If you’re craving the ultimate campfire treat without ever leaving your kitchen, you absolutely have to try these S’mores Bars. They deliver all the gooey, chocolate-marshmallow magic you adore, but in the form of thick, cookie bar bliss. The best part? No smoke, no sticky fingers, and you don’t even have to light a match! With their buttery graham cracker base, chewy cookie layer dotted with chocolate and mini marshmallows, and an irresistible top of Hershey’s chunks and more marshmallow, these S’mores Bars are pure nostalgia in every bite.

Ingredients You’ll Need

The beauty of these bars is how a handful of pantry staples come together to create something unforgettable. Every ingredient has its starring role, giving you that perfect mix of crumbly, chewy, gooey, and crunchy – just the way a true s’mores experience should be.

Salted butter (½ cup, melted): Brings rich, buttery flavor to the graham cracker crust, with just a hint of savory balance.
Graham cracker crumbs (2 cups): The soul of any s’mores treat, delivering a sweet, toasty crunch.
Granulated sugar (1 cup): Adds classic sweetness and helps the bars get that irresistible golden top.
Brown sugar (1¼ cups, packed): Lends moisture, a deeper caramel note, and makes the cookie layer extra chewy.
Unsalted butter (¾ cup, melted): Makes the dough luscious and soft, perfect for holding all those marshmallows and chocolate together.
Large eggs (3, room temperature): Bind the dough and keep things decadently tender.
Vanilla extract (1½ tsp): Brings cozy, warm background flavor that ties everything together.
All-purpose flour (3 cups, spooned and leveled): The backbone of the cookie layer for sturdy, thick bars.
Baking powder (2½ tsp): Offers lift, so your S’mores Bars aren’t too dense.
Fine sea salt (1 tsp): Enhances all the flavors—cut it to ½ tsp if you’re using salted butter in the dough.
Semi sweet chocolate chips (1 cup): Classic melty chocolate in every bite.
Mini marshmallows (1 cup, plus ½ cup for topping): The essential goo factor and toasted marshmallow flavor.
Hershey chocolate bars (1–2, broken into pieces): For that unmistakably nostalgic, campfire-chocolate touch on top.
Graham cracker (1, broken into pieces): A sprinkle of extra crunch and another nod to s’mores authenticity.

How to Make S’mores Bars

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 325°F and lining a 9″x13″ baking pan with parchment paper (or aluminum foil) – let the edges hang over, so you can easily lift out the bars later. This little step makes cleanup a breeze and helps those S’mores Bars look bakery-beautiful when you’re slicing them up.

Step 2: Make the Graham Cracker Crust

Crush your graham crackers (a rolling pin works wonders) and combine the crumbs with ½ cup melted salted butter. Stir until every bit is moistened, then press the mixture firmly into your lined pan. Pop the whole pan into the freezer; this chill time helps create a sturdy base for your fabulous cookie layer.

Step 3: Mix the Cookie Dough

In a big mixing bowl, blend both sugars with the melted unsalted butter until smooth and creamy. Add the eggs one at a time, mixing well after each, and finish with a splash of vanilla. This is how you build that irresistible, chewy texture in your S’mores Bars.

Step 4: Combine Dry Ingredients and Fold In Goodies

In another bowl, whisk together the flour, baking powder, and salt. With your mixer on low, gradually add these dry ingredients to the batter, just until combined. Gently fold in the chocolate chips and one cup of mini marshmallows – this gives you ooey-gooey bites every time you dig in.

Step 5: Layer the Dough Over the Crust

Retrieve your pan from the freezer and pile the dough on top of the cold crust. Use an offset spatula or rubber spatula to gently spread the dough all the way to the edges. Don’t worry if it’s a little sticky – it’s all part of the fun!

Step 6: Add the S’mores Toppings

Scatter pieces of Hershey’s chocolate, extra marshmallows, and crunchy graham cracker bits all over the top. Press them very gently into the dough so they stick but still peek out for that picture-perfect S’mores Bars finish.

Step 7: Bake Until Golden

Bake for 35 to 45 minutes until the top is deeply golden brown and no wet dough is visible. Every oven is different, so keep a close eye in the last 5 minutes. You want set edges and a gooey, soft center (but not raw!).

Step 8: Cool Completely Before Slicing

Patience is key! Let the S’mores Bars cool in the pan for at least an hour so they set up and slice cleanly. Once cool, run a knife around any bars touching the pan, then use the parchment to lift the bars onto a cutting board. Slice into generous squares and get ready to bask in compliments.

How to Serve S’mores Bars

Garnishes

For a show-stopping finish, dust your S’mores Bars lightly with powdered sugar right before serving, or drizzle melted chocolate over the top for extra drama. A scoop of vanilla bean ice cream alongside a still-warm bar is absolute swoon territory.

Side Dishes

These bars are wonderfully rich, so pair them with fresh strawberries or a cooling bowl of Greek yogurt and berries. If it’s a party, offer a platter of salty snacks (pretzels, roasted nuts, popcorn) – the contrast makes the S’mores Bars really pop!

Creative Ways to Present

For something unexpected, cut the bars into bite-sized pieces and serve them in cupcake wrappers for an easy, crowd-pleasing dessert board. Or stack them up on a rustic wooden tray, with little bowls of extra marshmallows and chocolate chips for DIY s’mores energy.

Make Ahead and Storage

Storing Leftovers

Store any leftover S’mores Bars in an airtight container at room temperature for up to 3 days. To keep them extra fresh, layer parchment paper between each bar. They stay deliciously chewy and never get overly dry.

Freezing

To freeze, arrange cooled bars in a single layer in a freezer-safe container, then place parchment paper between layers if stacking. They’ll keep perfectly for up to 2 months – just thaw at room temperature for a few hours before enjoying.

Reheating

If you want that just-baked gooey-ness, pop a S’mores Bar in the microwave for 10-15 seconds. You’ll get perfectly melty chocolate and soft, puffy marshmallows without losing the cookie’s structure.

FAQs

Can I use milk chocolate chips instead of semi-sweet?

Absolutely! Milk chocolate chips will yield a sweeter, creamier result reminiscent of classic s’mores. Just swap them in measure for measure and enjoy a slightly different, but equally delicious, twist.

Can I make S’mores Bars gluten-free?

Yes! Substitute your favorite gluten-free flour blend for the all-purpose flour (make sure it’s a 1:1 baking blend), and use gluten-free graham crackers. The bars may be a bit more delicate, but they’ll still capture all that nostalgic s’mores flavor.

Do I have to use both granulated and brown sugar?

Using both creates richer flavor and a chewier texture, but in a pinch, you can use just brown sugar for more moisture or only granulated sugar for a lighter bar. If you have both on hand, definitely use the combo for best results.

Can I reduce the sugar for a less sweet bar?

You can cut back up to ¼ cup from either sugar, but don’t skimp too much or the S’mores Bars could lose their classic chewy bite and rich flavor. For a less sweet taste, consider using darker chocolate instead.

How do I prevent the bars from sticking to the pan?

Lining your baking pan with parchment paper and leaving some overhang makes it so easy to lift out the baked bars. This step is a lifesaver for neat slices and zero sticking!

Final Thoughts

S’mores Bars are the kind of cozy, crowd-pleasing treat you’ll want to bake again and again, whether it’s a summer cookout, a potluck, or just a random Tuesday in need of a little extra magic. Give them a try and get ready to fall in love with s’mores all over again, no campfire required!