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S'mores Bars

S'mores bars with a golden graham cracker base, dense fudgy chocolate center, and a toasted marshmallow top that glistens and pulls dramatically when cut. Made as easy s'mores brownie bars in a lined 9x13 pan for thick, campfire-style graham cracker bars every time.
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Prep Time 15 minutes
Cook Time 25 minutes
cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.333 cup granulated sugar
  • 0.5 cup butter melted (1 stick)
For the chocolate layer
  • 1 cup butter melted (2 sticks)
  • 2 cup granulated sugar
  • 4 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the marshmallow top
  • 3 cup mini marshmallows or 1 bag large marshmallows, halved

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep and bake the graham cracker crust
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper for easy lifting.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan.
  3. Bake the crust at 350°F for 8 minutes until set, then cool slightly.
Make the fudgy chocolate layer
  1. Melt butter in a saucepan over low heat, then stir in granulated sugar, eggs, and vanilla extract until smooth.
  2. Mix in cocoa, all-purpose flour, baking powder, and salt until smooth, then spread the batter over the cooled crust.
  3. Bake at 350°F for 18-20 minutes until just set in the center and the top looks set but not dry.
Toast the marshmallow top
  1. Remove from the oven and immediately cover the entire top with mini marshmallows in an even layer.
  2. Return to the oven at 350°F for 3-4 minutes until marshmallows puff and start to turn golden.
  3. Switch to broil and cook for 1-2 minutes until marshmallows are golden brown, watching closely to prevent burning.
  4. Cool for 30 minutes before cutting with a buttered knife so the layers slice cleanly and pull with melted chocolate.

Notes

Pro tip: press the crust firmly and bake until “just set” so the bars stay thick and fudgy instead of crumbly. Store covered at room temperature up to 2 days or refrigerate up to 4 days; freeze up to 2 months. For a lighter option, use reduced-sugar chocolate and swap in a sugar-free cocoa-based mix (the texture stays bar-like, though sweetness will be less).