S’mores Candy Bars Recipe

Introduction

These S’more Candy Bars bring the classic campfire treat indoors with a gooey, chocolatey twist. Layered with graham cracker crust, melted chocolate, and toasted marshmallows, they make a perfect sweet snack or dessert for any occasion.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1 (14 oz) can sweetened condensed milk
• 2 cups milk chocolate chips
• 1 1/2 cups mini marshmallows
• 1/2 cup crushed graham crackers (for topping)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
2. Step 2: In a medium bowl, combine the melted butter, graham cracker crumbs, brown sugar, and a pinch of salt. Mix until the texture resembles damp sand.
3. Step 3: Press the mixture evenly into the bottom of the prepared pan to form the crust.
4. Step 4: Pour the sweetened condensed milk evenly over the graham cracker crust. Use a spatula to spread it gently if needed.
5. Step 5: Sprinkle the milk chocolate chips evenly over the condensed milk layer and press them in lightly with the back of a spoon.
6. Step 6: Top with mini marshmallows and scatter the crushed graham crackers over them for extra crunch.
7. Step 7: Bake for 20–25 minutes, or until the marshmallows are golden and the chocolate has melted.
8. Step 8: Let the bars cool completely in the pan before lifting them out using the parchment overhang. Cut into squares or rectangles once they are set.

Tips & Variations

• For a richer flavor, try using dark chocolate chips instead of milk chocolate.
• If you prefer gooier marshmallows, add them halfway through baking instead of the start.
• Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
• Use gluten-free graham crackers to make this recipe gluten-free.

Storage

Store the S’more Candy Bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To enjoy warm and melty again, microwave individual bars for about 10 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute milk chocolate chips with dark, semi-sweet, or white chocolate chips depending on your preference.

How can I prevent marshmallows from burning?

Keep a close eye during the last few minutes of baking and remove the bars once the marshmallows turn golden. If they brown too quickly, tent the pan loosely with foil.

S’mores Candy Bars Recipe

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Delight in the classic campfire flavor with these easy-to-make S’more Candy Bars. Featuring a buttery graham cracker crust layered with sweetened condensed milk, melted milk chocolate chips, and toasted mini marshmallows topped with crushed graham crackers, these bars offer a perfect balance of crunchy, gooey, and chocolaty textures, ideal for snacking or dessert.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1/2 cup unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• Pinch of salt

Filling

• 1 (14 oz) can sweetened condensed milk
• 2 cups milk chocolate chips
• 1 1/2 cups mini marshmallows
• 1/2 cup crushed graham crackers (for topping)

Instructions

1. Preheat and prepare the pan. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, allowing it to hang over the sides for easy removal of the bars later.
2. Make the crust. In a medium bowl, combine melted butter, graham cracker crumbs, brown sugar, and a pinch of salt. Mix until the texture resembles damp sand, then press this mixture evenly into the bottom of the prepared pan to form a firm crust.
3. Add sweetened condensed milk. Pour the sweetened condensed milk evenly over the graham cracker crust, spreading gently with a spatula if needed to cover the surface uniformly.
4. Layer with chocolate chips. Sprinkle the milk chocolate chips evenly across the condensed milk layer and press them lightly with the back of a spoon to embed slightly into the filling.
5. Top with marshmallows and crushed crackers. Scatter mini marshmallows over the chocolate layer, then sprinkle crushed graham crackers on top to add a toasty, crunchy texture after baking.
6. Bake the bars. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the marshmallows turn a golden brown and the chocolate is fully melted and gooey.
7. Cool and cut. Remove from the oven and let the bars cool completely in the pan. Once set, use the parchment paper overhang to lift the bars out of the pan and cut into squares or rectangles for serving.

Notes

• For easier cutting, chill the bars in the refrigerator for 30 minutes after cooling to firm up the layers.
• Use parchment paper lining to ensure bars come out cleanly without sticking to the pan.
• Mini marshmallows toast beautifully in the oven, but keep an eye to prevent burning.
• Chocolate chips can be swapped for dark or semi-sweet chocolate according to preference.

Keywords: S’more Candy Bars, graham cracker crust, sweetened condensed milk, chocolate chips, mini marshmallows, baked dessert, campfire treat