Go Back

S'mores Bars

S'mores bars with a golden graham cracker base, a dense fudgy chocolate center, and a toasted marshmallow top that glistens and pulls dramatically when sliced. These easy dessert bars bake up in one pan for classic campfire chocolate-marshmallow layers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.3333 cup granulated sugar
  • 0.5 cup butter melted
Chocolate layer
  • 1 cup butter
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Marshmallow top
  • 3 cup mini marshmallows or 1 bag large marshmallows, halved

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep pan and make the graham crust
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan.
  3. Bake the crust for 8 minutes, then cool slightly.
Bake the chocolate layer
  1. Melt butter in a saucepan.
  2. Stir in granulated sugar, eggs, and vanilla extract, mixing until smooth.
  3. Mix in cocoa powder, all-purpose flour, baking powder, and salt until the batter is smooth.
  4. Spread the chocolate batter over the baked graham cracker crust.
  5. Bake for 18–20 minutes, until just set in the center.
Toast the marshmallow top and cool
  1. Remove from the oven and immediately cover the entire top with mini marshmallows.
  2. Return to the oven and bake for 3–4 minutes, until marshmallows puff and start to turn golden.
  3. Switch to broil for 1–2 minutes until the marshmallows are golden brown.
  4. Cool for 30 minutes before cutting with a buttered knife.

Notes

For the cleanest, most dramatic marshmallow pull, slice with a buttered knife while the bars are still slightly warm after the 30-minute cooling. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze bars for up to 2 months. If you want a lighter option, use part-skim butter (or plant-butter) and reduced-fat cocoa—texture may be slightly softer but still layered.