark chocolate instead of milk chocolate chips?
Yes, totally. It gives a richer bite. Go wild if you love dark chocolate.

What if I only have big marshmallows?
Cut them up with scissors. Toss them in a little flour so they don’t clump together.

My bars turned out dry! What happened?
You probably baked them a tad too long. Ovens can be sneaky. Try reducing the bake time next go.

Can these be made gluten free?
Yep. Grab gluten-free graham crackers plus your favorite flour blend.

Any way to make these even gooier?
Add an extra handful of marshmallows on top during the last five minutes of baking. Dangerous but so worth it.

Ready to Cozy Up with the Best S’mores Bars?

There’s just something magic about this recipe—pure comfort, and you don’t even have to leave your house. Grab your kitchen buddies, crank up the music, and make it a thing. You’ll wonder why you ever bothered with a campfire. If you want some other creative dessert fun, check out this easy white chocolate brownie pizza recipe too. And hey, if you’re looking for more ideas, the Easy Smores Bars Recipe (Starbucks Copycat) from Princess Pinky Girl and Sally’s Baking Addiction’s S’mores Cookie Bars are also worth a peek. But truly, your chewy s’mores bars will wow anyone who tries them. Make some memories and save me a piece, will you?

S'mores Bars

Deliciously chewy and gooey s'mores bars crafted with graham crackers, mini marshmallows, and chocolate chips, perfect for indoor comfort without a campfire.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 39 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 sleeve Graham crackers Crushed into chunky crumbs.
• ½ cup Butter Melted.
• 1 cup Brown sugar Packed.
• 1 large Egg For texture.
• 1 teaspoon Vanilla extract Add a bit extra for flavor.
• 1 ¼ cups All-purpose flour

See also  Deliciously Soft Baked Cinnamon Sugar Donuts You’ll Love

Filling Ingredients

• 1 cup Milk chocolate chips Can be substituted with dark chocolate.
• 2 cups Mini marshmallows Cut larger marshmallows into pieces if needed.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. Crush the graham crackers into chunky crumbs using a zip-top bag and a rolling pin.

Mixing and Baking

1. In a bowl, melt the butter and mix it with brown sugar. Stir in the egg and vanilla.
2. Gradually add in the flour, then fold in about two-thirds of the graham cracker crumbs.
3. Press this mixture evenly into the prepared pan.
4. Layer the chocolate chips and mini marshmallows over the crust.
5. Sprinkle the remaining crumb mixture on top and add a few extra marshmallows if desired.
6. Bake for 20-24 minutes, checking at 18 minutes for doneness (golden brown edges and a slightly jiggly center).
7. Let cool for at least 15 minutes before slicing.

Notes

Don't pack the base too tightly and avoid over-baking. For a toasted marshmallow flavor, broil for 30 seconds after baking.