Ingredients for S’mores Bars
1/2 cup (1 stick) unsalted butter, melted
1 cup graham cracker crumbs
1/2 cup granulated sugar
1/8 teaspoon salt
1 (14 oz) can sweetened condensed milk
2 cups milk chocolate chips
2 cups mini marshmallows
1 cup crushed graham crackers
The graham cracker crumbs, melted butter, and sugar form a classic graham crust, similar to the base in many s’mores bar and magic cookie bar recipes. A pinch of salt keeps the crust from tasting too sweet and enhances the graham and chocolate flavors. Sweetened condensed milk is a hallmark ingredient in s’mores magic bars, acting as a sticky, caramel-like binder for the chocolate and marshmallows.
Milk chocolate chips mimic the Hershey-style chocolate used in traditional s’mores, as many s’mores bar recipes specifically call for milk chocolate rather than dark. Mini marshmallows toast in the oven for that gooey, golden top layer, and extra crushed graham crackers scattered over the top add crunch and reinforce the s’mores theme.
Step-by-step instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or spray with nonstick spray. Most s’mores magic bar recipes recommend lining the pan to prevent sticking and to make lifting out and slicing easier.
In a medium bowl, mix the melted butter, graham cracker crumbs, granulated sugar, and salt until the mixture looks like damp sand and holds together when pressed. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust, using your fingers or the bottom of a measuring cup to compact it well. A firmly packed crust is a common tip in graham-based bar recipes so it doesn’t crumble when sliced.
Pour the sweetened condensed milk evenly over the graham crust. Tilt the pan gently or use a spatula to coax the milk into an even layer that reaches the edges, a technique mirrored in other s’mores magic bar recipes to ensure every bite has some of the gooey layer. Sprinkle the milk chocolate chips evenly over the sweetened condensed milk.
Bake the pan for 20–25 minutes, or until the edges start to brown and the chocolate is mostly melted. The condensed milk will bubble slightly around the edges, similar to the visual cues given in other magic bar-style recipes. Remove the pan from the oven and immediately sprinkle the mini marshmallows evenly over the top.
Return the pan to the oven and bake for an additional 5–7 minutes, or until the marshmallows are golden brown and puffy. Many s’mores bar recipes suggest watching closely at this stage because marshmallows can go from golden to overly dark quickly. As soon as the pan comes out, sprinkle the crushed graham crackers over the marshmallows, pressing very lightly if needed so they stick to the warm surface.
Let the bars cool completely in the pan. For cleaner cuts, chill the pan in the refrigerator for at least an hour before slicing, a tip commonly recommended for gooey bar cookies that use sweetened condensed milk. Once chilled and set, lift the slab out using the parchment, place on a cutting board, and cut into squares.