30-Minute Chocolate Graham Cracker S'mores Bars
A baked spin on the campfire classic, these s'mores bars layer buttery brown sugar caramel over graham crackers with melted marshmallows and candy-coated chocolate pieces. The oven method eliminates the need for a campfire while delivering that signature combination of chocolate, toasted marshmallow, and graham cracker in an easy-to-share bar form. Perfect for holiday parties, potlucks, or casual family desserts when you want nostalgic flavors without the mess of hand-held toasting.
Ingredients
- 12 chocolate graham crackers (5x2 1/2-inch)
- ¾ cup Land O Lakes buttersalted butter1:1dairy-free
if unsalted, add 1/4 tsp salt
- ¾ cup brown sugar, firmly packed
- 3 cups miniature marshmallowsvegan marshmallows1:1vegan
check brand for gelatin
- 1 cup candy-coated milk chocolate piecescandy-coated dark chocolate or nuts1:1allergen-friendlydairy-free
nut-free option use seeds
Instructions
- 1
Heat oven to 350°F and line 15x10x1-inch baking pan with aluminum foil, extending foil over edges.
- 2
Spray foil with no-stick cooking spray.
- 3
Arrange graham crackers on foil so sides touch.
- 4
Melt butter with brown sugar in saucepan over medium heat, stirring constantly until smooth and mixture just comes to a boil.
- 5
Pour butter mixture evenly over crackers.
- 6
Bake until bubbly.
- 7
Remove from oven and sprinkle marshmallows over top.
- 8
Continue baking until marshmallows begin to soften.
- 9
Sprinkle candy pieces over marshmallows.
- 10
Cool completely before lifting out of pan using foil ends.
- 11
Cut into bars.
Tips
Use parchment paper or foil overhang as handles for easy removal and clean cutting; a sharp knife dipped in hot water prevents sticking.
For uniform bars, score the cooling pan lightly before it fully sets, then cut along scored lines when cool.
Store in airtight container; these are best eaten within 1-2 days as marshmallows begin to firm up.
Good to Know
Airtight container at room temperature up to 2 days. Marshmallows firm significantly after day one.
Prepare through baking and cooling up to 4 hours ahead; add marshmallows and candy immediately before serving for best texture.
Cut into bars; serve at room temperature. Pairs well with hot chocolate, coffee, or milk.
Common Mistakes
Do not over-bake the butter mixture to avoid burning; watch for it to just come to a boil and immediately pour.
Do not skip cooling completely before cutting to avoid ragged edges and marshmallow smearing.
Do not bake marshmallows too long to avoid excessive browning; 2-3 minutes softens without charring.
Substitutions
Dairy-Free Swaps
nut-free option use seeds
Vegan Options
check brand for gelatin
FAQ
Can I make these ahead and freeze them?
Yes, freeze in airtight container up to 1 month. Thaw at room temperature 1-2 hours before serving. Marshmallows texture changes slightly upon freezing and thawing.
What if I don't have miniature marshmallows?
Chop regular marshmallows into small pieces or use marshmallow fluff; adjust baking time to 1-2 minutes if using fluff to prevent over-browning.
How long do these keep at room temperature?
Best consumed within 1-2 days. After that, marshmallows firm and caramel layer may become overly sticky in warm conditions. Store in cool environment.