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.
Can I refridgerate the bars to save them for later? Will they still be good?
They really don’t need refrigeration and room temp is just fine for up to 5-ish days.
I’m making these for my foods class and we doubled it. Do we have to adjust the temperature and the time to cook them?
Temp, no.
Time, likely not if you’re baking it in a 9×13 pan but keep an eye on it since I don’t know for sure.
Avery, I just wanted to say that these are our go to dessert for family parties and I’ve lost track of how many times we’ve made these. My only alternation to the recipe is to double it b/c one batch is not enough. I like to bake them a few minutes longer than I think they need to prevent them from being too gooey (even if they turn out gooey they still get eaten;-), and they need a long time to cool off, so for us it works best to make them early in the day and they’re perfect by dinner time.
Thanks for the 5 star review and I’m glad that you love the recipe so much that you always make a double batch!
Avery, I just wanted to say that these are our go to dessert for family parties and I’ve lost track of how many times we’ve made these. My only alternation to the recipe is to double it b/c one batch is not enough. I like to bake them a few minutes longer than I think they need to prevent them from being too gooey (even if they turn out gooey they still get eaten;-), and they need a long time to cool off, so for us it works best to make them early in the day and they’re perfect by dinner time.
🤩🤩🤩 WOWZA!! These are phenomenal!! I doubled the recipe for 13×9. Came out perfect 👌🏻
Thanks for the 5 star review and glad they were phenomenal!! :)
🤩🤩🤩 WOWZA!! These are phenomenal!! I doubled the recipe for 13×9. Came out perfect 👌🏻
I made this three times in the first two weeks after I found the recipe. I also gained 4 lbs. Coincidence? I think not. These bars are THE best bars I’ve ever had in my entire life. And they are so easy!! Thank you so much for this unicorn of dessert bars.
Thanks for the 5 star review and I am glad these are such a hit with you and that they are the BEST bars you’ve had in your entire life – that is a huge compliment, thank you!
I made this three times in the first two weeks after I found the recipe. I also gained 4 lbs. Coincidence? I think not. These bars are THE best bars I’ve ever had in my entire life. And they are so easy!! Thank you so much for this unicorn of dessert bars.
Amazing! I doubled the recipe to fit in a 13×9 pan. Also did the layering with the bottom the dough, then marshmallows and chocolate chips in the middle, then I crumbled remaining dough over top. I am taking these to my sons class and read Pete the cat goes camping. So perfect!
Glad this turned out amazing and I’m sure the kids loved it!
These are our new favorite! We like them cold, so we put them into the fridge immediately after coming out of the oven and they are delicious!
Thanks for the 5 star review and I’m glad these are your new favorite!
These are our new favorite! We like them cold, so we put them into the fridge immediately after coming out of the oven and they are delicious!
Made this recipe as directed except I doubled it and baked it a full casserole dish. It is AMAZING. I wouldn’t change anything and plan to make SO MANY MORE BATCHES.
Thanks for trying the recipe and glad you loved it! Glad you’re going to make many more batches!
I made these but with your brownie base instead of a blondie base, because to me you can never have enough chocolate, they were great! And they have gotten better after sitting for a bit, the flavors really blended together well. I microwave mine for about 20 seconds before eating to get the full melty smore’s effect, perfection! Will definitely make again.
I bet they were great with a brownie base rather than the blondie base – love the way you think about never having enough chocolate :)
Hi Averie,
I absolutely love all your recipes and cannot wait to try this one as s’mores is my favorite dessert of all time! I was wondering- I only have normal sized marshmallows on hand- would these work if I just chop them into small cubes or do you suggest getting mini marshmallows?
Thanks again for all your delicious recipes!
I think chopping them up would work just fine. LMK how you like them! Enjoy!
Hi Averie,
Is it okay if I omit the brown sugar if I want a less sweet version?
Thank you
The recipe was tested with brown sugar included so not sure what will happen if you omit it or how things will work out.
Hi Averie! I’d saved this recipe a while ago, and finally gave it a try yesterday, when I needed something easy because I had a gaggle of preteen boys at our house. These go together very quickly, and we all loved it! I baked for 22 minutes, and the top was getting nice and toasty. The center remained really gooey even after cooling 30 minutes, so next time I may add a minute or two in the oven. The pan was still a bit warm and the boys were digging in with spoons. One then decided that vanilla ice cream was necessary….the pan disappeared! :) That’s how we roll! I did think that the bite I had was pretty sweet, so I may cut down on the brown sugar just a bit next time. I loved the toasted marshmallow on the top! I will make these again, for sure. Thanks for a fun recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Can’t go wrong with ice cream and eating them right out of the pan!!