There’s something magical about s’mores that instantly brings back memories of warm summer nights, bonfires, and sticky fingers. But what if you could enjoy all the melty, chocolate-marshmallow goodness of a s’more—without the fire pit? That’s where these S’mores Bars come in! These easy treats have everything you love about classic s’mores: a buttery graham cracker crust, a rich layer of chocolate ganache, and a gooey topping of golden mini marshmallows. They’re one of my go-to easy summer desserts, and I promise they’ll become one of yours too.
I love making these bars for BBQs, potlucks, or lazy Saturday afternoons when the craving for something sweet and nostalgic hits. They’re simple to put together, incredibly decadent, and always a hit with kids and adults alike. If you’re searching for new summer dessert ideas that don’t require a campfire but still deliver that classic s’mores flavor, you’re in the right place.
Jump to Recipe
Ingredients for S’mores Bars
You only need a handful of ingredients to whip up these s’mores bars, and you probably have most of them in your pantry already!
- 1 1/2 cups graham cracker crumbs (about 8 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3/4 cup heavy whipping cream
- 2 cups chocolate chips (I used semi-sweet, but milk chocolate works too)
- 10 oz mini marshmallows
How to Make S’mores Bars
1. Preheat oven to 350°F (175°C)
2. Make the Crust: Mix crushed graham crackers, sugar, and melted butter. Press firmly into a greased or parchment-lined 9×9-inch pan.
3. Bake the crust for 8-10 minutes, or until lightly golden.
4. Make Ganache: In a microwave-safe bowl, heat the heavy cream and chocolate chips in 30 second increments, stirring in between each round in the microwave. Stir until the chocolate has dissolved into the cream and everything is smooth and glossy.
5. Assemble Layers: Pour the chocolate ganache over the baked graham cracker crust, spreading it evenly. Let it cool for 5-10 minutes at room temperature to slightly set.
6. Top with Marshmallows: Sprinkle the marshmallows in an even layer on top of the ganache.
7. Broil for Gooey Marshmallows: Set your oven to broil and place the pan on the middle rack. Broil on low for 3-4 minutes, watching carefully, until the marshmallows are golden and gooey. Actual time being broiled may depend on your oven.
8. Cool and Eat: Allow your s’mores bars to cool before digging in. You can eat them warm, or set them in the fridge to firm up a bit. If you let them cool in the fridge, they’re easy to cut into bars. I like to let mine set in the fridge for a while until they’re actually rather cold.
9. Store: Store leftovers in the pan you baked them in, covered in the fridge. To serve fresh s’mores bars, slice a bar off and microwave it on a plate for 5-10 seconds to warm it up.
Pro Tips
Here are some of my favorite tips to make your s’mores bars even better:
- Stir that ganache. Ganache can be a little confusing to make in the microwave if you’ve never made it before. It takes quite a few stirs to get that chocolate to dissolve into the heavy cream. I usually only have to microwave your chocolate and cream once for about 30 seconds. After that, make sure you really, really keep stirring and eventually that ganache will form. You only want to re-microwave things if you still see large chunks of chocolate floating around, then you’ll want to melt those chunks of chocolate and keep stirring some more after that.
- Chill after broiling. Be patient and let everything cool before you slice it into bars. Honestly, my husband and I both liked these s’mores bars straight up cold. They taste great warm, too, but even cold they’re awesome! To make it super easy to slice them into bars, chill them until they’re cold in the fridge. If you slice them when they’re still hot you’ll probably end up with a gooey mess (not that that’s a bad thing!).
- Watch the broiler! When you’re toasting your marshmallows, don’t walk away. It takes just seconds to go from golden brown to full-on burned.
- Make them ahead. These bars are perfect for making a day ahead. You can quickly heat individual bars in the microwave for 5 seconds before serving if you want really gooey s’mores bars.
- Customize it! Add chopped peanuts or crushed pretzels to the ganache layer for extra texture and flavor. Or try flavored marshmallows for a fun twist! I made Peeps s’mores bars for Easter, and they were festive and delicious.
FAQs
Can I double this recipe?
Absolutely! You can double the recipe and use a 9×13-inch pan. Just keep an eye on the crust when baking and give it a few extra minutes if needed.
How should I store these s’mores bars?
Store them in an airtight container in the fridge for up to 5 days. They’ll last at room temperature for 2 days if you don’t have room in your fridge.
Do I have to toast the marshmallows?
You don’t have to, but I highly recommend it! Toasting brings out that classic s’mores flavor. If you skip it, the bars will still taste delicious—just more like chocolate-marshmallow bars.
Can I use large marshmallows instead of mini?
Mini marshmallows are ideal for even coverage, but you can use large ones sliced in half if that’s what you have on hand. Just place them cut-side down for best results.
Are these bars messy?
They’re delightfully gooey, especially when served at room temperature. If you want cleaner slices, chill them before cutting and wipe your knife between each cut. But, yes, they can be a bit messy.
What occasions are these best for?
Honestly? All of them. Backyard BBQs, 4th of July parties, summer birthdays, pool parties, or just because—it’s one of those easy summer desserts that never fails to impress. If you’re looking for fun and nostalgic summer dessert ideas, this one checks all the boxes!
There’s just something special about the flavor combo of graham crackers, chocolate, and marshmallow. And when you layer them up into these s’mores bars? Pure summer bliss. Whether you’re hosting a backyard get-together or just need a sweet pick-me-up, these bars are the ultimate treat. They’re easy, indulgent, and guaranteed to bring smiles.
So next time you’re brainstorming summer dessert ideas, remember this simple yet show-stopping recipe. It’s the perfect way to enjoy s’mores—no campfire required!
Happy baking, and don’t forget to grab a napkin—you’re going to need it. 😄
S'mores Bars
Ingredients
- 1 1/2 cups graham cracker crumbs about 8 full sheets
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3/4 cup heavy whipping cream
- 2 cups chocolate chips I used semi-sweet, but milk chocolate would work too
- 10 oz mini marshmallows
Instructions
- Preheat oven to 350°F (175°C)
- Make the Crust: Mix crushed graham crackers, sugar, and melted butter. Press firmly into a parchment-lined 9x9-inch pan.
- Bake the crust for 8-10 minutes, or until lightly golden.
- Make Ganache: In a microwave-safe bowl, heat the heavy cream and chocolate chips in 30 second increments, stirring in between each round in the microwave. Stir until the chocolate has dissolved into the cream and everything is smooth and glossy.
- Assemble Layers: Pour the chocolate ganache over the baked graham cracker crust, spreading it evenly. Let it cool for 5-10 minutes at room temperature to slightly set.
- Top with Marshmallows: Sprinkle the marshmallows in an even layer on top of the ganache.
- Broil for Gooey Marshmallows: Set your oven to broil and place the pan on the middle rack. Broil on low for 3-4 minutes, watching carefully, until the marshmallows are golden and gooey. Actual time being broiled may depend on your oven.
- Cool and Eat: Allow your s'mores bars to cool before digging in. You can eat them warm, or set them in the fridge to firm up a bit. If you let them cool in the fridge, they're easy to cut into bars.
- Store: Store leftovers in the pan you baked them in, covered in the fridge. To serve fresh s'mores bars, slice a bar off and microwave it on a plate for 5-10 seconds to warm it up.
