OMG S’mores Bars Recipe

I made Easy S’mores Bars, a ridiculously gooey, chocolate-studded slab that’s so addictive you’ll keep scrolling.

I’m obsessed with these OMG S’mores Bars. They wreck every diet plan and clap back at restraint.

I love the gooey marshmallow fluff oozing between a buttery Graham Cracker Cookie Dough layer and chunks of milk chocolate. Easy S’mores Bars?

Hell yes. I grab one at parties, same as grabbing trouble.

But it’s the texture that kills me: crunchy edges, pillowy middle, molten chocolate in every bite. I have no chill.

I’ll eat them standing in the kitchen at midnight. Zero regrets.

Just sticky fingers and sweet, stupid bliss. Damn you S’mores Bars.

I want another one right now immediately.

Ingredients

• Graham cracker crumbs: crunchy, toasty base that makes every bite feel like campfire night.
• All purpose flour: the backbone that keeps bars together without getting cakey.
• Baking soda: tiny lift so the bars aren’t flat and dense.
• Fine salt: brings out sweetness and stops things from tasting bland.
• Unsalted butter: rich, creamy mouthfeel; don’t skip it if you want lush crumbs.
• Light brown sugar: molasses-y sweetness that keeps the bars moist and chewy.
• Granulated sugar: adds crisp edges and that faint caramel snap.
• Large egg: binds everything together and gives a little bounce.
• Vanilla extract: basically cozy warmth, like a hug in a bite.
• Marshmallow fluff: ooey, gooey chunk of childhood nostalgia and sticky fun.
• Milk chocolate: melty, sweet pockets of chocolate that make them totally addictive.

Ingredient Quantities

• 2 cups graham cracker crumbs (about 10 full sheets, crushed)
• 1 3/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar (i usually pack it down a bit)
• 1/2 cup granulated sugar
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 1 7 ounce jar marshmallow fluff (or creme)
• 8 ounces milk chocolate, chopped or roughly broken into chunks (about 2 standard bars)

How to Make this

1. Preheat oven to 350 F and line a 9×13 inch baking pan with parchment so you have an overhang for easy lifting later.

2. Whir 2 cups graham cracker crumbs, 1 3/4 cups all purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt together in a bowl until evenly mixed.

3. In a separate large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a little pillowy, then beat in 1 large room temp egg and 1 teaspoon vanilla.

4. Stir the dry mixture into the butter mixture until it comes together into a soft, slightly crumbly cookie dough. Reserve about 1/3 of the dough and set aside for the top.

5. Press the remaining dough evenly into the prepared pan, patting it down firmly so the layer is compact and even. Youll want a nice firm base so it holds the gooey stuff.

6. Bake the base for 12 to 14 minutes, until it’s set and starting to turn golden around the edges. Dont overbake; it should still be a little soft in the center.

7. While the base is hot, heat 1 jar (7 ounces) marshmallow fluff for 8 to 12 seconds in the microwave to make it easier to spread, then immediately spread it over the warm crust in an even layer.

8. Scatter 8 ounces chopped milk chocolate evenly over the marshmallow layer so the heat helps melt it. Break up bigger chunks if needed so they melt faster. Gently press some pieces into the fluff so the chocolate and marshmallow marry.

9. Crumble the reserved dough over the top in bits, don’t worry about perfection, and return the pan to the oven for 6 to 8 minutes more until the top is golden and the chocolate looks melted and shiny.

10. Cool completely on a rack, then chill at least 1 hour for cleaner squares. Use the parchment overhang to lift from the pan and cut into bars. Tip: warm the knife under hot water and wipe dry between cuts for neat edges.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment that has an overhang for easy lifting)
2. Parchment paper (enough to cover the pan and leave an overhang)
3. 2 mixing bowls (one medium for dry ingredients, one large for creaming)
4. Electric mixer or hand whisk (mixer makes creaming effortless but whisk works)
5. Measuring cups and spoons (for dry and wet ingredients)
6. Rubber spatula or wooden spoon (for stirring and scraping the bowl)
7. Microwave-safe bowl or small microwave-safe measuring cup (to warm the marshmallow fluff)
8. Bench scraper or spoon (to press the dough evenly into the pan and crumble the top)
9. Knife and cutting board (to chop the chocolate)
10. Cooling rack and a sharp knife warmed under hot water for neat cutting of bars

FAQ

OMG S’mores Bars Recipe Substitutions and Variations

• Graham cracker crumbs: swap for crushed digestive biscuits or golden Oreos (remove the filling first) for the same crunchy base and slightly different flavor.
• All purpose flour: you can use whole wheat pastry flour 1:1 for a nuttier taste, or a gluten free 1:1 baking blend if you need it gluten free (texture might be a tad more crumbly).
• Unsalted butter: replace with equal parts solid coconut oil or a vegan/butter spread for a dairy free version, just chill the pan a bit longer so it firms up.
• Marshmallow fluff: stir in 2 cups mini marshmallows and heat briefly until melty, or use homemade marshmallow creme if you want to make it from scratch.

Pro Tips

1) Chill the dough briefly if it feels too soft, even 15 minutes helps a ton so you can press a firm, even crust without it sliding off your fingers. If it gets too hard you can warm it a few seconds in the microwave.

2) Heat the marshmallow fluff just enough to loosen it, dont overdo it or it will get runny and slide off the crust. Work fast while the base is still warm so the fluff spreads smoothly and the chocolate melts nicely.

3) Use an offset spatula or the back of a spoon to press the base firmly and evenly, and pack the crumbs down with a flat-bottomed measuring cup for a denser bar. That helps the gooey middle not turn into a mushy mess.

4) For cleaner squares chill fully before cutting, and warm your knife under hot water then dry it between cuts. If you want a little extra texture, swap half the milk chocolate for chopped toasted pecans or crystallized ginger.