These Smores Bars are my little twist to the campfire treat you’re used to, and so worth it! They’re incredibly moist, with melty chocolate and toasted, fluffy marshmallow layers wrapped around a crunchy graham cracker topping. And they only take 30 minutes!
Who says you can only eat smores around a campfire? In this recipe, I take all of my favorite flavors of this summer dessert and jam pack them into one easy to make and easy to eat smores bar cookie. They’ll be gone in a flash!
This treat is so moist, decadent, and rich. Almost like an inside-out smore, we’ll top these smores bars with marshmallows rather than putting them in the middle. This will help them puff up and take on that characteristic, campfire golden brown we know and love.
Even if it’s a bit early in the season, it’s never a bad time to try out some more summertime desserts! For a couple of no-bake treats, try out these Peach Cheesecake Bars and Strawberry Cheesecake Cups. While you’re at it, give my Old Fashioned Cherry Crisp a taste. All of these desserts are sweet, succulent, and so good.
INGREDIENT NOTES AND SUBSTITUTIONS
- Graham Crackers – Like the classic treat, our smores bars will have graham crackers in two separate layers. The crumbs have a fine, sand-like texture while a couple sheets on top makes that iconic crunch when you bite down.
- Chocolate – It would be easiest to work with full-sized, unbroken bars to make the chocolate layer. I wound up using 4 for the entire layer.
- Marshmallows – To make an ooey, gooey topping for each smores bar cookie. Mini marshmallows are best for this recipe — full sized will make too thick of a topping and a bit of a mess when you try to cut up the squares. It’s possible to use marshmallow fluff as a substitute, though it won’t puff up the way that regular marshmallows do.
- Baking Powder & Baking Soda – We’re using both baking powder and soda to help lighten up the batter and help it rise, as well as give it a bit of tang.
- Brown Sugar – Better than white sugar at giving baked goods additional moisture and a molasses-like sweetness.
- Vanilla – While a bit of vanilla extract doesn’t seem like it does much, it really works to bolster and enhance all of the other ingredients, giving your desserts much-needed depth and complexity.
- Egg – To thicken, bind, and flavor the batter.
HOW TO MAKE SMORES BARS
- Preheat and Prep. While your oven preheats to 350°F, line your baking pan with parchment paper or foil. Leave some hanging off the sides to help you transfer the cookies once they’re finished baking.
- Prep the Graham Crackers. Crush all but 4 of the graham crackers in a bag with a rolling pin, or in a food processor, until you have fine crumbs. Break the remaining 4 sheets into small pieces and set aside.
- Mix the Dry. Combine the flour, crumbs, baking powder and soda, and salt in a bowl.
- Mix the Wet. In a separate bowl, whisk together the melted butter, brown sugar, and vanilla. Add the egg and whisk until combined.
- Make the Batter. Slowly stir the dry ingredients into the wet until a thick batter forms. Pour the batter into the baking pan and even out with a spatula.
- Layer and Bake. Make a second layer with the chocolate. Arrange the leftover graham cracker pieces over top. Bake for 15 minutes.
- Add the Marshmallows. Pour the marshmallows over top of the dish, then bake for 5 more minutes until the marshmallows become fluffy and golden.
- Let Cool and Serve. Let sit for 30 minutes before slicing into 12 individual cookies. Serve and enjoy!
What can I use instead of graham crackers in smores bars?
If you find graham crackers too sweet, there are plenty of other options to choose from that will give the bars the same texture. Saltine or Ritz crackers are good neutral choices, while pretzels can give a bit of a salty bite to your smores bar cookie for a nice change of pace.
Experiment and see what you like best!
Can I freeze smores bars?
Yes, this dessert freezes quite well, actually! Wrap them tightly in plastic, then transfer to a freezer-safe Ziploc bag or airtight container. Store for up to 2 months in the freezer.
When you need a sweet treat, place a smores bar cookie on the counter to thaw or warm it in the microwave until soft.
What chocolate bar is best in a s’mores bar?
I like to use good, old fashioned milk chocolate Hershey’s bars. But you can use your favorite chocolate — whatever you use when you make smores yourself.
Dark chocolate adds a nice bitterness, and I’ve been known to make a smore with a cookies and cream chocolate bar every now and again. Be creative and try something different each time!
- 1/2 cup all-purpose flour
- 16 graham crackers sheets (2 packages, separated)
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 cup brown sugar
- 1/3 cup butter melted
- 1 tbsp vanilla
- 1 large egg
- 4 chocolate bars (I use 4 Hershey's 1.55 oz bars)
- 2 cups mini marshmallows
- Preheat oven to 350°Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished Smores Bars out.
- Take 12 graham cracker sheets and crush in a bag or food processor until crumb form. This will make 1 1/2 cups total. For the remaining 4 cracker sheets, break into small pieces for topping, set aside.
- Mix together the dry ingredients: flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
- In a separate bowl or mixer, blend the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well.
- Slowly add in the dry ingredients and stir or mix together. The batter will be thick. Spread evenly into prepared baking pan using a rubber spatula (dipped in water if needed).
- Make a layer on top using the chocolate bars to cover. Scatter the remaining broken graham crackers pieces on top of chocolate and bake for 15 minutes.
- Remove from oven and scatter marshmallows on top. Pop back into the oven for an additional 5 minutes or until marshmallows are a golden brown.
- Remove from oven and allow to cool for 30 minutes. Cut into 12 bars.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.