If you miss that classic summer campfire treat (or even if you’d rather skip the flames), these s’mores bars capture that melty, nostalgic flavor — no fire required.
I enjoy making bars because they’re simple and adaptable. You don’t have to shape individual cookies, and a basic bar batter can be varied in countless ways. These s’mores bars are my riff on the campfire favorite: a chewy, gooey bar that brings together marshmallows, chocolate, and crunchy graham pieces in a single pan.
Full disclosure: I wasn’t always a s’mores fan. But turning the components into a baked bar — a cross between blondies and s’mores — changed my mind. The soft, slightly toasted marshmallows, the melty chocolate, and the crisp fragments of graham cracker create the same warm nostalgia as a campfire treat, without the fuss.
I prefer mini marshmallows for the even distribution, but large marshmallows chopped into smaller pieces work just as well. It’s a bit more prep but still quick and worth it for those pockets of gooey marshmallow.
Watch a short video of the process on social media to see how they come together in the pan.
Everything But the Campfire S’mores Bars
Ingredients
- ¾ cup oil
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour
- ½ tsp baking soda
- 1 cup mini marshmallows (or about 10 large marshmallows, cut into small pieces)
- ¾ cup chocolate chunks
- 5 whole graham crackers, broken up into coarse pieces
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
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In a mixing bowl combine the oil, brown sugar, vanilla, and eggs. Stir with a wooden spoon or spatula until the mixture is partially combined and smooth.
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Add the flour and baking soda and mix until just incorporated. Fold in the broken graham cracker pieces, mini marshmallows (or chopped large marshmallows), and chocolate chunks, taking care not to overmix.
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Press the batter evenly into the prepared pan. Bake for 25–30 minutes, until the top is set and lightly golden. Allow to cool before lifting from the pan and slicing into bars.
Recipe by Faigy Murray