S’more Bars


This recipe is for adults only. Adults who can’t go camping because they have to work, or because they actually maybe don’t really want to go camping but they just want the s’mores OK?

These bars are kind of like s’mores without the bullshit graham cracker that resists breaking until the marshmallow and chocolate have been nearly squeezed out the other end. You know? I mean, I love you graham cracker, but play the game. You’re supposed to be like the bouncer that keeps marshmallow and chocolate in place. You got replaced by a softer, thicker security detail that actually does its job.

Bonus: these are gluten free, sugar free, dairy free, and vegan. JUST KIDDING. HAHAHA.

I actually made this recipe for the first time five years ago on the day that I graduated high school. I was just a little sweetie, so I made a plate of treats for all the guests to eat. In my graduation dress. Because nothing will stop me from baking. (There I am pictured below. My mom made my dress from scratch.)

Everyone ate them all up, and I only got to have ONE. That is sometimes the downside of being The Baker. People enjoy what you’re doing but then you’re left there in front of a plate of crumbs whimpering quietly to the empty kitchen, “but, I wanted..one..too…”


While searching for this recipe I saw a lot of photos of these bars with crisp edges and perfectly clean layers. That is not really in the spirit of s’mores. So while making these, if things get messy and gooey and imperfect, just know that you are doing it right. Or, maybe you screwed up the recipe a bit and you’re trying to play it off like you were doing it on purpose.


*PS there’s a recipe in my bookmarks by a blog named Little Vienna, but I keep reading it as Little Vagina. I’m going to remember that for my next blog. Perhaps with a feminist theme? 


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup graham cracker crumbs (about 5-6 sheets of graham crackers, crushed finely)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3-4 Hershey’s Milk Chocolate Bars (I only needed 3)
  • 1 jar marshmallow fluff


Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper (or simply grease it). Set aside.

Beat butter and sugar until creamy. Add egg and vanilla, and beat until combined.

If you have a food processor, it is perfect for grinding up your graham crackers. If not, just throw them into a zip-loc bag and crush them with a rolling pin.
In a separate bowl mix together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and beat until combined.


Flip your square pan upside down and lay a piece of wax or parchment paper on top. Split the dough you just made in half, and flatten it into the shape and size of the pan. This will be the top layer. Set aside (and flip the pan back over).


Work the remaining dough into the bottom of the pan. Mine didn’t quite reach the edges – it might have been easier to roll it out with a rolling pin rather than press it out with my fingers. But like I said, the messier the better. We’re not making military-style bars that have to be perfect.

Spread marshmallow fluff on top of the graham cracker crust, but not to the edges (we don’t want the marshmallow to get stuck to the pan). Top with chocolate bars, breaking apart if needed to evenly cover.


Top with the pre-shaped layer of dough and peel off waxed paper. Spread to cover any chocolate peeking out, if needed. But I say again, messy = good.

Bake 25-30 minutes, until edges are lightly browned. Cool completely before slicing.

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Recipe inspired by Amanda’s Cookin



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