Chewy, gooey, Super Easy S’mores Bars — enjoy your favorite campfire treat any time. A graham cracker blondie-like base layered with melted milk chocolate and toasted marshmallows.
If we ever meet, you’ll learn quickly that camping isn’t my thing. It’s not that I’m fragile exactly, but I have very little outdoor common sense. I’ve never actually been camping — my parents likely avoided the chaos of hauling four girls into the woods, and now I worry I’d ruin a friends’ trip with my inexperience.
If asked to pitch a tent, my first instinct would be to map the nearest hotel that gives out cookies. Yet despite my lack of camping skills, I adore s’mores: the sticky marshmallow, melted milk chocolate and crunchy graham crackers are unbeatable. They’re easily the best reason to spend a night under the stars.
These Super Easy S’mores Bars give you all the s’mores flavors without a campfire. They’re chewy, gooey and melty, and you don’t need a mixer. A soft, slightly chewy blondie-like graham cracker base forms the foundation, then a layer of melted milk chocolate and a blanket of toasted mini marshmallows finish the bars. All the indulgence of a campfire s’more, with none of the fuss or weather worries.
The base is quick: stir melted butter, brown sugar, egg yolk and vanilla together, then fold in flour and graham cracker crumbs. Press the mixture into a lined, greased 8×8-inch pan and bake about 12 minutes. No mixer required. After it comes out of the oven, pour chocolate chips over the hot base so they melt, then spread them into a smooth layer. Sprinkle mini marshmallows evenly on top, switch your oven to broil, and return the pan to toast the marshmallows for just a few minutes. Watch carefully — they brown fast.
The hardest part is waiting for the bars to cool so they cut cleanly. Let them rest at room temperature for at least 30 minutes — longer if you want neater slices. If patience isn’t your strong suit, a fork works just fine for digging into warm, gooey bars.
Super Easy S’mores Bars
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Ingredients
- 6 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup lightly packed brown sugar
- 1 teaspoon vanilla
- 1 large egg yolk
- 1/3 cup all-purpose flour, spooned & leveled
- 1/2 cup graham cracker crumbs
- 1 and 1/4 cup milk chocolate chips, or your favorite chocolate
- 1 and 1/4 cup mini marshmallows
Instructions
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Preheat the oven to 350°F. Line an 8×8-inch square pan with aluminum foil and grease with nonstick spray or butter. Set aside.
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In a medium bowl, stir melted butter, brown sugar, vanilla and the egg yolk with a wooden spoon or spatula. Make sure the butter is not too hot so the egg doesn’t scramble. Stir in the flour and graham cracker crumbs until combined.
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Spread the batter evenly in the prepared pan to cover the bottom. Bake about 12 minutes, then remove from the oven.
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Switch the oven to broil.
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Carefully sprinkle the chocolate chips over the warm graham base. Let sit a few minutes for the chips to soften, then spread into an even layer. Top with mini marshmallows in an even layer.
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Return the pan to the oven on the broil setting and toast the marshmallows 2–5 minutes, watching closely until they turn golden brown. Remove immediately to avoid burning.
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Cool at room temperature for at least 1 hour before cutting into bars. To speed cooling, chill after 10 minutes at room temperature. The bars will be gooey and melty when warm; waiting longer yields cleaner slices.
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