Classic campfire treats baked in a pan are called Easy S’mores Bars. These easy dessert bars feature a graham cracker layer topped with a layer of chocolate and then toasted mini-marshmallows and more chocolate chunks finish off the delicious treat!
Smores Bar
These Easy S’mores Bars have all the traditional layers a s’more has, without the graham cracker lid on top. That allows you to appreciate the lightly toasted marshmallows and chunks of dark chocolate as each bite comes closer to your mouth.
Part cake, mostly s’mores these bars can be enjoyed indoors, outdoors or anywhere in between. Campfires are fun, but we’re not big campers, so it’s nice to enjoy campfire food in the comfort of our own home.
We are huge fans of smores desserts from our S’mores Cake from a box mix to these Smores Cereal Bars featuring Golden Grahams, we can’t resist trying new varieties of S’mores desserts!
Baked marshmallows puff up and lose their individual identity in our Mississippi Mud Cake and Gooey Marshmallow Brownies, but each individual marshmallow is visible giving this dessert a very attractive look.
These S’mores Bars feature a thicker bottom crust instead of being sandwiched between graham cracker layers like in our Gooey Smores Cake.
Purchased graham cracker crumbs are finely crushed and have a very consistent texture. Crushing graham crackers in a bag with a rolling pin works too. There may be bigger pieces of cracker and pieces of random sizes. Some people may like the character this brings to the dish.
I use what I have on hand, what is easiest and saves me the most time. That’s how I make decisions here. I encourage you to use whatever is easiest for you.
Tips for Making S’mores Bars
- The melty chocolate is ooey gooey and is irresistible served warm. Even as the dish cools the chocolate will be very gooey when left in the heat on a hot summer day, so have some forks and plates ready to help enjoy this snack.
- Chocolate chunks are much more similar to Hershey’s bars and look more like smores than using regular chocolate chips.
- Chocolate chips may be melted and pieces of a Hershey chocolate bar may be sprinkled on top if desired, but I really love the flavor that dark chocolate adds to this dessert.
- Pan may be lined with parchment paper if desired to make bars easier to remove, cut and serve.
- When using the broiler do not step away from the oven. Watch closely and check every ten seconds. Toasting the marshmallows happens VERY quickly!
- Store in an air tight container for 3 – 5 days on the counter. If the environment is warm place container in the refrigerator to help keep the chocolate a bit more firm.
How to Make S’mores Cookie Bars
- Mix up the ingredients to make a thick graham cracker crust. Stir together graham cracker crumbs, flour, sugar, baking powder, melted butter, and vanilla.
- Press into the bottom of a greased 9 x 13 inch baking pan and bake for 15 minutes in a 375°F oven until lightly browned.
- As soon as pan is removed from the oven spread all but 1 cup of the dark chocolate chunks over the crust. Use a butter knife or spatula to level the chocolate pieces out as they melt from the heat of the cookie bars.
- Then sprinkle marshmallows in an even layer and add remaining chocolate chunks on top.
- Pop in the oven under a preheated broiler for just a few seconds until the marshmallows are lightly toasted on top to add a little campfire flavor and texture.
S’more Easy Dessert Recipes You Might Enjoy
- Black Forest Cherry Bundt Cake
- Disappearing Marshmallow Brownies
- Chocolate Gooey Butter Cake
- Old-Fashioned Homemade Ice Cream
- Peanut Butter S’mores Cake
- Other Farmhouse Dessert Recipes Here
Printable Easy S’mores Bar Recipe
Easy S’mores Bars
Ingredients
- 2 cups graham cracker crumbs
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup butter melted
- 20 ounces dark chocolate chunks 1 cup reserved
- 5 cups mini marshmallows
Instructions
- Grease a 9 x 13 inch baking pan and preheat oven to 375°F.
- In a mixing bowl combine graham cracker crumbs, flour, sugar, baking powder, butter and vanilla.
- Press mixture into a flat layer in the bottom of baking dish. Bake 15 minutes until top is lightly brown.
- As soon as graham cracker crust comew out of the oven sprinkle all but 1 cup of chocolate chunks evenly and allow them to melt. Use a butter knife or spatula to press down, spread out and help the chocolate melt evenly. The heat from the crust will melt the chocolate.
- Add marshmallows and then remaining chocolate chunks. Place under a pre-heated broiler for 30 seconds or so until the marshmallows are toasted just like a campfire.
Notes
- When using the broiler do not step away from the oven. Watch closely and check every ten seconds. Toasting the marshmallows happens VERY quickly!
- The melty chocolate is ooey gooey and is irresistible served warm. Even as the dish cools the chocolate will be very gooey when left in the heat on a hot summer day, so have some forks and plates ready to help enjoy this snack.
- Chocolate chunks are much more similar to Hershey’s bars and look more like smores than using regular chocolate chips.
- Chocolate chips may be melted and pieces of a Hershey chocolate bar may be sprinkled on top if desired, but I really love the flavor that dark chocolate adds to this dessert.
- Pan may be lined with parchment paper if desired to make bars easier to remove, cut and serve.
- Store in an air tight container for 3 – 5 days on the counter. If the environment is warm place container in the refrigerator to help keep the chocolate a bit more firm.
Nutrition
Shared on Weekend Potluck
I was going to say my grandkids would love this, but who am I kidding? I’ll be the one to gobble them up! They look so amazing!
Thanks so much! We all love them here!