Oven-Baked S'mores Bars

This oven-baked s'mores bars recipe transforms the quintessential campfire treat into a delicious dessert you can enjoy year-round without needing a bonfire. The combination of buttery graham cracker crust, melty chocolate, and toasted marshmallows creates that nostalgic s'mores flavor in a convenient bar form that's perfect for parties, potlucks, or satisfying your sweet tooth.

I first made these s'mores bars for my niece's birthday party when rain ruined our outdoor s'mores plans. They were such a hit that they've become our family's go-to dessert for gatherings, and I'm constantly asked to bring them to potlucks.

Ingredients

• Graham crackers: The foundation of authentic s'mores flavor. Look for whole graham crackers with a fresh, not stale smell
• Granulated sugar: Adds just enough sweetness to complement the chocolate. Use regular white sugar for best results
• Salt: A tiny pinch enhances all the flavors. I recommend fine sea salt for even distribution
• Unsalted butter: Creates that rich, buttery crust. Make sure it's fully melted but not browned
• Hershey bars: The classic s'mores chocolate. The extra large bars melt perfectly and create an ideal chocolate layer thickness
• Jumbo marshmallows: Create that impressive toasted marshmallow layer. Fresh marshmallows work best for proper toasting

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 400°F and prepare your baking pan with nonstick spray and parchment. The parchment overhang is crucial for easy removal later. Make sure to press the parchment into the corners so your bars have clean edges.

Create the Graham Cracker Base:

Pulse those graham crackers in a food processor until they become fine crumbs similar to wet sand. If you don't have a food processor, place crackers in a sealed bag and crush them with a rolling pin. Mix with sugar and salt thoroughly before adding the melted butter. The mixture should hold together when pressed but not be overly greasy.

Form and Bake the Crust:

Press the crumb mixture firmly into your prepared pan using the bottom of a measuring cup to create an even, compact layer. Pay special attention to the corners and edges. Bake just until the edges turn a light golden color, around 8 to 10 minutes. Overbaking will make the crust too hard.

Add the Chocolate Layer:

Arrange chocolate bars in an even layer while the crust is still warm but not hot. Leave that small border around the edges to create a clean edge. The residual heat will start melting the chocolate slightly, which helps it adhere to the crust.

Top with Marshmallows and Bake:

Place marshmallows in rows with small gaps between them. They will expand during baking, so avoid overcrowding. Bake until the marshmallows develop that beautiful golden toasted look and the chocolate becomes soft and melty underneath, around 10 to 12 minutes.

Cool and Slice:

For a gooey, messy, traditional s'mores experience, slice immediately. For cleaner cuts, allow to cool for 15 to 20 minutes. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest edges.

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The first time I made these, I accidentally broiled instead of baked the marshmallow layer and created the most perfectly toasted marshmallow top ever. My daughter still requests them this way, with that slight char that reminds her of camping trips with her grandparents. Sometimes happy accidents create the best family traditions.

Storage Solutions

These s'mores bars are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature, with parchment paper between layers if you need to stack them. Avoid refrigerating as this will make the graham cracker crust soggy and harden the chocolate too much. If you want to enjoy them warm again, a quick 20-30 second zap in the microwave will restore that gooey, fresh-baked texture.

Easy Variations

While the classic s'mores combination is hard to beat, this recipe welcomes creative adaptations. Try using different chocolate varieties like dark chocolate, mint chocolate, or even peanut butter cups in place of the Hershey bars. For a festive holiday version, use seasonal marshmallows or add crushed peppermint on top. You can also drizzle caramel sauce over the chocolate layer before adding marshmallows for an extra decadent twist.

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Serving Suggestions

These s'mores bars make a wonderful standalone dessert, but pairing them with the right accompaniments elevates the experience. Serve them alongside a scoop of vanilla ice cream for a delightful temperature contrast. For a special occasion, create a s'mores bar buffet with these as the centerpiece, alongside fresh berries, chocolate sauce, and whipped cream for guests to customize their dessert. They also pair beautifully with hot chocolate in winter or cold milk in summer.

Frequently Asked Questions

→ Can I use mini marshmallows instead of jumbo ones?

Yes, mini marshmallows work well as a substitute. Spread them evenly across the chocolate layer, creating a complete coverage. They may toast more quickly, so watch them carefully during the final baking stage.

→ How should I store leftover s'mores bars?

Store in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week. Reheat individual portions in the microwave for 20-30 seconds before serving to recreate that fresh-baked gooey texture.

→ Can I use chocolate chips instead of Hershey bars?

While chocolate chips will work in a pinch, Hershey bars are recommended for the authentic s'mores flavor and optimal melting. If using chips, sprinkle them evenly over the crust and expect a slightly different texture.

→ How do I know when the marshmallows are perfectly toasted?

Look for marshmallows that have puffed up and turned golden brown on top. They should be slightly crisp on the outside while remaining gooey inside. If your oven has hot spots, rotate the pan halfway through baking for even toasting.

→ Can I make these bars in advance for a party?

Yes, these bars can be made up to a day in advance. For the best presentation, make them a few hours before serving and keep at room temperature. If made further ahead, reheat the entire pan in a 300°F oven for 5-7 minutes before serving.

→ What can I use instead of graham crackers if they're not available?

Digestive biscuits make an excellent substitute for graham crackers. Other options include vanilla wafers, shortbread cookies, or even gingersnaps for a spiced variation. Just ensure they're finely crushed for a proper crust.