These S’mores Bars are sweet, gooey, and delicious
These S’mores Bars are perfect for summertime snacking. They’re full of all of the best parts of s’mores: graham crackers, marshmallows, and milk chocolate.
Who doesn’t love a s’more?
They’re a classic summertime treat.
I have some great memories of sitting around the fire ring at my family’s cabin and toasting a s’more or two. But what do you do when you want a s’more, but don’t have access to a fire?
You bake s’mores bars!
How do these bars come together?
In typical baking fashion, you start out by whisking your dry ingredients together. One of the dry ingredients you’ll need is graham cracker crumbs. I like to use a blender or food processor to make sure that they’re ground really finely.
Beat the butter and sugar together before adding the dry ingredients. This creates the dough.
You’ll press most of the dough into a baking pan, layer it with chocolate (Hershey’s chocolate bars are a must, right?) and marshmallows, and more of the dough on top.
Bake ’em up, let ’em cool, and dig in.
Looking for more s’mores recipes? No fire required, I promise.
I recently shared these S’mores Chocolate Chip Cookies. You won’t regret giving them a try.
I’ve done another version of S’mores Cookies in the past, too. These are different in that the cookie dough is on top of graham crackers.
S’mores Cupcakes are perfect for sharing. The frosting is made with marshmallow fluff!
And last, but not least, this S’mores Cheesecake is bonkers good. It’s basically the definition of decadent.
What inspired this recipe?
This recipe comes from the blog Seasons and Suppers. The only modification I made was to swap out semi-sweet chocolate chunks for classic Hershey’s chocolate bars.
- 2 cups all-purpose flour
- 2 cups graham cracker crumbs
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups brown sugar, packed
- 2 large eggs
- 2 cups mini marshmallows, heaping
- 8 - 1.55 oz Hershey's chocolate bars, broken into pieces
- Preheat the oven to 350 degrees F. Grease and line a 9x13-inch baking pan with parchment paper. Allow some of the parchment paper to extend above the pan a bit along the long sides. This will help when you go to remove the bars from the pan. Set aside.
- In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and kosher salt. Set aside.
- In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy. Scrape down sides of bowl as needed. Add eggs and beat until well combined. Reduce the mixer's speed to low and, bit by bit, add in the flour mixture until combined.
- Set aside about 1/4 of the dough. Press the remaining dough into the bottom of the prepared pan in a thin, even layer. Top with pieces of Hershey's bars, then the marshmallows.
- Scatter the reserved dough over the top of the marshmallows and chocolate. It won't cover the entire top. This is exactly what you want, so that some of the chocolate and marshmallows show through.
- Bake in preheated oven until golden brown, about 30-35 minutes.
- Set the pan on a wire rack to cool completely, then lift the bars out of pan by grabbing the parchment paper. Remove to a cutting board and cut into squares.
What will I need in order to make these bars?
- Parchment paper is very helpful!
- 9×13-inch baking pan
- Mini marshmallows
- Graham crackers
- In my opinion, Hershey’s chocolate bars are a must
- A KitchenAid stand mixer or hand mixer will make things much easier
Pin this recipe for later!