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.

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.

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 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.

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.

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.

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.

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.

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.

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

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.

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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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