S’mores Bars

No campfire is needed for these ooey gooey s’mores bars. They start with a graham cracker cookie base that tastes like a blondie, then get absolutely loaded with marshmallows and Hershey bars until everything is melted, sticky, and slightly out of control. These are the kind of bars that get messy when you cut them, leave chocolate on your fingers, and somehow disappear before they even have time to cool.

If you are leaning into summer desserts, you might as well make a drink to go with them. Creamy Lemonade, Homemade Limeade, and Sparkling Lemonade are all refreshing, easy options that pair perfectly with these bars. And if you love that graham cracker blondie style base, Brown Butter Blondies are another must-try. They have that same rich, chewy vibe and are just as hard to stop eating once you start.

Equipment

• Measuring cups and spoons
• Wooden spoon
• Parchment paper
• Mixing bowl
• 9x9 Pan

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Ingredients

• All-purpose flour
• Graham crackers – finely crushed
• Baking soda
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Hershey bars- 1.55 oz bars
• Mini marshmallows
• Regular-sized marshmallows

Directions

Preheat oven to 350°F and line a 9 x 9-inch pan with nonstick spray and parchment paper.
In a medium mixing bowl, combine the all-purpose flour, graham cracker crumbs, baking soda, and salt, then set aside.

In a large mixing bowl, whisk together the butter, brown sugar, and granulated sugar until the mixture begins to lighten in color, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla extract. Slowly stir in the flour mixture just until combined. Spread 3/4 of the dough into the prepared pan. Lightly wet your hands and press the dough into an even layer.

Sprinkle the Hershey bars, mini marshmallows, and regular marshmallows over the top of the graham cracker cookie dough. Drop spoonfuls of the remaining cookie dough over the marshmallows.

Bake for 35 to 40 minutes, until golden brown. Let the bars cool for 10 minutes before cutting.

How do I serve my S’mores Bars?

• This is a rich and delectable dessert. It can be served as single slice bars, or you can add a dollop of Cool Whip or ice cream to the top. You can also pair it with a hot cup of coffee or an ice-cold glass of milk.

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• All-purpose flour – For a gluten-free option, use GF 1-to-1 flour and add an extra egg to the batter.
• Graham cracker – These can be graham crackers you crush at home, or you can buy the already finely crushed graham crackers.
• Unsalted butter – If all you have is salted butter, you can use it and cut the salt that is called for to 1/4 teaspoon.
• Brown sugar – Light would be the best option, but if needed, dark will work.

How should I store my leftover S’mores Bars?

• S’mores Bars should be stored in an airtight container at room temperature for up to 3 days. If refrigerated, they can last up to 5 days.
• To Freeze: Cut cooled bars into slices and wrap them in plastic wrap. Place in a freezer-safe Ziploc bag and freeze for up to 3 months. Defrost for 3 hours on the counter before serving.

S’mores Bars

These s’mores bars are made with a soft graham cracker cookie base, melty chocolate, and gooey marshmallows baked until golden. They’re an easy dessert bar that brings classic s’mores flavor to the oven.

Servings: 9 Bars

Author: Stephanie

Print Recipe

Prep Time:20 minutes mins

Cook Time:35 minutes mins

Total Time:55 minutes mins

Equipment

• 9x9-inch pan
• Nonstick spray
• Parchment paper
• Medium mixing bowl
• Mixer and large bowl
• Spatula

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups finely crushed graham cracker crumbs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 Hershey bars broken into pieces
• 2 cups mini marshmallows
• 2 cups regular-sized marshmallows

Instructions

• Preheat oven to 350°F and line a 9 x 9-inch pan with nonstick spray and parchment paper.
• In a medium mixing bowl, combine the all-purpose flour, graham cracker crumbs, baking soda, and salt, then set aside.
• In a large mixing bowl, whisk together the butter, brown sugar, and granulated sugar until the mixture begins to lighten in color, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla extract. Slowly stir in the flour mixture just until combined. Spread 3/4 of the dough into the prepared pan. Lightly wet your hands and press the dough into an even layer.
• Sprinkle the Hershey bars, mini marshmallows, and regular marshmallows over the top of the graham cracker cookie dough. Drop spoonfuls of the remaining cookie dough over the marshmallows.
• Bake for 35 to 40 minutes, until golden brown. Let the bars cool for 10 minutes before cutting.

Notes

• Crush graham crackers into fine crumbs using a blender for the fastest, most even texture, or place them in a sealed zip top bag and crush with a rolling pin for a no equipment option.

• Choose milk or dark chocolate based on sweetness preference. Milk chocolate keeps the bars sweeter, while dark chocolate adds a slightly bitter note that balances the overall sweetness.

• For clean slices, use a sharp straight blade knife and wipe or clean the blade between cuts to prevent dragging through the layers.

• To speed up cooling, set the pan on a wire rack so air can circulate underneath. If you need them cooled faster, transfer the pan to the refrigerator once it is safe to move without damaging shelves or the pan.