Gooey Baked S'mores Bars

S'mores bars are basically a cheat code for getting that campfire dessert taste without needing a fire, sticks, or the ability to roast marshmallows without burning them. You make a graham cracker crust, layer on chocolate chips and marshmallow cream, top everything with mini marshmallows and more graham cracker crumbs, then bake until the marshmallows get golden and toasted looking. The whole thing comes together in about 40 minutes and tastes exactly like s'mores but without the mess of melted chocolate dripping down your hands or marshmallows catching fire. I started making these when my kids begged for s'mores in February and it was like 20 degrees outside with snow everywhere. Turns out, you can have s'mores whenever you want if you just make them in the oven like a normal person. Now my kids request these more than they ask for actual campfire s'mores, which saves me from squatting by a fire pit trying to achieve the perfect marshmallow toast while mosquitoes attack me.

My sister brought her boyfriend to a family cookout last summer and he spent like 20 minutes trying to make the perfect s'more over our fire pit, carefully rotating his marshmallow and discussing his technique with anyone who would listen. I brought out a pan of these bars and he ate three of them immediately, then admitted they were better than his hand-crafted campfire version. My sister was annoyed because she'd been hearing about his "legendary s'more skills" for months. Now whenever we have gatherings, he specifically asks if I'm making the bars and has stopped with the campfire marshmallow lectures.

What Goes Into Them

• Graham cracker crumbs: A full box is used for both the base crust and the crumbly topping.
• All-purpose flour: Binds the crust mixture so it holds its shape.
• Salt: Balances the sweetness.
• Granulated sugar: Sweetens the crust.
• Unsalted butter: Eight tablespoons, softened to room temperature, binds the crust.
• Vanilla extract: Enhances all the other flavors.
• Semi-sweet chocolate chips: An entire bag creates the gooey chocolate layer.
• Marshmallow cream: Jarred fluff that spreads easily and stays soft and gooey throughout the bars.
• Mini marshmallows: Scattered on top to achieve that golden-brown, toasted look when baked.

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Making These Bars

Getting your oven ready:

Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper, leaving overhang handles.

Creating graham base:

In a large bowl, stir together 2 1/3 cups graham cracker crumbs, 1/3 cup flour, and 1/4 teaspoon salt.

Mixing butter and sugar:

In a separate bowl, beat together 2/3 cup granulated sugar, 8 tablespoons softened butter, and 1 teaspoon vanilla extract until light and creamy.

Combining everything together:

Pour the graham cracker mixture into the butter mixture. Stir until uniform and crumbly, like wet sand. Scoop out exactly **1 cup** of this mixture and set it aside for the topping.

Building the base layer:

Dump the remaining graham mixture into the prepared pan. Press down firmly and evenly with your hands or a measuring cup to form a solid crust.

Adding chocolate layer:

Scatter the entire bag of semi-sweet chocolate chips evenly over the pressed graham cracker crust.

Spreading marshmallow cream:

Drop dollops of marshmallow cream all over the chocolate chips. Use an offset spatula or butter knife dipped in **hot water** to spread the marshmallow cream into an even layer covering all the chips. (The hot water prevents sticking).

Final toppings:

Sprinkle the mini marshmallows evenly over the marshmallow cream. Crumble the reserved 1 cup of graham cracker mixture over the top.

Baking until golden:

Bake for **18 to 22 minutes**, watching until the mini marshmallows on top turn light golden brown and look puffy and toasted. Remove from oven and let cool completely to room temperature for **at least an hour or two**. Do not cut warm.

Cutting into bars:

Once fully cooled, use the parchment handles to lift the entire slab onto a cutting board. Use a large, sharp knife (wiping clean between cuts) to slice into 24 bars (e.g., a 4x6 grid).

I messed up the butter temperature thing my first attempt. I was in a hurry and tried using cold butter straight from the fridge. The butter stayed in hard chunks and never really incorporated with the sugar and graham crackers properly. The crust didn't hold together and basically fell apart when I tried cutting the bars. Now I always take my butter out at least an hour before I start, or I'll microwave it for like 10 seconds if I forget to plan ahead.

The marshmallow cream spreading situation was a nightmare before someone told me about the hot water trick. That first batch, I just tried spreading it with a regular spatula and it was like trying to spread cement. When I learned to dip the spatula in hot water between swipes, everything changed. The marshmallow cream glides on smoothly and actually cooperates instead of fighting you.

Serving These Treats

These bars are perfect for backyard barbecues, picnics, camping trips (without the fire hassle), or birthday parties. Serve them at **room temperature** for the best texture, when the marshmallow layers are perfectly gooey but the bars still hold their shape. They pair great with cold milk for kids or hot coffee for adults.

Different Ways to Try Them

• Use **dark chocolate chips** instead of semi-sweet for a more intense chocolate flavor.
• Add **peanut butter chips** mixed with the chocolate chips for a PB s'mores version.
• Drizzle **melted chocolate** over the top after baking for extra chocolate and appearance.
• Use **chocolate graham crackers** instead of regular ones for more cocoa flavor.
• Add a layer of **Nutella** spread over the crust before adding the chocolate chips.
• Mix **cinnamon** into the graham cracker crust for warmth.
• Add chopped **strawberries** between layers for a fruit component.

Keeping Them Fresh

• These bars keep at **room temperature** in an airtight container for up to 5 days, remaining gooey and soft.
• Store them in the refrigerator if your kitchen is hot, but they are generally better at room temperature.
• You can **freeze** these for up to 3 months wrapped well in plastic wrap and foil. Cut into bars before freezing.
• Thaw frozen bars at room temperature for about 30 minutes before eating.

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I've made these s'mores bars probably fifty times at this point for every kind of gathering imaginable. They never disappoint and they're honestly easier than making actual s'mores while tasting just as good, maybe better because you get consistent results every time instead of the marshmallow lottery of campfire cooking. The fact that they come together in 40 minutes with mostly pantry staples makes them one of those reliable recipes I can throw together without planning ahead or making a special grocery run. They're just genuinely good bars that capture everything great about s'mores without any of the annoying parts!

Frequently Asked Questions

→ Can I use regular marshmallows instead of marshmallow cream?

The marshmallow cream layer is important for the gooey texture, but you could use melted marshmallows in a pinch. The texture just won't be quite as smooth.

→ Why do I need to dip the spatula in hot water?

Marshmallow cream is super sticky. A warm, wet spatula slides right through it without sticking, making it much easier to spread evenly.

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

Sure! Milk chocolate will make these sweeter, but they'll still be delicious. You could also use dark chocolate if you want them less sweet.

→ How do I get clean cuts?

Make sure the bars are completely cool before cutting. Use a sharp knife and wipe it clean between cuts. These are meant to be a bit messy though!

→ Can I make these ahead of time?

Yes! They actually taste great the next day. Just store them in an airtight container at room temperature and they'll stay good for up to 3 days.

→ Do I really need a whole box of graham cracker crumbs?

The recipe uses most of the box. If you want to make your own crumbs, you'll need about 2 1/3 cups total from crushed graham crackers.