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A close-up of a tray filled with freshly baked S'more Bars, featuring golden-brown toasted marshmallow tops and visible chocolate layers.

Gooey Campfire S'more Bars

Indulge in the nostalgic taste of s'mores without the campfire mess! These bars feature a buttery graham cracker crust, a rich chocolate filling, and a fluffy toasted marshmallow topping, all baked to golden perfection.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Baked Goods, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups Graham crackers crushed
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter melted
For the Chocolate Layer
  • 2 cups Milk chocolate chips
  • 14 oz Sweetened condensed milk 1 can
  • 2 tbsp Unsalted butter melted
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
For the Marshmallow Topping
  • 5 cups Mini marshmallows

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Small Mixing Bowl
  • Saucepan
  • Rubber Spatula
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the crushed graham crackers and granulated sugar. Pour in the melted butter and mix well until crumbs are evenly moistened.
  3. Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside.
Make the Chocolate Layer
  1. While the crust bakes, combine the milk chocolate chips, sweetened condensed milk, 2 tablespoons melted butter, vanilla extract, and salt in a medium heatproof bowl.
  2. Melt the mixture gently. You can do this by microwaving in 30-second intervals, stirring after each, until smooth and fully combined, or by placing the bowl over a saucepan of simmering water (double boiler method), stirring until melted and smooth.
  3. Pour the melted chocolate mixture evenly over the warm graham cracker crust and spread with a spatula.
Add Marshmallow Topping
  1. Evenly sprinkle the mini marshmallows over the chocolate layer, covering it completely.
  2. Return the pan to the oven and bake for another 10-15 minutes, or until the marshmallows are puffed and golden brown. Keep a close eye on them to prevent burning.
Cool and Serve
  1. Remove from oven and let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly, about 2-3 hours. For quicker setting, you can refrigerate them for about 1 hour once they've cooled to room temperature.
  2. Once completely cooled and set, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and cut into 16 squares (4x4).
  3. Serve and enjoy the gooey goodness!

Notes

For cleaner cuts, chill the bars thoroughly before slicing, and use a sharp, warm knife (run under hot water and wipe dry) between each cut.
Store S'more Bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For an extra touch, you can add a layer of chopped milk chocolate bars on top of the chocolate mixture before adding marshmallows.
If you don't have mini marshmallows, you can use large marshmallows cut into smaller pieces.