Looking for an ooey-gooey chocolate treat that melts in your mouth and reminds you of summer campfires? These S’mores Bars are exactly what you need, I promise! This amazing dessert taste just like s’mores, but in bar form.
Why this recipe works so well
The beauty of these S’mores Bars is they are portable. That means you can take your s’mores with you! These make a great treat for a slumber party, potluck or backyard barbecue.
You can eat these while they are still warm, but they will be melty and messy! We’re showing pictures here of the warm and melty bars, as well as the cooled bars that were left on the counter for bit. They are delicious either way.
Bars are portable! Do you love how dessert bars are so easy to take with you? Before heading to your next potluck, consider my amazing lemon bars, my super chewy fudge brownies, or my popular no-bake peanut butter bars!
Expert Tips & FAQs
- 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. 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.
- I highly recommend an inexpensive kitchen scale for so many recipes. It’s super handy when you have to portion out dough or batter, like splitting cake batter into pans.
Ingredients You Will Need for S’mores Bars
(scroll down for measurements in the printable version)
Aside from the marshmallow creme (see above tip for making your own if you prefer) and chocolate bars, you likely have everything you need.
How to Make S’mores Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan. You can also line the pan with parchment and let the sides hang over to use as handles.
- In a large bowl, beat butter and sugar with an electric mixer until creamy.
- Add eggs and vanilla; beat until combined.
- In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt.
- Add to butter mixture, and beat until combined.
- Turn the baking pan upside down and place a piece of waxed paper on top. Press half of the dough onto the waxed paper, using the bottom of the pan as a guide for the size. Set aside. Turn pan back over.
- Press the other half of the dough evenly in the bottom of the pan. Spread marshmallow cream over the dough, but don’t go all the way to the edge.
- Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate.
- Take the preformed dough that you set aside earlier and invert onto the top of the chocolate and peel away the waxed paper. Spread gently to the edges if needed.
- Bake for 25-30 minutes (mine was 27). Cool completely before cutting into squares.
I hope you love these gooey, chocolatey S’mores Bars as much as we do. They’re always a hit!
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S’mores Bars
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup butter softened
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 â…“ cups flour
- ¾ cup graham cracker crumbs about 5-6 sheets of graham crackers
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 ounces Hershey’s Milk Chocolate Bars 4 bars (1.5-ounce each)
- 7 ounces marshmallow fluff
Things You'll Need
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. 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.
- I highly recommend an inexpensive kitchen scale for so many recipes. It's super handy when you have to portion out dough or batter, like splitting cake batter into pans.Â
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
- In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs and vanilla; beat until combined.
- In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined.
- Turn the baking pan upside down and place a piece of waxed paper on top. Press half of the dough onto the waxed paper, using the bottom of the pan as a guide for the size. Set aside. Turn pan back over.
- Press the other half of the dough evenly in the bottom of the pan. Spread marshmallow cream over the dough, but don’t go all the way to the edge. Lay the chocolate bars on top of the marshmallow creme, breaking apart as needed to create an even layer of chocolate. Take the preformed dough that you set aside earlier and invert onto the top of the chocolate and peel away the waxed paper. Spread gently to the edges if needed.
- Bake for 25-30 minutes (mine was 27). Cool completely before cutting into squares.
Nutrition
This post was originally published here on Nov 7, 2011 and has since been updated with new photos and tips.
Amanda Davis
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Angie @ Bigbearswife says
mmmmmmmmmm they look fantastic! Third Times a Charm!
Astrid says
Love how you described your process. oh and kudos to you for 3 time trying I think I’d have given up halfway… ;o)
Beth says
This is similar to a recipe for S’Mores bars that I love!
Lisa @ Sweet as Sugar Cookies says
One look at your bars and I melt like the marshmallows in them.
Tessa says
The marshmallow and melted chocolate oozing out of these looks awesome! Kind of like biting into a real s’more :)
Gloria says
What a trooper Amanda! I love that you worked out all the kinks for the rest of us. :) Great tip on the creating the top layer of dough. That one will come in handy for other treats, I just know it.
SnoWhite @ Finding Joy in My Kitchen says
These look tasty — were the overly sweet, though?
And, could you use marshmallows scattered over the middle layer without forming a marshmallow cream or fluff?
Amanda Formaro says
They were rich, but tasted just like a smore you make over the fire. As for using mini marshmallows. I didn’t try it myself but I assumed that they would expand and puff up, hence the need for using creme.
sue says
wow those look so good, I will be trying them for sure.
Avanika {Yumsilicious Bakes} says
Those look absolutely amazing. Great pick. And good job trying them three times till they got perfect. Can’t wait to try some for myself.
sara says
Yum! Does life get any better than s’mores bars?! These look amazing – so delicious! :)
Nutmeg Nanny says
I’m in heaven! These sound amazing!!!
Lisa~~ says
Your persistence paid off and the bars look delicious.
Lisa~~
Cook Lisa Cook
Isabelle @ Crumb says
These look awesome! So glad you persevered, despite the mishaps the first two times around. Dare I say, these actually look even better than real s’mores (especially since campfires are a little scarce in early November).
Fallon says
They look beautiful! I’ve S’mores bars before and just used mini marshmallows. I’ll have to try it out with the marshmallow creme next time.
The Food Hunter says
Oh My! I want these right now.
Jess Wakasugi {Life's Simple Measures} says
Holy cow, these bars looke AHmazing! I love how gooey the centers are and the outside dough look soo soft. Great SRC post!
Lesa @Edesia's Notebook says
Way to persevere, Amanda! Looks like it definitely paid off. And it prob didn’t hurt that you got to eat all those “failures”!
Katrina says
I made these for Cookie Carnival for a family reunion right after we moved to Utah and they were a huge hit! Like, there wasn’t enough of them.
Way to stick it out and keep trying and love the method you came up with and fun to know how to make homemade mallow creme. Now I want to make them again!
Melissa@IWasBornToCook says
S’more bars rock! I love them! These look amazing.
Blog is the New Black says
Starred these. I need ’em.