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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. Every cut shows the chocolate layer pull dramatically under the caramelized marshmallow.
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Prep Time 15 minutes
Cook Time 43 minutes
Cooling 30 minutes
Total Time 1 hour 28 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.3333 cup granulated sugar
  • 0.5 cup butter, melted
Chocolate layer
  • 1 cup butter
  • 2 cup granulated sugar
  • 4 eggs
  • 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
Marshmallow top
  • 3 cup mini marshmallows or large marshmallows, halved

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper, letting it overhang for easy lifting later.
Make the graham cracker crust
  1. Mix the graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan for a tight, even layer.
  2. Bake the crust for 8 minutes at 350°F, then cool slightly so the chocolate layer won’t soak in too fast.
Make and bake the chocolate layer
  1. Melt the butter in a saucepan, then stir in the granulated sugar, eggs, and vanilla until smooth.
  2. Mix in the cocoa powder, all-purpose flour, baking powder, and salt until the batter is smooth and thick.
  3. Spread the chocolate batter over the baked graham cracker crust and bake for 18-20 minutes at 350°F until just set in the center.
Top with marshmallows and toast
  1. Remove the pan from the oven and immediately cover the entire top with marshmallows in an even layer so they melt reliably.
  2. Return to the oven for 3-4 minutes at 350°F until the marshmallows puff and start to turn golden.
  3. Switch to broil for 1-2 minutes until the marshmallows are golden brown and visibly toasted.
Cool and cut
  1. Cool the bars for 30 minutes before cutting with a buttered knife so the fudgy center holds together.

Notes

For clean, dramatic pulls, use parchment overhang to lift the bars out and cool fully before slicing. Store covered in the fridge for up to 4 days; freeze cut bars for up to 2 months. For a lighter bake, swap the butter in the chocolate layer with a 1:1 baking butter substitute (results may be slightly softer).