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S'mores Bars

S'mores bars with a thick golden graham cracker base, a dense fudgy chocolate center, and a toasted marshmallow top. The marshmallows glisten and pull dramatically when you cut these campfire bars.
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Prep Time 15 minutes
Cook Time 43 minutes
cooling 30 minutes
Total Time 1 hour 28 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup granulated sugar
  • 0.5 lb butter melted (1 stick)
For the chocolate layer
  • 2 cup butter melted (2 sticks)
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the marshmallow top
  • 3 cup mini marshmallows or 1 bag large marshmallows, halved

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and bake the graham cracker crust
  1. Preheat your oven to 350°F and line a 9x13 pan with parchment paper to prevent sticking.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan for an even, compact crust.
  3. Bake the crust for 8 minutes, then cool slightly until it looks set and aromatic.
Make the fudgy chocolate layer
  1. Melt butter in a saucepan over low heat until smooth.
  2. Stir in granulated sugar, eggs, and vanilla extract until the mixture turns glossy and fully combined.
  3. Mix in unsweetened cocoa powder, all-purpose flour, baking powder, and salt until smooth, with no dry streaks.
  4. Spread the chocolate batter over the cooled graham cracker crust so it reaches the edges.
  5. Bake at 350°F for 18-20 minutes until the center is just set but still fudgy-looking.
Top with marshmallows and toast
  1. Remove the pan from the oven and immediately cover the entire top with mini marshmallows in an even layer.
  2. Return to the oven and bake for 3-4 minutes at 350°F until the marshmallows puff and start to turn golden.
  3. Switch to broil and toast for 1-2 minutes until the marshmallows are golden brown and glossy.
  4. Cool for 30 minutes before cutting with a buttered knife so the layers hold their shape.

Notes

For clean, dramatic pulls, let the bars cool to room temperature before slicing; if your kitchen is warm, chill 15 minutes longer. Store covered in the fridge for up to 4 days (freezing yes—freeze bars in an airtight container up to 2 months and thaw in the fridge). For a lighter option, swap half the butter in the chocolate layer with unsalted applesauce for a slightly less rich but still fudgy center.