Layered S’mores Bars Recipe fueled many late-night bake sales at my house. Gooey marshmallow, molten chocolate, and a buttery graham crunch hit every campfire note; great for busy bakers, bake-sale heroes, and kids at heart, and it takes about 1 hour 45 minutes start to slice.
Easy Layered S’mores Bars Recipe
This Layered S’mores Bars Recipe stacks a soft graham cookie base, puddles of chocolate, fluffy marshmallow, and a crunchy crumb top. The butter-and-brown-sugar dough bakes tender, so the layers meld without turning dry. Marshmallow crème keeps a smooth, gooey middle that slices clean once cool.
Ingredients You’ll Need
- Graham cracker crumbs: 1 1/2 cups (use boxed crumbs for a fast pantry shortcut; about 12 full sheets if crushing)
- All-purpose flour: 1 cup (use a 1:1 gluten-free blend for GF variation)
- Baking powder: 1/2 teaspoon
- Fine salt: 1/2 teaspoon
- Unsalted butter: 1/2 cup (1 stick), melted and slightly cooled (plant butter works for dairy-free/vegan)
- Brown sugar: 1/2 cup, packed
- Granulated sugar: 1/4 cup
- Large egg: 1 (use a flax egg for vegan: 1 tablespoon ground flax + 3 tablespoons water, rested 10 minutes)
- Vanilla extract: 2 teaspoons
- Milk chocolate: 12 ounces (classic bars or 2 cups chips; choose Hershey’s for classic flavor or use semi-sweet for less sweetness)
- Marshmallow crème: 7 ounces (1 jar) or 3 cups mini marshmallows (use vegan marshmallows for vegan version)
- Optional finishing pinch of flaky salt
Yield: 16 bars in an 8-inch square pan (a 9-inch pan works; bars bake a bit thinner and finish a touch faster).
Equipment:
- 8-inch (or 9-inch) square metal baking pan
- Parchment paper
- Mixing bowls, whisk, and spatula
- Measuring cups/spoons
- Offset spatula or butter knife for spreading marshmallow
- Sharp knife for clean cuts
How to Make Layered S’mores Bars
- Prep: 20 minutes
- Cook: 22–26 minutes
- Cool: 1 hour (plus 15 minutes chill for super-clean slices, optional)
- Total: about 1 hour 45 minutes
- Heat the oven to 350°F. Line the pan with a parchment sling and lightly grease the sides.
- Whisk the dry mix: graham crumbs, flour, baking powder, and salt.
- In another bowl, whisk melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Stir the wet ingredients into the dry until a soft dough forms. It should hold together like cookie dough.
- Press about two-thirds of the dough into the pan to form an even base. Keep the remaining third for the top.
- Lay chocolate bars over the base (break to fit) or scatter chocolate chips in an even layer.
- Spread marshmallow crème over the chocolate. Lightly spray your spatula with oil, and the crème behaves. If using mini marshmallows, scatter them evenly.
- Crumble the remaining dough over the marshmallow, leaving some bits peeking through for toasty pockets.
- Bake 22–26 minutes until the top looks golden brown and the edges look set. The center should no longer jiggle.
- Cool the pan on a rack for at least 1 hour. Chill 15 minutes for the neatest slices, lift out with parchment, and cut into 16 bars. Finish with a pinch of flaky salt if you like contrast.
Pro Baking Tips & Mistakes to Avoid
- Line the pan with a parchment sling, and you lift out clean bars without fights.
- Lightly oil your spatula before spreading marshmallow crème to stop sticking.
- Use chocolate bars if you want big melt pools; use chips if you want more even coverage.
- Don’t overbake; pull the bars when the top turns golden and set. Overbaking dries the cookie layer.
- Keep one-third of the dough for the topping so the bars hold together.
- Let the slab cool fully before slicing. Warm bars taste great but cut messy.
- For tidy edges, chill briefly, then wipe the knife between cuts.
Variations To Try
- Gluten-free: Use GF graham crackers and a 1:1 GF flour blend; check that your chocolate is certified GF.
- Vegan: Swap plant butter, use a flax egg, choose dairy-free chocolate, and use vegan marshmallows or vegan marshmallow crème.
- Add-ins: Swirl 1/4 cup peanut butter or Nutella over the chocolate; add 1/2 cup chopped toasted nuts, crushed pretzels, or toasted coconut; sprinkle espresso powder for mocha vibes; use dark chocolate for less sweetness.
How to Serve Layered S’mores Bars
Serve slightly warm for maximum goo-factor or at room temp for clean squares. Pair with cold milk, hot coffee, or vanilla ice cream if you feel extra. Pack them for picnics, movie nights, and potlucks; they travel like champs.
Make-Ahead and Storage
- Room temp: Store in an airtight container for 2 days.
- Fridge: Keep up to 5 days; bring to room temp before serving for best texture.
- Freezer: Wrap bars individually and freeze up to 2 months; thaw overnight in the fridge or 1 hour at room temp.
- Reheat: Warm a bar in the microwave 10–15 seconds or in a 300°F oven for 5–7 minutes to revive the melt.
Nutrition Information
Calories: about 330 per bar (1 of 16). Protein/Carbs/Fat notes: mostly carbs and fat from grahams, sugar, butter, and chocolate; choose semi-sweet or dark chocolate and reduce chocolate by 2 ounces if you want a lower-sugar, slightly leaner bar.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press evenly into the bottom of the prepared pan to form the crust.
- Sprinkle both types of chocolate chips evenly over the crust.
- Scatter mini marshmallows on top of the chocolate layer.
- Pour sweetened condensed milk evenly over the marshmallows.
- Bake for 22–25 minutes, until the top is golden and the edges are bubbling.
- Allow to cool completely before lifting from the pan and slicing into bars.