S’mores Bars with Graham Cracker Crust and Toasted Marshmallows

Someone looked at s’mores—already a perfect combination of graham crackers, chocolate, and marshmallows—and thought “what if we turned this into bars that we could eat indoors year-round without setting anything on fire?” and honestly, that person changed the summer-dessert-turned-anytime-treat game forever. These are buttery graham cracker crusts topped with layers of melted chocolate and finished with toasted marshmallows that get golden and slightly charred on top. It’s what happens when you take a campfire classic and make it civilized, cuttable, and completely impossible to stop eating.

This isn’t some sad approximation of actual s’mores. This is s’mores UPGRADED—better chocolate, more marshmallows, a sturdier crust that doesn’t crumble all over your lap. The graham crust is thick and buttery with chocolate chips mixed in. The chocolate layer is rich and melty. The marshmallows get torched to golden perfection with those signature burnt spots. It’s everything good about s’mores but in a form that doesn’t require outdoor seating or awkward stick-roasting.

This is campfire energy without leaving your kitchen. It’s what happens when you want nostalgia and convenience in the same dessert. It’s bars that taste like summer memories but can be made in February.

Why These S’mores Bars Are About to Become Your Go-To Crowd-Pleaser

• No campfire required — Make these indoors with your oven’s broiler
• Easier than actual s’mores — No burnt fingers or dropped marshmallows
• Feeds a crowd — One pan makes 12-16 bars instead of individually assembling
• Year-round vibes — Summer treat that works in any season
• Make-ahead friendly — Assemble ahead, torch marshmallows before serving
• Cleaner eating — No melted chocolate on your hands or graham crumbs everywhere

The Stuff You Need

For the Graham Cracker Crust:

• 2 1/2 cups graham cracker crumbs (about 18-20 full crackers, crushed)
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup mini chocolate chips (mixed into the crust)
• Optional: 1 teaspoon vanilla extract

For the Chocolate Layer:

• 2 cups semi-sweet chocolate chips (or milk chocolate if you prefer sweeter)
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Marshmallow Topping:

• 4-5 cups mini marshmallows (or large marshmallows cut in half)
• OR: 1 jar (7 oz) marshmallow fluff/creme

Optional But Highly Recommended:

• Extra chocolate for drizzling after torching
• Sea salt flakes for sprinkling on top
• Graham cracker crumbs for sprinkling
• Chocolate syrup for drizzling
• Crushed graham crackers mixed with melted chocolate for extra layers

Special Equipment:

• 9×13 inch baking pan
• Parchment paper (for easy removal)
• Mixing bowls
• Kitchen torch (for toasting marshmallows) OR broiler
• Offset spatula
• Sharp knife for cutting clean bars

Let’s Make These S’mores Bars That’ll Transport You to Summer Camp (But Better)

Step 1: The Pan Prep

Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides—this is your ticket to easy removal and clean cuts later. Spray the parchment lightly with cooking spray just to be safe.

Step 2: The Graham Crust Base

In a large bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand and holds together when squeezed. Fold in the mini chocolate chips—these create pockets of chocolate throughout the crust. Press this mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to really pack it down. You want it compact so it doesn’t crumble when you cut the bars.

Step 3: The Crust Baking

Bake the crust for 10-12 minutes until it’s set and lightly golden around the edges. You’ll smell that toasty graham cracker aroma. Remove from the oven and let it cool for 5 minutes while you make the chocolate layer. Keep the oven on—you’ll need it again.

Step 4: The Chocolate Ganache Layer

In a microwave-safe bowl or on the stovetop in a double boiler, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring between each, until completely smooth and melted. Or stir over low heat on the stove until smooth. Add the vanilla and salt, stir to combine. The mixture should be glossy, thick, and pourable.

Step 5: The Chocolate Pour

Pour the chocolate mixture over the baked graham crust, spreading it evenly to cover the entire surface. Use an offset spatula to smooth it out into an even layer. Make sure you get into the corners. The chocolate layer should be thick and luxurious—this is not the time for restraint.

Step 6: The Chocolate Setting

Return the pan to the oven for just 5 minutes to help the chocolate layer set slightly. You don’t want it fully baked, just warmed and starting to set. Remove from oven. Let it cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until the chocolate is firm. This step is crucial—you need a solid chocolate layer to support the marshmallows.

Step 7: The Marshmallow Arrangement

Once the chocolate layer is firm and set, arrange the mini marshmallows on top in tight rows, covering the entire surface. Pack them in—you want full coverage with marshmallows touching each other. If using large marshmallows, cut them in half and place them cut-side down. If using marshmallow fluff, spread it evenly over the chocolate layer with an offset spatula.

Step 8: The Torching Process (Best Method)

If you have a kitchen torch, this is its moment to shine. Hold the torch about 4-6 inches from the marshmallows and move it back and forth in a sweeping motion, toasting the marshmallows until they’re golden brown with some darker charred spots. Don’t stay in one place too long or you’ll burn through them. The goal is that campfire look—golden with signature burnt edges.

Step 9: The Broiler Method (If No Torch)

If you don’t have a torch, turn your oven’s broiler to high. Place the pan on the top rack (but not too close to the heating element) and broil for 1-3 minutes, watching CONSTANTLY. Like, don’t leave the kitchen. Don’t even blink. Marshmallows go from perfect to charcoal in seconds. Rotate the pan if needed for even browning.

Step 10: The Cooling and Setting

Once the marshmallows are perfectly toasted, let the pan cool at room temperature for 15 minutes, then refrigerate for another 30 minutes. This helps everything set so you can cut clean bars. If you cut them while warm, you’ll have a melty mess (which still tastes good, but isn’t as pretty).

Step 11: The Cutting Process

Use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board. Using a large, sharp knife, cut into 12-16 bars. Wipe the knife clean between cuts for the cleanest edges—warm the knife under hot water, dry it, then cut. This prevents dragging marshmallow through the chocolate.

Step 12: The Optional Finishing Touches

If you want to go extra, drizzle melted chocolate over the toasted marshmallows. Sprinkle with crushed graham crackers. Add a pinch of flaky sea salt on each bar. Make them look like something from a fancy bakery even though you made them in your kitchen while wearing sweatpants.

Step 13: The Eating Experience

Pick up a bar and take a bite through all the layers. Notice the buttery, crunchy graham crust with chocolate chip surprises. Taste the rich, smooth chocolate ganache layer. Feel the toasted marshmallow—crispy on the outside, soft and gooey on the inside. Experience all three components working together in perfect s’mores harmony. Immediately reach for another bar because one is never enough.

Pro Tips From Someone Who Makes These for Every Summer Party

Pack That Crust: Really compress it into the pan. Loose crust = crumbly bars.

Chill the Chocolate Layer: Don’t skip this step. The marshmallows need a firm base or they’ll sink into warm chocolate.

Fresh Marshmallows: Use fresh, soft marshmallows. Old, stale ones don’t toast well.

Watch the Broiler: Seriously, DO NOT walk away. Marshmallows burn in literal seconds under the broiler.

Cut Cold: Warm bars are messy. Cold bars cut clean. Patience pays off.

Warm the Knife: Hot water on the knife between cuts = clean slices through chocolate and marshmallow.

Make Them Mini: Use a 9×9 pan for thicker bars, or a quarter sheet pan for thinner, more portable ones.

Switch It Up (Because Variety Keeps Things Interesting)

Peanut Butter S’mores Bars: Add 1/2 cup peanut butter to the chocolate layer. Spread peanut butter cups on top before marshmallows.

Dark Chocolate Version: Use dark chocolate chips for a less sweet, more sophisticated s’more.

Nutella S’mores: Replace half the chocolate with Nutella. Spread it over the crust before adding chocolate layer.

Salted Caramel S’mores: Drizzle caramel sauce over the chocolate layer before adding marshmallows. Sprinkle with sea salt.

Cookie Butter S’mores: Mix cookie butter into the graham crust or spread it over the chocolate layer.

Mint S’mores: Use mint chocolate chips in the chocolate layer. Add a drop of peppermint extract.

Triple Chocolate: Add cocoa powder to the crust, use dark chocolate for the middle layer, drizzle with white chocolate.

Make-Ahead Magic

The Base: Make the graham crust and chocolate layers up to 3 days ahead. Cover and refrigerate. Add marshmallows and toast right before serving.

Fully Assembled (Pre-Torch): Assemble completely with marshmallows up to 2 days ahead. Torch just before serving for best texture.

Freeze Them: Freeze the crust and chocolate layers (without marshmallows) for up to 2 months. Thaw, add marshmallows, torch.

Individual Portions: Cut into bars, wrap individually, store for grab-and-go treats.

Storage Real Talk

Room Temperature: Once cut, they’ll keep in an airtight container for 2-3 days. The marshmallows will soften over time.

Refrigerated: Store in the fridge for up to 5 days. Let them come to room temperature before serving for best texture.

Freezing: Freeze for up to 2 months. The marshmallow texture changes slightly when frozen but they’re still delicious.

The Marshmallow Softens: Over time, the toasted marshmallow layer loses its crispy exterior. They’re still good, just different.

Perfect Pairings

Cold Milk: The classic. S’mores demand milk.

Hot Chocolate: Lean into the chocolate-marshmallow vibes completely.

Ice Cream: Vanilla ice cream on the side. Make it a dessert plate.

Coffee: Hot coffee cuts through the sweetness perfectly.

Campfire Vibes: Make these, sit outside, pretend you’re camping.

Nothing: These are perfect as-is. Complete s’mores experience in bar form.

The Science of S’mores Bar Success

The graham cracker crust needs butter to bind it and sugar to help it crisp up. Baking it first sets the structure so it doesn’t crumble. The chocolate chips in the crust create pockets of chocolate that melt slightly, adding another texture layer.

The sweetened condensed milk in the chocolate layer creates a fudgy, smooth consistency that sets firm when chilled but stays tender when cut. It’s not pure melted chocolate—it’s a ganache that holds its shape but melts on your tongue.

Toasting marshmallows caramelizes the exterior sugars while the interior stays soft. The Maillard reaction creates those golden-brown colors and toasty flavors. The key is high heat for a short time—too long and they melt completely, too hot and they burn.

When to Make These S’mores Bars

Summer Parties: Bring summer camp nostalgia to your BBQ or pool party.

Campfire Alternatives: When you want s’mores but it’s raining or you don’t have a fire pit.

Bake Sales: These sell out faster than any cookie. Make extras.

Kids’ Parties: Children lose their minds over these. Adults do too, quietly.

Potlucks: Easy to transport, feeds a crowd, always a hit.

Anytime You Want S’mores: Literally any time. You don’t need an occasion for s’mores.

Why These Work So Damn Well

S’mores Bars work because they solve every problem with traditional s’mores. No burnt fingers. No dropped marshmallows in the fire. No graham crackers breaking at the worst moment. No chocolate that won’t melt because the marshmallow isn’t hot enough. These bars give you all the flavors and textures of s’mores in a controlled, perfected format.

The ratio is also better—more even distribution of chocolate and marshmallow to graham cracker. Every bite has all three components in ideal proportions. The chocolate layer is thicker and richer than what you get from two squares of a Hershey bar.

This is what happens when you take a beloved classic and refine it. Not to make it fancy, but to make it better. S’mores are great. S’mores bars are s’mores that grew up and got their life together.

Questions People Always Ask

Q: Can I skip toasting the marshmallows? A: You can, but the toasted flavor and texture contrast is what makes these special. It’s worth the extra step.

Q: My marshmallows burned instantly. What happened? A: Your broiler was too close or too hot. Move the rack down or use a torch instead for more control.

Q: Can I use regular chocolate bars instead of chips? A: Yes! Chop them up. You’ll need about 12 oz. Mix with the condensed milk as directed.

Q: The bars are too soft to cut. Help? A: They’re not cold enough. Refrigerate for another 30 minutes and make sure your knife is clean between cuts.

Q: Can I make these gluten-free? A: Yes! Use gluten-free graham crackers. Everything else is naturally gluten-free.

Q: My chocolate layer is grainy. What did I do wrong? A: You overheated the chocolate. Use lower heat and stir constantly. Once it’s grainy, there’s no fix, but it still tastes fine.

Q: Can I torch them with a lighter? A: Not recommended. Lighters leave a fuel taste. Use a kitchen torch or the broiler.

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