My dear, sweet husband is always wanting to go camping. Don’t get me wrong, I love a little over-nighter in a tent but that is about as wild as it got for us growing up in a family of all girls.
He was quite sad when I broke the news to him that my very pregnant body, at the time, just couldn’t handle sleeping on the ground and dealing with a toddler in a tent.
While he was at work, my little buddy and I decided to set up an indoor campsite to surprise dad when he got home. He may not have been as excited as he would have been if we had really camped, but these s’mores bars sure eased his pain.
I enjoyed one too many of these yummy treats, slept in my own bed and listened to my boys laugh out in the living room. That is my kind of camping!
We may never go back to S’mores over the campfire; unless of course we are camping. These S’mores bars are ready in no time, and maybe even yummier!
Related Recipe: Looking for camping meals to go with these bars? Try our Easy Tin Foil Hobo Dinners!
How long do these stay fresh?
If you are lucky enough to have any S’mores Bars left over, they will stay fresh for a few days in an airtight container.
We have made them ahead of time and stuck them in the freezer. So they freeze really well. Be sure you use a freezer bag or air tight freezer container to preserve freshness.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make s’mores bars:
These amazing S’mores bars need no fancy ingredients. Ingredients you may already have for baking, or a few you can grab at the grocery store.
- Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish.
- In a large bowl cream together butter, brown sugar, and sugar until light and fluffy.
- Then beat in egg and vanilla.
- In a small bowl whisk together the flour, graham cracker crumbs, baking powder, and salt.
- Add this to the butter mixture and mix on low until combined.
- Divide the dough in half and press half into the bottom of the prepared baking dish. Spread evenly with fingertips.
- Place candy bars all over the top of the dough.
- Spread the marshmallow creme over the chocolate bars.
- Then place the remaining dough over the marshmallow. You may have to flatten pieces and place all over the marshmallow creme.
- Bake for 30 to 35 minutes until lightly golden brown. Cool completely to cut into bars. You can eat while warm, but they will be gooey. (We like them that way.)
Helpful items used in making S’mores Bars:
- Rolling Pin – We love just a simple rolling pin. This one totally gets the job done and a great price!
- Mixing Bowl Set – This is a great set with 10 bowls that nest in each other for easy storage.
- Hand Mixer – One of our favorite hand mixers and check out the cute color.
- 8 x 8 Inch Baking Dish – This baking dish is great with an airtight lid.
IF YOU LOVE THESE s’mores BARS, YOU’VE GOT TO TRY OUR CARMELITAS. THEY ARE EASY AND DELICIOUS.
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Check out more of our favorite S’mores recipes:
The perfect taste of delicious S’mores with every recipe.
- S’mores Dessert Pizza
- S’mores Magic Bars
- Peanut Butter S’mores Bars
- S’mores Pie
- S’mores Kiss Cookies
- No Bake S’mores Bars
S’mores Bars Recipe
Ingredients
- ½ cup butter, softened to room temperature
- ¼ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1⅓ cups flour
- ¾ cup graham cracker crumbs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 King Size Hershey Milk Chocolate Bars, 3 (2.6ounce) bars
- 7 ounces marshmallow creme, 1 container
Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking pan.
- In a large bowl, cream together butter, brown sugar, and sugar until light and fluffy.
- Beat in egg and vanilla.
- In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.
- Add to butter mixture and mix at a low speed until combined.
- Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. We found it works best to use our fingers.
- Place chocolate bars over dough (3 king-sized Hershey bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in a single layer no more than 1/4 inch thick).
- Spread marshmallow creme over chocolate layer.
- Place remaining dough in a single layer on top of the marshmallow (most easily achieved by flattening the dough into small, flat shingles and laying them together).
- Bake for 30 to 35 minutes, until a light golden brown.
- Cool completely before cutting into bars.
Notes
- We have made them ahead of time and stuck them in the freezer. So they freeze really well. Be sure you use a freezer bag or air tight freezer container to preserve freshness.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Adapted from Sugar Cooking
Have you seen our YouTube channel?
Watch how easy it is to make No Bake S’mores Bars (no campfire needed!)
Awh, what a cute improvisational idea for camping–my kind of camping for sure! I can’t handle the bugs and uneven ground and all the work (yes, I’m lazy!) but my boyfriend loves it. Maybe one day I’ll pitch a fort in the living room and make these bars for him and I so we can snuggle and watch movies… and avoid bug bites! Great idea!
oh me oh my this sounds so so yummy
Can you use regular marshmallows if you don’t have marshmallow creme? If so, Would it be better to melt the marshmallows with some butter first?
Hi!
I think you could just sprinkle on the marshmallows rather than using the creme!
How could i incorporate peanut butter and eliminate chocolate?
I just made these as a last minute dessert to bring to a Christmas party, just tasted one and they are amazing. Thanks for sharing!!
These were amazing!!!!! VERY sweet tho. I will probably cut back on the sugar next time I make them. The marshmallow fluff if very sweet, combined with the milk chocolate, it’s a sugar overload. Amazing taste tho. Just like real s’mores.
I made these today at work. Lets just say I was told we need these more often. Hot they are amazing!!!! When they cool they are amazing!!!! Huge hit here…thanks again for yet another amazing recipe.
After reading reviews, I used a layer of semi-sweet chocolate chips instead of sweet chocolate to cut back on some of the richness; I used mini-marshmallows instead of the cream (that’s what I had in the cabinet); and I rolled the top crust (or 2nd half of the cookie dough) between two sheets of wax paper to the size of the pan and treated it like a pie crust (rolling the flattened dough over a rolling pin and unrolling it over the pan, then poked a few holes in it).
I haven’t tried the recipe with the sweet chocolate and marshmallow cream, but these turned out really good.
The first batch I made disappeared quickly and we loved them. Second time around I used the marshmallow cream… they were too sweet for our family. So, I’m back to semi-sweet chocolate chips and a layer of mini-marshmallows. However, the graham cracker cookie recipe is perfect– we really like this recipe. Thank you!
This is so good! I have made it 4 times now! I like to double the recipe and take one to a neighbor. what works best for me is flattening out the dough with me hands for the top layer. Thanks for sharing your recipes.
Can I just use marshmallows if I don’t have marshmallow cream? Should I melt them or just put them it there?
I think you could just add marshmallows. I did find this on the internet:
Substitute for Marshmallow Creme
Heat 16 large or 160 miniature marshmallows + 2 teaspoons of corn syrup in the top of a double boiler and stir until the mixture is smooth.
Can you use a 9×13 dish for this recipe?
If you use a 9 x 13 inch pan for this recipe, it wouldn’t fully cover the pan. You would probably want to 1 1/2 or double the recipe to completely cover a 9 x 13 inch pan.
These are fabulous. Everyone loved them
I want to make a larger pan how will i adjust the recipe
You can easily double this recipe.