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These No-Bake S’mores Bars are a fun spin on the classic s’mores. These S’mores Bars are the perfect combination of sweet, chewy, and crunchy and an indulging summer dessert you can’t resist!
You know summer is here when the grocery stores reserve an entire corner isle to display the irresistible and classic trio; chocolate-marshmallow-graham crackers!
Chocolate, marshmallow and graham crackers are the components of one of the most indulging treats and classic summer dessert S’MORES. These tasty treats were originally called “Some Mores,” and later on shortened to “S’mores” yet records show that Girl Scout publications dated prior 1971 used the longer name.
If you never tried S’mores, grab a stick and join the line because you are in for a treat!
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3-Ingredient Chocolate Almond Butter Cups (HEALTHY)!
Collage showing the no-bake method using marshmallow cream/ fluff
Collage showing the baked method using real marshmallows.
Why Should You Make No-Bake S’mores
Inspired by the classic s’mores recipe, I made these delicious no-bake s’mores bars which requires no sticks or fire -and are excuses-free, in case those “technical difficulties” come up to jeopardize your plans (such as rain, out of wood or Mommy can’t make a fire). Simply make these easy no-bake s’mores bars (or bark, they break easily!) and enjoy on a sweet summer night!
Why Should You Make Baked S’mores
But in case you are all out of marshmallow fluff I have an alternative method that is very easy, quick and just as delicious. This method involves baking the crackers, or the ultimate hack is to buy a graham cracker pie crust and totally skip this step. Then you bake the marshmallow and chocolate to ooey gooey perfection!!
This is an AMAZING dessert option to bring to a barbecue, a backyard party or simply because it is summer and we all want to have fun!
These no-bake s’mores bars are a fun spin on the classic s’mores. They are the perfect combination of sweet, chewy and crunchy, an indulging summer dessert you won’t resist!
**I must warn you, these s’mores bars don’t last long as it is nearly impossible to put them down. They are highly addictive and insanely delicious, so plan accordingly 😉 half batch to be mindful, double batch if you are feeling indulgent. Either way you must go-for-it!!
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 9x5 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
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I was so disappointed with this. The graham cracker base completely did not work at all. It totally fell apart. I had made this for a BBQ and now not only did I waste money on all the ingredients, I now have to stop at the store again to pick up a pre made dessert. Really disappointing.
Stephanie I am really sorry to hear the recipe didn’t work out as well for you. The graham cracker was a little tricky (pretty sure I mention this in the post) but after pressing down hard, it stayed together for the most part, although it was crumbly. I will try to re-do and tweak it a bit to see if it holds better. Sorry again!
Have you tried this recipe with marshmallow cream instead of marshmallows?
Surprisingly no, although it would probably be easier to spread. But I never have that stuff around. Let me know if you try!
Hi, I did try it and it turned out great. I put them into foil cupcake liners in a muffin tin.
That’s great Adrianna, thanks so much for letting me know! I’ll have to try with marshmallow fluff and perhaps change the recipe, to make it easier for everyone. Thanks love!! 🙂
Haven’t done it yet but was wondering what “9 pieces of gram crackers” meant, in half or fourths or whole.
I used 9 whole pieces of crackers, save some to sprinkle on top!
Great idea to use a muffin tin and foil liners! Just curious how many the recipe made. I want to make this for a church gathering, to serve maybe 2 dozen, but I’m not sure if I would need to double the recipe.
Just add double the butter to the graham cracker crumbs and press down with the bottom of a glass. Make in a pie tin. Might be best to bake the crust in the oven like you do when making pies with same crust.
That’s a great suggestion Sheila! My kids love this recipe no matter how I make it, so it’s fun for me too 🙂
This is such a great idea! I will definitely be making these!
Awesome! let me know how you like it Karly 🙂
This is just what I have been looking for. I have such a taste for s’mores but do not want to start a big fire. Thanks for the recipe.
That’s great to hear Susan, this is EXACTLY the reason why I created this recipe. Hope you like it!! 🙂
I want to try this recipe and will take all precautions and suggestions on making this crust as I will be watching my 3 grandsons soon and they would love it. My only question/suggestion is what method did you use to melt the chocolate and after freezing then refrigerating does the chocolate remain solid while it’s being consumed? So the bottom line is….please add the procedure you used to melt the chocolate? Thank you, Kathleen S.
Hi Kathleen, sounds like your grandsons are in for a treat 🙂 you can melt the chocolate on the microwave or on a glass bowl over a steamer. I’ve done both, it’s just a matter of what kind of time I have. I usually try to avoid using my microwave whenever possible for health reasons, plus I feel like I have more control over the boiler bc I can see where the chocolate chips are at in terms of melting. I have burned the chocolate in the microwave before, so be careful. Sorry for the super long response but here are your two choices 1. place chocolate chips in glass bowl and microwave for 30 secs, add more time if needed but only 10-15 seconds at the time. The chocolate chips will not be completely melted, you will need to stir stir stir to get it to a smooth consistency 2. place chocolate chips in a glass bowl and over the boiler, the steam from the boiling water will start to melt the chocolate chips. Keep on stirring until the chocolate is completely melted and smooth. As for the s’mores bars you can keep in the fridge (not freeze, as it would be too hard to eat) or on the counter, depending on your home temperature. Obviously if the house is hot, the chocolate will melt, in this case keep refrigerated but if the house is cooled you might want to keep on the counter, this way the chocolate is soft enough to bite thought, the marshmallow is also a bit softer and more manageable. it’s actually a personal choice, I prefer mine a bit softer (not melting) so it’s easy to bite through. Hope this helps!!
What a magnificent creation! Will do my best to replicate this one.
Thank you Jason!! It’s actually super easy, however some people get frustrated when slicing the bars because the graham crackers do break but like I explain in the post, it’s crumby and a bit on the messier side but incredibly delicious too!
Do good. Perfect for summer camping!
I am making this today for a family reunion, it is SO easy and everyone is excited to try it!!
That’s absolutely AWESOME!! So happy to hear 🙂
How is this no bake????
the original recipe is no bake but later on I added the baked option. Both options are included in the recipe instructions
I was happily surprised at how good they were. Making them for a fund raiser & thought the kids would like something like this. Everything was easy, when cutting they cracked but that was ok too. Will definitely make them again & will share the recipe!
I am soooo happy to hear Winnie! I hope you do well at the fund raiser and THANK you for your feedback.
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.