Irresistible S’mores Bars: Your Easy Recipe for a Gooey, Portable Campfire Treat (No Fire Needed!)
Craving that iconic, melt-in-your-mouth experience of a classic s’more but without the hassle of a campfire? Look no further! These incredible S’mores Bars capture all the delightful flavors and textures of your favorite summer treat, transforming them into a convenient, shareable bar form. Imagine a rich, buttery graham cracker crust, generously layered with velvety milk chocolate, and topped with a fluffy, toasted marshmallow cloud. Every bite delivers a harmonious blend of sweet, gooey, and crunchy, making them an absolute must-try for any dessert lover.
Why This S’mores Bars Recipe Works So Well
The true genius of these S’mores Bars lies in their incredible portability and ease of serving. Unlike traditional s’mores that require an open flame and often result in sticky fingers and unevenly toasted marshmallows, these bars offer a neat and delicious alternative. You can bake a large batch, slice them into individual portions, and effortlessly transport them to any gathering. They are an absolute showstopper at slumber parties, school events, potlucks, or backyard barbecues, allowing everyone to enjoy the nostalgic taste of s’mores without the outdoor setup.
While wonderfully messy and gooey when served warm straight from the oven (and we certainly won’t judge if you indulge that way!), these bars also hold their shape beautifully once cooled. We’ve included photos showcasing both the warm, melty perfection and the more solidified, cooled bars. The beauty is, they are utterly delicious either way, offering versatility depending on your preference and occasion. This recipe takes the best elements of a s’more – the toasted graham, the melting chocolate, the soft marshmallow – and bakes them into a sturdy, easy-to-handle dessert that’s perfect for sharing (or not!).
Dessert bars are your go-to for effortless entertaining! If you appreciate how simple and convenient dessert bars are for taking on the go, you’ll love adding these S’mores Bars to your repertoire. Before your next potluck or picnic, consider exploring some of my other crowd-pleasing bar recipes, like my amazing lemon bars with their delightful sweet and sour cream topping, my super chewy fudge brownies, or my ever-popular no-bake peanut butter bars!
Expert Tips & Frequently Asked Questions (FAQs) for Perfect S’mores Bars
Achieving the perfect s’mores bar is simple with a few insider tricks. Here are some expert tips and answers to common questions to ensure your bars turn out incredibly delicious every time:
- Homemade Marshmallow Creme: Can’t find marshmallow fluff at the store, or just prefer a homemade touch? Making your own is surprisingly easy! Over low heat, gently melt 7 ounces (approximately 4 1/2 cups) of miniature marshmallows with 3 tablespoons of light corn syrup. Stir constantly until smooth and fully combined. Once melted, pour the mixture into a bowl lightly sprayed with cooking spray. Allow it to cool completely; this homemade marshmallow creme will then effortlessly slide out when you’re ready to incorporate it into your recipe, providing that authentic gooey texture.
- The Power of a Kitchen Scale: For consistent and professional baking results, I can’t recommend an inexpensive kitchen scale enough. It’s an incredibly useful tool for countless recipes, especially when precise measurements are crucial. For instance, when you need to accurately portion out dough or divide cake batter evenly into multiple pans, a kitchen scale ensures consistency that volume measurements sometimes miss. This precision helps in achieving uniform baking and perfect texture in your s’mores bars.
- Choosing Your Chocolate: While classic Hershey’s milk chocolate bars are traditional for s’mores and highly recommended for their perfect melt, feel free to experiment! You can use milk chocolate, semi-sweet, or even dark chocolate bars depending on your preference. Just ensure they are bars that will melt smoothly to create that luscious layer. You can also chop up larger chocolate bars or use a mix of different types for added complexity.
- Perfecting the Graham Cracker Crust: For a sturdy yet tender crust, ensure your graham cracker crumbs are fine. A food processor works wonders for this. When pressing the bottom layer, use the bottom of a glass or a flat measuring cup to compact it firmly and evenly into the pan. This creates a solid base that won’t crumble when sliced.
- Cooling is Key: It’s tempting to cut into these gooey bars immediately after baking, but patience is a virtue here! For clean, well-defined squares, allow the bars to cool completely to room temperature. This gives the chocolate and marshmallow time to set properly. If you cut them too soon, you’ll end up with a delicious but very messy treat.
- Storage Solutions: Store leftover S’mores Bars in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them, but be aware that the graham cracker crust might firm up slightly. If refrigerating, let them come to room temperature for about 15-20 minutes before serving for the best texture.
Ingredients You Will Need for S’mores Bars
Creating these delightful s’mores bars requires a straightforward list of ingredients, many of which you likely already have in your pantry. The key components include a buttery graham cracker base, a rich chocolate layer, and a gooey marshmallow topping. Don’t worry if you don’t have marshmallow creme on hand; check our tip above for an easy homemade version. Otherwise, gather these simple items, and you’ll be on your way to a truly irresistible treat.
How to Make S’mores Bars: Step-by-Step Guide
Making these S’mores Bars is a fun and rewarding process. Follow these detailed step-by-step instructions and photos to guide you through creating this amazing dessert. For a convenient printable version of the recipe, simply scroll down to the recipe card!
- Preheat your oven to 350 degrees Fahrenheit (175°C). Prepare an 8-inch square baking pan by lightly greasing it with butter or cooking spray. For easier removal and cleanup, you can also line the pan with parchment paper, leaving an overhang on two sides to create “handles.” This will make lifting the cooled bars out of the pan effortless.
- In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light, fluffy, and creamy, typically about 2-3 minutes. This creaming process incorporates air, which contributes to the tender texture of the graham cracker base.
- Crack the large egg into the butter-sugar mixture, then add the vanilla extract. Continue to beat with the electric mixer until all ingredients are well combined and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate small bowl, whisk together the all-purpose flour, graham cracker crumbs (ensure they are finely crushed, about 5-6 sheets), baking powder, and salt. Mixing the dry ingredients separately helps ensure they are evenly distributed throughout the dough.
- Gradually add the dry ingredient mixture to the wet butter mixture. Beat on low speed until just combined. Be careful not to overmix, as this can lead to tough bars. The dough should come together in a cohesive, slightly crumbly mass.
- Now for a clever trick to create the top crust! Turn your 8-inch baking pan upside down and place a piece of waxed paper or parchment paper on top, ensuring it’s slightly larger than the pan bottom. Take approximately half of the prepared dough and press it evenly onto the waxed paper, using the bottom of the pan as a guide to form a rectangle of the correct size. Set this pre-formed top crust aside. Then, turn your baking pan right side up.
- Press the remaining half of the dough evenly into the bottom of the prepared baking pan to form the base layer. Once the base is formed, spread the marshmallow creme (fluff) over this dough layer. Be sure to leave a small border (about 1/4 inch) around the edges; this helps prevent the marshmallow from bubbling over the sides during baking and sticking to the pan.
- Carefully lay the chocolate bars over the marshmallow creme layer, breaking them into pieces as necessary to create a single, even layer of chocolate. Classic Hershey’s milk chocolate bars are perfect for this, but any chocolate bar that melts well will do.
- Retrieve the pre-formed dough that you set aside on the waxed paper earlier. Gently invert it directly onto the top of the chocolate layer in the baking pan. Carefully peel away the waxed paper. If needed, gently spread the dough to the edges to completely cover the chocolate and marshmallow layers.
- Bake in the preheated oven for 25-30 minutes. My oven typically bakes them perfectly at 27 minutes, but oven temperatures can vary, so keep an eye on them. The top crust should be lightly golden brown. Once baked, it’s crucial to let the bars cool completely in the pan on a wire rack before attempting to cut them into squares. This ensures the chocolate and marshmallow layers set properly, giving you clean, perfectly gooey slices.
We are confident that you and your loved ones will adore these incredibly gooey, rich, and chocolatey S’mores Bars. They’re consistently a crowd-pleaser and the perfect dessert to bring a taste of the campfire indoors!
More Fun S’mores-Inspired Recipes You Should Try
If you’re a true s’mores enthusiast, the fun doesn’t stop with these bars! The beloved combination of graham cracker, chocolate, and marshmallow can be enjoyed in countless creative ways. Expand your s’mores repertoire with these other exciting and delicious recipes:
- S’mores Icebox Cake
- Frozen S’mores
- S’mores Dip
- S’mores Cupcakes
- S’mores Martini
- S’mores Cookies
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S’mores Bars
IMPORTANT – Don’t miss our detailed Expert Tips & FAQs section within the blog post! It contains valuable advice on homemade marshmallow creme, perfect cooling techniques, and more to ensure your S’mores Bars are a huge success. Simply scroll back up to read them!
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Ingredients
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ¾ cup finely crushed graham cracker crumbs from about 5-6 full sheets of graham crackers
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 ounces Hershey’s Milk Chocolate Bars typically 4 standard 1.5-ounce bars
- 7 ounces marshmallow fluff (or homemade marshmallow creme, see tips above)
Things You’ll Need
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Kitchen scale
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8 inch square baking pan
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Mixing bowls
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Electric mixer
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Measuring cups and spoons
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Baking spatula
Before You Begin
- Don’t want to run to the store for marshmallow creme? Here’s how to make your own: Over low heat melt 7 ounces (about 4 1/2 cups) of miniature marshmallows and 3 tablespoons of light corn syrup. Stir constantly until smooth. Let cool in a bowl sprayed with cooking spray. Your homemade marshmallow creme will slide right out when you are ready to add it to the recipe.
- For consistently perfect results, I highly recommend using an inexpensive kitchen scale for many baking recipes. It’s super handy when you have to portion out dough or batter precisely, like splitting cake batter into pans, ensuring even baking and texture.
- Remember, allowing the bars to cool completely before slicing is crucial for clean, well-formed squares. Patience is key for the best presentation!
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal later.
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In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar until the mixture is light, fluffy, and creamy, about 2-3 minutes. Then, add the large egg and vanilla extract, continuing to beat until all ingredients are well combined and smooth, scraping down the bowl sides as needed.
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In a separate small bowl, whisk together the all-purpose flour, finely crushed graham cracker crumbs, baking powder, and salt until evenly combined. Gradually add this dry mixture to the butter mixture, beating on low speed just until combined. Be careful not to overmix the dough.
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To create the top crust, turn your baking pan upside down and place a piece of waxed paper or parchment paper on its bottom. Take about half of the dough and press it evenly onto the waxed paper, using the pan bottom as a size guide. Set this aside. Turn the baking pan right side up.
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Press the remaining half of the dough evenly into the bottom of the prepared pan to form the base. Spread the marshmallow fluff over this dough layer, leaving a small border (about ¼ inch) around the edges. Arrange the chocolate bars on top of the marshmallow creme, breaking them as needed to form an even layer. Carefully invert the pre-formed dough from the waxed paper onto the chocolate layer and gently peel away the paper. Spread the top dough gently to the edges if necessary.
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Bake for 25-30 minutes, or until the top crust is lightly golden brown. (Mine were perfectly baked at 27 minutes.) Remove from the oven and let cool completely in the pan on a wire rack before slicing into squares. This ensures the layers are set and the bars cut cleanly.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on November 7, 2011, and has since been extensively updated with fresh new photos, additional expert tips, and enhanced details to provide you with the best possible recipe experience.