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Easy Smores Bars for a Perfect Labor Day Cookout

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These easy s’mores bars have all the classic flavors—chocolate, graham cracker, toasted marshmallow—but none of the hassle. They come together in one pan, travel beautifully, and disappear faster than anything else on the dessert table.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 2 tablespoons heavy cream
  • 3 cups mini marshmallows
  • 1 cup regular marshmallows, cut in half

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13 baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the graham cracker crust. In a medium bowl, combine 2 cups graham cracker crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt. Pour in 1/2 cup melted butter and 1 tablespoon honey. Stir with a fork until everything is evenly moistened. It should look like wet sand and hold together when you squeeze a handful.
  3. Press the crust into the pan. Dump the crumb mixture into your prepared pan. Use the bottom of a measuring cup or a flat-bottomed glass to press it down firmly and evenly. Bake for 10 minutes, until the edges are just starting to turn golden. Set aside to cool slightly while you prepare the chocolate layer.
  4. Melt the chocolate. In a small saucepan over low heat, combine 1 1/2 cups semi-sweet chocolate chips and 2 tablespoons heavy cream. Stir constantly until the chocolate is completely melted and smooth. This takes about 3-4 minutes. Remove from heat immediately.
  5. Pour the chocolate over the crust. Spread it evenly with a spatula. Then sprinkle the remaining 1/2 cup milk chocolate chips over the top while the melted chocolate is still warm.
  6. Add the marshmallows. Scatter 3 cups mini marshmallows evenly over the chocolate layer. Then dot the surface with the halved regular marshmallows, cut-side up.
  7. Bake the bars. Return the pan to the oven and bake for 12-15 minutes. You want the marshmallows to be puffed and golden brown on top, but not completely melted into the chocolate. Watch closely during the last 3 minutes.
  8. Cool completely before cutting. Let the bars cool in the pan for at least 30 minutes at room temperature, then refrigerate for another 30 minutes. Use the parchment overhang to lift the entire block out onto a cutting board. Slice into 24 squares with a sharp knife, wiping the blade clean between cuts.

Notes

Don’t overbake the crust. Bake just until edges turn golden. For extra toasted marshmallows, switch to broil for the last 60-90 seconds, watching closely. Use room temperature ingredients for the crust. Let bars set completely in the fridge before cutting for clean slices. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual bars wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: s'mores bars, easy s'mores, Labor Day dessert, graham cracker bars, chocolate marshmallow bars, campfire dessert, no-bake s'mores

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