Gooey S’mores Bars Recipe (Easy)

All the magic of campfire s’mores without the campfire: s’mores bars layer buttery graham cracker cookie, melted chocolate, and toasted marshmallow into thick, gooey, sliceable bars. A graham-based blondie dough forms the base and topping, sandwiching chocolate bars and marshmallow fluff that toasts to golden perfection under the broiler. They are messy in the best possible way.

These bars solve the structural problem of s’mores: instead of chocolate sliding out and marshmallow dripping down your arm, everything is contained in a sturdy, delicious cookie bar. Perfect for parties, potlucks, and anyone who loves s’mores but not the sticky aftermath.

Why This S’mores Bars Recipe Works

The base is a graham cracker blondie, made with graham crumbs in the dough for authentic honey-graham flavor throughout, not just on the bottom. Layering chocolate bars (not chips) in the middle creates distinct melty strata, while marshmallow fluff spreads more evenly than whole marshmallows. A quick broil at the end toasts the exposed fluff like a campfire, giving you that signature charred-marshmallow flavor.

Ingredients for S’mores Bars

• 1 cup (225g) unsalted butter, melted
• 1 cup (200g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour
• 1 cup (120g) graham cracker crumbs
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 4 full-size milk chocolate bars (about 6 oz total), broken into pieces
• 1 1/2 cups (about 7 oz) marshmallow fluff

Chocolate bars beat chips here. Full-size chocolate bars melt into continuous gooey layers, while chips hold their shape and create a less authentic s’mores experience. Use your favorite milk chocolate.

How to Make S’mores Bars

1. Prep. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Make the dough. Whisk the melted butter with both sugars until smooth. Whisk in the eggs and vanilla. Stir in the flour, graham crumbs, baking powder, and salt just until combined.
3. Build the base. Press two-thirds of the dough firmly and evenly into the prepared pan.
4. Layer. Arrange the chocolate bar pieces in a single layer over the dough, leaving a small border. Dollop the marshmallow fluff over the chocolate and spread gently to the edges.
5. Top. Crumble the remaining dough over the fluff in an even layer; it does not need to cover completely. Gaps let the marshmallow peek through and toast.
6. Bake. Bake 25 to 30 minutes, until the top is golden brown and the edges are set.
7. Toast the top. Switch the oven to broil. Broil 1 to 2 minutes, watching constantly, until the exposed marshmallow is golden and toasted. Do not walk away; broilers work fast.
8. Cool completely. Cool in the pan for at least 2 hours before lifting out and cutting. The chocolate needs time to set for clean slices.

Tips for the Best S’mores Bars

Watch the broiler like a hawk. Marshmallow goes from golden to burnt in seconds. Keep the oven door cracked and your eyes on it.

Cool fully before cutting. Warm bars are delicious chaos; cooled bars are delicious and sliceable. If you must dig in early, use a spoon.

Grease your spatula. Marshmallow fluff sticks to everything. A lightly oiled spatula spreads it with far less frustration.

Variations

Use dark chocolate or peanut butter cups instead of milk chocolate. Add a layer of Nutella under the fluff for extra indulgence. For salted s’mores bars, sprinkle flaky sea salt over the top before baking.

Storage

Airtight at room temperature for 4 days. The marshmallow firms as it sits but softens again if warmed briefly. Freeze for 2 months, well wrapped; thaw at room temperature.

These s’mores bars deliver campfire nostalgia in every gooey bite. No tent required.

S’mores Bar FAQs

Is the broiler step safe? I am nervous about burning.
It is safe if you watch constantly. Keep the oven door cracked, stay right there, and pull the pan the moment the marshmallow turns golden, usually 1 to 2 minutes. Never walk away from a broiler.

Can I make s’mores bars ahead?
Yes. Bake and cool completely, then store airtight at room temperature for up to 4 days. The marshmallow firms as it sits. A few seconds in the microwave restores gooeyness to individual bars.

What chocolate works best?
Classic milk chocolate bars give the most authentic s’mores flavor and melt into continuous gooey layers. Dark chocolate is delicious for a less sweet version; avoid chips, which hold their shape instead of melting.

Why are my bars hard to cut?
They were likely cut while warm, when the chocolate and marshmallow are still fluid. Cool for at least 2 hours so everything sets. A large, sharp knife (not serrated) gives the cleanest cuts.

Can I make s’mores bars without a broiler?
Yes. Use a kitchen torch to toast the exposed marshmallow, or skip the toasting step entirely. The bars are still delicious with soft, untoasted marshmallow, just less campfire-like.