Irresistible S’mores Bars

There’s something undeniably magical about s’mores. That perfect trifecta of crunchy graham cracker, melted chocolate, and toasted marshmallow evokes memories of crackling campfires and starlit nights. But what if you could capture that classic flavor, elevate the experience, and enjoy it year-round without ever leaving your kitchen? Enter the ultimate homemade S’mores Bar Recipe: a delightful dessert featuring a rich, buttery graham cracker crust, a luscious layer of dark chocolate ganache, and a cloud of fluffy, homemade brown sugar marshmallow, all ready for a dramatic blow-torch finish.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

For many, the joy of s’mores lies in the personal touch – whether you prefer your marshmallow golden brown, lightly charred, or completely engulfed in flames (like me!). Regardless of your toasting preference, these S’mores Bars deliver that quintessential campfire flavor in an elegant, less-messy format. They are designed to satisfy your craving for that classic outdoor treat while offering an unparalleled texture and depth of flavor that only homemade ingredients can provide. Imagine a sturdy, sweet graham cracker foundation, topped with a smooth, intensely chocolatey layer, crowned by a thick, airy marshmallow that’s ready to be caramelized to perfection.

Why These Homemade S’mores Bars Are a Must-Try

Forget the hassle of outdoor fires or sticky fingers. These S’mores Bars bring the beloved camping dessert indoors, transforming it into a sophisticated yet utterly comforting bake. The careful layering of components ensures every bite is a harmonious blend of textures and flavors – the crispness of the crust, the silkiness of the ganache, and the melt-in-your-mouth gooiness of the marshmallow. What truly sets this recipe apart is the homemade brown sugar marshmallow, which adds a complex, caramelized note that you simply won’t find in store-bought varieties. It’s an elevated take on a nostalgic favorite, perfect for parties, family gatherings, or a cozy treat on a rainy day.

Ready to make them? We’ll guide you through each layer, ensuring a smooth and delicious baking journey. And yes, a blow torch is highly recommended for that authentic toasted marshmallow finish!

Essential Equipment for Perfect S’mores Bars

Having the right tools makes all the difference when baking, especially for a multi-layered dessert like S’mores Bars. Here’s a detailed look at what you’ll need and why:

• Food Processor or Blender: Crucial for achieving uniform, fine graham cracker crumbs. A consistent crumb size ensures an even and well-compacted crust.
• 8×8 inch Square Pan: A pan with completely straight sides is ideal for neat, professional-looking bars. The precise dimensions ensure the layers are of the correct thickness.
• Parchment Paper: A baker’s best friend! Lining your pan with parchment paper slings allows for easy removal of the entire slab of bars, preventing sticking and making cutting much simpler.
• Candy Thermometer or Digital Thermometer: Absolutely essential for the marshmallow layer. Accuracy in sugar syrup temperature is key to achieving the perfect marshmallow consistency and ensuring it sets correctly.
• Stand Mixer with Whisk Attachment: A handheld mixer simply won’t cut it for the marshmallow. The powerful motor and continuous whisking action of a stand mixer are necessary to incorporate enough air into the sugar syrup and gelatin mixture, transforming it into light, fluffy marshmallow.
• Blow Torch: This isn’t optional for an authentic s’mores experience! While some might be tempted to use a broiler, the intense, direct heat of a blow torch allows you to perfectly toast just the marshmallow without melting the delicate chocolate ganache and crust below. It gives that beautiful caramelized top and gooey center that defines a s’more.

Key Ingredients for Unforgettable S’mores Bars

Each ingredient plays a vital role in building the delicious layers of these S’mores Bars. Choosing quality ingredients will significantly impact the final taste and texture.

• Graham Crackers: The foundation of our crust. The brand matters here! Nabisco (in the red package) is generally considered superior for its crispness and flavor, providing an excellent base. Honey Maid is a decent alternative, but avoid overly soft or crumbly brands, as they might not hold up as well in the crust.
• Unsalted Butter: Used in both the crust and ganache, unsalted butter allows you to control the overall saltiness of the dessert. Its rich flavor contributes to the deliciousness of both layers.
• Granulated Sugar: A standard sweetener, used in the graham cracker crust for a touch of sweetness and to help bind the crumbs.
• Salt: A pinch of kosher salt in each layer (crust, marshmallow) balances the sweetness and enhances all the other flavors, making them pop.
• Chocolate: For the ganache, dark or semi-sweet chocolate (around 60% cacao) is highly recommended. While milk chocolate might seem like the obvious choice for s’mores, darker chocolate provides a much richer, deeper flavor profile that complements the sweet marshmallow and crust without being overly bitter. It creates a more sophisticated and less cloyingly sweet bar. Chop it finely for best melting.
• Heavy Whipping Cream: The essential component for our silky smooth chocolate ganache. The high fat content ensures a rich, emulsified texture.
• Unflavored Gelatin: This is the secret to a perfectly set, bouncy, and stable homemade marshmallow. It provides the necessary structure to hold its shape and achieve that signature gooey texture when toasted.
• Water: Used to hydrate the gelatin and dissolve the sugars for the marshmallow syrup.
• Brown Sugar: This is a game-changer for the marshmallow! Using brown sugar instead of all granulated sugar imparts a wonderful, subtle caramel flavor and a beautiful golden hue to the marshmallow, making it even more delectable and unique.
• Light Corn Syrup: Essential for preventing sugar crystallization in the marshmallow syrup, ensuring a smooth, pliable marshmallow that doesn’t become grainy or hard.
• Vanilla Paste or Extract: Vanilla adds a warm, aromatic depth to the marshmallow. Vanilla paste often provides a more intense flavor and visually appealing flecks.

Crafting the Perfect Graham Cracker Crust

The foundation of these S’mores Bars is a classic graham cracker crust, providing a delightful crunch that contrasts beautifully with the soft layers above. Achieving a perfectly compact and flavorful crust is simple with these steps.

First, process your graham crackers into fine, even crumbs using a food processor or blender. Consistency is key here; aim for a texture similar to fine sand. If the crumbs are too coarse, your crust might be crumbly. Next, combine these finely ground crackers with melted unsalted butter, granulated sugar, and a pinch of kosher salt. Use a fork to mix thoroughly until all the crumbs are uniformly moistened. The butter acts as a binding agent, ensuring the crust holds together.

Prepare your 8×8 inch square pan by greasing it lightly and then lining it with parchment paper, creating “slings” that extend over the sides. This simple trick will make removing the entire baked crust (and later, the finished bars) incredibly easy. Press the moistened crumbs firmly and evenly into the bottom of the prepared pan. You don’t need to press them up the sides for this recipe. For a truly smooth and compact crust, use the flat bottom of a measuring cup (a ⅓ cup size works well) or an offset spatula. Press down firmly and spread the crumbs to create an even layer, ensuring there are no loose areas that might pull up later.

Bake the crust in a preheated 350℉ (175°C) oven for just 10 minutes. This quick bake helps to set the crust and enhance its buttery flavor. Once baked, remove the pan from the oven and transfer it to a wire rack to cool completely before proceeding to the next layer. A cool crust is vital to prevent the chocolate ganache from melting into it.

Creating the Decadent Chocolate Ganache Layer

A rich, silky chocolate ganache forms the irresistible middle layer of these S’mores Bars, providing a luxurious depth of flavor that perfectly complements the sweet marshmallow. This layer is surprisingly simple to make, yet yields incredibly impressive results.

Once your graham cracker crust has cooled completely, turn your attention to the ganache. Start by finely chopping your chosen dark or semi-sweet chocolate and placing it into a heatproof bowl. The finer the chop, the more easily and smoothly the chocolate will melt. Next, gently simmer the heavy cream in a saucepan over medium heat. Watch it carefully and remove it from the heat just as small bubbles begin to form around the edges; do not let it come to a rolling boil.

Pour the hot cream directly over the chopped chocolate. Resist the urge to stir immediately! Let the hot cream sit undisturbed on top of the chocolate for about one minute. This allows the residual heat from the cream to begin melting the chocolate evenly. After a minute, begin stirring gently from the center of the bowl with a rubber spatula, slowly working your way outwards. Continue stirring in this manner until the chocolate and cream are fully incorporated, transforming into a glossy, smooth, and utterly luscious ganache with no lumps.

Carefully pour the warm ganache over the cooled graham cracker crust in the pan. Use the back of your spatula to gently spread it into an even layer, ensuring it reaches all the edges and corners. Once smoothed, place the pan into the refrigerator for approximately one hour. This chilling time is crucial, allowing the ganache to firm up and set completely, creating a stable layer that can support the marshmallow without oozing or mixing.

Crafting the Irresistible Homemade Brown Sugar Marshmallow Layer

This homemade marshmallow truly elevates these S’mores Bars from good to extraordinary. Once you taste its soft, airy texture and unique caramelized flavor, you’ll understand why store-bought simply can’t compare. The inclusion of brown sugar adds a depth and richness that is absolutely divine.

Begin by “blooming” the gelatin. In the bowl of your stand mixer (fitted with the whisk attachment), sprinkle the unflavored gelatin over half of the cold water. Let this mixture sit for 5-10 minutes. This allows the gelatin granules to fully absorb the water and swell, preparing them to dissolve smoothly into the hot sugar syrup.

While the gelatin is blooming, prepare the sugar syrup. In a medium saucepan, combine the brown sugar, light corn syrup, salt, and the remaining half of the cold water. Place the saucepan over medium heat, stirring occasionally to help the sugars dissolve. Attach your candy thermometer or digital thermometer to the side of the pan, making sure the tip doesn’t touch the bottom. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. The syrup will quickly reach around 220℉ (104°C) and bubble vigorously. However, it will then slow down as it approaches the crucial target temperature of 240℉ (115°C) – the “soft ball” stage. Be patient, continue to monitor the thermometer, and avoid stirring excessively once it starts boiling, as this can encourage crystallization.

Once the sugar syrup hits precisely 240℉ (115°C), immediately remove it from the heat. Turn your stand mixer on its lowest speed and, very slowly and carefully, stream the hot sugar syrup into the gelatin mixture. This step is critical; pour the syrup in a thin, steady stream against the side of the bowl, avoiding the whisk itself, to prevent splattering and ensure the gelatin dissolves evenly. This streaming process should take a full two minutes.

After all the sugar syrup has been added, increase the mixer speed to its highest setting. Now, let the magic happen! The mixture will transform dramatically over the next 10 minutes. Initially, it will be runny, then gradually become more viscous, thickening into a soft, billowy fluff. As it continues to whip, it will become firmer and develop a glossy sheen, resembling a slow-moving, thick lava. During the final minute of mixing, add the vanilla paste or extract. Don’t be alarmed if the marshmallow briefly becomes slightly soupy and the mixer’s speed seems to increase; it will quickly regain its thick, stable consistency.

Once whipped to perfection, immediately pour the warm marshmallow onto the firm, cooled ganache layer. Work quickly, as homemade marshmallow sets quite fast. Use a firm rubber spatula or scraper to carefully spread the marshmallow evenly to all the edges and corners of the pan, creating a thick, uniform layer. Allow the bars to sit uncovered at room temperature for at least 3 hours to begin setting. After this initial set, transfer the uncovered pan to the refrigerator for a minimum of 8 hours, or preferably overnight. This long chilling period is crucial for the marshmallow to fully set and become firm enough to cut cleanly.

Cutting and Torching Your S’mores Bars

After the long wait, it’s time for the satisfying step of cutting your S’mores Bars into individual treats and giving them that iconic toasted finish!

Once the bars are thoroughly chilled and set, carefully remove them from the pan using the parchment paper slings. Place the entire slab onto a clean cutting board. For perfect, clean slices, the key is a sharp knife and a bit of lubrication. Grease the blade of a very sharp knife with a neutral oil, such as canola or vegetable oil. This prevents the sticky marshmallow from adhering to the blade. Cut the slab into 16 even squares. After each slice, wipe the blade clean and re-grease it. This extra step ensures every cut is precise and neat, resulting in beautifully presented bars.

To prevent the marshmallow from sticking together, separate each cut piece. If you’re not serving them immediately, cut small squares of parchment or wax paper and slide one between each bar for easy storage. Store the separated bars in an airtight container in the refrigerator.

The final and most exciting step is the torching! About an hour before serving, allow the bars to sit at room temperature to soften slightly. Then, grab your blow torch. Set it to a medium flame and carefully toast the marshmallow layer of each bar to your desired level of caramelization. Whether you prefer a light golden hue or a deep, smoky char, the blow torch gives you complete control over that signature toasted flavor and gooey texture. Only torch the bars just before serving to ensure the freshest, most appealing finish.

Tips for Success & Variations

• For a Richer Crust: Consider adding a teaspoon of cinnamon to your graham cracker crumbs for a spiced twist that pairs wonderfully with chocolate and marshmallow.
• Chocolate Choices: Experiment with different types of dark chocolate for your ganache. A higher percentage cacao will yield a more intense, less sweet ganache, while a semi-sweet will be a crowd-pleaser. You could even try a blend!
• Marshmallow Flavors: While brown sugar is fantastic, you can get creative with your marshmallow. A little espresso powder in the sugar syrup or a hint of almond extract with the vanilla could add intriguing new dimensions.
• Storage: Always store S’mores Bars in an airtight container in the refrigerator. They are best enjoyed within 3-4 days for optimal freshness and texture. Remember to separate layers with parchment paper to prevent sticking.
• Serving Temperature: For the best experience, allow the bars to come to room temperature for about an hour before torching and serving. This ensures the marshmallow is soft and pliable, and the ganache is smooth, offering a delightful contrast to the warm, toasted top.

More Decadent Chocolate Ganache Recipes

If you’ve fallen in love with the rich chocolate ganache in these S’mores Bars, you’ll adore these other recipes that highlight this versatile and decadent ingredient:

• Chocolate Espresso Tart
• Chocolate Peanut Butter Tart
• Dark Chocolate Pots de Creme

📖 S’mores Bars Recipe

Homemade S’mores Bars

A homemade S’mores Bar Recipe made with a buttery graham cracker crust, luscious chocolate ganache, and gooey homemade brown sugar marshmallow. Break out the blow torch and enjoy s’mores all year round!

Author: Callan Wenner

Rating: 5 out of 5 stars (based on 4 votes)

Prep & Cook Times

Prep Time: 30 mins

Cook Time: 10 mins

Rest Time: 12 hrs

Total Time: 12 hrs 40 mins

Recipe Details

Course: Dessert

Cuisine: American

Servings: 16

Calories: 231 kcal per serving

Equipment

• Food processor or blender
• 8 x 8 inch pan
• Parchment paper
• Candy thermometer or digital thermometer
• Stand mixer with whisk attachment
• Blow torch

Ingredients

Graham Cracker Crust

• 1 cup ground graham crackers (about 9 crackers, 130g)
• 4 T unsalted butter, melted (57g)
• 2 T granulated sugar (25g)
• ⅛ tsp kosher salt

Ganache Layer

• 1 cup chopped chocolate (~60% cacao, 6oz)
• ¾ cup heavy whipping cream (180ml)

Marshmallow

• 1½ packets unflavored gelatin (11g)
• ½ cup cold water, divided (4oz)
• ¾ cup brown sugar (150g)
• ½ cup light corn syrup (175g)
• ⅛ tsp salt
• 1 T vanilla paste or extract

Instructions

Graham Cracker Crust

1. Preheat the oven to 350℉ (175°C). Grease and line an 8 x 8 inch baking pan with parchment paper overhangs.
2. Finely grind the graham crackers in a food processor or blender.
3. Melt the butter, then mix the butter, graham crackers, sugar, and salt together with a fork until moistened.
4. Press the mixture firmly into the bottom of the prepared pan. You do not need to push the mixture up the sides of the pan.
5. Bake for 10 minutes then remove from oven onto a wire rack and allow the crust to cool completely.

Chocolate Ganache Layer

1. Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer (small bubbles around the edges), careful not to boil over.
2. Pour the hot cream over the chocolate and let sit for about 30 seconds. Mix continuously from the center with a rubber spatula until the chocolate and cream come together into a silky ganache.
3. Pour the ganache onto the cooled graham cracker crust, smooth it out, and place in the fridge for about one hour until the ganache is firm and set.

Marshmallow

1. Add the gelatin and ¼ cup of cold water to the stand mixer bowl fitted with the whisk attachment. Let bloom for 5-10 minutes.
2. In a saucepan, add the brown sugar, corn syrup, salt, and remaining ¼ cup of water on medium heat. Stir until sugar dissolves, then bring to 240℉ (115°C) on a digital or candy thermometer.
3. Once the sugar syrup reaches temperature, turn the stand mixer on low speed. Very slowly stream in the hot sugar syrup (this should take two full minutes), pouring against the side of the bowl.
4. Once all sugar mixture has been added, raise the mixer speed to high and whisk for 10 minutes until thick and fluffy. Add the vanilla in the final minute.
5. Turn out the marshmallow onto the cooled ganache and smooth it out to the edges with a firm spatula. Allow the bars to sit at room temperature for about 3 hours, then transfer (uncovered) to the fridge for at least 8 hours (preferably overnight).
6. To cut, remove the bars from the pan onto a cutting board using the parchment paper. Grease the blade of a very sharp knife with a neutral oil. Cut into 16 squares. Wipe and re-grease the blade in between each cut for clean slices.

Torching

1. Allow the cut bars to stand at room temperature for one hour before serving.
2. Place a blow torch on medium setting and toast the marshmallow layer of each piece to the desired golden brown or charred color. Only torch prior to eating.

Notes

• If you don’t plan to eat the bars right after cutting them, it is best to store each piece with a square of parchment or wax paper in between so the marshmallow doesn’t stick together.
• For the best toasted flavor and gooey texture, always torch the marshmallow just before serving.

Nutritional Information (per serving)

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

• Calories: 231 kcal
• Carbohydrates: 31 g
• Protein: 1 g
• Fat: 13 g
• Saturated Fat: 8 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 28 mg
• Sodium: 91 mg
• Potassium: 68 mg
• Fiber: 1 g
• Sugar: 27 g
• Vitamin A: 306 IU
• Vitamin C: 1 mg
• Calcium: 28 mg
• Iron: 1 mg

Tried this recipe? Let us know how it was!