
Bring back campfire vibes with these gooey s’mores bars you can whip up right at home. Every bite packs sweet memories and cozy flavors, with soft graham dough, melted chocolate, and fluffy marshmallow—all layered up so you don’t miss the outdoors.
The first time I made these, we were stuck without a bonfire at a picnic. Now, they're my pick for school events, lazy movie nights, or anytime someone’s craving something sweet.
Tasty Ingredients
- Graham cracker crumbs: bring in all that s’mores goodness. Crush your own with a bag and rolling pin and you’ll really taste the difference
- Baking soda: helps your bars turn out nice and golden on top and not dense
- Butter: let it soften up so everything turns moist and rich. A rich European stick ups the flavor
- Egg: pulls the dough together and keeps bars solid without being crumbly
- Brown sugar: makes things extra chewy and adds a little toasty flavor
- Salt: makes everything else pop and cuts through the sweetness so it’s not too much
- All purpose flour: holds the bars together. Go unbleached for the perfect crumb
- Vanilla extract: makes every bite warmer and sweeter. Go for real vanilla if you can
- Marshmallow fluff: for gooey layers—get a fresh jar so it spreads easy
- Granulated sugar: gives the edges a bit of crunch and balances flavors
- Hershey bars: lay down that sweet, creamy, nostalgic chocolate middle
Easy Step Guide
- Cool and Slice:
- Let your bars sit in the pan until fully cool. Don’t try to slice early or the layers might squish everywhere. Good things come to those who wait
- Bake:
- Slide your pan into a 350 oven and bake for about 25 minutes until you get a deep golden color and everything’s set up
- Layer and Build:
- First, line up chocolate bars on your chilled dough layer, then swipe marshmallow fluff on top. Lay the second slab of chilled dough over the marshmallow and gently press to seal the sides
- Prep Your Layers:
- Smoosh half your dough into the lined pan, chill it, then do the same thing with the other half in a different spot. Chilling these makes everything less sticky later
- Mix the Dry Stuff:
- Toss together your flour, crumbs, salt and baking soda, then stir it into your wet dough just until those dry bits vanish
- Cream and Beat:
- Whip up your butter with sugars till it’s super fluffy, then blend in the egg and vanilla so your dough sticks together nicely
- Start with the Pan:
- Lay parchment across an 8x8 pan to stop sticking and make lifting out simple

I swap in really dark chocolate sometimes for a super rich twist but honestly my household is all about the basic Hershey version. My kid made a giant pile with her friends one day and they laughed the whole afternoon, pulling apart gooey squares
Keeping Them Fresh
Once they’re cooled off, slice and stash the bars in a lidded container. They’ll stay nice for three days out, or you can pop them in the fridge for a week. Freeze ‘em wrapped up tight for up to two months—just let them thaw to room temp so your marshmallow stays soft
Swaps & Ideas
Try swapping milk chocolate for semisweet or dark for a richer bite. Go gluten free with a one-for-one flour and GF graham crackers. Want extra squishy marshmallow? Stir in minis with the fluff right before adding your layers
Fun Ways to Serve
Heat bars just a smidge for those melty centers. Top with a scoop of ice cream—chocolate or vanilla—if you’re feeling wild. Sometimes I cut them tiny so everyone can grab a square at a party

Charming Background
Girl Scouts and campers first put these sweet bites together about a hundred years ago. Folks loved them so much they started calling it "some more"—which turned into s’mores. The baked version gives you all the fun, minus any smoky hands
Common Recipe Questions
- → How can I get my bars extra chewy with a soft bite?
Don't stir the dough for too long and pull your bars out of the oven before the edges turn dark. That'll keep your squares nice and soft.
- → Is it okay to pick different kinds of chocolate?
Of course! Swap in milk or dark chocolate chunks, or even toss in chocolate chips to mix things up.
- → Any way to stop marshmallow creme from making a sticky mess?
Grab a spatula or grease your hands a little, then gently smooth the creme across the melted chocolate. It's a lot less messy that way.
- → Does it make a big difference to chill the dough first?
Yep, chilling helps the layers stay in place and lets you put the dough on top easily without sticking everywhere.
- → How long should you wait before cutting the bars?
Let them cool for at least one hour, so you’ll get neat pieces that are gooey in the center but still hold together.