S'mores Bars square featured
S'mores Bars are the deliciousness of a s'more but the can be enjoyed all year round. The ooey gooey chocolate on a graham cracker crust and warm toasted marshmallow will give you a taste of your favorite summer dessert all year round!
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Table of Contents
  1. S'mores Bars
  2. Smores Bar Ingredients
  3. How to make S'mores Bars
  4. Tips for This S'mores Bars
  5. FAQs About S'mores Dessert
  6. More Great Copycat Recipes
  7. S'mores Bars Recipe

S’mores Bars are the deliciousness of a s’more but the can be enjoyed all year round. The ooey-gooey chocolate on a graham cracker crust and warm toasted marshmallow will give you a taste of your favorite summer dessert all year round!

S'mores Bars Hero

S’mores Bars

Yep, it’s true… I love s’mores! I am obsessed. They are the perfect dessert! I love them so much that my site is filled with different s’more options, in addition to my S’mores Bars – from S’more Bites to S’more Bark to S’more Ice Cream.

It doesn’t really matter to me, as long as I get that graham cracker, chocolate and marshmallow combination!

So, I am continually coming up with new s’more creations! This latest one is inspired by the Starbuck’s s’mores bars. I saw this while waiting for my coffee the other day and HAD to try to make my own!

Have you tried them? OMG they are delicious! There is something about the combination of graham crackers, chocolate and marshmallow that I cannot get enough of.

What I love about these S’mores Bars is that you can make them any time of the year and have a little taste of summer, even in the winter!

S'mores Bars on spatula

Smores Bar Ingredients

s'mores bars Ingredients

Note: You can use crushed graham crackers rather than buying the crumbs (I actually prefer the store bought crumbs. I like how finely they are crushed.) To make your own graham cracker crumbs you can either use a rolling pin or a food processor. Get them as finely crushed as possible.

How to make S’mores Bars

  1. Mix together graham cracker crumbs, butter, and powdered sugar. (see NOTE below)
  2. Press the graham cracker crust into a 9×13 baking pan and bake. (Crust will harden as it cools)
    press graham cracker mixture into the baking dish
  3. Lay chocolate over baked crust and bake for about 3 minutes.
  4. Gently press mini marshmallows into softened chocolate and broil for about 2 minutes (until golden brown)
    layer the chocolate and marshmallows

Important Note on graham cracker crust:

When adding the melted butter to the crust, some people find that there is too much butter and it pools in the mixture. My recommendation is to slowly add the butter and mix it in a little at a time until your mixture looks like the picture below. 

If it does not look like the photo below and you are finding your butter is pooling or it is too wet, you should add some additional graham cracker crumbs and powdered sugar to achieve the consistency as pictured.

Graham Cracker Crust consistency

The graham crackers that you use absorb differently and this will determine how much butter you will want to add. You want the mixture to be moist, but not wet.

The butter should not pool, but the mixture should stick together when you press it into the pan for the crust

S'mores Bars broiled

Tips for This S’mores Bars

  • When you put the bars in with the marshmallows to broil – watch it like a hawk. Seriously, do not take your eyes off of them. When they begin to brown, take them out. Trust me, if you let them go too long, they will catch on fire!
  • When you are ready to slice them (after they are cooled off), put them in the refrigerator for a few minutes before cutting them. The marshmallows can get very sticky and can make it difficult to cut, but this, paired with a sharp, warm knife (run it under warm/hot water and dry it off) will make them easier to cut.

FAQs About S’mores Dessert

How do these bars differ from a typical smores recipe?

While typical smores are layered and roasted over a fire, these s’more bars can be enjoyed all year round because they are baked in the oven. They are similar to a typical smore with the graham cracker crust, chocolate bars and marshmallows, but easier and not as messy!

What is the best way to store S’mores Bars? Do they freeze well?

Store in an airtight container for 3 days. We do not recommend freezing them.

What type of chocolate is best to use in Smores Bars?

Any and all chocolate is delicious in these s’more bars. We love to use a classic Hershey Bar, but feel free to get creative with other types of chocolate bars (Reese’s, Nestle Crunch, Hershey with Almonds, Dark Chocolate bars)

Add-Ins or Variations

There is no limit to the add-ins. Top with chocolate sauce, caramel sauce, candy or ice cream.

More Great Copycat Recipes

Copycat Olive Garden Fettuccini Alfredo Sauce | DoubleTree Chocolate Chip Cookies Copycat Neiman Marcus Chocolate Chip CookiesCopycat Cool Whip Recipe | Copycat PF Changs Mongolian BeefBetter Than Takeout Fried RiceCopycat Harry Potter Butterbeer RecipeDole Whip {Official Disney Recipe}Lofthouse Cookies | S’mores Cookie Cup | Twix Bars

4.69 from 177 votes
S'mores Bars square featured

S’mores Bars

Serves — 16
S’mores Bars are the deliciousness of a s’more but the can be enjoyed all year round. The ooey gooey chocolate on a graham cracker crust and warm toasted marshmallow will give you a taste of your favorite summer dessert all year round!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • Cups graham cracker crumbs
  • 8-12  Tablespoons  butter melted
  • ½ Cup powdered sugar
  • 4 Hershey Chocolate Bar use 4.4 ounce bars
  • 1 package mini marshmallows

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease 9×13 pan with non-stick butter spray.
  • In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (see note below regarding the melted butter and the crust).
  • Place mixture in the bottom of the baking pan. Distribute the mixture evenly and press down and firmly with your fingers to "pack it" along the bottom and sides of the pan.
  • Place in oven and bake for approx. 5-8 minutes (just until sides begin to get a bit golden brown) NOTE: Crust will harden as it cools.
  • Remove from oven and let cool.
  • Lay the Hershey bars on top of the graham cracker mixture – covering up all of the graham cracker as completely as possible.
  • Place in oven for approx. 3 minutes (until chocolate just begins to melt and gets shiny)
  • Let cool for 1-2 min.
  • Place marshmallows on top of the chocolate – pack them in their closely next to each other.
  • Turn oven to "broil" – put pan into oven and STARE at them! They only need to be in there for about 2 minutes. BUT, every oven is different! Watch them like a hawk or they will burn and set on fire (I am not kidding here – learn from my experience!!) As soon as they begin to brown, take them out of the oven.
  • Let them cool completely (after they initially cooled, I place them in the refrigerator to set even more – this will make them easier to cut)
  • Cut and serve – (tip: they can get really sticky to cut, warm a sharp knife under hot water, dry it off and immediately slice them – you may want to repeat this if the knife starts to get sticky!)

Jenn’s Notes

Note on crust: When adding the melted butter to the crust, some people find that there is too much butter and it pools in the mixture. My recommendation is to slowly add the butter and mix it in a little at a time until your mixture looks like the picture in the post above.
If it does not look like the photo below and you are finding your butter is pooling or it is too wet, you should add some additional graham cracker crumbs and powdered sugar to achieve the consistency as pictured.
The graham crackers that you use absorb differently and this will determine how much butter you will want to add. You want the mixture to be moist, but not wet.
The butter should not pool, but the mixture should stick together when you press it into the pan for the crust
Cutting Tips:
Before cutting them, put them in the refrigerator for a few minutes.
The marshmallows can get very sticky and can make it difficult to cut, but this, paired with a sharp, warm knife (run it under warm/hot water and dry it off) will make them easier to cut.

Video

Nutrition Info

Calories: 192kcal | Carbohydrates: 18g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 275IU | Calcium: 12mg | Iron: 0.5mg

Originally published on July 18, 2016

S'mores Bars are the deliciousness of a s'more but the can be enjoyed all year round. The ooey gooey chocolate on a graham cracker crust and warmtoasted marshmallow will give you a taste of your favorite summer dessert all year round!
How to make Copycat Starbuck S'mores Bars - Indoor s'mores you can make in your oven and enjoy all year long
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

    1. It should keep for a few days, just keep it in an airtight container. Of course, it is best served immediately.

  1. I bet you could just line the pan with the graham crackers instead of crushing them and adding the butter and sugar. Just a y look delish. Can’t wait to try!

  2. 5 stars
    Summer BBQ hit! I used cinnamon graham crackers because the store was out of regular. GAME CHANGER! So good!!

  3. 5 stars
    I LOVE THIS RECIPE! This is such an easy dish that it will now be my go to for bringing to parties. My entire family enjoyed this s’mores bar 🥰

  4. 1 star
    Didn’t care much for these, I followed directions exactly but the crust came out extremely hard. Yes I even had it looking like the picture. I’m sorry I wasted all the ingredients.

  5. 5 stars
    The crust keeps coming out crumbly for me. Any suggestions? I upped the butter and still crumbly. Do I need to bake longer? Any ideas?

  6. 5 stars
    The first time;
    Since we are social distancing, I gave 1/2 to my daughter and family (kinda wished I’d secretly kept em for ourselves🤪) they were loved by all.
    Had to do em again! (and yes, I’ll share again!)
    I do my own crackers in a processor and have never had a problem with the crust.

    I’ve made other graham cracker crust recipes which leave out the powdered sugar. Some suggest you make cracker mixture first, let it kinda “dry” so it works better.

    I do that, and by the time I get my chocolate bars and marshmallows out and ready for their turn and kinda clean up any mess….my crust is good to go.

    Thank you for your brilliant recipe!

  7. 5 stars
    turned out Awesome!!! Was nervous about putting a GLASS baking dish under the broiler, though. It was fine-only in there for a few minutes!!!