This post contains affiliate links. As an Amazon Associate, we earn from qualifying purchases.
These S’mores Bars have everything you love about the campfire treat, with no fire and no sticky fingers: a soft graham cracker cookie crust, a layer of melted chocolate and a gooey marshmallow middle.
They’re baked in one pan and cut into squares, so they travel well and feed a group. A single pan makes 16 bars from a couple of chocolate bars and a jar of marshmallow creme.
Make them the day before a cookout and dessert is done. They’re the sweet finish on our backyard BBQ menu.
Ingredients and Swaps
- Graham crackers: Six full sheets, crushed, make ¾ cup of crumbs. A zip-top bag and a rolling pin do the job.
- Chocolate: Two large milk chocolate bars are the classic. A cup and a half of chocolate chips works and is often the better buy.
- Marshmallow creme: A 7-ounce jar. It stays soft and gooey after baking, where regular marshmallows puff and then harden.
- Butter, sugar, egg and flour: The same basics as cookie dough.
Tips for Neat S’mores Bars
- Line the pan with parchment paper and leave some hanging over two sides. You can lift the whole slab out to cut it.
- Chill the dough for the top layer for a few minutes while you build the bottom layers. It’s easier to handle.
- The top doesn’t have to be perfect. Flatten pieces of dough in your hands and lay them over the marshmallow like a patchwork. They spread and join as they bake.
- Cool completely before cutting. Warm bars are delicious and very messy.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $6.68 from Walmart, $6.36 from ALDI · Per Serving – $0.40 to $0.42
S’mores Bars
Ingredients
Method
- Heat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some hanging over two sides.
- In a large bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, whisk the flour, graham cracker crumbs, baking powder and salt. Stir into the butter mixture until a soft dough forms.
- Press a little more than half of the dough evenly into the bottom of the pan.
- Lay the chocolate bars over the dough in a single layer, breaking them to fit. Spread the marshmallow creme over the chocolate.
- Flatten pieces of the remaining dough in your hands and lay them over the marshmallow. It’s fine if there are small gaps.
- Bake for 30–35 minutes, until lightly golden on top.
- Cool completely in the pan, at least 1 hour. Lift out by the parchment and cut into 16 bars.
Notes
- Grease the spoon or spatula before spreading the marshmallow creme and it won’t stick.
- Chocolate chips work in place of the bars. Use 1½ cups.
- For a 9×13-inch pan, double the recipe and bake for 35–40 minutes.
What to Serve With It
Serve them after Backyard Cheeseburgers and Grilled Corn on the Cob, with a bowl of Red, White and Blue Fruit Salad for a lighter option.
Storage and Freezing
- Store in an airtight container at room temperature for up to 4 days.
- Freeze, wrapped individually, for up to 3 months. Thaw at room temperature.
- For a just-baked taste, warm a bar in the microwave for 10 seconds.
S’mores Bars Questions
Can I use regular marshmallows instead of creme?
You can use 2 cups of mini marshmallows. They’ll puff, then settle into a chewier layer, and the bars are best eaten within a day or two.
Can I double the recipe?
Yes. Double everything and bake in a 9×13-inch pan for 35 to 40 minutes.
How do I get clean cuts?
Cool the bars completely, lift them out by the parchment and cut with a sharp knife, wiping the blade between cuts.
