S’Mores Bars: An Easy Oven-Baked Campfire Dessert

Why this recipe is so great:

Every summer my family builds a fire in the backyard, and every summer the same scene plays out. One kid waves a marshmallow six inches above the flames and calls it finished. Another one sets theirs on fire and then looks surprised.

I stand there holding a long skewer, and by the time we all sit down, half the chocolate has melted onto someone’s sleeve. The s’more is always worth it. The production is a lot of work.

These s’mores bars give you the same flavor without any of the fire pit drama. They come together with four ingredients: graham cracker crumbs, butter, Hershey’s milk chocolate bars, and mini marshmallows. Four.

That is the entire shopping list. If you have ever run out for one dessert item and come home with a bag full of things you did not plan to buy, you know how good that sounds.

The method is just as short. There are four basic steps, and they are all about building the layers and then toasting the marshmallows in the oven.

You press a graham cracker crust into the pan, bake it, lay chocolate bars on top so the warm oven softens them, arrange marshmallows over the chocolate, and broil until the tops turn golden. Nothing tricky, nothing fussy.

I also think these bars beat the campfire version on a few honest points. There is no fire to build, feed, or supervise.

Every bite has an even balance of graham cracker, chocolate, and marshmallow instead of one dry cracker with a thick slab of chocolate in the middle.

And the batch makes 24 squares, which is plenty for a crowd and still leaves a few for the next day.

That last part matters more than you might think. I brought a pan to my brother’s birthday cookout last month, and I watched grown adults circle the table like they had not eaten all day. The kids got their marshmallow moment. The adults got a dessert they could eat with a fork. Nobody had to hunt for a stick.

How to make s’mores bars:

Start by getting your pan ready, because everything moves quickly after that. You want a 9×13 inch pan lined with foil and sprayed with cooking spray. The foil is not just for tidiness. It is what lets you lift the whole slab out of the pan later and cut clean squares without a wrestling match.

Next, stir the graham cracker crumbs and melted butter together until every crumb is moistened. If the mixture still looks dry and sandy, add another tablespoon or two of butter. Then press it firmly and evenly into the bottom of the pan. Press harder than feels polite. A loosely packed crust falls apart when you slice it.

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Bake the crust at 350F for 8 to 10 minutes, just until the edges are lightly browned. Then turn the oven off. Lay the chocolate bars across the warm crust and slide the pan back into the warm oven for 1 minute so the chocolate softens enough to hold the marshmallows.

Now comes the part my kids fight over. Nestle the marshmallows over the melted chocolate, close together and in rows. Then broil for 1 to 2 minutes until the tops are golden brown. The exact amounts for every ingredient are in the printable recipe card at the bottom of this post.

Expert tips:

I have made these bars enough times to have opinions, and three of them matter more than the rest. Get these right and the pan comes out looking like it belongs in a bakery case.

• Place the marshmallows one at a time, in tight rows. It looks neater than dumping them in a pile and hoping for the best, and it gives you control over the coverage. This is also the job I hand to the kids. They take it very seriously, and I get a few quiet minutes at the counter.
• Do not walk away from the broiler. The toasting step takes only 1 to 2 minutes. Marshmallows are high in sugar, and that sugar goes from golden to black very quickly. Stay at the oven, keep the light on, and pull the pan the moment the tops look right.
• Cut with a hot knife. Dip or run a sharp knife in hot water, then wipe it clean and reheat it between cuts. The warm blade slides through the sticky marshmallow layer instead of dragging it into a mess.

Under a broiler, marshmallows go from pale to perfect to burnt faster than you expect. Stand at the oven and take the pan out as soon as the tops turn golden.

One more thing I learned the hard way. Let the bars cool completely before you cut them. If you rush it, the chocolate slides and the marshmallow stretches into long strings. It still tastes great, but the squares look like a science experiment. Give it time.

How to store:

Leftovers keep well in an airtight container at room temperature for 4 to 5 days. In my house they rarely make it that long. The marshmallow softens a little by day two, and honestly I like them even better that way.

Set the container somewhere cool and out of direct sun, and keep it sealed between servings so the crust stays tender.

How to freeze:

For longer storage, freeze the bars in a freezer friendly container or a ziplock bag for up to 3 months. Thaw them overnight in the fridge, then serve at room temperature, or warm a square in the microwave for about 15 seconds if you want that just toasted feeling back.

I keep a bag in the freezer for exactly this reason. There is something deeply satisfying about pulling out one square on a Tuesday night when the house is quiet and nobody is asking me for anything. Cut the squares before you freeze them, and you can take out as many or as few as you need.

Ingredients

Four ingredients, one pan, and nothing you cannot find at a regular grocery store. Here is what you need.

Instructions

Here is the full method, step by step.

1. Preheat the oven to 350F. Line a 9×13 inch pan with foil and spray it with cooking spray. Set it aside.
2. Mix the graham cracker crumbs and the melted butter together until everything is moistened. Add 1 to 2 tablespoons more butter if the mixture still seems dry. Pat the mixture evenly and firmly into the bottom of the prepared pan.
3. Bake for 8 to 10 minutes, just until the edges are lightly browned. Turn off the oven.
4. Lay the Hershey’s chocolate bars on top of the graham cracker crust and put the pan back into the warm oven for 1 minute.
5. Nestle the marshmallows into neat rows, covering all of the melted chocolate.
6. Put the pan back in the oven and broil for 1 to 2 minutes until the marshmallows are golden brown. Do not step away from the oven. Keep a close eye the whole time and remove the pan as soon as the tops turn golden.
7. Let the bars cool completely before cutting them into squares with a sharp knife. After the pan has cooled on the counter for 15 minutes, you can move it to the fridge to speed things up.

The waiting is the hardest part, and I say that as someone who has cut into a warm pan more than once. If you can hold off until the chocolate sets, you get clean squares that hold their shape on a plate. If you cannot hold off, grab a spoon and call it a warm s’mores sundae. No judgment here.

Notes

Storage reminders in one place: leftovers go in an airtight container at room temperature and stay good for 4 to 5 days. For longer storage, freeze the bars in a freezer friendly container or ziplock bag for up to 3 months.

Thaw overnight in the fridge, then bring them to room temperature, or warm a square in the microwave for about 15 seconds before serving.

This recipe is slightly adapted from Princess Pinky Girl.

Recipe details

Everything you need at a glance before you start.

Nutrition from the source, per square: 126 calories, 16g carbohydrates, 1g protein, 7g fat, 4g saturated fat, 1g fiber, 10g sugar, 84mg sodium, and 10mg cholesterol.

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Why this recipe is so great: Every summer my family builds a fire in the backyard, and every summer the same scene plays out. One kid waves a marshmallow six inches above the flames and calls it finished.

• Total Time: 25 min
• Yield: 24 squares 1x

Ingredients

Scale 1x2x3x

2 cups (230g) graham cracker crumbs
1/2 cup (125ml) melted butter
6 extra-large Hershey’s milk chocolate bars, 100-124g each
4 cups (200g) mini marshmallows

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Instructions

1-Preheat oven to 350F: Preheat oven to 350F. Line a 9×13″ pan with foil and spray with non-stick cooking spray. Set aside.
2-Mix the graham cracker crumbs and melted: Mix the graham cracker crumbs and melted butter together until all is moistened. Add 1-2 tbsp more butter if the mixture still seems dry. Evenly and firmly pat the mixture into the bottom of the prepared pan.
3-Bake for 8-10 minutes just until the: Bake for 8-10 minutes just until the edges are lightly browned. Turn off the oven.
4-Lay the Hershey’s chocolate bars on top: Lay the Hershey’s chocolate bars on top of the graham cracker crust and put the pan back into the warm oven for 1 minute.
5-Nestle the marshmallows into neat rows, covering: Nestle the marshmallows into neat rows, covering all of the melted chocolate.
6-Put back in the oven and broil: Put back in the oven and broil for 1-2 minutes until the marshmallows are golden brown. Do not step away from the oven. Keep a close eye the whole time and remove the pan from the oven as soon as it turns golden on top.
7-Let cool completely before cutting into squares: Let cool completely before cutting into squares with a sharp knife. You can place it on the fridge after it has cooled on the counter for 15 minutes to speed up the process. See tip below on how to cut.

Last Step:

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• Prep Time: 15 min
• Cook Time: 10 min
• Method: bake

Nutrition

• Calories: 126kcal
• Sugar: 10g
• Sodium: 84mg
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg