If you’re looking for a delicious taste of summer without having to build a campfire, this s’mores bars recipe is the only one you’ll need! A crisp buttery graham cracker bottom layer topped with a gooey chocolate layer and a marshmallow layer will make these smores bars your favorite dessert recipe yet!
I know there are a million recipes for s’mores bars, but these have been my favorite. (I’m also partial to this s’more cup recipe if you need more s’mores in your life) I’ve been making them for years. I always get asked for this recipe, so here goes!
What do you need to make s’mores bars?
- Graham crackers
- Butter (¾ stick) unsalted butter, melted -you can use salted if you prefer
- Unsweetened chocolate
- Sweetened condensed milk
- Vanilla extract
- Miniature marshmallows
I feel like most of the s’mores bars I have eaten in the past have something like a crumb cookie layer; kind of like a blondie. Which, of course, is delicious, but not what I am looking for in a s’mores bar. These bars are different. Instead of a blondie-like texture, you can expect melty gooey layers.
How do you make s’mores bars?
- Melt butter. While butter is melting, line a pan with foil and spray with cooking spray.
- Line bottom of pan with graham crackers.
- Mix sugar into melted butter and pour over graham crackers. Spread evenly with spatula.
- Bake until sugar bubbles. Let cool until sugar hardens.
- Heat chocolate and condensed milk in microwave. Remove from heat and stir in vanilla.
- Spread chocolate mixture over graham crackers. Sprinkle marshmallows on top.
- Return to oven and bake until marshmallows are golden brown.
- Let cool. Lift from pan and cut into bars (with vegetable spray coated knife). Enjoy!
When I’m cutting these bars, I like to cut them into smaller pieces, so each pan can yield 24 bars. Here is a quick how-to on making this happen:
- Cut down the middle
- Add a row on each side (so you have a total of 4 rows)
- Do the same thing length-wise
I love bringing these s’mores bars to a party. I lift them out of the pan (still in the tin foil), cut them and put them back in the pan to serve. Super easy! And, pro-tip, use disposable pans like these so you don’t have to worry about leaving a pan behind at a party.
Oh and before you make this s’mores bars recipe, I’m sharing some great tips in the recipe card below – don’t forget to check them out!
S'mores Bars Recipe
- 8-9 graham crackers
- 6 Tbs. butter unsalted and melted. 3/4 stick
- 1/4 cup sugar
- 4 ounces unsweetened chocolate cut into medium chunks
- 1 can sweetened condensed milk 14 ounces
- 1 tsp vanilla extract
- 3 cups miniature marshmallows or enough marshmallows to cover edge to edge in pan
- Melt butter in microwave for 30 seconds.
- Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line a 13x9 inch baking pan with heavy-duty foil, leaving an overhang on two long sides to facilitate removal of bars.
- Spray pan bottom with vegetable cooking spray, then line with graham crackers, trimming them as necessary to fit.
- Mix butter and sugar in a small bowl, pour over graham crackers and spread evenly with a rubber spatula. Bake until sugar bubbles, about 7 min. Let cool on a rack until sugar hardens, about 5 min. Leave oven on.
- Meanwhile, heat chocolate and condensed milk in microwave. In 30 second intervals. I melted butter for 1 minute total. You really need to stir and do not over-cook.
- Remove from microwave/heat and stir in vanilla.
- Spread chocolate mixture over graham crackers. Sprinkle with marshmallows.
- Return to oven and bake until marshmallows turn golden brown; about 11 minutes. I chose to broil for one minute on high to help get the marshmallows extra crispy.
- Let cool on wire rack.
- To serve, use foil to lift from pan. Cut into bars with a knife, coated with vegetable spray. This will help prevent marshmallows from sticking.
- You can make these bars up to 1 day ahead. Cool, after baking, cover the pan with foil and store at room temperature. To serve, remove from the pan and cut.
- Over time, the marshmallows will harden, but if you store them in an air-tight tin, the s'mores are good for several days.
- Chocolate melting tips:
- You could heat chocolate in the microwave using 50% power to prevent over-baking.
- If you don't have a microwave, you can heat the chocolate in a large heavy bottomed saucepan over low heat, stirring occasionally, until chocolate melts.