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
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 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 1/2 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.
