Smores Bars Nostalgic Flavors (Printable)

Gooey bars with graham crust, melted chocolate, and toasted marshmallows for a nostalgic treat.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How-To:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a medium bowl, blend graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened.
03 - Press the crumb mixture firmly and evenly onto the bottom of the prepared pan.
04 - Bake the crust for 8 minutes, then remove from oven.
05 - Evenly sprinkle semi-sweet chocolate chips over the warm crust and return to the oven for 2 minutes until the chocolate begins to soften.
06 - Use a spatula to spread the softened chocolate into an even layer over the crust.
07 - Distribute mini marshmallows evenly on top, gently pressing them into the chocolate layer.
08 - Bake for an additional 10 to 12 minutes, until the marshmallows turn golden and toasted.
09 - Allow bars to cool completely in the pan, then refrigerate for 1 hour for cleaner slicing.
10 - Lift bars out using the parchment paper, slice into 16 bars, and serve.

# Expert Advice:

01 -
  • No campfire required—you get that toasted marshmallow flavor and melty chocolate without the smoke in your hair.
  • Way less messy than assembling individual s'mores, but just as satisfying and shareable.
  • They come together in under an hour, which means you can satisfy a s'mores craving on a random Tuesday.
02 -
  • Don't skip the chilling step—warm bars crumble, but cold ones slice cleanly and look impressive.
  • Marshmallows release moisture as they toast, so if yours look underbaked but feel soft, they're probably done—take them out before they get too dark.
03 -
  • Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest edges with no crumbs.
  • If your marshmallows brown unevenly, rotate the pan halfway through baking so the back edge toasts as evenly as the front.
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