Soft and Gooey Loaded Smores Bars

The flavors and texture of smores baked into bars is so much more practical than standing around a campfire.

I’m sure you can relate.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

And who can resist super soft, chewy, gooey bars that are loaded with great texture.

The batter is a stir-together, one bowl recipe that comes together in less than 5 minutes before turning it out into a pan and baking.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

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.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

To it I added the classic smores ingredients: chopped graham crackers, marshmallows, and chocolate chips.

When adding the smores components to the batter, it’ll appear that there’s more add-ins than batter. And that’s fairly accurate.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

The abundance of add-ins ensures the bars are taste like taking a big bite of warm, gooey smores rather than eating a blondie that has a few marshmallows or chocolate chips added.

The graham crackers retain a bit of crunch while they bake and melted chocolate chips go so well with graham crackers.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

The marshmallows are very slightly toasted and they puff, enveloping the bars in their sticky wonderfulness.

Those strings of marshmallow goo are heaven  on earth.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

It takes me longer to roast one perfect marshmallow over a campfire than it does to make the bars.

I have no patience for slow-cooked, perfectly golden marshmallows. I usually employ the ignite-and-blow-out strategy for my roasted marshmallows. A little black never hurt anyone, but no worries about finding a campfire to make these.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

They’re some of my favorite gooey bars. There’s a great balance of rich and satisfying density from the blondie dough, coupled with lightness and fluffiness of the marshmallows.

The combination of chocolate, graham crackers, and marshmallows, all suspended in a buttery, brown-sugar based dough, is pure bliss.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

If you don’t have anything on your Labor Day dessert menu plan, or have no plans to stand around a campfire any decade soon, may I suggest these.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

They’re ready from start to finish in under 30 minutes, and will be a hit with friends and family.

They were definitely a hit here.

Soft and Gooey Loaded Smores Bars - Fast and Easy Recipe at

Soft and Gooey Loaded Smores Bars

No campfire required for these soft, gooey, rich 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. They’re ready from start to finish in 30 minutes and are so good, fast, and easy that you may never both with regular smores again.

5 / 5 ()
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1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
3/4 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


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Add the graham crackers and any crumbs on cutting board, marshmallows, chocolate chips and fold to incorporate.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. 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. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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When was the last time you had Smores?

139 comments on “Soft and Gooey Loaded Smores Bars”

  1. Your bars always look outstanding, Averie! I could go for a dozen of these right about now!

  2. These bars look great girl! pinned :)

  3. Can you believe I haven’t had one s’more yet this summer! This has to change! Thanks :)

  4. You ask the question, “Who could resist super soft, chewy, gooey bars.” My answer? Who would want to!! These look fabulous!


    These are getting made, like, as soon as possible!! EEE!

  6. These look so delicious. What a perfect labor day dessert. We are going to my sister’s house and she has 4 little ones plus my 2 big ones (and the dads, too, of course!) so I bet these would be such a hit. Your photos look amazing. The one that is the official recipe photo (with the title on it) is gorgeous!

    • Thanks, Michele! Glad you like the photos. I can tell the time of year is changing and the quality of light when I’m taking pictures is changing and I have to be careful b/c things can look dark really fast this time of year!

      Your sister’s kids and yours will polish off this pan in an hour. 6 kids and 2 dads – GONE!!!

  7. Seriously. You are the queen of chewy/soft, and gooey bars Averie! I love making bar desserts because they are just so much less timing consuming than most other desserts. And I love this version the most I think. You know I’m a fool for s’mores anything! They look like s’mores on steroids. ;)

    And your cornflake marshmallow cookies – totally had forgotten about those!

    • Yeah those cookies were part of the Milkbar Mondays series. I did maybe 5 posts or so, including Crack Pie which has blossomed to life again :)

      These bars – part pantry cleanout, part EASE of making, part seasonal for Labor Day/campfires, and part just…throw it together and hope it works and they totally did!

  8. These are baking in my oven right now! I tasted the batter and Oh my glory! Don’ t know if these will last til my boys get home from school.

  9. Beautiful! I’m with you on the campfire marshmallows, I like them charred on the outside and gooey-melty on the inside. I have no patience for the slow roast!

  10. I love these, but how are they after they sit for a while, or the next day? I might make them to tonight to take to the office tomorrow, but how would they hold up? Thanks!

  11. These are dangerous! I’m afraid if I make these I will eat them for breakfast, lunch, and dinner!

  12. Ok, what about this…making these for my next camping trip and then using them as the cracker for the s’more, so that you have marshmallow and chocolate between two of these bad boys!! Would that be too much? That’s how my crazy mind works. As always Averie, thanks for the inspiration, and another simple, reliable, delicious recipe!!

    • I think that you may find that sandwiching them between crackers would be overkill on the dry/cracker component and not enough gooey factor going on. I say you make them in advance of your next camping trip, wrap them up in foil or whatever you use, and pull them out of your gear sitting around the campsite that night, without having to do a single thing :) If you try them or a version, LMK how it goes!

  13. Ok, I saw these yesterday and now I can’t stop thinking about them. A good sign I need to make them soon!

  14. I love anything s’mores!! These look wonderful Averie.

    PS. Long time no see!!

    • I’ve been reading you from my Reader, well, my Vienna these days :) I almost clicked off to say that your recent post about your 1 year weight loss and how the year has been for you – you look AMAZING Kath! Bravo! :)

  15. Funny thing. I was just talking today with my sister wondering how they still live with no marshmallows here in Romania. I had a sudden s’mores craving and now, after seeing your bars I think I have no other choice but to make my own marshmallows just I can toast some. MMM

    • I missed it if you’re in Romania permanently now or just visiting? Either way…wow, hats off to you for blogging and I got your chocolate invite. You’re like me…no such thing as downtime!

  16. Ugh, swooning. Those sticky pockets of marshmallow webs get me every.time. I am in love!

  17. Loaded smores bars?! Oh my yum!!

  18. which reminds me I need to get some graham flour and start creating!
    I wish I had your energy at times for all these fabulous creations my dear.

  19. I just stumbled across these and couldn’t stop staring at the pictures! OMG I want some right now!! :)

  20. S’mores in a bar? Yeah. Life just doesn’t get any better. I totally love how beautifully gooey they are – I just want to dig right in! Pinned!

  21. “Strings of marshmallow goo…” I love your descriptions! :D These look scrumptious!!

  22. HOLY MOLY. These just look like heaven. I can’t believe I missed this recipe. “Loaded” sums it up perfectly- yea loaded with goodness! They have all my favorite things and they seem to have something for everyone in them! I can’t wait to try them. I love how they’re quick and easy but yield a fabulous result! You’re a genius Averie ;) By the way, it’s time for me to think about college and I’m seriously considering culinary school.

    • I sure didn’t go to culinary school and while I appreciate it and when I was fresh out of h.s. it would have been cool to go – but now, the cost, time, expense and the way that they teach you to cook (classically) – not a fit for me but the world is your oyster and what a great path if that’s what you’re thinking of doing!

  23. Hi Averie! Finally I’m back home (just for a few days) so that I can make some of your recipes! :) I made these yesterday and they taste just like a piece of heaven! I absolutely love them! I have used digestive biscuits as we don’t have graham crackers in the UK, but they still turned out amazing! I will mke this recipe over and over, that’s for sure! Also, I have some of your wholewheat rolls waiting to be baked! ;) Hope you are getting used to your new oven and enjoy the rest of your day! :)

    • Thanks for saying hi Monica and glad you loved these! Yes, they were so good. I loved these things & glad the digestive biscuits were able to fit the bill for these.

      And the whole wheat rolls that are waiting – mmmm, sounds wonderful & hope you enjoy those! (they can’t really compete with Smores Bars…haha…but as wheat rolls go, I love em!)

  24. This is probably the fifth or sixth time I’ve made these bars but I made a little variation of it. I add a little extra butter to my mixture and cinnamon. (cinnamon makes it literally out of this world good!) Also instead of using marshmallows I used FLUFF because when you cook it, it remains gooey even when they cool. And I use a combination of Hersheys and Chiradelli baking chocolate and nestle’s white chocolate. They come out super super gooey because I layer everything too. I quadruple the recipe. First layer is about 1 inch thick of the graham cracker cookie mixture (don’t forget cinnamon!), then comes a layer of fluff (if you can’t get it to spread, take some butter in your hands and let it melt and then when you go to spread the fluff your hands won’t stick!). Then on top of the fluff, I evenly layer all of the different types of chocolate. On top of the chocolate I do another 1 inch layer of the graham cracker mixture, layer of fluff and then top it with all three chocolates. It fills a huge ziti pan but I’m usually baking for a lot of people. None of it is ever wasted :)

    • Wow, sounds like you have really taken these bars to new levels! Love all the variations, ideas, and the fact that you 4x the recipe is awesome. Very lucky friends and family you have :) Thanks for sharing this and trying the recipe and putting your own spin on it!

      • Your original recipe is so amazing that I’ve kept using it because not only did I love it, but all of my friends and family begged me to make it for every occasion :) It’s funny because it all started when I tried to find the original Hershey’s S’more’s candy bar but they stopped being manufactured like 6 or 7 years ago so I decided to try and make my own. That’s when I found your recipe and gave it a shot! They came out wayyy better than the candy bar!

      • I love the backstory of how and why you came to love this recipe – all in search of a candy bar! I have some cookies that you may like if you like this idea!

        Thanks for sharing with all your friends and writing to tell me about all your experiments!

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