If you love this classic summer dessert, you’ll LOVE these gooey s’mores bars. A buttery graham blondie base is topped with layers of marshmallow fluff and chocolate, topped with some more blondie base, and baked until golden. They deliver all the nostalgic flavors in a simple dessert you can bake in the oven and make no matter the weather!

Landscape view of stack of s'mores bars with gooey chocolate layer.

No fire? No problem.

My new dessert obsession is here and it’s the place where s’mores meet blondies in the best possible way. They’re gooey, sweet, and with all the classic flavors.

Perfect for summer gatherings, potlucks, or whenever you’re craving a gooey treat, this recipe has quickly become a favorite at our house, as well as everyone we’ve shared them with!

🔥 Campfire classic: All the flavors of traditional s’mores, in a delicious bar form. Full disclosure, I don’t like s’mores, but I love s’more-based desserts. (It doesn’t make sense?!)
🍫 Chocolatey layers: Melted chocolate and fudgy texture make these bars have an ooey-gooey texture.
🧁 Bakery-style treat: Thick, chewy, and perfectly layered with a blondie base, chocolate, marshmallow fluff, and finished with the graham blondie base as a topping.
👩‍🍳 Easy to make: No fancy tools or complicated steps needed here.
🎉 Perfect for parties: A crowd favorite that kids and adults both love!
🌞 Year-round dessert: No firepit? No problem! I’ll definitely be making this one all year.

You’ll also want to try my monster cookie bars, brown butter blueberry crisp, and oreo rice krispie bars.

⭐️⭐️⭐️⭐️⭐️ Review

These are amazing! My new favorite dessert. My brother and I loved making these. We highly recommend trying them out!! –Olivia

overhead view of s'mores bars with gooey marshmallow layer.

Ingredient Notes

You’ll need some pantry staples to bring these bars to the table: graham crackers, flour, baking soda, salt, butter, brown sugar, vanilla extract, egg, marshmallow fluff, chocolate.

Graham crackers – You’ll need a few full sheets of graham crackers, but you’ll break them up. I found it easiest to just break up with my hands and then break them further with a potato masher. It doesn’t need to be ground into small granules; some little chunks are just fine and really melt into the blondie bar base.
Marshmallow fluff – While traditional s’mores are made with marshmallows, they aren’t great for baking as they can get really hard. The marshmallow fluff (sometimes called creme, depending on brand) works really well so that you get a soft and gooey texture in every bite!
Chocolate – You can use cut-up Hershey bars as a nod to the classic, but chocolate chips also work well, and the chocolate melts, so it isn’t obvious after baking what type is used. I used milk chocolate, but I think dark chocolate would give a great contrast in flavor.

Emily’s Tips & Tricks

Pro tip: Don’t overbake these! The bars continue to firm up as they cool, so pull them from the oven when edges are golden and the center is just set.
Shortcuts: If you can find store-bought graham cracker crumbs, feel free to use those!
Variations: Swap out the Hershey bars for a darker chocolate! I wanted to use Hershey’s for nostalgic reasons, but think the flavor is best with dark or semi-sweet chocolate. Plus it all melts in anyways, so you can’t really tell what kind of chocolate it is!

S’mores Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Emily Dingmann of myeverydaytable.com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 9 bars 1x
Category: Dessert
Method: Bake
Cuisine: American

Print Recipe

Description

These easy s’mores bars are baked in one pan with a chewy graham cracker base, a layer of marshmallow fluff, and melty chocolate in each bite.

Ingredients

Units Scale

nonstick cooking spray, for greasing
8 full graham crackers
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
8 Tbsp. butter, melted
3/4 cup light brown sugar, packed
1 tsp. vanilla extract
1 large egg
4–5 ounces marshmallow fluff or crème (about 3/4 of a 7-ounce jar – does not need to be exact)
3 1.5–oz. Hershey Chocolate bars, roughly chopped (or 1 cup chocolate chips)

Instructions

Preheat the oven to 350°F.
Prepare an 8×8-inch baking dish by spraying with nonstick cooking spray or lining with parchment paper.
Break the graham crackers into crumbs in a medium bowl. Smash a bit with a potato masher to get a mix of fine crumbs and larger pieces.
Add in flour, baking powder, and salt. Whisk together and set aside.
In a large mixing bowl, whisk the melted butter and sugar together until fully combined. Beat in the egg and vanilla extract.
Gently stir the flour mixture into the butter and sugar mixture until fully combined.
Spread about 3/4 of the dough in the base of the baking dish. The dough is sticky, so do your best to spread it out, but don’t worry about it being perfect, as the dough will melt to fill in any gaps.
Coat with a layer of marshmallow fluff in dollops. It will be sticky. The layer does not need to be completely even.
Top with chocolate bar pieces.
Place the remaining dough on top of the chocolate and marshmallow layer, pressing it into as even a layer as possible. (I found it easiest to gently flatten and place pieces over the chocolate in sections so that some marshmallow and chocolate are peeking through.
Bake for 20-25 minutes, or until golden brown and cooked through.
Allow to cool, then serve.

Notes

Storage: Store extra bars in an airtight container for 2-3 days.
Reheat: These taste fantastic when the chocolate is still melted. If you are serving them in the days after baking, you can place them on a plate in the microwave and heat for 10-15 seconds to lightly melt the chocolate. Alternately, you can place them on foil in the toaster oven at 350°F for 2-3 minutes.
Freezer storage: Cut into bars and freeze in a freezer container for 2-3 months.
Ingredient notes: Use high-quality espresso beans for best results. Whole milk creates the creamiest foam, but plant-based options like oat or almond milk also work.
Special tools: 8×8-inch pan,

More Dessert Recipes

If you like these bars, you’ll want to try out these other sweet treats:

About the Author

Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.

Food styling and photography by Loren Runion.

Recipe developed and tested by Chef Genevieve La Rocca of Two Cloves Kitchen.

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