Smores Bars with Chocolate Marshmallow (Printer-Friendly)

Nostalgic campfire flavors in easy dessert bars with buttery graham crust, rich chocolate, and toasted marshmallow topping.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How to Prepare:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened and all crumbs are coated.
03 - Press the mixture firmly into the bottom of the prepared pan to form an even layer. Use the back of a measuring cup to pack tightly.
04 - Bake the crust for 8 minutes until set. Remove from oven.
05 - Sprinkle chocolate chips evenly over the warm crust. Return to oven for 2 minutes until chocolate begins to soften and melt.
06 - Remove from oven and spread the softened chocolate evenly with a spatula to create a smooth layer.
07 - Top with mini marshmallows, pressing them gently into the chocolate layer so they adhere.
08 - Bake for 10-12 minutes, or until marshmallows are puffed, golden, and toasted. Watch closely to prevent burning.
09 - Cool bars completely in the pan. For clean cuts, chill in the refrigerator for 1 hour before slicing.
10 - Lift out using parchment paper overhang. Slice into 16 bars and serve slightly warm for maximum gooeyness.

# Expert Advice:

01 -
  • Everything you love about s'mores without needing a fire pit or perfect weather
  • The buttery graham crust stays perfectly crisp under all that gooey goodness
  • They actually taste better the next day, if you can manage to save any
02 -
  • The crust must be pressed firmly into the pan or it will crumble when you try to cut bars
  • That refrigeration step feels endless but makes the difference between messy squares and neat, presentable bars
  • Watch the marshmallows like a hawk in those last few minutes, they go from golden to burned incredibly fast
03 -
  • Line your pan with parchment facing up for the smoothest removal, the writing side should touch the batter
  • If your marshmallows start browning too quickly, tent the pan loosely with foil for the last few minutes
  • A plastic knife cuts through sticky marshmallow topping without dragging like metal does
Go Back