Gooey S’mores Bars with Toasted Marshmallow Topping

Quick Recipe Version (TL;DR)

• Yield: 16 bars
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 30 minutes (includes cooling)

Quick Ingredients

• 2 cups (200 g) graham cracker crumbs (about 16 full sheets)
• 1/3 cup (65 g) granulated sugar
• 1/2 teaspoon fine sea salt
• 10 tablespoons (140 g) unsalted butter, melted
• 2 cups (340 g) semisweet chocolate chips or chopped chocolate
• 3/4 cup (180 ml) heavy cream
• 2 tablespoons (28 g) unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch fine sea salt
• 4 cups (about 200 g) mini marshmallows
• Optional: crushed graham crackers, chocolate shavings, flaky sea salt

Do This

• 1. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
• 2. Mix graham crumbs, sugar, salt, and melted butter. Press firmly into an even layer in the pan.
• 3. Bake crust 10–12 minutes until lightly fragrant and set; leave oven on.
• 4. While crust bakes, heat cream and 2 tablespoons butter until steaming, then pour over chocolate. Let sit 2 minutes and stir smooth. Add vanilla and salt.
• 5. Pour warm chocolate over hot crust and spread gently to edges.
• 6. Top immediately with an even layer of mini marshmallows.
• 7. Bake 10–12 minutes until marshmallows are puffed and golden; broil 1–2 minutes if you want deeper toasting. Cool at least 45 minutes before slicing.

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Why You’ll Love This Recipe

• All the nostalgia of campfire s’mores, without smelling like smoke or needing a fire pit.
• A sturdy, buttery graham cracker crust that actually holds together when you pick up a bar.
• Soft, truffle-like chocolate layer that stays creamy even after cooling.
• Billowy, toasted marshmallow topping that gets perfectly gooey and caramelized in the oven.

Grocery List

• Produce: None needed for this recipe.
• Dairy: Unsalted butter, heavy cream.
• Pantry: Graham crackers, granulated sugar, fine sea salt, semisweet chocolate chips or bars, mini marshmallows, vanilla extract, flaky sea salt (optional).

Full Ingredients

Graham Cracker Crust

• 2 cups (200 g) finely crushed graham cracker crumbs (about 16 full sheets)
• 1/3 cup (65 g) granulated sugar
• 1/2 teaspoon fine sea salt
• 10 tablespoons (140 g) unsalted butter, melted and slightly cooled

Soft Chocolate Layer

• 2 cups (340 g) semisweet chocolate chips or finely chopped semisweet chocolate
• 3/4 cup (180 ml) heavy cream
• 2 tablespoons (28 g) unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch fine sea salt (about 1/8 teaspoon), to taste

Toasted Marshmallow Topping

• 4 cups (about 200 g) mini marshmallows (roughly one 10-ounce / 283 g bag)

Optional Garnish

• 1–2 graham crackers, lightly crushed, for sprinkling
• 1–2 tablespoons chocolate shavings or mini chocolate chips
• Flaky sea salt, for finishing, if you enjoy a sweet-salty contrast

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease a 9×13-inch baking pan, then line it with parchment paper so the paper overhangs on the long sides. This makes it easy to lift out the bars for clean slicing later. Lightly grease the parchment as well to help the bars release cleanly.

Step 2: Make the graham cracker crust

In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and fine sea salt. Stir until everything is evenly mixed. Pour in the melted butter and stir with a fork or spatula until all the crumbs are evenly moistened and look like damp sand.

Transfer the crumb mixture to the prepared pan. Use your hands, the bottom of a measuring cup, or a flat glass to press the crumbs firmly into an even layer, making sure to press into the corners and edges so the crust holds together when baked.

Step 3: Bake the crust until set

Place the pan in the preheated oven and bake for 10–12 minutes, until the crust is lightly fragrant and just starting to turn a slightly deeper golden color around the edges. It will still look a bit soft but will firm up as it cools.

Remove the pan from the oven, but leave the oven on at 350°F (175°C). Set the crust on a heat-safe surface while you prepare the chocolate layer. You want to add the chocolate while the crust is still hot.

Step 4: Prepare the soft chocolate layer

While the crust bakes, place the chocolate chips or chopped chocolate in a heatproof bowl. In a small saucepan, gently heat the heavy cream and 2 tablespoons butter over medium-low heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges. Do not let it boil.

Pour the hot cream mixture over the chocolate. Let it sit undisturbed for 2 minutes to soften, then gently whisk or stir from the center outward until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla extract and a pinch of fine sea salt. Taste a tiny bit, and add a touch more salt if desired to balance the sweetness.

Step 5: Spread chocolate over crust and add marshmallows

Immediately pour the warm chocolate mixture over the still-hot graham crust. Use an offset spatula or the back of a spoon to gently spread it into an even layer, all the way to the edges and corners.

Sprinkle the mini marshmallows evenly over the chocolate layer, covering it completely. Try to keep the marshmallows in a single layer for the most even toasting, though a few overlapping spots are fine and will just look extra gooey.

Step 6: Bake until marshmallows are puffed and golden

Return the pan to the oven and bake at 350°F (175°C) for 10–12 minutes, until the marshmallows are puffed and lightly golden on top. For a more dramatic, campfire-style toast, you can switch the oven to broil for the last 1–2 minutes. Watch constantly during broiling, as the marshmallows can go from golden to burnt very quickly.

Once the topping is as toasted as you like, remove the pan from the oven. If you are using flaky sea salt, sprinkle a small pinch over the top while the marshmallows are still warm. This gives a lovely sweet-salty contrast.

Step 7: Cool, garnish, and slice

Let the bars cool on a wire rack for at least 45–60 minutes. The chocolate layer will be very soft while warm and will firm up as it cools, making the bars much easier to slice cleanly. For the cleanest cuts, you can chill the pan in the refrigerator for 20–30 minutes after it reaches room temperature.

Once cooled, use the parchment overhang to lift the entire slab out of the pan onto a cutting board. If desired, sprinkle with crushed graham crackers and chocolate shavings. Use a sharp knife lightly coated with cooking spray or warmed under hot water and wiped dry to cut into 16 bars (4 by 4 grid) or smaller bites. Serve slightly warm or at room temperature.

Pro Tips

• Pack the crust firmly: Use the bottom of a measuring cup to really compress the crumb layer. A firmly packed crust is less likely to crumble when you pick up a bar.
• Watch the broiler closely: If you broil to toast the marshmallows, do not step away. Rotate the pan as needed so the topping browns evenly without burning.
• Chill for neat slices: If presentation matters, cool to room temperature and then chill briefly. Slice with a warmed, greased knife, wiping it clean between cuts.
• Adjust chocolate sweetness: Use semisweet for classic flavor, milk chocolate for a sweeter bar, or a mix of the two to suit your taste.
• Serve slightly warmed: A quick 5–10 second burst in the microwave per bar will bring back that freshly melted, gooey campfire texture.

Variations

• Peanut Butter S’mores Bars: Before adding marshmallows, dollop 1/3–1/2 cup warmed peanut butter over the chocolate layer and swirl gently with a knife. Top with marshmallows and bake as directed.
• Nutty Crunch S’mores Bars: Sprinkle 1/2 cup chopped toasted pecans, walnuts, or almonds over the chocolate layer before adding the marshmallows for extra texture and flavor.
• Triple Chocolate S’mores Bars: Use a mix of semisweet and milk chocolate in the filling, and sprinkle white chocolate chips over the top right after baking while the marshmallows are still hot.

Storage & Make-Ahead

Once completely cooled, store the s’mores bars in an airtight container at room temperature for up to 2 days, separating layers with parchment or wax paper. For longer storage, refrigerate for up to 5 days; let bars sit at room temperature for about 20 minutes before serving so the chocolate softens slightly.

To freeze, wrap the cooled, uncut slab or individual bars tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. For that just-baked gooeyness, warm individual bars in the microwave for 10–15 seconds before serving.

Nutrition (per serving)

Approximate values per bar (1 of 16): about 360 calories, 19 g fat, 11 g saturated fat, 46 g carbohydrates, 2 g fiber, 34 g sugars, 5 g protein, 180 mg sodium. These numbers are estimates and will vary based on specific ingredients and portion sizes.