S’more Bars

No-bake layers • 15-minute prep • campfire flavor any night

A buttery graham crust, glossy chocolate, and pillowy marshmallows stack into neat bars that taste like the best fireside bite—no fire pit required.

Why You’ll Love It

• Smores Bars Easy: Crush, melt, spread, chill—done.
• No Bake Smores Dessert: Stovetop only; optional quick toast for the marshmallows.
• Cookout-friendly: Travels well and slices clean—ideal Easy Dessert for Cookout.
• Customizable: Make Healthy Smores Dessert swaps or turn it into Smores Bark.
• Crowd-pleaser: Nostalgic flavor with tidy bar convenience.

Ingredients (notes only)

Graham Crust – graham cracker crumbs, melted butter, pinch of salt, optional brown sugar for extra hold.
Chocolate Layer – semisweet chocolate + a splash of cream (firmer ganache) or coconut oil (snappier set).
Marshmallow Top – mini marshmallows or marshmallow creme; torch or broil briefly to toast (optional).
Finish – crushed grahams, chocolate drizzle, flaky salt.

Step-by-Step Instructions

1. Pan & crust: Line an 8×8-inch pan with parchment. Mix crumbs, butter, salt, and sugar; press firmly into an even layer. Chill 10 minutes.
2. Chocolate: Heat cream until steaming; pour over chocolate, stand 2 minutes, stir smooth. (Or melt chips with coconut oil.) Spread over crust.
3. Marshmallow layer: Scatter mini marshmallows; press lightly.
4. Set: Chill 45–60 minutes until chocolate is firm.
5. Optional toast: Broil 20–45 seconds (watch closely) or torch until golden.
6. Slice: Lift by parchment and cut into 16 bars with a warm, dry knife.

Pro Tips

• Firm crust: Pack hard—use the bottom of a measuring cup.
• Clean cuts: Heat knife under hot water, wipe dry between slices.
• Neater top: Add marshmallows after the chocolate cools a couple minutes so they don’t sink.
• Outdoor-proof: Skip the ganache cream and use 2 Tbsp coconut oil for a heat-resistant set.

Variations (mapped to interests)

• No Bake Smores Bars: Base recipe as written, no toasting.
• Smores Bake: Bake crust 8 minutes at 350°F, add chocolate and marshmallows, bake 2–3 minutes to melt then broil to toast.
• Smores Bark: Spread melted chocolate on parchment, rain on mini marshmallows and crushed grahams; chill and crack.
• Healthy Smores Dessert: Use 70% dark chocolate; swap ½ the butter for almond butter; reduce marshmallows by ⅓ and add toasted nuts.
• Mini Smores Pie: Press crust into lined muffin tin, layer chocolate and marshmallows; chill or quick-broil to toast.

How to Serve

Cut into squares and finish with a pinch of flaky salt. For cookouts, transport chilled and slice on-site.

Make Ahead & Storage

• Fridge: Airtight up to 5 days.
• Freeze: Up to 2 months (wrap well; thaw in fridge).
• Warm weather tip: Use coconut-oil chocolate for firmer bars outdoors.

FAQs

Can I use marshmallow creme?
Yes—spread a ½-inch layer on set chocolate. It won’t toast like minis but slices beautifully.

Why is my chocolate soft?
Too much cream. Use the ratios below or swap to coconut oil for a firmer set.

Can I double it?
Yes—use a 9×13 pan; increase chill time.

Simple Nutrition (estimate per bar, 1/16 pan)

Calories 230 • Carbs 27g • Fat 13g • Protein 2g • Sugar 20g • Sodium 120mg

Sarah

S’more Bars

No-bake graham crust, firm chocolate, and marshmallow top with optional toast. Sliceable, travel-friendly s’mores made for parties and cookouts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

chill time 45 minutes mins

Total Time 1 hour hr

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

• 2 cups graham cracker crumbs (200 g)
• 8 tbsp unsalted butter, melted (113 g)
• 2 tbsp light brown sugar (optional, for extra hold)
• 0.25 tsp fine salt
• 12 oz semisweet chocolate chips or chopped bars (340 g)
• 0.5 cup heavy cream (120 ml) or 2 tbsp coconut oil
• 1 tsp vanilla extract (optional)
• 3 cups mini marshmallows (150 g) or 1 jar marshmallow creme (7 oz/200 g)
• crushed graham crackers, chocolate drizzle, flaky sea salt (optional, for finish)

Equipment

• 8×8-inch pan
• saucepan or microwave-safe bowl
• offset spatula
• kitchen torch or broiler (optional)

Method

• Line an 8×8-inch pan with parchment, leaving overhang for lifting later.
• Mix graham crumbs, melted butter, sugar, and salt. Press firmly into pan. Chill 10 minutes.
• Heat cream to steaming and pour over chocolate. Stand 2 minutes, then stir smooth for ganache. (For firmer layer, melt chocolate with coconut oil.) Stir in vanilla if using.
• Spread chocolate over crust. Immediately top with marshmallows, pressing lightly to adhere.
• Chill until firm, 45–60 minutes.
• Optional: Broil 20–45 seconds to toast marshmallows or use a kitchen torch.
• Lift bars from pan using parchment overhang. Slice into 16 bars with a warm knife.

Nutrition

Calories: 230kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 200IUCalcium: 20mgIron: 1.2mg

Notes

GF: Use gluten-free graham crackers. DF: Use dairy-free chocolate and vegan marshmallows; swap butter for coconut oil. Healthier tweak: 70% dark chocolate, almond butter in crust (replace half the butter), add chopped toasted almonds. Equipment: 8×8 pan, saucepan or microwave-safe bowl, offset spatula.

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