The Coziest No-Bake S’mores Bars You’ll Ever Make
There’s something magical about s’mores—the way the marshmallow oozes into the chocolate, the satisfying crunch of graham crackers, that nostalgic campfire aroma. But let’s be honest, building a fire in the backyard (or worse, attempting to toast marshmallows over a stovetop) isn’t always practical. That’s where these no-bake s’mores bars come in! Inspired by lazy summer evenings and my daughter’s relentless requests for “just one more s’more,” this recipe is my go-to when we’re craving that classic flavor without the fuss.
Ingredients You’ll Need
- 3 cups graham cracker crumbs – I like to pulse whole graham crackers in my food processor for the freshest texture, but store-bought crumbs work just fine.
- 1/2 cup melted butter – Salted butter adds a lovely contrast to the sweetness, but unsalted works too (just add a pinch of salt to the mix).
- 1/4 cup brown sugar – For that deep, caramel-like sweetness that takes these bars to the next level.
- 2 cups mini marshmallows – The mini ones distribute evenly, but if you only have large marshmallows, just give them a rough chop.
- 1 1/2 cups milk chocolate chips – I’m partial to Ghirardelli, but any good-quality chocolate will do. For a richer twist, try dark chocolate!
- 1 (14 oz) can sweetened condensed milk – The secret weapon that binds everything together in gooey perfection.
- 1 tsp vanilla extract – A splash of vanilla rounds out the flavors beautifully.
Let’s Make Some Magic
First, line an 8×8 baking dish with parchment paper—trust me, this makes lifting out the bars later a breeze. In a large bowl, mix the graham cracker crumbs, melted butter, and brown sugar until it resembles wet sand. Press this mixture firmly into the bottom of your prepared dish. I like to use the back of a measuring cup to really compact it—this ensures your bars won’t crumble when you slice them.
Next, sprinkle half the chocolate chips evenly over the crust, followed by all the mini marshmallows. The marshmallows will toast slightly when we add the final layer, giving you that classic campfire flavor. Now, drizzle the sweetened condensed milk over the top, making sure to cover as much surface area as possible. A rubber spatula helps spread it gently without disturbing the layers beneath.
Finish by scattering the remaining chocolate chips on top—because can you ever have too much chocolate? At this point, my kitchen already smells like a summer night under the stars, and I have to shoo away little hands trying to sneak a taste. But the hardest part? Waiting just a bit longer…
Pro Tips, Variations, and Substitutions
These s’mores bars are wonderfully forgiving, so don’t be afraid to make them your own! Here are some delicious ways to customize them:
- Chocolate Swap: Dark chocolate or white chocolate chips work beautifully in place of milk chocolate.
- Graham Cracker Crust: For extra crunch, press half the graham mixture into the pan first, then sprinkle the rest on top after adding the marshmallow layer.
- Nutty Twist: Stir ½ cup chopped peanuts or pecans into the graham mixture for added texture.
- Spiced Version: Add ½ teaspoon cinnamon or a pinch of cayenne to the graham mixture for a warm kick.
What to Serve With S’mores Bars
While these bars are perfect on their own, they’re even better when paired with:
- A scoop of vanilla bean ice cream
- Fresh berries to cut through the sweetness
- An iced coffee or cold milk for dunking
- Campfire stories and good company!
Storage and Reheating Tips
These bars keep wonderfully for days (if they last that long!):
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: For longer storage (up to 1 week), refrigerate but let come to room temp before serving.
- Freezing: Freeze individual portions wrapped in parchment for up to 2 months.
- Reviving: If marshmallows harden, microwave a bar for 5-10 seconds to restore gooey perfection.
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just use gluten-free graham crackers – they work just as well.
My marshmallows won’t melt properly – help!
Make sure your heat is on low and stir constantly. If needed, add 1 teaspoon of milk to help the melting process.
Can I use homemade marshmallow fluff?
Yes! About 1½ cups of homemade fluff will work beautifully instead of melted marshmallows.
Why are my bars too crumbly?
You may have used too much graham cracker. Next time, add the butter mixture gradually until it holds together when pressed.
Final Thoughts
There’s something magical about capturing the essence of campfire s’mores in an easy, no-bake treat you can enjoy anytime. Whether you’re making these for a summer potluck, a cozy winter night in, or just because you deserve something sweet today, these bars are guaranteed to bring smiles. The best part? No campfire required – just a whole lot of love and maybe a few sticky fingers. Happy baking (or rather, happy no-baking)!
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S’mores Bars
Description
A delicious and easy-to-make dessert that captures the classic flavors of s’mores in bar form.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups milk chocolate chips
- 3 cups mini marshmallows
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and sprinkle chocolate chips evenly over the crust.
- Top with mini marshmallows, covering the chocolate layer completely.
- Return to the oven and bake for an additional 5-7 minutes, or until marshmallows are golden brown.
- Let cool completely before cutting into bars.
Notes
You can customize the seasonings to taste.
