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S’mores Candy Bars Recipe

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★★★★★

4.9 from 59 reviews

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/smores-candy-bars-recipe/