Imagine enjoying the yummy taste of S’mores without the hassle of creating a fire. These No Bake S’mores Bars bring together honey and cinnamon flavored graham crackers, and fluffy marshmallow cream all topped with rich chocolate. The perfect combination of sweet, chewy, and crunchy!
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The grocery stores just scream summer this time of year when the traditional ingredients to make no-bake marshmallow desserts start to appear. Such a fun time. S’mores no-bake desserts are absolutely best this time of year. How can you go wrong with chocolate, marshmallows, and graham crackers?
If you’ve ever wondered where the name “s’mores” came from it is a shortened version of ‘some mores.’ This first recorded recipe for ‘some mores’ dates back to a 1927 Girl Scouts publication called Tramping and Trailing.
But, there’s no need to dig out the tent, sleeping bags, and bug spray for these s’mores as they come together quickly and easily in your kitchen. Best of all, if it’s a hot summer day there’s no need to turn on the oven either.
If you are looking for more no-bake recipes with marshmallow fluff, you must try these Chocolate Peppermint Marshmallow Cups.
Or, for more summer treats try these Easy Baked Peaches and Raspberries or 3 Ingredient Vanilla Ice Cream.
But I know if you’re a die-hard s’mores fan like me and just can’t get enough s’mores recipes you will absolutely love this: Brownie S’Mores Dip and this recipe for Brownie S’Mores Cupcake.
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.
How To Make This Graham Cracker Marshmallow Dessert
NO-BAKE INSTRUCTIONS**
Step 1: Place the graham crackers in a large Ziplock bag and smash them into fine crumbs using a heavy object.
Step 2: Transfer cracker crumbs to a medium-sized bowl, add butter, and mix with a fork until uniform. Reserve 1 tablespoon of the graham cracker crumb.
Step 3: Transfer graham crumbs to a 9×5 loaf pan lined with parchment paper on all sides. Press crackers down using the bottom of a glass.
Step 4: Spread a generous layer of marshmallow cream over the cracker mixture.
Step 5: Top with a good thick layer of melted chocolate. Spread to cover the marshmallow layer. Sprinkle reserved graham cracker crumbs over.
Step 6: Freeze for 30 minutes and then transfer to the fridge. Keep refrigerated.
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.
Tips and Variations for This Marshmallow and Graham Cracker Dessert
- Line the loaf pan well: S’mores with fluff will most definitely stick to the pan so make sure it is well-lined or sprayed so you can cut the squares easily.
- Use full-size or mini marshmallows: Use marshmallows instead of marshmallow fluff and the baking method to make this marshmallow graham cracker dessert if you don’t have fluff on hand.
- 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 or grapeseed 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.
FAQs
S’mores usually contain marshmallows, graham crackers, and chocolate.
Yes, if you are using mini marshmallows follow the baked recipe.
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.
Looking for more dessert options? Try one of these:
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.