Chewy S’mores Bars Recipe with Graham Cracker Crust

Easy S’Mores Bars are a delightful summer treat made with just five ingredients. A buttery graham cracker crust forms the base, topped with melted chocolate and toasted mini marshmallows for all the classic s’mores flavors—no campfire required. These bars are simple to prepare, make-ahead friendly, and freeze well for later.

Perfect for backyard barbecues, potlucks, or casual get-togethers, these bars are quick to assemble and crowd-pleasing. If you prefer a smaller portion, try a single-serve version.

Ingredients for S’Mores Bars:

You only need five pantry-friendly ingredients to make these gooey dessert bars:

• Graham cracker crumbs — Use store-bought crumbs or crush graham sheets in a bag with a rolling pin.
• White granulated sugar — A small amount helps bind the crust.
• Butter — Melted, to hold the crust together and add richness.
• Hershey’s chocolate bars — Traditional s’mores bars work well; chocolate chips or other bars can be substituted.
• Mini marshmallows — These form the toasted, pillowy topping.

How to Make S’Mores Bars

The method is straightforward and fast. Follow these simple steps for perfect results:

1. Graham cracker crust — Combine crumbs, sugar, and melted butter until the mixture resembles wet sand. Press evenly into a foil-lined, greased 9×13-inch pan. Bake until edges are lightly golden.
2. Chocolate layer — Arrange chocolate bars across the warm crust so they begin to soften. Return to the warm oven for a minute or two to finish melting, then smooth the surface with a spatula.
3. Marshmallow topping — Cover the melted chocolate with an even layer of mini marshmallows. Broil briefly until the marshmallows turn golden brown; watch closely as they can color quickly.

How to Cut into Squares:

To slice clean squares without marshmallows sticking, dip a sharp knife in hot water, wipe dry, and cut. Repeat warming and wiping the knife between cuts for the neatest slices.

Leftovers, Storage, and Freezing

Leftovers: Store bars in an airtight container for up to five days. Place parchment or wax paper between layers to prevent sticking. Refrigeration keeps them freshest, but they can be kept at room temperature if you plan to eat them soon. Bring chilled bars to room temperature before serving for the best texture.

Freezing: These bars freeze well for up to three months. Separate layers with parchment and place in a freezer-safe container. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Recipe Notes and Tips:

• Clean cutting: Reheat and wipe the knife between cuts to prevent marshmallow sticking and to get tidy squares.
• Watch the broiler: Marshmallows brown fast under the broiler. Stay attentive and remove the pan as soon as they reach a golden color.

Other S’Mores-Inspired Desserts:

• S’Mores Dip — A gooey combo of melted chocolate and toasted marshmallows for dipping with graham crackers.
• No-Bake Cereal S’Mores Bars — Golden Grahams mixed with chocolate and marshmallows for an easy, crunchy treat.
• Air Fryer S’Mores — A quick way to enjoy classic s’mores without a campfire.

Recipe Summary