Smores Bars Graham Chocolate (Printable)

Gooey bars with buttery graham base, melted chocolate, and toasted marshmallows for a nostalgic treat.

# What You Need:

→ 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl; mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer.
04 - Bake the crust for 8 minutes, then remove from the oven.
05 - Sprinkle chocolate chips evenly over the warm crust and return to the oven for 2 minutes until they begin to melt.
06 - Using a spatula, spread the softened chocolate evenly over the crust.
07 - Top the chocolate layer evenly with mini marshmallows, pressing gently to adhere.
08 - Bake for an additional 10 to 12 minutes, or until marshmallows develop a golden toasted appearance.
09 - Allow bars to cool completely in the pan. For clean slicing, chill in the refrigerator for 1 hour.
10 - Lift bars out using parchment overhang, slice into 16 portions, and serve.

# Expert Suggestions:

01 -
  • No campfire required, no burnt fingers, just pure s'mores nostalgia baked into a pan.
  • The marshmallow tops get this perfect golden-brown toast that makes your kitchen smell like someone's memories of summer.
  • Sixteen bars means you can share them, or pretend you planned to and eat more than half yourself.
02 -
  • Do not skip the chill time—warm bars will crumble, and you want actual pieces you can serve, not a gorgeous chocolate-marshmallow puddle on a plate.
  • The marshmallows must be mini, not large. Large ones take too long to toast evenly and the bottoms stay chewy while the tops burn.
03 -
  • Use parchment paper overhang religiously—it's the difference between a perfect lift and scratched hands trying to pry bars from the edges.
  • Don't skip the brief second bake when you return the chocolate to melt. That 2 minutes is the difference between chips and a cohesive layer.
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