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No-bake s'mores bars capture all the gooey chocolate and campfire nostalgia in a single pan without ever striking a match or setting up a tent. This easy dessert layers buttery graham cracker crust with a pillowy marshmallow middle and rich chocolate ganache. A tray of these never lasts long at my house during school bake sales or summer movie nights.
I remember the first sunny June when we had no firepit and the kids begged for something s’mores inspired. These bars became an instant favorite and now get more requests than the traditional treat.
Ingredients
- Graham cracker crumbs: Essential for that authentic flavor and crunch. Look for fresh crumbs with a toasty aroma for best results
- Unsalted butter: Binds the crust and adds rich flavor. Use high quality for the best taste in the base and marshmallow layer
- Granulated sugar: Gives the crust structure and just enough sweetness
- Mini marshmallows: The gooey classic ingredient. Make sure they are soft and pillowy not dry or sticky
- Semisweet chocolate chips: Deep chocolate taste for balance. Choose a chip that lists cocoa butter high on the label for smooth melting
- Heavy cream: Turns chocolate chips into a glossy ganache. Fresh cream with a long shelf life works best
- Graham crackers: Break some into shards for a rustic topping. Go for crunchy unbroken pieces for visual appeal
- Chocolate chips: Optional for garnish but adds extra indulgence
Tips for selecting quality
Fresh crackers and soft marshmallows make all the difference so check their texture before using
Step-by-Step Instructions
- Line the Pan:
- Line your eight inch square pan with parchment paper with enough to hang over the sides. This ensures you can lift the bars out cleanly
- Make the Crust:
- Mix the graham cracker crumbs sugar and melted butter in a bowl. Stir until all the crumbs look evenly moistened and press the mixture firmly and evenly into the bottom of the prepared pan. Use the flat bottom of a measuring cup for precision and compactness
- Melt the Marshmallows:
- Combine mini marshmallows and butter in a microwave safe bowl. Microwave in twenty second intervals stirring each time until the mixture is smooth and gooey. Pour this over your crust and spread quickly with a spatula. Smooth to the edges and let it cool for five minutes so it sets just a bit
- Make the Chocolate Ganache:
- Pour chocolate chips and heavy cream in another microwave safe bowl. Microwave in short bursts stirring until melted and silky. The trick is to not overheat so your ganache stays glossy. Pour it over the marshmallow layer and use a spatula to spread evenly to every corner
- Add Toppings:
- Scatter leftover mini marshmallows graham cracker pieces and extra chocolate chips across the top. Gently press them down so they stick in the shiny chocolate finish
- Chill and Slice:
- Refrigerate for at least an hour or until everything is firm. Once set lift the slab out with the parchment paper and use a sharp knife to cut into neat bars
Each time I add the last handful of marshmallows on top it reminds me of my kids sneaking into the kitchen to nibble a few. The marshmallow layer has always been my guilty pleasure since I was a child always sneaking the melted bits when nobody was looking
Storage Tips
After slicing place bars in an airtight container lined with parchment so they do not stick. Refrigerate up to four or five days. For best texture allow them to sit at room temperature for a few minutes before serving
Ingredient Substitutions
For a gluten free option use gluten free graham cracker crumbs and double check the toppings to keep the whole bar gluten free. Looking to make it vegetarian? Look for marshmallows labeled vegetarian without animal gelatin. Dairy free bakers can swap coconut oil and vegan chocolate and cream
Serving Suggestions
Cut into small squares for parties or wrap individually for picnics. Drizzle with caramel or sprinkle with crushed nuts for extra flair. They even make great frozen treats on a summer day. Just pop a bar in the freezer for ten minutes for an especially cool bite
Cultural Context
S'mores are an American summer icon but this dessert is perfect anytime you crave campfire flavors with zero fuss. Over time these bars have become a shortcut go-to for potlucks school events and holidays especially when a real fire is out of reach
Common Questions About Recipes
- → What type of chocolate works best for these bars?
Semisweet chocolate chips create a rich layer, but you can substitute with milk chocolate for a classic flavor or use dark chocolate for less sweetness.
- → How do I keep the marshmallow layer from sticking?
Spreading the melted marshmallow quickly over the cooled graham base helps, and a lightly greased spatula makes smoothing easier.
- → Can I prepare these bars in advance?
Yes, once chilled and set, store the bars in an airtight container in the refrigerator for up to five days.
- → Is there a vegetarian option for marshmallows?
Yes, use marshmallows labeled as vegetarian or gelatin-free to ensure the bars meet vegetarian preferences.
- → Do I need a microwave to make the layers?
No, you can gently melt the marshmallows and chocolate using a stovetop over low heat with frequent stirring.
- → How should I cut the bars cleanly?
Let the bars chill until firm, then use a sharp, warm knife and wipe between cuts for neat squares.