Soft and Gooey Loaded S’mores Bars — No campfire required for these soft, gooey, rich s’mores bars that are loaded with texture and flavor! The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is just magical.
Table of Contents
The batter for these easy s’mores bars is a stir-together, one bowl recipe that comes together in less than 5 minutes before turning it out into a pan and baking. It takes me longer to roast one perfect marshmallow over a campfire than it does to make this s’mores recipe!
The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is pure bliss.
If you don’t have anything on your summer dessert menu — including Memorial Day, Father’s Day, 4th of July, or Labor Day — or have no plans to stand around a campfire any decade soon, may I suggest these?
They’re ready from start to finish in under 30 minutes, and will be a hit with friends and family. They are definitely a hit here!
I made the s’more bars for Memorial Day, the 4 th of July and a few times in between. My husband is so excited when I make them and so happy when I put them in his lunchbox. He does share and his coworkers love them too. They are so easy to make. Thanks for a wonderful recipe.
Maureen B.
Ingredients in Loaded S’mores Bars
To make the bars, I used my easy, go-to blondie recipe that has served me so well over the years, and I adapted it yet again. I love the batter because it’s buttery and made with brown sugar, and it takes on caramel notes while baking.
To make this easy s’mores dessert, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Graham crackers
- Mini marshmallows
- Semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make S’mores Bars
These very gooey s’mores bars are a cinch to make! Follow these basic instructions:
- First, you’ll need to melt the butter in a microwave-safe bowl.
- Let it cool for a minute or two before adding in the egg, brown sugar, and vanilla.
- Stir the flour into the butter mixture and whisk until just combined.
- Then, add the mix-ins.
- Turn the batter into a greased and lined 8×8-inch baking dish. Bake the bars until they have firmed up in the center and the edges have set.
- Don’t forget to cool them well before serving them!
When adding the smores components to the batter, it’ll appear that there are more add-ins than batter. And that’s fairly accurate.
The abundance of add-ins ensures the bars are taste like taking a big bite of warm, gooey s’mores rather than eating a blondie that has a few marshmallows or chocolate chips added.
A Note on the Consistency of These Bars
These bars really ARE gooey as their name suggests! Over the past decade, I have had readers complain their bars don’t set up. To be honest, I don’t know why since I wasn’t in their kitchen.
As I always tell people, make sure you read the recipe twice before beginning, measure carefully, and bake correctly. However, I’ve had hundreds and hundreds more who have had great success and they leave glowing comments!
But, if you’re not ready for really gooey on the verge of potentially falling apart type of bars that are messy – but oh-so-good – then this may not be the dessert for you.
Baking FAQs
Yes, you may double the recipe and bake the bars in a 9×13-inch pan. However, readers have said that doubling the recipe results in less ooey gooey bars (I’m assuming because they require extra time in the oven).
I prefer using semi-sweet chocolate chips to offset some of the sweetness from the dough and marshmallows. However, you’re welcome to chop up a Hershey’s chocolate bar and throw that in instead.
I used small marshmallows in this recipe, but you can also chop large marshmallows if that’s all you have on hand. Mini marshmallows are also fine but you won’t get as much gooey factor with those.
Storage Instructions
At room temperature: Leftover bars should be stored in an airtight container. They’ll last up to 1 week.
In the freezer: Let the bars cool completely before storing in an airtight container or freezer bag. They’ll last up to 6 months.
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Soft and Gooey Loaded Smores Bars
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- ¾ cup all-purpose flour
- 5 full-size graham crackers, roughly chopped (about 2 cups)
- 1 heaping cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 20 to 22 minutes, or until bars have firmed up in the center and edges will be set. Some marshmallows may have developed a hint of golden color.
- Allow bars to cool in pan for at least 30 minutes before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More S’mores Dessert Ideas:
Chocolate Chip S’mores Cookie Bars — Between layers of super soft chocolate chip cookie dough there’s chocolate, marshmallows, and graham cracker crumbs for the most DECADENT smores ever!! So EASY and just 4 main ingredients!!
S’mores Bars — SO EASY, NO-BAKE, just FOUR ingredients, and ready in FIVE minutes!! It doesn’t get any better than that and no campfire required! A hit with kids and adults at parties, potlucks, and picnics!!
Smores Cake — A three-layer, show-stopping cake that everyone will ADORE! Moist and tender layers of chocolate cake along with crunchy graham cracker crusts, sweet marshmallow buttercream frosting, toasted marshmallows, and chocolate bars for a true smores experience!
S’mores Cake — Chocolate cake gets poked all over and soaked in a marshmallow creme mixture before being topped with crushed graham crackers, toasted marshmallows, and hot fudge sauce.
S’mores Brownie Pie — Each bite of the pie is so satisfying and starts with a base of dense, fudgy, rich brownies, topped with melted chocolate chips, fluffy gooey marshmallows, and sprinkled with crunchy bits of graham crackers!
Soft and Chewy S’mores Cookies — Loaded with chocolate, marshmallows, and graham crackers!! The best smores you’ll ever eat and no campfire required!
Peanut Butter S’mores Cookie Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!! You don’t need a campfire for these easy and AMAZING smores! Grab a spoon and dig in!
Originally posted August 25, 2013 and reposted July 7, 2023 with updated text.
These were very good; however, I kept them In the oven 20 min extra and they still never really set. Also stuck to the foil, parchment paper would be better. They were better after sitting overnight but still gooey. This wouldn’t be something I could pass out or bring to an event.
They are indeed super gooey! Hence the name and that’s why they may not fully “set” but retain their gooey texture. This is not a pass-around dessert that you can neatly cut, but rather something that’s fun to eat at home with your family where it doesn’t need to be need and clean and perfectly cut. Thank you for trying the recipe and your feedback.
If you want a smores based dessert, I have about a dozen other options. https://www.averiecooks.com/tag/smores/ I suggest the poke cake, the smores cookies, or if you want something more gooey these bars https://www.averiecooks.com/chocolate-chip-cookie-smores-bars/
How to have them after refrigeration? Should I warm them up in the microwave? Thanks!
You can. But I would be very, very quick. Probably better to just let them come to room temp naturally so you don’t accidentally melt them. Or just store them at room temp to being with, which is what I do.
These were super easy to make and delicious. Thank you!
That’s so great to hear, Tina! Thanks for the 5 star review!
Delicious
Thanks!
One of the best bars I’ve ever made and ate! I’ve had many compliments on this bar at a variety of events. This is a staple recipe in my dessert repertoire!
Thanks for the 5 star review, Megan, and that’s fabulous to hear this is one of the best bars you’ve ever ate or made! And that you get compliments on it and it’s your staple recipe in your dessert repertoire!
OMG!!!!!!! LOVE IT
Thank you and glad this is a winner!
Great recipe, I’ve made these plenty of times and I’m always asked to bring these to family gatherings. Just made a batch for my daughter and her friends 😁
Thanks for letting me know that you have made these plenty an that you’re always asked to bring them and that you just made some for your daughter and her friend!
I can not have grains. My daughter made this recipe for her and her siblings. She was very considerate, and made a version for me. Instead of wheat flour she used garbanzo bean flour, instead of graham crackers, wavey kettle type potato chips, chocolate chips, and marshmellows (only once, they have cornstarch). My kids were turning more to these. I like to make them also with just chocolate chips and coconut flakes. The garbanzo bean flour is so good in them.
I can not have grains. My daughter made this recipe for her and her siblings. She was very considerate, and made a version for me. Instead of wheat flour she used garbanzo bean flour, instead of graham crackers, wavey kettle type potato chips, chocolate chips, and marshmellows (only once, they have cornstarch). My kids were turning more to these. I like to make them also with just chocolate chips and coconut flakes. The garbanzo bean flour is so good in them.
Thanks for the 5 star review and I’m glad that you were able to enjoy this with the mindful modifications your daughter did for you!
Had to eat it with a fork
Pretty good recipe. Everyone loved the texture but I think it would be better with some salt. They were a little bland.
I did these with half the sugar, salted butter, and some salt in the dough. They were great! I’m going to do a graham cracker crust under them next time as well for added crunch and buttery goodness, as well as helping them hold their shape.
I did these with half the sugar, salted butter, and some salt in the dough. They were great! I’m going to do a graham cracker crust under them next time as well for added crunch and buttery goodness, as well as helping them hold their shape.
Glad that they turned out great and a graham cracker crust sounds like a great addition, too!
I am on a blonde kick! Making these for the 2nd time in a week, husband requested them again! The first disappeared in 2 days. We love extra gooey things so I baked like suggested then when they were done, added more marshmallows, chopped graham crackers and extra chocolate chips on the top and baked long enough for the marshmallows on top to brown! They were amazing and still gooey in the middle!! Great recipe!
I am on a blonde kick! Making these for the 2nd time in a week, husband requested them again! The first disappeared in 2 days. We love extra gooey things so I baked like suggested then when they were done, added more marshmallows, chopped graham crackers and extra chocolate chips on the top and baked long enough for the marshmallows on top to brown! They were amazing and still gooey in the middle!! Great recipe!
Thanks for the 5 star review and I am glad that these have been on repeat this weekend and that you love extra gooey things! Me too :)
Although the flavor was good the centers never set up in my 8″ x 8″ pan. This is not a recipe I will repeat.