These No-Bake S’mores Bars have everything you love about classic campfire s’mores, layers of chocolate, graham crackers, and gooey marshmallow flavor transformed into an easy summer dessert that comes together without turning on the oven. They’re rich, nostalgic, a little messy in the best way, and perfect for everything from backyard cookouts to summer parties and late-night sweet cravings.
There’s something about s’mores that instantly feels like summer to me. Maybe it’s the nostalgia of sticky fingers, melted chocolate, and gathering around with family and friends at the end of the day. These bars capture all of that cozy summer energy in an easy make-ahead dessert that’s simple enough for casual weekends but always impressive when shared.
heads up!
A quick heads up before you make these: these No-Bake S’mores Bars are meant to be fun, gooey, messy, and delicious — just like classic campfire s’mores. The graham crackers may crumble a little, the chocolate can crack when sliced, and the marshmallow layer stays soft and gooey. I’ve made these bars dozens of times over the years and that nostalgic messy texture is exactly part of the charm. Please keep this in mind and have fun with the process!
Why You’ll Love This Recipe
There’s a reason these No-Bake S’mores Bars had their little viral moment years ago. They’re fun, nostalgic, ridiculously easy to make, and always disappear fast at parties and summer gatherings.
- No oven required
- All the flavors of classic campfire s’mores without needing a fire pit
- Rich chocolate, gooey marshmallow, and crunchy graham crackers in every bite
- Perfect for summer parties, cookouts, and Memorial Day Weekend, Fourth of July, Labor Day Weekend… all the celebratory summer holidays.
- Easy to make ahead
- Kid-friendly and fun to share
- A nostalgic dessert that instantly feels like summer
- Great for feeding a crowd
- Delicious straight from the fridge on hot summer days
Ingredient Notes for S’Mores Bars Recipe with Marshmallow Fluff
Graham crackers – These make the base for this recipe for s’mores with fluff. You can also buy the ready-made crumbs at the grocery store. They can usually be found in the baking section.
Butter – Unsalted butter helps bind the crumbs together. If you only have salted butter on hand that’s okay, you can use it.
Chocolate – Melted chocolate tops this graham cracker marshmallow dessert. You can use whatever kind of chocolate you prefer; milk, dark, or semi-sweet. Chocolate bars or chips will both work.
Marshmallow cream – A layer of marshmallow fluff or cream really makes this dessert irresistible. If you are baking the bars replace this cream with 24 marshmallows.
Can’t Find Marshmallow Fluff? (Updated Version)
👉🏻 Over the years, many readers mentioned having trouble finding marshmallow fluff in stores, so I also included a baked version of these s’mores bars using regular marshmallows instead. While the no-bake version stays softer and gooier with that classic marshmallow fluff texture, the baked version gives you a more traditional toasted marshmallow flavor while still keeping all the nostalgic s’mores vibes everyone loves.
BAKED INSTRUCTIONS
Step 1: Preheat oven to 350F degrees. Follow steps 1 and 2 as per non-baked instructions. Bake cracker crumbs for 8 minutes. Transfer to a cooling rack until cooled. Leave the oven on!
Step 2: Place marshmallows on top of the baked graham crackers, side by side leaving little to no gap in between each marshmallow (see picture).
Step 3: Top with a generous layer of melted chocolate. Spread to cover the marshmallow layer. Sprinkle reserved graham cracker crumb over.
Step 4: Bake for 10-12 minutes to allow the marshmallow to melt. Transfer to a cooling rack.
Step 5: When the baked s’mores are cooled, transfer them to the freezer for 30 minutes before cutting them into bars. Keep dessert refrigerated.
Silvia’s tips for making no-bake s’mores
➜ Line the loaf pan well: S’mores with fluff will most definitely stick to the pan so make sure it is well-lined and sprayed so you can remove from the pan and cut the squares easily.
➜ For the baked version: use regular marshmallows instead of marshmallow fluff and follow the baking instructions above to create this gooey marshmallow graham cracker dessert when fluff isn’t available.
➜ Decorate the bars: Jazz up the bars and add M&Ms, sprinkles, or your favorite dessert toppings.
➜ Add some coconut oil: If you find the chocolate is too thick and it doesn’t pour easily over the marshmallow and graham crackers add a teaspoon or two of coconut oil to thin it out.
➜ Mix in a nut butter: Make these s’mores bars even more indulgent and add in a layer of nut butter; peanut, almond, or even cashew would taste great.
More Summer Desserts You’ll Love
No-Bake S’mores Bars
Ingredients
- 9 pieces graham crackers, crumbs
- 6 tbsp unsalted butter, melted
- 9 oz chocolate (of choice) melted
- 1 cup marshmallow cream/ fluff (sub with 24 marshmallows if using baking method)
Instructions
NO-BAKE INSTRUCTIONS**
- Place the graham crackers in a large ziplock and smash them into fine crumbs using a heavy object (roller, servings spoon, or such). It helps to place the bag on a layered hand towel to absorb the impact. Transfer crackers to a medium bowl, add butter and mix with a fork until uniform. Reserve 1 tbsp of the graham cracker crumb.
- Transfer graham crackers to a 9×5 loaf pan with filled parchment paper on all sides. Press crackers down using the back of a glass.
- Spread a generous layer of marshmallow cream over the cracker mixture.
- Top with a generous layer of melted chocolate. Spread to cover marshmallow layer. Sprinkle reserved graham cracker crumb over.
- Freeze for 30 minutes, then transfer to fridge. Keep refrigerated
BAKED INSTRUCTIONS**
- Pre-heat oven to 350F degrees. Follow step 1 and 2. Bake crackers for 8 minutes. Transfer to a cooling rack until cooled. (leave oven on!)
- Place marshmallows on top of the baked graham crackers, side by side leaving little to no gap in between each marshmallow (see picture)
- Top with a generous layer of melted chocolate. Spread to cover marshmallow layer. Sprinkle reserved graham cracker crumb over. Bake for 10-12 minutes to allow the marshmallow to melt. Transfer to a cooling rack.
- When the backed s’mores are cooled, transfer to the freezer for 30 minutes before cutting into bars. Keep dessert refrigerated
Notes
Make ahead and storage
Make ahead: S’mores are a great make-ahead dessert as they will keep well in the fridge for up to one week in an airtight container. Storage: S’mores freeze well so you can keep them in the freezer for up to 3 months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe but there was too much butter so the crumbs didn’t stick together & it was too gooey. I had to make a new bottom layer using a little butter at a time. The chocolate hardened so much it’s hard to cut into bars 😢 haven’t tried them to see how they taste….
Alaina, sorry you ran into these issues with this recipe. The recipe is currently updated and have been retested so the amount of butter should be right. Sometimes different brands leads to different results. As for the chocolate yes it hardens which is why I suggest to work quickly and cutting them is a messy process no matter what. They are crumby bars and the chocolate always cracks but it is delicious! I hope you enjoyed it in the end and thanks for letting me know you ran into these issues so I can continue to improve it.
Have you tried flipping the whole thing over and using the chocolate as the base layer when cutting? then the graham cracker becomes a crumb topping. I havent done it yet but was thinking that may solve the mess issue. 🙂
That might be something worth a try Jill. Thanks for your message!
My family loves, loves, loves these and they are so easy. I use Ghirardelli Dark Chocolate Melting Wafers and they melt so well in the microwave..
Thank you for sharing,
I don’t know how many this will feed. It need to feed 30 to 40 people should I double the recipe? And also I can’t eat gluten so I used gluten free crackers and it wasn’t crummy at all!
Hi Dottie! You might need to triple the recipe (I would recommend making 3 separate batches) in order to feed 30- 40 people, and of course cut the bars in smaller squares. Yes, gluten-free crackers will work just fine
Can you tell me how much 9 graham crackers makes? I always buy the graham cracker crumbs for recipes so it would be helpful to know this information, ty
Tracy
Hi Tracy! 9 graham crackers make about 1 cup and half. That’s counting the long graham cracker not if you break in half at the line in the middle.
Hi just wondering what kind of chocolate you used? Chocolate will bloom if it gets to hot both chocolate chips and cocoa butter based chocolates. I can understand the topping of marshmallows you’d never get the chocolate to pour well over baked marshmallows plus the spreading would be difficult but it looks amazing so think I’m going to try the uncooked method but will cook the crust and let it cool before adding the marshmallow crème. Then I can melt the chocolate and spread over the marshmallow crème. Just got to add it now to my shopping list.
Over the years I have use many types of chocolate. I like Enjoy Life, Lily’s chocolate and valrhona chocolate. Spreading the chocolate onto the marshmallow is definitely tricky, it requires a bit of patience tho it’s quick. When cutting the bars, it will be a little crumbly but overall the result is fantastic! Many have tried and enjoyed this recipe, it is one of the most popular on the blog.
Has anyone tried to use a kitchen blow torch to the marshmallow cream in order to give it a more authentic flavor?
Just curious – why do you recommend refrigerating? Just so the chocolate doesn’t get soft if it’s warm in the house?
Yes!! so if your house is cool enough, you should be fine leaving it out on the counter.
These are super messy and unwieldy. I froze them for the 30 minutes suggested, then moved them to the fridge. I later (6+ hours later) took them out for five minutes before trying to cut them. In the meantime, while the chocolate was still almost too hard to cut, the marshmallow fluff was so soft it couldn’t hold or support the chocolate during cutting. I wanted to serve them as individual bars, but will have to serve in cupcake cups just to hold all the stuffings “in.” The flavor is good but they look awful and I have to take them to a function tomorrow. I’m disappointed and embarrassed with their appearance but I don’t have time or ingredients for a Plan B.
Brooklynn, I am sorry that you didn’t have a good experience making my s’mores recipe. This is definitely a tricky one to put together. My family looooves this recipe and I don’t love making it because it does get messy BUT if you stick to it, it’s a good one to enjoy. I am curious as to why your marshmallow was so soft tho. It’s supposed to be squishy NOT soft to the point where it’s not holding the chocolate together. Is your kitchen temperature very warm?? I know there are things that plays a roll into the success of a recipe and that sometimes that’s out of our control. I am sorry that you were planning on bring these to a function, and they don’t look good, but I hope this doesn’t discourage you to try again some other time because I know you’ll enjoy this fun treat. Just be sure the marshmallow isn’t soft, I think that’s where things took a turn. Please reach out if you need more clarity. Silvia
I had the same problem. Even in the refrigerator the fluff seeps out the sides and sticks to everything. It’s delicious but I can’t take it anywhere :/