S’mores Bars (No Campfire Needed)

S’mores Bars (No Campfire Needed) – Gooey, Chocolatey, and Easy

When you think of s’mores, chances are you picture a campfire, sticky fingers, and that perfect gooey marshmallow squish. But here’s the good news: you don’t need a campsite to enjoy all that deliciousness. These S’mores Bars (No Campfire Needed) bring all the flavor of the classic treat—graham crackers, melty chocolate, and toasty marshmallows—straight to your kitchen oven. They’re easy, fun, and guaranteed to disappear fast.

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Why You’ll Love These S’mores Bars

  • All the flavor, no campfire required: The classic s’mores combo in bar form.
  • Family-friendly: Kids and adults both love them.
  • Easy to make: Minimal ingredients, simple steps.
  • Perfect for parties: Bake once, slice into bars, and watch them go.
  • Ooey-gooey texture: That magical mix of crunchy, melty, and chewy.

Recipe Overview

  • Serving Size: 12 bars
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 (1.55 oz) Hershey’s chocolate bars, broken into pieces
  • 1 1/2 cups mini marshmallows

Kitchen Equipment Required

  • 8×8-inch baking pan
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups and spoons
  • Parchment paper (for easy cleanup)

How to Make S’mores Bars

  1. Preheat the oven: Set to 350°F (175°C). Line your baking pan with parchment paper.
  2. Mix the wet ingredients: In a bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract.
  3. Add the dry ingredients: Stir in flour, graham cracker crumbs, baking powder, and salt until combined.
  4. Layer the bars: Press half the dough evenly into the bottom of the prepared pan.
  5. Add the filling: Layer chocolate bar pieces and mini marshmallows over the dough.
  6. Top it off: Crumble the remaining dough over the marshmallow and chocolate layer, leaving some marshmallow peeking through.
  7. Bake: Place in oven for 22–25 minutes, until golden brown and set.
  8. Cool and slice: Let bars cool completely before cutting into squares (this helps them hold together).

Tips for the Best S’mores Bars

  • Line your pan: Parchment paper makes it easy to lift and slice.
  • Don’t overbake: Pull them out when they’re golden but still soft in the middle.
  • Cool completely: It’s tempting to dive in hot, but cooling helps them set.
  • Use real graham crackers: For that authentic s’mores taste.

Common Mistakes to Avoid

  • Skipping parchment: Without it, bars may stick.
  • Using too many marshmallows on top: They can burn—stick to the recipe amount.
  • Not letting them cool: Warm bars can fall apart when sliced.
  • Substituting baking powder with soda: They’re not interchangeable here.

Variations and Substitutions

  • Peanut butter twist: Add peanut butter chips or swirl in melted peanut butter.
  • Dark chocolate lovers: Swap milk chocolate for dark or semi-sweet.
  • Gluten-free version: Use gluten-free graham crackers and flour.
  • Nutty crunch: Toss in chopped pecans, almonds, or walnuts.
  • Extra gooey: Add an extra layer of marshmallows just before baking.

How to Store and Meal Prep

  • Room temperature: Store in an airtight container for up to 3 days.
  • Fridge: Extend freshness up to 5 days (just know they’ll firm up a bit).
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
  • Make ahead: These bars are great for parties—bake a day in advance, slice, and store covered.
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Serving and Presentation Ideas

  • Dust with powdered sugar for a pretty finish.
  • Serve slightly warm with a scoop of vanilla ice cream.
  • Drizzle melted chocolate over the top for extra flair.
  • Cut into bite-sized squares for a dessert platter or potluck.

FAQs

Can I use large marshmallows instead of mini?
Yes, but cut them into smaller pieces so they melt evenly.

Do I have to use Hershey’s bars?
Not at all—use any chocolate you love. Milk chocolate gives the most classic s’mores taste, but dark works too.

Can these be made in a larger pan?
Yes, just double the recipe and use a 9×13-inch pan. Adjust baking time slightly.

How do I keep the bars from being too sticky?
Let them cool completely before cutting, and use a sharp knife. You can also lightly oil the knife between slices.

Related Post: Fudgy Brownie Bites 

Conclusion

These S’mores Bars (No Campfire Needed) bring the nostalgic flavors of summer nights into your kitchen, no fire pit required. With their gooey marshmallows, melty chocolate, and graham cracker goodness, they’re a guaranteed crowd-pleaser for parties, bake sales, or just a cozy night at home.

Make a batch, and you’ll see why these bars don’t last long on the plate.