Smores Bars Graham Chocolate (Printable)

Gooey bars with buttery graham crust, rich chocolate layer, and toasted marshmallow topping.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# How-To:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture is evenly moistened.
03 - Firmly press the mixture into the bottom of the prepared pan to create an even layer.
04 - Bake the crust for 8 minutes, then remove from the oven.
05 - Sprinkle chocolate chips evenly over the warm crust. Return to the oven for 2 minutes until the chocolate softens.
06 - Using a spatula, spread the softened chocolate evenly over the crust.
07 - Top with mini marshmallows, pressing them gently into the chocolate layer.
08 - Bake for an additional 10 to 12 minutes until marshmallows are golden and toasted.
09 - Allow the bars to cool completely in the pan. For clean cutting, refrigerate for 1 hour before slicing.
10 - Lift bars out using the parchment overhang, slice into 16 portions, and serve.

# Expert Hacks:

01 -
  • All the campfire nostalgia without needing an actual fire or sticky fingers.
  • The marshmallows get this perfect golden-brown top that tastes like you actually toasted them over flames.
  • They come together in under an hour, making them perfect for unexpected guests or midnight cravings.
02 -
  • Don't skip chilling—warm bars will crumble when you cut them, but cold ones slice like butter.
  • If your marshmallows start to brown too quickly, they're done; overbaked marshmallows turn hard and bitter instead of staying tender inside.
03 -
  • Using quality chocolate really does make a difference—it melts smoother and tastes less waxy than cheap chips.
  • If your kitchen is warm, chill everything a little longer; the marshmallows will hold their shape better when you slice.
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