I have a secret. I DO NOT really like S’mores all that much. If you see me making one at the campfire, it is solely for tradition’s sake. So, I cannot really explain why I can’t get enough of these S’mores Bars! Is it because they are less messy? Because the chocolate is in smaller bits and better melted? Or is it because they are easier to eat? I think it’s a bit of all those reasons because the flavors are melded together better, and they are easier to pick up.
I always measure out all the ingredients first. Once things get going, it goes fast. If you stop to measure something, then something will burn while something else cools too fast. Prep work is important. I also prep the 9 x 13 dish that I will be pressing the bars into. I use a paper towel to rub a light layer of soft butter all over the bottom and into the corners.
Measure one cup mini marshmallows separate and set aside. Do not melt that cup in with the others. We will be adding them later.
In a heavy bottomed pot and with a WOODEN Spoon (not plastic) melt the butter and stir in the marshmallows till all melted and smooth. You may brown the butter slightly if you wish for a deeper flavor. Watch the butter and marshmallows both carefully as they melt, with lots of stirring to prevent burning.
Remove the pot from the heat. Add in the pre-measured cereal. Stir well, from the bottom and scooping over the top, repeatedly, until the cereal is all fully coated.
Now, we add the chocolate chips and separated mini marshmallows. Carefully stir, trying not to melt the chocolate and mini marshmallows too much. Dump the mixture into the prepared dish.
The BEST tool to use to press the warm mixture into the dish is your own God given hands! I wet my fingers and use them to press. I wet them every time bits start sticking. My hands work WAY better than a large spoon or any other utensil.
If you have kids around, this next part is a great job for them. Cover the top in tight, single layer rows of large marshmallows. I always get 2 bags for this, because we always seem to need about a bag and a half. This top layer isn’t necessary, but it really is SO GOOD!
Slide the bars into the oven, just under the broiler, with the oven door cracked open. WATCH CLOSELY for about 3 minutes or until the marshmallows on top are all golden and toasted.
Let the bars cool out of the oven for about 10-15 minutes. I’m not gonna lie, but these bars are kind of hard to cut. They are easier to cut the cooler they are. They are less sticky when cooled.
The BEST way I have found to cut them is with a bench scraper, with the edge of a wide metal spatula. Just like with my hands earlier, it helps a great deal to wet the scraper between every few cuts. Press straight down to cut through the bars. Carefully lift up while using your other hand to keep the large marshmallows from lifting up with the scraper.
Cover and keep stored at room temperature if you have any leftovers.
If you love this recipe, then check out these others that are similar –
- Reese’s Peanut Butter Cookie Bars
- Cherry Pie Bars
- Kentucky Derby Bars
- Millionaire Bars
- Turtle Cream Dessert

S'mores Bars
S'mores ready to go and cut into squares. Easier to eat and less messy. We love a platter of these next to the firepit at night.
Equipment
- 1 9 x 13 baking dish
Ingredients
- 7 cups Golden Grahams Cereal
- 7 cups mini marshmallows, separated
- 6 Tbsp butter
- 1½ cups semi-sweet chocolate chips
- about 40 large marshmallows 1½ ish bags
Instructions
- Measure everything out first so it’s ready to grab and use because once you start, this goes fast.
- Prepare a 9x13 baking dish by using a paper towel to rub a light layer of butter over the bottom and into the corners. OR you can spray with some oil.
- In a large pot melt the butter over medium-high heat. When the butter is mostly melted, add 6 cups of the mini marshmallows. Stir almost constantly with a large wooden spoon (NOT plastic) over medium heat till the marshmallows are all melted.
- Immediately remove the pot from heat and add the Golden Grahams. Stir from the bottom and flipping over the top in a controlled movement until all the cereal is coated with the melted marshmallows.
- Stir in the extra cup of marshmallows and the chocolate chips. Stir fast and try not to smoosh the chocolate chips too much.
- Pour the cereal mix into the prepared 9x13 dish. With wet fingers, use your hands to press and firmly pack the cereal into the dish.
- Cover the top with single layer of large marshmallows. Move the top rack in your oven to the second level from the top. Place the dish under the broiler in the oven. Leave the door of the oven cracked open with the broiler on. Watch the marshmallows closely. Let them toast till they are golden brown. This will take about 3-5 minutes.
- Let the bars sit for at least 15 minutes before cutting. Use a wet knife or the wet, straight edge of a metal spatula or a wet bench scraper to cut the bars into squares. Whatever you use to cut them, I recommend wetting the tool in cold water about every 2-3 cuts to keep it from sticking too badly.