These Irresistible S’mores Bars bring the nostalgic campfire treat into your kitchen with a delightful twist. Layers of gooey marshmallow, rich chocolate, and a buttery graham cracker crust create a symphony of textures and flavors. Perfect for gatherings or a cozy night in, they’re a guaranteed crowd-pleaser that’s surprisingly simple to make.
In just over an hour, you can indulge in these decadent bars that combine the warmth of toasted marshmallow with the crunch of golden graham crackers. The melty chocolate adds a luscious depth, making each bite a heavenly experience. Whether you’re a s’mores enthusiast or new to the classic combo, these bars will leave you craving more.
Irresistible S’mores Bars Ingredients
- Graham Cracker Dough:
- 2 cups (10 oz/284 g) whole wheat flour
- 1 cup (6 oz/170 g) light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 7 tablespoons (3½ oz/100 g) butter, room temperature
- ⅓ cup (3 oz/85 g) honey
- 3 tablespoons whole milk
- 2 teaspoons Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract
- Filling:
- 1 ½ cups (6 oz/170 g) marshmallow fluff
- ⅔ cup (4 oz/115 g) bittersweet chocolate, chopped (or substitute with milk chocolate for a sweeter flavor)
Step-by-Step Instructions
- Make the Graham Cracker Dough:
- Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, brown sugar, cinnamon, baking soda, and salt.
- Using a pastry blender or your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- In a small jug, whisk the honey, milk, and vanilla extract together, then pour into the flour mixture. Combine until you have a soft, sticky dough. (You can use it immediately or refrigerate for up to 3 days.)
- Assemble the S’mores Bars:
- Evenly press about ¾ of the dough into the bottom of the prepared pan, reserving the rest.
- Spread the marshmallow fluff over the dough, ensuring it reaches the edges.
- Sprinkle the chopped chocolate evenly over the fluff.
- Crumble the remaining ¼ of the dough over the chocolate. (It will spread as it bakes.)
- Bake for 35 minutes, or until the Graham cracker dough is golden brown. (The center will still be slightly jiggly.)
- Let cool completely before cutting into 9 squares.
- Enjoy immediately! Store leftovers at room temperature in an airtight container for up to 3 days.
Perfect Pairings: Serving Suggestions
These Irresistible S’mores Bars are delicious on their own, but you can elevate them with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a cozy treat, pair them with a warm cup of hot chocolate or coffee. They’re also great for parties—cut them into smaller squares for bite-sized delights!
Storage Secrets: Keeping Them Fresh
Store your S’mores Bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 2 months. Let them thaw at room temperature before enjoying—no reheating needed!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the bittersweet chocolate for milk chocolate or white chocolate for a sweeter twist. Add a layer of peanut butter or Nutella under the marshmallow fluff for extra richness. You can even sprinkle crushed graham crackers or mini marshmallows on top before baking for added texture.
Time-Saving Tips for Busy Bakers
To save time, prepare the graham cracker dough a day ahead and store it in the fridge. When ready to bake, simply assemble and pop it in the oven. If you’re in a rush, use store-bought graham cracker crumbs for the base and topping—just mix them with melted butter and sugar for a quick fix.
Essential Equipment for Success
For this recipe, you’ll need an 8-inch square baking pan and parchment paper for easy removal. A pastry blender or your fingers work perfectly for mixing the dough. If you don’t have marshmallow fluff, a jar of marshmallow crease will do the trick. A sharp knife or bench scraper ensures clean cuts when serving.
Irresistible S’mores Bars Recipe
Ingredients
Graham Cracker Dough
- 2 cups whole wheat flour (10 oz/284 g)
- 1 cup light brown sugar (6 oz/170 g)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 7 tablespoons butter room temperature (3½ oz/100 g)
- 1/3 cup honey (3 oz/85 g)
- 3 tablespoons whole milk
- 2 teaspoons Rodelle Fairtrade Organic Pure Madagascar Bourbon Vanilla Extract
Filling
- 1 1/2 cups marshmallow fluff (6 oz/170 g)
- 2/3 cup bittersweet chocolate chopped (4 oz/115 g)
Instructions
- Make the Graham Cracker Dough: Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, brown sugar, cinnamon, baking soda and salt together.
- With a pastry blender or using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- In a small jug, whisk the honey, milk and vanilla extract together, then pour into the flour mixture and combine until you have a soft, sticky dough. You can use it straight away or keep it in the fridge for up to 3 days.
- Assemble the Smores Bar: Evenly press about ¾ of the Graham cracker dough into the bottom of the prepared pan, reserving the rest.
- Spread the marshmallow fluff over the top of the dough all the way to the edges.
- Sprinkle the chocolate chunks over the fluff, then crumble the remaining ¼ dough over the chocolate. The dough will spread out as it bakes.
- Bake for about 35 minutes, until the Graham cracker dough has browned. (It will still be jiggly in the middle slightly.)
- Let cool completely before cutting into 9 squares.
- Enjoy straight away and store leftovers at room temperature in an airtight container for up to 3 days.
