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.
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Easiest S’mores Dessert
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!
Fun Fact!
I originally posted this recipe in summer 2013 and am reposting it again in summer 2023 because it’s been a reader favorite dessert recipe over the past decade! And I have lots of new readers that probably missed this recipe.
I know I had a 6-year-old then who’s now 16 (time truly has flown) and still loves her s’mores bars!
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 it, I added the classic s’mores ingredients: chopped graham crackers, marshmallows, and chocolate chips.
The graham crackers retain a bit of crunch while they bake and melted chocolate chips go so well with graham crackers.
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!
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 pan. 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!
Can I Double This Recipe?
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).
Storage Instructions
S’mores bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Tips for Making This S’mores Bar Recipe
Consistency
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.
Chocolate
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.
Marshmallows
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.
Add-Ins
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.
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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.
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!
“Strings of marshmallow goo…” I love your descriptions! :D These look scrumptious!!
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!
I just stumbled across these and couldn’t stop staring at the pictures! OMG I want some right now!! :)
Thanks so much, Kristi! I appreciate the compliments!
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.
And for these, I didn’t use graham flour, just regular all-purpose. I have a recipe for homemade graham crackers that uses it, but for these, storebought graham crackers. Way easier!
These look so INCREDIBLY good!
Loaded smores bars?! Oh my yum!!
Ugh, swooning. Those sticky pockets of marshmallow webs get me every.time. I am in love!
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!
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! :)
Ok, I saw these yesterday and now I can’t stop thinking about them. A good sign I need to make them soon!
That’s always a good sign when you’re thinking about a recipe after the fact :)
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!
These are dangerous! I’m afraid if I make these I will eat them for breakfast, lunch, and dinner!
LOL!
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!
They’d be just fine for 3-4 days. Just wrap them up and put them in an airtight Ziplock bag or something airtight so the air doesn’t dry them out and you’ll be fine!
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!
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.
That’s awesome! Your boys are going to come home to QUITE the afterschool snack! Thanks for trying the recipe!