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S’mores Bars capture all the nostalgic flavors of campfire s’mores gooey marshmallows, melted chocolate, and a crispy graham cracker base without the need for a fire or skewers. What makes this recipe unique is its careful layering technique and baking timing that delivers bars with the perfect balance of chewy and crisp textures from the first bite. Whether you’re baking for a casual family treat or a party sweet, these bars promise a tender crust, luxuriously melted chocolate, and marshmallows toasted to a golden brown.

Pro tip: Press the graham cracker crumb base tightly and bake before adding marshmallows to ensure a sturdy yet tender crust that won’t get soggy.​

Why This Recipe Works: The Baking Science Behind S’mores Bars

The magic of these bars comes down to ingredient roles and layering techniques:

• Graham cracker crumbs + butter: Form a sturdy, crispy base by combining crumbs with melted butter. The fat coats the crumbs, creating a tender yet firm crust that contrasts beautifully with the soft marshmallow topping.
• Marshmallows: When baked atop the chocolate, marshmallows undergo Maillard browning, developing that characteristic golden color and slightly crisp exterior while remaining gooey inside.
• Chocolate: Layered between the crust and marshmallows, the gentle oven heat melts the chocolate just enough to create a luscious, fudgy middle without burning. The fat and sugar in chocolate also contribute to tenderness and moisture retention.
• Layering and timing: Baking the crust first prevents sogginess under the marshmallow layer and ensures a clean cut. A final short bake or broil browns the marshmallows without overcooking the crust.

These steps ensure textural contrast and flavor harmony, yielding bars that hold their shape well while delivering the quintessential s’mores experience in every bite.​

Ingredients

• Graham cracker crumbs — 150g (1 1/4 cups) — crispy/crunchy base
• Unsalted butter, melted — 113g (1/2 cup) — binds crumbs, tenderizes crust
• Granulated sugar — 50g (1/4 cup) — adds sweetness and browning to crust
• Mini marshmallows — 120g (about 2 cups) — gooey, toasted top
• Semi-sweet chocolate chips or chopped chocolate — 170g (1 cup) — rich, melty middle

Note: Using natural unsweetened graham cracker crumbs is preferred; for chocolate, high-quality semi-sweet with 60% cocoa balances sweetness and depth.​

Equipment

• 8×8-inch (20×20 cm) square baking pan
• Mixing bowl and spatula
• Kitchen scale (for accurate weighing)
• Oven or OTG, preheated to 175°C/350°F
• Parchment paper for lining the pan
• Optional: Offset spatula for even spreading, broiler for finishing marshmallows

Step-by-Step Instructions with Timing & Visual Cues

Prepare crust: Preheat oven to 175°C (350°F). Line an 8×8 inch pan with parchment. Mix graham cracker crumbs, melted butter, and sugar until evenly combined and crumbly but holds shape when pressed.
Visual cue: When pressed, mixture should stick together and feel slightly moist, not dry or greasy.

Bake crust: Press crumbs firmly and evenly into pan’s bottom. Bake for 10 minutes on middle rack.
Visual cue: Edges will be golden, and crust will feel set but not fully hardened (allow it to cool slightly).

Add chocolate layer: Sprinkle chocolate evenly over warm crust. Wait 2 minutes for chocolate to soften, then spread gently with spatula if necessary.

Top with marshmallows: Evenly distribute mini marshmallows over chocolate.

Final bake/broil: Return to oven and bake 5-7 minutes, or broil for 1-2 minutes watching closely.
Visual cue: Marshmallows puff up, turn golden brown with toasted spots. Avoid burning—if broiling, watch constantly and remove at golden hue.

Cool & slice: Cool for at least 30 minutes to set layers fully. Use a sharp knife to cut into squares.
Visual cue: Bars have firm edges, soft, chewy center, and toasted marshmallow topping.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

• Egg-free: This recipe is naturally egg-free if using eggs in substitutions.
• Dairy-free: Use dairy-free margarine or coconut oil for crust; dairy-free chocolate and marshmallows. Note coconut oil may affect firmness.
• Gluten-free: Substitute gluten-free graham crackers, process into crumbs similarly.

Flavor swaps: Add cinnamon or pumpkin spice to crust; use flavored marshmallows or add orange zest for a citrus twist. Peanut butter stirred into crust adds richness.​

Storage, Make-Ahead, and Freezing

• Store bars in airtight container at room temperature up to 3 days.
• Refrigerate for up to 1 week; bring to room temp before serving for best texture.
• Freeze individual bars wrapped tightly for up to 2 months. Thaw overnight in fridge; reheat briefly in warm oven (160°C/320°F for 5 minutes) to restore crispness.
• Avoid freezing marshmallow-topped bars without wrapping, as marshmallows can harden and lose texture.​

Serving Suggestions and Pairing Ideas

S’mores Bars pair beautifully with vanilla ice cream, whipped cream, or salted caramel drizzle to offset sweetness. For a party, serve with berry compote or fresh fruit to add bright contrast. Coffee or milk complements the richness perfectly.

FAQs

• Can I replace graham crackers with digestive biscuits? Yes, but flavor and texture will differ slightly; digestive biscuits can be more crumbly.
• How to prevent soggy crust? Always pre-bake the crust until set and cool slightly before adding toppings.
• Can I double the recipe? Yes, use a 9×13 inch pan and increase baking time by 5-8 minutes.
• Best chocolate type? Semi-sweet offers balance; dark provides richness; milk yields sweeter bars. Use chips or chopped bars at room temperature for even melting.
• Can I bake in an OTG? Yes, use the middle rack; preheat well and monitor browning to avoid hot spots.

Notes from My Kitchen (Testing Log)

• Batch 1: Pressed crust loosely; bars were crumbly, so I increased butter slightly next time.
• Batch 2: Baked crust 12 minutes; too hard and brittle, reduced time to 10 min after that.
• Final: Perfect texture achieved by tight pressing, baking crust for 10 minutes, chocolate while warm, then marshmallows broiled briefly for golden tops.

Nutrition and Disclaimer

Approximate per bar (based on 12 bars): 220 calories, 12g fat, 25g carbs, 3g protein. Values vary by ingredient brands and portion sizes. Follow food safety best practices when handling ingredients and baking.

Final Thoughts

Baking these S’mores Bars is like bringing a little campfire magic into your kitchen—gooey marshmallows, melted chocolate, and a crisp, buttery crust combine to delight every bite. This recipe’s success lies in the balance of textures and the layering technique that ensures each bar holds together perfectly with rich flavor and satisfying chew. Whether you’re a beginner or more experienced home baker, the steps and tips here are designed to guide you confidently to delicious results on your very first try.

Gooey S’mores Bars Recipe: The Ultimate Campfire Treat at Home

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

220

kcal

Total time

30

minutes

Classic campfire s’mores transformed into easy-to-make bars with a crispy graham cracker crust, melty chocolate, and gooey toasted marshmallows. Perfect for home bakers seeking a nostalgic treat without the campfire fuss.

Ingredients

• Graham cracker crumbs — 150g (1 1/4 cups) — base crust

• Unsalted butter, melted — 113g (1/2 cup) — binds crust and adds richness

• Granulated sugar — 50g (1/4 cup) — sweetness and structure in crust

• Semi-sweet chocolate chips or chopped chocolate — 170g (1 cup) — gooey, melty layer

• Mini marshmallows — 120g (about 2 cups) — toasted, gooey topping

Directions

• Preheat oven: to 175°C (350°F). Line an 8×8 inch pan with parchment paper leaving overhang on two sides for easy removal.
• Make crust: In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined and crumbly but holds when pressed.
• Bake crust: Press mixture firmly into pan’s bottom and bake on the middle rack for 10 minutes until edges turn golden. Cool slightly.
• Add chocolate: Sprinkle chocolate evenly over warm crust. Let sit 2 minutes to soften, then spread gently with spatula for even coverage.
• Add marshmallows: Top with mini marshmallows spread evenly.
• Finish baking: Bake in oven for 5-7 minutes or broil for 1-2 minutes watching closely until marshmallows puff and golden brown.
• Cool & slice: Allow bars to cool completely (at least 30 minutes) to set layers before slicing into 12 squares.

Notes

• Storage
  Store bars in airtight container at room temperature for up to 3 days.
  Refrigerate up to 1 week, bring to room temperature before serving.
  Freeze wrapped bars up to 2 months; thaw overnight in fridge and refresh in warm oven for 5 minutes.
• Notes
  Press crust firmly to avoid crumble.
  Melt chocolate on warm crust for smooth layer.
  Watch marshmallows carefully under broiler to avoid burning.
  Substitute dairy-free butter and chocolate for vegan option.
  Use gluten-free graham crackers to make gluten-free bars.
• Nutrition (Per Bar Approximate)
  Calories: 220
  Fat: 12g
  Carbs: 25g
  Protein: 3g
  
  Enjoy these nostalgic S’mores Bars — a gooey, crunchy, chocolatey treat perfect for anytime sweetness without the campfire!