Skip the hassle of a campfire with these Graham Cracker S’mores Bars. Gooey bars loaded with chocolate and marshmallows on top of a graham cracker crust.
These Graham Cracker S’mores Bars turn the classic campfire treat into an easy, crowd-friendly dessert you can bake right in your oven. A buttery graham cracker crust is layered with melty chocolate and gooey marshmallows, then topped with more crumbly graham goodness for the perfect sweet, crunchy finish. Each slice delivers that nostalgic s’mores flavor that’s rich, toasty, and irresistibly chewy.
For more gooey bar recipes you have to check out my 7 Layer Bars, Carrot Cake Bars, and M&M Cookie Bars.
Table of Contents
Recipe Ingredients
Mini Marshmallows – These marshmallows melt into gooey perfection. Reserve some for pressing into the top for an appealing look.
Hershey’s Bars – Classic milk chocolate squares are pressed into the dough for the traditional s’mores flavor. Break them into pieces for easy placement.
Mini Semi-Sweet Chocolate Chips – These smaller chips melt into the dough more evenly, adding pockets of chocolatey goodness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Graham Crackers Alternative – Replace graham crackers with a mixture of Rice Krispies cereal and crushed graham crackers to create S’mores Bars. This adds extra crunch and a fun twist to the classic recipe.
Peanut Butter Lovers’ Variation – Add 1 cup of peanut butter to the cookie dough for a delicious peanut butter s’mores bar version. For an even bolder flavor, include chopped Reese’s Peanut Butter Cups to enhance the peanut butter experience.
How to Make Graham Cracker S’mores Bars
Step 1: Preheat oven to 375°F (190°C). Line a standard-size baking sheet (with sides) with parchment paper or a baking mat.
Step 2: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream the butter and sugars for 2 minutes or until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
Step 3: In a medium mixing bowl, whisk together the flour, salt, baking soda, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Fold in 1 cup of mini marshmallows, the chocolate chips, and the mini chocolate chips.
Step 4: Take the graham crackers and lay them out on the sheet until it’s completely full (they should cover the entire sheet and cookies should be tight and touching—see picture above).
Step 5: Using a standard cookie scoop, place one ball of dough onto each cracker. Use any remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet.
Step 6: Place in the oven and bake for 6-7 minutes, then remove and press Hershey’s bar pieces into the top along with remaining ¼ cup marshmallows (just fill in the gaps with them a little). Return to the oven and bake for an additional 6-7 minutes or until dough and marshmallows begin to brown. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled (20 minutes or so), place into the refrigerator to solidify. Remove after an additional 20 minutes and cut into squares.
FAQs
Using mini marshmallows is recommended as they are distributed more evenly throughout the bars, ensuring every bite has gooey marshmallow goodness.
No, you can use a hand mixer or mix by hand. Just ensure the butter and sugars are well creamed, and the dough is thoroughly combined.
Storage Info
STORE Graham S’mores Bars in an airtight container at room temperature for up to three days. For longer storage, FREEZE them in a single layer in an airtight container for up to three months.
To REHEAT, place the bars in a preheated oven at 350°F (175°C) for 5-10 minutes until warm and gooey. Avoid reheating in the microwave, as it can make the graham crackers soggy.
More S’mores Recipes to Try
Graham Cracker S’mores Bars Recipe
Ingredients
- 12 tbsp unsalted butter - room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/4 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 3/4 cup mini semi-sweet chocolate chips
- 4 Herhsey's bars - broken into squares
- 2 sleeves honey graham crackers
Instructions
- Preheat oven to 375°F (190°C). Line a standard-size baking sheet (with sides) with parchment paper or a baking mat.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream the butter and sugars for 2 minutes or until light and fluffy. Add the eggs and vanilla extract, and beat until combined.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Fold in 1 cup of mini marshmallows, the chocolate chips, and the mini chocolate chips.
- Take the graham crackers and lay them out on the sheet until it's completely full (they should cover the entire sheet and cookies should be tight and touching—see picture above).
- Using a standard cookie scoop, place one ball of dough onto each cracker. Use any remaining dough to fill in the gaps. It may look like a lot of dough, but it all needs to run together in order to cover the entire sheet.
- Place in the oven and bake for 6-7 minutes, then remove and press Hershey's bar pieces into the top along with the remaining ¼ cup marshmallows (just fill in the gaps with them a little). Return to the oven and bake for an additional 6-7 minutes or until dough and marshmallows begin to brown. Remove from oven and place sheet on a wire rack to cool. Once it is sufficiently cooled (20 minutes or so), place into the refrigerator to solidify. Remove after an additional 20 minutes and cut into squares.
These graham cracker s’mores bars came out so gooey and delicious!