Description
These Gooey Baked S’mores Bars bring the classic campfire treat into your oven for an easy, indulgent dessert. Layered with a buttery graham cracker crust, melted milk chocolate chips, smooth marshmallow creme, and mini marshmallows, these bars are perfectly gooey and rich with a lightly toasted top. Perfect for a crowd, they offer 24 decadent servings in under an hour.
Ingredients
Scale
Crust and Base
- â…” cup sugar
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- 1 egg
- 2 â…“ cups graham cracker crumbs
- â…“ cup flour
- ¼ teaspoon salt
Layers
- 2 cups milk chocolate chips (about one 11.5-ounce bag)
- 1 (7-ounce) jar marshmallow creme
- 1 cup mini marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9 x 13-inch baking pan with foil, leaving an overhang on the sides for easy removal. Spray the foil-lined pan generously with cooking spray and set aside.
- Make the Crust: In a medium bowl, beat together the sugar, softened butter, vanilla extract, and egg for about 2 minutes until light and creamy. Stir in the graham cracker crumbs, flour, and salt until the mixture is fully combined. Reserve 1 cup of this crust mixture for topping.
- Form the Base Layer: Press the remaining graham cracker mixture evenly into the bottom of the prepared pan to create a firm crust layer.
- Add Chocolate and Marshmallow Creme: Evenly sprinkle 2 cups of milk chocolate chips over the crust. Dollop spoonfuls of the marshmallow creme over the chocolate chips. Using the back of a spoon warmed in hot water, gently spread the marshmallow creme evenly over the chocolate layer, rinsing and warming the spoon as needed to get a smooth finish.
- Top with Marshmallows and Reserved Crust: Sprinkle the mini marshmallows evenly on top, followed by the reserved 1 cup of graham cracker mixture for added texture and crunch.
- Bake: Bake in the preheated oven for 18-22 minutes or until the marshmallows are lightly browned and the bars are bubbly around the edges.
- Cool and Serve: Allow the bars to cool thoroughly in the pan before using the foil edges to lift them out. Cut into 24 squares and serve.
Notes
- For easier spreading of marshmallow creme, keep dipping the spoon in hot water to prevent sticking.
- Use full-sized marshmallow creme—not marshmallow fluff—for best results.
- Bars can be stored in an airtight container at room temperature for up to 3 days.
- Ensure bars are fully cool before cutting to maintain their gooey texture without crumbling.
