Easy S’mores Bars
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It’s s’mores bars today as s’mores week continues here at RMK. Now these babies are easy to make thanks to a sugar cookie mix. We are only talking about just 5 ingredients to make them. I made these Easy S’mores Bars to take over to dinner at a friend’s house. Let me say they were devoured and loved by all. This recipe was the one that received the most rave reviews. You simply MUST, MUST make these!
I also made them for another family gathering, and they were equally loved. I tried them with Kraft Marshmallows and store-brand marshmallows. They are better with the Kraft ones. Those stay soft and less chewy.
They are best eaten when the chocolate is still melty. This is great because if you make them ahead of time, you can take them to an outdoor barbecue. The heat isn’t a problem because you want the chocolate on these to be melty. These are s’mores heaven, folks! Your friends and family will love you forever if you make them.
This recipe does come with a warning. Be sure to make them only when other people are around; if not, you may end up eating the whole pan yourself! Also, FYI, S’mores Week finishes up tomorrow with a S’more-themed Fab Five. Be sure to stop by for the finale to this sweet and gooey treat week.
Ingredients for Easy S’mores Bars
- BETTY CROCKER SUGAR COOKIE MIX
- GRAHAM CRACKER CRUMBS
- BUTTER
- MILK CHOCOLATE CHIPS
- MINIATURE MARSHMALLOWS
Instructions for Easy S’mores Bars
Preheat & Prep – Heat your oven to 375°F. Line a 13×9-inch baking pan with foil or parchment paper, making sure it extends over the edges for easy removal later.
Make the Graham Cracker Cookie Dough – In a large mixing bowl, combine the cookie mix and graham cracker crumbs. Stir in the melted butter until a soft dough forms.
Press & Bake – Evenly press the dough mixture into your prepared baking dish. Bake for 18–20 minutes, or until the crust is set. (I used the trusty toothpick test to be sure!)
Add the Chocolate – Right after baking, sprinkle chocolate chips over the hot crust. Let them sit for a few minutes so the chocolate starts to melt, then gently spread it into an even layer.
Toast the Marshmallows – Scatter mini marshmallows over the melted chocolate. Switch your oven to broil and place the pan on the center rack. Broil just until the marshmallows puff and turn golden brown—keep a close eye, as it can happen in under a minute!
Cool & Cut – Let the bars cool for at least 10 minutes. Then, using the foil overhang, carefully lift them out of the pan. Spray a knife with nonstick cooking spray and slice into 12–16 bars.
Serve & Store – These gooey treats are best enjoyed warm, but they’re still fantastic at room temperature. Store any leftovers tightly covered.
Frequently Asked Questions
Do I need to grease the foil or pan?
No need if your dough is buttery enough, but spraying the foil lightly with non-stick cooking spray can help with easy removal and cleaner cuts.
What kind of chocolate chips work best? Milk chocolate is classic for that rich s’mores taste, but semi-sweet chocolate or even dark chocolate chips would be delicious too.
Can I make these ahead of time? Yes! While they’re best warm, you can make them a day ahead. Just keep them tightly covered at room temperature. Reheating a slice for 10–15 seconds in the microwave brings back the ooey-gooey magic.
How do I keep the marshmallows from burning? Keep a close eye! They toast fast under the broiler—usually less than a minute. For extra control, rotate the pan halfway through broiling.
Can I add extras like peanut butter or nuts? Yes, and yum! A swirl of peanut butter or a sprinkle of chopped nuts over the melted chocolate adds a fun flavor twist.
How long do leftovers last? About 2–3 days stored in an airtight container at room temp. They’ll still taste great, but the marshmallows may lose a bit of their puff.
FOR MORE RECIPES LIKE THIS, TRY:
Easy S’mores Bars
Real Mom Kitchen
Equipment
Ingredients
- 1 lb 1.5 oz pouch Betty Crocker® sugar cookie mix
- 1 cup graham cracker crumbs
- 1 cup butter melted
- 3 cups milk chocolate chips 18 oz
- 4 ½ cups miniature marshmallows
Instructions
- Heat oven to 375°F and line a 13×9 inch pan with foil.
- In large bowl, stir the cookie mix and graham cracker crumbs together. Then stir in melted butter until soft dough forms.
- Press the dough evenly into your foil lined 13×9 inch pan.
- Bake for 18 to 20 minutes or until set, I made sure it passed the toothpick test. Immediately sprinkle chocolate chips over crust. Let stand for a few minutes until chocolate begins to melt. Spread the melted chocolate evenly over crust.
- Sprinkle marshmallows over melted chocolate. Broil on the center rack of your oven until marshmallows are puffed and toasted to a golden brown. Watch closely because the marshmallows will brown quickly, it can take less than a minute. Cool a minimum of 10 minutes. Carefully remove from the pan using the foil. Cut into bars using a knife sprayed with non-stick cooking spray. They are best served warm but are still excellent at room temp. Store any remaining bars tightly covered. Makes 12-16 bars.
Nutrition
Adapted from Betty Crocker’s Grand Prize Winning recipe for 2006. I can totally see why it won!
