S'mores are the ultimate summertime dessert, but if the weather doesn't pan out for your backyard bonfire, we have the next best thing! This baked S'mores Bars recipe has all the chocolate, graham and marshmallow goodness we know and love in bite-sized bar form. Quick and easy to make, too, so you can enjoy s'mores year-round!
Around here, s’mores are properly roasted over the fire during the summer months. But since Mother Nature occasionally throws a wrench in our outdoor plans, my backup option is always this Gooey Baked S’mores Bars recipe. Equally marshmallowy, equally chocolatey and equally delicious!
Why this recipe works
- No bonfire? No problem! Get all the flavors you love about s'mores in make-ahead, cookie bar form.
- Make an OG version with chocolate, grahams and marshmallows or add in mix-ins like chopped up peanut butter cups for a fun twist on a campfire classic.
- This crowd-pleasing dessert recipe is perfect for any summer BBQ or potluck.
Roasted s'mores traditionally have three ingredients: graham crackers, marshmallows and chocolate. We retain all the flavor of the original with just a few additions in this recipe:
Note: this recipe uses mini marshmallows AND marshmallow creme. The creme helps the bars retain some of the gooey-ness of traditional roasted s'mores even after they have been baked. You can omit the creme and use extra mini marshmallows if you prefer, but the bars won't be as gooey as they are with the marshmallow creme.
Start by making your graham cracker "crust". Mix together butter, sugar, vanilla and egg until fluffy.
Mix in your dry ingredients.
Set aside about a cup of the crust mixture and press the remaining into the bottom of the prepared pan. Sprinkle the chocolate chips over the crust and add dollops of marshmallow creme.
Spread creme over chips and sprinkle with marshmallows and reserved graham crust mixture. Bake as directed.
We had to learn this trick by practice!
The best method we've found is to run a spoon or offset spatula under HOT water and wipe off excess water. The warm spoon will help to gently melt and smooth out the creme without sticking to it. Repeat as often as necessary.
You can keep these bars in an airtight container on the counter for about 5 days before they start to lose their texture. You can also freeze them between layers of parchment for up to 4 months.
YES! Swap out regular flour for a 1-1 gluten-free flour and use gluten-free graham crackers (these are our favorite brand right now). Both are easy to find at any major supermarket.
Expert tips for making s'mores bars
- Prepare your pan. Line your pan with either parchment or aluminum foil and liberally spray it with cooking spray to prevent your bars from sticking to the pan.
- Short on time? Grab a box of graham cracker crumbs from the grocery store instead of crushing up whole graham crackers.
- This recipe is easy to customize. Swap in broken up chocolate bars for the chocolate chips if that's what you have on hand. The recipe calls for milk chocolate but you can also use semi-sweet chips or dark chocolate if you prefer. Or get crazy and add a combination of chocolate and peanut butter or butterscotch chips.
- HOT water on an offset spreader helps make spreading the marshmallow creme a LOT easier. Run your spreader under hot tap water often (and dry with a towel) when spreading the creme over the chocolate.
- Oven temperatures vary greatly. An inexpensive oven thermometer allows you to check your oven's temperature and adjust the baking time (and temperature) accordingly.
More dessert bars
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Gooey Baked S'mores Bars
- ⅔ cup sugar
- ½ cup butter, softened
- ½ teaspoon vanilla
- 1 egg
- 2 ⅓ cups graham cracker crumbs
- ⅓ cup flour
- ¼ teaspoon salt
- 2 cups milk chocolate chips (about one 11.5-ounce bag)
- 1 (7-ounce jar) marshmallow creme
- 1 cup mini marshmallows
- Preheat oven to 350 degrees. Line a 9 x 13 pan with foil (overhanging the sides) and spray with cooking spray. Set aside.
- In a medium bowl, beat together sugar, butter, vanilla and egg for about 2 minutes. Mix in graham cracker crumbs, flour and salt until thoroughly combined. Reserve 1 cup of this mixture. Press the remaining mixture into the bottom of the pan for the crust.
- Evenly layer chocolate chips on top of crust. Drop spoonfuls of marshmallow creme over the chocolate chips. Using the back of a spoon warmed with hot water gently spread creme evenly over the chips, stopping to rinse spoon and warm with water as needed. Sprinkle the marshmallows and reserved graham mixture over the top.
- Bake for 18-22 minutes or until marshmallows start to lightly brown. Cool thoroughly before lifting foil from pan and cutting into squares.
- Generously spray your lined pan with cooking spray to prevent bars from sticking. Once cool, lift the foil out of the pan and place on a cutting board to easily slice the bars.
- Not a milk chocolate chip fan? Use dark chocolate instead. Or chop up chocolate bars. The options to customize this recipe are endless.
- Use a food processor to quickly make graham cracker crumbs from graham crackers or buy a box of crumbs from the store. You'll find them in the baking aisle.
- The marshmallow creme is STICKY and can be tough to spread. Run your spoon or spreader under hot water and dry before attempting to spread the creme. Repeat as often as needed.
- Store these bars in an airtight container for up to 5 days.
Nutrition info not guaranteed to be accurate.