Smores Bars with Graham (Printable)

Buttery graham base topped with melted chocolate and toasted marshmallows for a nostalgic dessert treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl; mix until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to create an even layer. Bake for 8 minutes, then remove from oven.
04 - Sprinkle chocolate chips evenly over the warm crust and return to oven for 2 minutes until chocolate begins to soften.
05 - Use a spatula to evenly spread the softened chocolate over the crust.
06 - Top with mini marshmallows, gently pressing them into the melted chocolate layer.
07 - Bake for an additional 10–12 minutes until marshmallows turn golden and toasted.
08 - Cool completely in the pan. For clean slicing, chill in refrigerator for 1 hour.
09 - Lift bars out using parchment paper overhang, slice into 16 bars, and serve.

# Chef’s Tips:

01 -
  • No campfire required—you get the exact toasted marshmallow flavor baked right into bars that actually hold together.
  • The entire recipe takes less than an hour from start to serving, and somehow tastes like you spent all day on it.
  • They're endlessly customizable depending on what chocolate or crackers you have on hand.
02 -
  • Don't skip the chill time—even though it's tempting to cut warm bars, they'll slice cleanly only after they've firmed up in the fridge.
  • Watch the marshmallows closely during the final bake; they go from golden to burnt quickly, and the darkness on top signals they're done, not overdone.
03 -
  • Use parchment paper with the overhang—lifting the whole slab out intact is so much easier than trying to pry bars out one by one, and you'll get perfectly straight edges.
  • Don't overthink the spreading of chocolate; it will continue to soften as the marshmallows bake, and any little gaps add to the rustic, homemade charm.
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