S’more bars capture everything you love about a campfire treat and fold it into one easy pan. Chunks of graham cracker, melty marshmallow, and broken Hershey’s bars get mixed into a soft brown sugar batter and baked golden. No fire, no sticky branches, just that familiar flavor in a sliceable bar.
Why These S'more Bars Taste Like Summer
- All the campfire flavor with none of the smoke or sticky fingers
- Big chunks of graham cracker for real crunch in every bite
- Gooey marshmallow and melty chocolate in a soft, chewy bar
- Made in one pan and easy to cut for a crowd
So many bar recipes promise the taste of the real thing and fall flat. These hit the marks that matter: the browned marshmallow, the crunch of graham, and a generous bite of chocolate. They are a treat that tastes like warm summer nights.
Leave the graham crackers in large pieces so you get real crunch instead of crumbs.
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Why You’ll Love These S’more Bars
- These campfire bars deliver chewy edges, a soft center, and pockets of melted chocolate throughout.
- The marshmallows turn gooey as they bake and toast golden on top.
- Big graham cracker shards give every bite that signature crunch.
Ingredient Notes
These notes hit the highlights; the exact measurements in the recipe card have the full rundown. A few choices keep these s’more bars tasting just like the real thing.
- Hershey’s bars give that classic s’more flavor; break them into small pieces so they melt through the batter.
- Graham crackers stay in large pieces for crunch and a layered look.
- Marshmallows melt into gooey pockets and toast on top.
- Brown sugar keeps the bars soft and chewy with a hint of caramel.
For equipment, you need a 9×13 baking dish, a stand or handheld mixer for the batter, and a large bowl for folding in the mix-ins by hand. A toothpick helps you check for doneness.
How to Make S’more Bars
Making s’more bars comes down to a simple cookie-style batter with plenty of campfire mix-ins folded in by hand. Here is the overview before you turn to the recipe card.
- Grease a 9×13 pan and heat the oven to 350 degrees.
- Whisk the flour, baking soda, and salt, then set it aside.
- Cream the butter and brown sugar until fluffy, add the eggs one at a time, then the vanilla.
- Mix in the dry ingredients just until combined.
- Fold in the graham crackers, marshmallows, and chocolate by hand.
- Press into the pan and bake 30 minutes, until golden and a toothpick comes out clean.
The recipe makes a full 9×13 pan, which cuts into about 12 generous bars or more if you slice them smaller. Let them cool fully in the fridge before slicing so they hold clean edges.
Storage Options
These campfire bars hold up well, and chilling them actually makes slicing easier. Cool them completely before storing.
- Store in the refrigerator in an airtight container for up to 5 days.
- Keep at room temperature, well covered, for up to 2 days.
- Freeze cut bars between layers of parchment for up to 2 months.
Variations & Substitutions
The classic version is hard to beat, but these s’more bars welcome a few twists. Try one of these once you have the original down.
- Swap milk chocolate for dark or salted caramel chocolate bars.
- Add a handful of chocolate chips for extra melty pockets.
- Use cinnamon graham crackers for a little warm spice.
- Press extra marshmallows and chocolate on top before baking for a showier finish.
What to Serve with S’more Bars
S’more bars are rich enough to stand alone, but they pair happily with a few easy sides. Keep things cool and simple to balance the sweetness.
- A tall glass of cold milk for dunking.
- A scoop of vanilla ice cream on a warm bar.
- Fresh berries to cut through the sweetness.
- For another sweet snack to set out alongside, try these macchiato muddy buddies.
Before you grease the pan, here are a few questions that come up most often.
Frequently Asked Questions
Why are my s’more bars not setting up?
They firm up as they cool, so chill them in the fridge before slicing; cutting while warm leaves them gooey and hard to lift.
Can I use a different chocolate?
Yes, though Hershey’s gives the most classic s’more taste; any milk or dark bar broken into small pieces will work.
Should I keep these in the fridge?
Refrigerating keeps them fresh and makes clean slices easier, so the fridge is the best home for leftovers.
Why leave the graham crackers in large pieces?
Big pieces give you real crunch and a layered look instead of melting into the batter as crumbs.
One pan of these and your kitchen smells like a summer night by the fire. Cut them into squares, pour the milk, and enjoy. If you are baking for a gathering, these mixed berry buckle bars make a nice fruity counterpart.
S’more Bars
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Ingredients
- 3 cups flour
- 1 Tbsp baking soda
- 1 tsp salt
- 2 sticks butter softened
- 2 cups brown sugar packed
- 4 eggs
- 2 tsp vanilla extract
- 10 oz graham crackers broken into large pieces
- 1 10 oz bag of marshmallows
- 8 Hershey bars broken into small pieces
Instructions
- Preheat oven to 350º. Grease a 9×13 baker.
- Combine flour, baking soda and salt in a large mixing bowl. Set aside.
- In a stand mixer (or handheld), cream together the butter and brown sugar until light and fluffy. Add eggs one at a time and mix over low-medium speed just until incorporated.
- Add vanilla and mix over low-medium speed for another minute.
- Add flour mixture slowly and mix just until incorporated.
- By hand, fold in graham crackers, marshmallows and chocolate.
- Press into greased 9×13 baker. Bake in a 350º oven for 30 minutes or until golden brown and a toothpick inserted comes out clean. (see notes)
- Allow the bars to cool in the fridge before serving. Store bars in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Melanie
I will be making these several times over the summer, they look so good.Just a Hershey’s is your go to chocolate, Honey Maid Grahams are the only crackers that can be used for smores in my house.
What a fabulous looking recipe Melanie!! I can’t wait to try them!! I must confess that the last time I had s’mores they came from a ‘kit’ box last summer. Not frugal at all but boy did they taste good. Hershey’s of course! Your pix are fantastic and I can only imagine how the kids were tortured by the smell as this cooked up in the oven!!
Hi Melanie!! I finally got around to making your S’more Bars recipe and it was delicious!! Your pix look better than my actual results but my versions never quite look as good as yours! Everybody loved these here!!
OMG! Those look so good. Can’t wait to try your recipe!
Smores were never part of our Asian upbringing and I think most Asian parents might frown over the amount of sugar in them. But, boy so they look good! I think if I were given this as a kid, my life might have been so so different. LOL. Might try this out just to see how they taste!
Oh my gosh! I think I just died and went to heaven. These look absolutely amazing! Definitely a must have for this year’s 4th of July picnic. Thank you so much for sharing…and I agree completely – a s’more isn’t a s’more without Hershey. Can’t wait to try them out!
S’mores are my krptoniiiitteeee!!!!! I even have s’more Christmas ornaments!
S’mores weren’t part of my childhood either, since I grew up in England. But I think I made up for that later in life! These look so delicious. What size hershey Bars did you use Melanie? I’ll be buying some next shopping trip. (And then I’ll have to find a place to hide them!)
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Tried the recipe yesterday (followed it to the letter). Tasted okay, but the top of the finished product didn’t look like the photo. Wondering how your marshmallows still seem to remain somewhat white even after baking in 350 degrees for 30 mins.
Three stars…sorry…
I’m sorry you didn’t have the results I did. Ovens run differently, and if yours runs hotter, you could cover the dish with foil next time to help reduce the browning.
Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.
These were AMAZING!!! I made them for a concert tailgate this weekend…it was HOT out, so they tasted fresh out of the oven!!! I used chocolate chips instead of Hershey bars (didn’t have any on hand!)
I had so much chocolate and marshmallow in them that I don’t even think they were fully cooked but they still turned out awesome! Yum, I definitely recommend making these!
Made these bars for a summer birthday party cookout and they were a HUGE hit. One guy told me they were the best thing he has ever eaten and then asked me to marry him (to be clear, I did not know this person, it was one of those “these are the best things ever, marry me, marry me now” kind of things). Thanks very much for the recipe!
This looks fantastic and just the ticket to take to an event for the 4th! My only question was if you used the full-sized marshmallows, like you can fit on a stick for toasting, or the smaller ones which seem like they might fold in better? Either way, hard to see how you could go wrong. From one Hershey’s fan to another, thanks!
Sure, you can use the mini marshmallows! Either size is totally fine. I just like the way it looks with the bigger marshmallows.
I made these for a small get together of friends, and everyone enjoyed them, but my kids LOVED them (begged for them! inhaled them any chance they got!). I thought they were rich, and ate a much smaller piece than the kids did, but enjoyed the s’mores flavors a lot. The presentation was nice too, with the big marshmallows on top and the broken pieces of graham crackers and chocolate. They looked just as decadent as they tasted. I did have to tent some foil on the top the last 5 minutes of baking because I didn’t want my marshmallows burning, and they looked fantastic and oozy (the good kinds of oozy and gooey and melty) when everything was done.
The only thing I would recommend is buttering the entire dish very well. My marshmallows carmalized around the edges (not a bad thing) but they really stuck like glue to the areas that were not buttered well. Not anyone’s fault but my own, but figured I’d give a heads up to anyone else making these.
Oh and I did a mix of good old hersheys and dark chocolate chunks (because I had them and so I used them), which was YUMMY!
Making these now…in the oven as I type and they are browning quite fast…I read your comment about covering with tin foil and I covered mine with about 10 mins or less left on the timer! I really hope that works!! Either way, they smell fabulous and extra toasty or not, I’m excited to dive in!
These are in the oven as we speak! I’m in Wisconsin in the middle of the whole arctic blast thing, and it is a whopping -50 degrees. It’s safe to say that I will be putting these outside for a little while, so I can get to eating them faster 😉
Oh goodness. That’s cold! I hope you liked them!
I’ve been looking all over for a s’more bar recipe that doesn’t use marshmallow fluff, and this one sounded so good. Sadly, what I got was an overly sweet (I should have gone with my instincts and used dark chocolate instead) mess that only got half done even after adding 10 min to the bake time and stuck badly to the heavily greased pan. My daughter liked it well enough, but I couldn’t even finish one because of how sweet they are. I think making a smaller batch would help the baking issue, or using 2 pans.
Well.
Mine don’t look anything as pretty as the pics–darnit! But they are SO GOOD.
Lol, you are not the first to say that. I’m not the Picasso of baked goods though it may seem to the contrary. I just got lucky that they came out pretty. Brown foods rarely look pretty, but as long as they taste good, who cares?
Exactly!!! They were DELICIOUS!
They turned out pretty good! It was easier for me to freeze them and then cut them, because they are impossible to cut even after refrigerating for an hour. My family loved these and I thought they were delicious as well. But they are pretty pricey to make. I’ll make them for special occasions!
Made theses for a movie night with my friends. The batter tasted really sweet so i took another persons suggestion and mixed milk chocolate and dark chocolate into my batter. I mixed all the ingredients together so it did not look like the picture however i think i filled the pan up to far I didn’t even use up all the batter. Mine browned pretty fast so i put some foil on top to keep it from burring. However because I filled up the pan to much mine puffed up to much and ended up spilling over the pan and dripping onto the oven. So for anyone else who makes this recipe i recommend only filling your pan about 3/4 the way up or so leave room for it to puff up. And i put foil on it about 20 minutes of cooking time left so keep an eye on these and if they are getting to brown for you liking put foil on them.
Hi Sara. The addition of the extra chocolate most likely was the culprit. Sounds like it increased the volume.
These are delicious! I can’t have dairy so I made them with a dairy free butter substitute and Ghirardelii semi sweet chocolate chips. They were amazing! Taste like a giant Moon Pie!