If you're craving a sweet treat that captures the fun of campfire s'mores without the fire, you'll love this S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe. Perfect for summer parties, busy weeknights, or dessert with kids, these bars come together quickly and deliver that nostalgic blend of crunchy graham cracker, melty chocolate, and pillowy marshmallows-no roasting necessary.
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Why This Recipe Works
What makes these no-bake s'more bars so satisfying is how they balance simplicity and flavor, delivering the classic campfire taste in a fuss-free way you can make anytime. I enjoy that the bars hold their shape yet stay soft and chewy, making them easy to share and super kid-friendly.
- Consistent Texture: The graham cracker crust binds tightly with butter and sugar, creating a sturdy base that isn't crumbly but still melts on your tongue.
- Deep, Balanced Flavor: Using both semi-sweet and milk chocolate chips gives a richness that's perfectly sweet without overpowering the toasted marshmallow layer.
- Simple Ingredients: All pantry staples come together in minutes-no complicated prep, exact temperatures, or special equipment needed.
- Fast Prep, Big Payoff: Two hours in the fridge is all it takes for this crowd-pleaser to set, and the optional broiler step adds a toasty, golden top that feels extra-special.
Ingredient Game Plan
For fail-proof S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe success, picking the right ingredients is key. I like using fresh graham crackers crushed just before mixing to keep that crispy texture. When it comes to chocolate, combining semi-sweet and milk chips creates a harmony of flavors you'll appreciate in every bite.
- Graham Crackers: Opt for plain, finely crushed crackers to avoid sogginess in the crust and ensure it binds well.
- Butter: Use unsalted and melted butter for even mixing and control over salt levels.
- Brown Sugar: Adds moisture and a slight caramel note, making the crust rich and flavorful.
- Chocolate Chips: A mix of semi-sweet and milk gives depth-feel free to add a touch of coconut oil to keep chocolate silky and glossy.
- Mini Marshmallows: Pick fresh mini marshmallows for that soft, chewy top layer that melts perfectly under the broiler or fridge setting.
- Optional Add-ins: Peanut butter swirled into the chocolate or a sprinkle of chopped nuts adds exciting texture and taste contrast.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe
Step 1 - Prep & Season
Start by lining a 9×9-inch pan with parchment paper-this little trick makes lifting your bars out a breeze later on. Next, crush your graham crackers finely, either in a zip-top bag with a rolling pin or pulse briefly in a food processor. Mix the crumbs with melted butter, brown sugar, and a pinch of salt until the texture reminds you of damp sand. Press this mixture firmly and evenly into your pan's bottom-it should feel compact and smooth. Pop it in the freezer for about 10 minutes to create a solid base that won't fall apart when you add the chocolate topping.
Step 2 - Build Flavor
While the crust chills, melt your chocolate chips with coconut or vegetable oil. I like doing this in short 30-second bursts in the microwave, stirring well each time until glossy and smooth. Pour the melted chocolate over your chilled crust, spreading it evenly with a spatula. If you're feeling adventurous, now's the time to swirl in a couple tablespoons of peanut butter for a nutty wow factor. Then sprinkle the mini marshmallows over the chocolate, gently pressing them down so they stick without sinking all the way in.
Step 3 - Finish for Best Texture
Refrigerate your assembled bars for at least two hours, allowing the chocolate to firm up nicely. If you're in a hurry like me, you can freeze them for about 30 minutes instead to speed things along. When you want to elevate to that classic toasted marshmallow finish, place the pan under your broiler for just 1-2 minutes. Keep a close eye while the marshmallows turn golden brown and puff up; it happens fast! Let the bars cool completely before slicing into neat squares. To get clean cuts, I wipe my knife blade between each slice, which keeps everything looking tidy and inviting.
Pro Moves I Swear By
Over the years, I've learned a few tricks that take this S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe from good to downright irresistible. It's all about the balance between texture and timing-these little details transform the whole experience.
- Doneness Cue: When the marshmallows are puffed and golden-not just melted-you know they're perfectly toasted without burning.
- Temperature Trick: Let the crust chill long enough so it's firm to the touch before adding chocolate, otherwise the layers can blend messily.
- Make-Ahead Move: You can prepare bars up to 3 days ahead and keep them chilled, making them ideal for busy weeks or weekend gatherings.
- Skip This Pitfall: Avoid using jumbo marshmallows-they won't stick evenly and can create uneven setting in the bars.
Serve It Up
Finishing Touches
I love serving these S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe chilled or just slightly chilled because it keeps the chocolate firm but still soft enough to yield with each bite. A light sprinkle of flaky sea salt on top adds a subtle contrast to the sweetness that really lifts the whole dessert. For a touch of crunch and flavor, try adding chopped toasted nuts right before chilling-it's a little extra that always impresses guests.
Great Pairings
Pair these bars with a simple bowl of fresh berries or a scoop of vanilla ice cream to balance the richness. A glass of cold milk or a hot cup of coffee works wonders too, cutting through the chocolate and marshmallow sweetness for a refreshing finish.
Easy Plating Wins
Arrange your s'more bars on a rustic wooden board with a few sprigs of fresh mint or a dusting of powdered sugar for simple elegance. For kid-friendly parties, stack them neatly on colorful plates or wrap individually in parchment paper tied with twine-fun, portable, and fuss-free.
Make-Ahead & Storage
Storing Leftovers
I store leftover S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe in an airtight container lined with parchment paper between layers. Keep them refrigerated for up to 5 days-this preserves their texture well, leaving the crust crisp and marshmallows chewy without drying out.
Freezer Notes
Yes, these bars freeze beautifully! Wrap them tightly in plastic wrap and foil, then store in a freezer-safe container. When you're ready to enjoy, thaw overnight in the fridge to avoid condensation making the crust soggy. They remain delicious up to 2 months frozen.
Reheating S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe Without Drying Out
To revive their warm, melty charm, microwave individual bars for 10-15 seconds until soft but not hot. If you prefer the oven, wrap bars loosely in foil and heat at 300°F (150°C) for 5-7 minutes. Using an air fryer at low heat (around 300°F) for a few minutes also works wonderfully. Avoid overheating to keep marshmallows from drying out or becoming rubbery.
Frequently Asked Questions
You can, but mini marshmallows work best for even coverage and texture. Larger marshmallows may slide off the chocolate layer or create uneven pockets inside the bars.
Broiling adds a lovely toasted flavor and golden color, but it's optional. You can skip it and enjoy the bars chilled with soft marshmallows for a different texture.
Make sure to press the crust firmly and chill it in the freezer before adding melted chocolate. This step helps the crust set and hold its crispness.
Absolutely! Use gluten-free graham crackers instead of regular ones; just ensure they are finely crushed for the best texture.
Final Thoughts
I've found that this S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe strikes the perfect balance between nostalgic comfort and easy, modern dessert-making. Whether you're feeding a crowd or just treating yourself, these bars come together quickly, taste incredible, and never fail to evoke smiles. The next time you want a no-fuss way to enjoy s'mores flavor without a campfire, this recipe has you covered.
PrintComplete Recipe
S'more Bars: No-Bake Chocolate Marshmallow Dessert Recipe
Smore Bars are an easy, no-bake dessert perfect for parties and kids. These bars feature a crunchy graham cracker crust, a rich layer of melted chocolate swirled with optional peanut butter, topped with mini marshmallows that can be toasted for extra flavor. Ready in under 3 hours with minimal hands-on time, these bars make a delicious and fun treat for gatherings or anytime sweet cravings strike.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 2 hours 17 minutes
- Yield: 16 squares
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 2 cups (about 16 sheets) graham crackers, crushed
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup brown sugar
- Pinch of salt
Chocolate Layer
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 tablespoon coconut oil or vegetable oil
- Optional: 2-3 tablespoons peanut butter (for swirling into chocolate layer)
Topping
- 2 to 2 ½ cups mini marshmallows
- Optional: Chopped nuts (such as pecans or peanuts), for topping
- Optional: Sea salt flakes, for topping
Instructions
- Prepare the Pan: Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
- Make the Crust: In a medium bowl, combine the crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Mix until the mixture resembles wet sand.
- Form the Crust: Press the graham cracker mixture firmly into the bottom of the prepared pan to create an even crust layer. Place the pan in the freezer for 10 minutes to set the crust.
- Melt the Chocolate: In a microwave-safe bowl or small saucepan, combine the semi-sweet and milk chocolate chips with the coconut or vegetable oil. Melt the mixture in 30-second intervals in the microwave or over low heat on the stove, stirring until smooth and fully melted.
- Assemble the Chocolate Layer: Pour the melted chocolate evenly over the chilled crust. If using peanut butter, swirl it into the chocolate layer now using a knife or skewer for a marbled effect.
- Add the Marshmallows: Sprinkle the mini marshmallows evenly over the chocolate layer. Gently press them into the chocolate to help them adhere.
- Chill to Set: Refrigerate the pan for at least 2 hours until the chocolate is firm. For a faster set, freeze for 30 minutes.
- Optional Toasting: For toasted marshmallows, place the pan under the broiler for 1-2 minutes until the marshmallows are golden brown. Watch carefully to prevent burning. Allow the bars to cool completely before handling.
- Cut and Serve: Using the parchment paper overhang, lift the bars out of the pan. Cut into 16 squares with a sharp, greased knife, wiping the blade clean between cuts for neat slices. Serve slightly chilled or at room temperature.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- For a nut-free version, omit the optional chopped nuts and peanut butter.
- Use full-stick butter for best flavor and texture in the crust.
- If you do not have coconut oil, vegetable oil works as a good substitute for melting chocolate.
- Pressing marshmallows gently into the chocolate helps prevent them from falling off when cutting.
- Broiling marshmallows is optional but adds a delicious toasted flavor; keep the broiler close by to avoid burning.
- Make sure to chill the bars thoroughly for clean cuts and easy handling.
- Use parchment paper generously for effortless removal of bars from the pan.
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