Name: Smores Bars
Prep time: 9 min
Cook time: 15 min
Total time: 24 min
Yield: 24 Servings
Cuisine: American

It is a Keeper Verified

March 4, 2026

Smores Bars are an indoor alternative to a classic outdoor dessert, perfect for a rainy day. Bake them in the oven for a warm, gooey treat you can enjoy without making a campfire. This s’mores bars recipe is made with ooey gooey marshmallows and chocolate chips on top of a graham cracker base. They’re easy and amazing, and are great for a rainy summer day when you can’t build a fire.

From the Cook

1/7

Smores Bars

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat oven to 350 degrees.

Line a 9×13 pan with heavy duty foil with 4 inches overhang off the sides, creating a sling to lift the bars out when they are finished. Don’t use parchment, the sides will burn under the broiler. Spray the foil with non-stick cooking spray.

In a food processor, grind the graham crackers into crumbs. Pour the crumbs into a large bowl and add the salt and melted butter. Mix together until it resembles wet sand. Add the egg and mix well. Set aside 1/2 cup of the crumb mixture.

Press the crumb mixture into the prepared pan. Bake for 15 minutes or until golden brown. Let the crust cool for a bit while you melt the chocolate.

Melt the chocolate chips using a double boiler on the stove or microwave for 2 minutes at medium power, stirring until completely melted.

Preheat the broiler.

Spread the melted chocolate chips evenly onto the crust. Sprinkle the marshmallows onto the chocolate pressing them in a bit. Sprinkle the reserved crumbs onto the marshmallows, getting the crumbs in the spaces around the marshmallows.

Place pan 6 inches under the broiler for 1-2 minutes until the marshmallows are golden brown.

Refrigerate until the chocolate hardens slightly, about an hour. Remove the bars by lifting the foil sling, cut into squares. Serve cold or at room temperature.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Graham Crackers 🔆
Lightly toast the graham cracker base in the oven at 350°F for 5 minutes before adding toppings to enhance its flavor and prevent sogginess from the marshmallow layer.
Freeze Marshmallows Before Baking 🧊
Place mini marshmallows in the freezer for 15 minutes before adding them to your bars so they hold their shape better and create those perfect gooey pockets without deflating.
Layer Chocolate Under Marshmallows 🍫
Spread melted chocolate chips directly onto the graham cracker base first, then add marshmallows on top—this prevents the marshmallows from sinking and creates a better chocolate-to-marshmallow ratio.
Watch the Broiler Carefully ⏱️
Use your oven's broiler for the final 1-2 minutes to toast the marshmallows golden-brown, but stay nearby and watch constantly as they can burn in seconds.
Cool Before Cutting 🔪
Allow bars to cool for at least 20 minutes at room temperature before cutting into squares—this helps them hold together and prevents the chocolate from streaking while slicing.

Intelligent Tags

About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.