Gooey S’mores Chocolate Bars are the answer to every indoor dessert disaster. Ever tried to roast marshmallows over your stovetop or, heaven forbid, the microwave? Not pretty. I used to crave that campfire taste so bad in the dead of winter that I’d almost burn down my kitchen. These bars? Much safer. Way gooier. And you won’t coat your ceiling in sticky marshmallow blobs. Trust me—I’ve been there.
Ingredients for Gooey S’mores Bars
So, let’s talk ingredients. I know, some folks get all wild with fancy chocolate or artisanal marshmallows. Not me. Simple is best. For these gooey s’mores chocolate bars, you’ll need:
- Graham crackers, crushed (it’s OK if some pieces are chunky, honestly)
- Unsalted butter, melted (it holds the whole thing together)
- Brown sugar (adds caramel vibes)
- Chocolate chips or milk chocolate bars (however much your chocolate tooth can handle)
- Large marshmallows (mini works too, but big ones melt into nice puddles)
If you have a favorite dark chocolate bar? Throw it in. Want to try peanut butter chips? Go for it. The point is – use what you love, don’t stress perfection. Oh, and keep an eye on the marshmallows. You really don’t want to fire up your smoke detector.
How to Make Gooey S’mores Bars
Alrighty, let’s get to the actual making part. Don’t worry, this is seriously unfussy baking. First, preheat your oven (let it get hot while you buzz around). Mix crushed graham crackers, melted butter, and sugar in a bowl. Press that sandy mix down into a lined baking pan.
Now—heavy-handed moment—scatter chocolate chips or slabs all across the base. Layer whole or cut up marshmallows on top. Some people get all precise about single layers, but I say pile ’em. Press them down just a bit so everything snuggles up.
Bake until the marshmallows puff, turn golden, and maybe look like they’re about to burst. Usually 15 to 18 minutes. Let the pan cool before slicing, unless you wanna risk bulldozing through a molten chocolate swamp (which, honestly, I have no issue with). 
Storage Instructions
These gooey s’mores chocolate bars are even better the next day. No lie—the texture goes from sticky to that perfect soft chew. Just keep them in an airtight container. If your house is hot, maybe pop ’em in the fridge, but take them out a few minutes before eating so your teeth don’t freeze off.
Want to freeze? Go ahead, but wrap tightly, the marshmallows can get a bit weird textured, but still, leagues better than store-bought stuff. Bars last about a week at room temp. I’m betting they won’t stick around that long, though.
Recipe Troubleshooting & FAQs
I get it—gooey can turn to goo-in-the-oven real quick. Bars fall apart? Next time, bake a few minutes longer, or pack that graham crust extra firm. Marshmallows liquified? Try cutting them a bit smaller or using minis, they melt more evenly.
If your chocolate seizes up or looks chalky, maybe it just needed less direct heat. Every oven is different, and my old one ran wild, so keep an eye on the bars during baking. Oh, and if bars won’t come out clean, line your pan with parchment. Lifesaver.
“These bars turned out ooey, gooey, and crazy delicious! My picky kids inhaled the whole batch in one afternoon. Thanks for the easy steps!”
– Jen from Ohio
Serving Suggestions
Look, you don’t need a tutorial for eating dessert (my specialty), but:
- Warm bars with a scoop of vanilla ice cream? Next level.
- Try crumbling bits on your morning yogurt/breakfast bowl.
- Cut tiny squares and stick on party skewers for dessert kabobs!
Play around—no wrong way. Kids will go nuts. Adults too, honestly.
More S’mores Dessert Ideas
Let’s say you’re fully obsessed now (happened to me too). If you’re stuck with extra ingredients, try making s’mores dip: layer chocolate and marshmallows in a skillet, bake till toasty, and dip graham crackers in. Or roll up some marshmallow and chocolate inside crescent roll dough, bake, and enjoy ooey middles. Don’t stop at bars; the s’mores world is wide and weird.
Common Questions
Q: Can I use store-brand graham crackers or does quality matter?
A: Store-brand totally works! They’re getting covered in chocolate anyway.
Q: My crust came out crumbly. What did I do wrong?
A: Try using a little more butter or pressing the mix down harder into the pan.
Q: Can I use chocolate candy bars instead of chips?
A: Yep. Chop ’em up. Meltiness level goes way up!
Q: How do I avoid rock-hard marshmallow the next day?
A: Keep the bars covered and avoid overbaking. Nuke for a few seconds if they toughen up.
Q: Is parchment paper really needed?
A: It makes life way easier (and cleaning up too), but you can also grease your pan well.
Ready for That Sweet Sticky Life?
If you’ve made it here, I hope you’ll try gooey s’mores chocolate bars and maybe make some fun baking memories (or at least avoid another kitchen meltdown). The best part? No campfire needed, and not a mosquito bite in sight. Want more toasty inspiration? Check out ideas like Soft and Gooey Loaded Smores Bars – Averie Cooks or dive deep with Gooey S’mores Bars – MikeBakesNYC. Trust me, once you make these bars, you’ll be a s’mores-at-home believer for life.
Gooey S’mores Chocolate Bars
Ingredients
Method
- Preheat your oven.
- Mix crushed graham crackers, melted butter, and brown sugar in a bowl.
- Press the sandy mixture down into a lined baking pan.
- Scatter chocolate chips or slabs all across the crust.
- Layer whole or cut up marshmallows on top, pressing them down slightly.
- Bake until the marshmallows puff up and turn golden, about 15 to 18 minutes.
- Let the pan cool before slicing.
