Smores Bars for a Crowd
Family Size S'mores Bars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

These S'mores bars have all the ease of a classic bar, paired with more of everything you love in a classic campfire treat.  They come together quickly and easily.

Course: Dessert
Cuisine: American
Servings: 16 bars
Author: Betsy Edwards
For the crust:
  • cooking spray
  • 2/3 cup granulated sugar
  • 8 tablespoons unsalted butter , (1 stick) - at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 2/3 cups graham cracker crumbs (this is typically 2 1/2 packages of crackers in a 4 package box)
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the filling:
  • 7 ounces marshmallow cream
  • 1 cup semi-sweet chocolate , coarsely chopped
  • 1 1/2 cups mini marshmallows
  1. Arrange a rack in the middle of the oven and preheat oven to 350°F.

  2. Coat a 9x13-inch baking pan with cooking spray and set aside.

  3. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, you can use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 3 minutes. Add the egg and vanilla and beat on low speed until incorporated. While still on low speed, add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.

  4. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
  5. Put the marshmallow cream in a microwave safe bowl and microwave for about 15 seconds. Spread the marshmallow cream evenly over the graham cracker crust. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture.
  6. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 16 bars for serving.
  1. Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.