These S’mores Magic Bars are the perfect mix of two popular desserts – S’mores and Magic Cookie Bars.
I am all about a good S’more over the fire, but I don’t always love smelling like campfire smoke. With these S’more Cookie Bars, there is no campfire needed. You can also make these any time of the year which, living in Utah, these S’more bars bring a little taste of summer during the freezing cold months.
They will be great for your 4th of July BBQ, potlucks, or really any fun summer get together. We can’t get enough of these delicious bars. The red, white and blue M&M’s add the perfect touch to the holiday.
However, you can make these for any time of year, using any kind of M&M’s or M&M colors.
I love the patriotic colors with this, but this recipe would work with really any color. You could also use Reese’s Pieces if you want more peanut butter flavor to it.
What else could I use for the crust on these Magic Bars?
For this recipe, the crust is extremely simple. It’s a simple graham cracker crust with butter and graham crackers. I personally love the graham cracker crust with this recipe. However, if you are wanting to switch it up, there are a few other options. Here are a few we recommend:
- Sugar Cookie Cookie Dough
- Peanut Butter Cookie Dough
- Vanilla Wafer or Teddy Grahams (crushed with butter)
- Vanilla or Chocolate Oreos (crushed with butter)
Really any of these crust bases would be delicious, but I recommend trying the graham cracker crust first.
The perfect chocolate drizzle:
If you are looking to make the perfect chocolate drizzle over these S’more magic bars, here is what I recommend:
- Melt your chocolate chips.
- Pour the melted chocolate into a ziplock bag.
- Snip a small hole in the corner of the ziplock plastic bag.
- Slowly push out the chocolate and swiftly move back and forth to drizzle over the bar.
I usually just use a spoon to drizzle it, but it never turns out as attractive or pretty.
Looking for more s’more recipes? Here are a few of our favorites:
- S’mores Dessert Pizza
- Gooey Golden Graham S’mores Treats
- Chewy S’mores Bars
- Campfire S’mores Banana Boats
- Reese’s S’mores Skillet Dip
- No Bake S’mores Bars
- S’mores Cookie Cups
S’mores Magic Bars Recipe
Ingredients
- 2½ cups graham cracker crumbs
- 10 Tablespoons butter, melted
- 14 ounces sweetened condensed milk
- 4 whole graham cracker sheets
- 4 Hershey's Milk Chocolate Bars, (1.55 ounces each)
- 10 ounces miniature marshmallows, 1 bag
- 11.4 ounces M&M's, 1 package, (we used Red, White and Blue M&M's)
- ½ cup milk chocolate chips
Instructions
- Heat oven to 350 degrees. Grease a 9 x 13 inch glass pan.
- In a medium sized mixing bowl mix together the graham cracker crumbs and melted butter, press into the bottom of the pan.
- Then pour the sweetened condensed milk over the graham cracker crust.
- Break up the graham crackers and Hershey bars into pieces and spread all over the top of the sweetened condensed milk.
- Bake for 20 minutes. Then remove from oven and carefully put marshmallows all over the top and return to the oven for another 10 – 15 minutes. (marshmallows should start to turn brown)
- Remove from oven and quickly spread the M & M's over the top of dessert. Return to oven for about 3-5 more minutes.
- Let cool for about 30 minutes. Then melt the chocolate chips in a microwave safe bowl or container. Drizzle melted chocolate chips over entire dessert. (Or you can put melted chocolate in a baggy and clip the corner and pipe over all of the dessert).
- Let cool for about an hour. Then slice and serve!
Notes
- Sugar Cookie Cookie Dough
- Peanut Butter Cookie Dough
- Vanilla Wafer or Teddy Grahams (crushed with butter)
- Vanilla or Chocolate Oreos (crushed with butter)
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.
Do the s’mores magic bars need to be refrigerated at all since there is sweetened condensed milk in the recipe?
If we have leftovers, we put them in an airtight container in the fridge.
I don’t know what I did wrong here but these would not stay together! Just fell apart in a big sloppy mess. Also would half the bag of marshmallows next time. Could maybe mix the condensed milk into the crust, or just mix everything together then bake. Sad because I searched near and far for the red white and blue M&Ms and it was a bit of a bust! Tastes good but just nothing like the picture.
Yes! I came to the comments to see if I was the only one. I made these for a block party and i was so embarrassed cuz no one could eat them without making a huge mess. I’m having to throw most of it away.
You may want to trying brushing the crust an egg wash and bake 10-12 to hold form
I wonder if baking the graham cracker crust first would help hold it together more? I don’t want to waste ingredients if it’s just going to fall apart.
I used a crust from the carmelitas recipe and it was wonderful! Definitely bake the crust first!
Great recipe. Tip Inhave used forever. Mash down ingredients with a piece of wax paper. Combines all the chocolate and graham crackers with the condensed milk.
Would it be okay to make these the day ahead and store in the pan overnight? I’m wondering if that would also help them stay together?
After reading about others having problems with the crust I added 1/2 C Sugar to the grahams and butter mix as another graham cracker crust recipe I have used calls for. I did prepare it the evening before and refrigerated it over-night. They were a hit and held together just fine.
I made this for the 4th of July, all the stores ran out of the festive M&M’s so I used the regular ones, I also baked the crust for 10 mins before following the rest of the directions, they turned out perfect and everyone loved them!
After reading the reviews I was worried that these wouldn’t turn out. I already had all the ingredients so I made them anyways and the were delicious! I followed the recipe exactly as it was written and they turned out perfectly. I will definitely make these again.
I love the recipe. I make it every 4th of July. Thank you
I love the recipe. I make it every year. My crust does not crumble because I add two to four more tablespoons of butter. I made it dye free and gluten-free with different ingredients.