Smores Bars Classic Treat (Printable Version)

Gooey bars with toasted marshmallows, melted chocolate, and a buttery graham cracker crust.

# Ingredient List:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How-To Steps:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly moistened.
03 - Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create a uniform crust layer.
04 - Bake the crust in the preheated oven for 8 minutes. Remove from oven once baked.
05 - Sprinkle the semi-sweet chocolate chips evenly over the warm crust. Return the pan to the oven for 2 minutes to soften the chocolate.
06 - Using a spatula, spread the softened chocolate evenly across the crust to form a smooth layer.
07 - Top the chocolate layer with mini marshmallows, gently pressing them into the softened chocolate.
08 - Bake for an additional 10 to 12 minutes, or until the marshmallows develop a golden, toasted appearance.
09 - Allow the bars to cool completely in the pan. For cleaner slices, refrigerate for 1 hour before cutting.
10 - Lift the bars out of the pan using the parchment paper edges, slice into 16 bars, and serve.

# Expert Advice:

01 -
  • All the campfire nostalgia without actually needing a campfire or the outdoor cleanup.
  • Every bite delivers that perfect balance of crispy, chocolate, and marshmallow in the exact proportion you want.
  • They're forgiving to make—no piping, no fancy technique, just layering and baking.
02 -
  • Don't skip the cooling step—I learned this the hard way by slicing while warm and ending up with a melted mess instead of bars.
  • The parchment overhang isn't just convenient; it's the difference between lifting out a perfect rectangle and scraping chocolate off pan corners for five minutes.
  • Marshmallows toast fast, so set a timer and actually look at them—the line between golden and burnt is about one minute.
03 -
  • Chill the bars longer than 1 hour if you want razor-sharp cuts; even 2 hours in the fridge makes slicing almost effortless.
  • A very hot, damp knife between cuts prevents chocolate from dragging—dip it in hot water, wipe it dry, then slice.
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