No Bake S’mores Bars
These no-bake s’mores bars bring all the nostalgic flavors of your favorite campfire treat into an easy, no bake dessert. With a buttery graham cracker crust, silky chocolate ganache, and a cloud of homemade toasted marshmallow fluff, every bite tastes like summer. They’re the perfect make-ahead dessert for BBQs, cookouts, or anytime you’re craving a little nostalgia.
No Bake S’mores Bars
These no-bake s’mores bars are pure summer nostalgia. They’re the kind of dessert that would fit right in at Camp Crystal Lake (minus the scary parts), after a backyard showing of The Goonies, or while arguing over who got to rewind the VHS.
A buttery graham cracker crust, rich chocolate ganache, and homemade toasted marshmallow fluff capture everything you loved about campfire s’mores, without ever lighting a fire or turning on the oven.
They’re so good you’ll be tempted to declare, “Life moves pretty fast,” and grab a second bar before they’re gone. As The Goonies taught us, “Goonies never say die“, and when it comes to these s’mores bars, neither do summer dessert cravings.
Life’s too short for just one s’mores dessert. Check out my s’mores cupcakes, s’mores Rice Krispie treats, and s’mores cookies.
Why You Will Love This Recipe
- No oven required:Â Perfect for hot summer days when you want a homemade dessert without heating up the kitchen.
- Classic s’mores flavor:Â Packed with buttery graham crackers, rich chocolate ganache, and gooey toasted marshmallow for the ultimate nostalgic treat.
- Homemade marshmallow fluff:Â The toasted gooey marshmallow topping takes these bars to the next level with incredible flavor and a beautiful golden finish.
- Easy to make ahead:Â Make the bars in advance and keep them chilled until you’re ready to serve, making them ideal for parties, BBQs, and summer gatherings.
- Simple ingredients:Â You only need a handful of pantry staples to create a dessert that looks as good as it tastes.
Recipe Ingredients
Graham Cracker Crust
- Graham cracker crumbs
- Unsalted butter – Melted.
- Granulated sugar
- Salt
Chocolate Ganache Filling
- Semisweet chocolate chips – Use milk chocolate chips if preferred.
- Unsalted butter
- Vanilla extract
- Heavy cream
Homemade Marshmallow Fluff
- Light corn syrup
- Granulated sugar
- Water
- Egg whites
- Cream of tartar
- Vanilla extract
How to Make No Bake S’mores Bars
Stir together the graham cracker crumbs, granulated sugar, salt, and melted butter until well combined.
Press the graham cracker crumbs into a parchment-lined 9×9 baking pan and chill for 10 minutes.
Make the chocolate ganache filling and spread it evenly over the graham cracker crust. Chill for 1 hour.
Make the homemade marshmallow fluff.
Use an offset spatula to spread the marshmallow fluff over the chilled chocolate layer.
Toast the marshmallow fluff with a kitchen torch.
Recipe Tips for Success
- Line the 9×9-inch baking pan with parchment paper extending up past the edges of the pan. This makes it easy to lift the bars out of the pan once they are fully chilled and set.
- Firmly press the graham cracker crust into the pan using the bottom of a measuring cup or drinking glass. Compacting the crust helps it hold together and creates clean slices.
- Chill the bars after adding each layer to help everything set properly and keep the layers distinct.
- Use a kitchen torch to toast the marshmallow fluff for the best flavor and appearance. Keep the torch moving continuously to prevent burning.
- No kitchen torch? Place the bars under the oven broiler for a quick toast instead. Watch closely—marshmallow can go from golden to burnt in seconds.
- For clean slices, remove the bars from the pan and use a sharp knife once they are thoroughly chilled. Wipe the knife clean between cuts, or run it under hot water and dry it before slicing for extra neat edges.
Frequently Asked Questions
Yes! Homemade toasted marshmallow fluff gives these bars the best flavor and that beautiful golden finish, but store-bought marshmallow fluff can be used if you’re short on time.
No! The graham cracker crust sets up beautifully in the refrigerator, making this an easy no-bake dessert from start to finish.
Yes. If you don’t have a kitchen torch, you can briefly place the bars under the broiler to toast the marshmallow fluff. Watch them closely because they can go from golden brown to burnt in just a few seconds.
Definitely! Milk chocolate will give the bars a sweeter, more classic campfire s’mores flavor, while semisweet chocolate offers a richer, more balanced taste.
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No Bake S’mores Bars
Ingredients
Graham Cracker Crust
- 2 ½ cups (210 g) graham cracker crumbs (about 15-16 graham crackers)
- ¾ cup (170 g) unsalted butter (melted)
- 2 tbsp (24 g) granulated sugar
- ¼ tsp (¼ tsp) salt
Chocolate Ganache Filling
- 12 oz (340 g) semisweet chocolate chips
- 4 tbsp (56 g) unsalted butter (cubed)
- 2 tsp (2 tsp) vanilla extract
- 1 cup (240 ml) heavy cream
Homemade Marshmallow Fluff
- ½ cup (120 ml) light corn syrup
- â…“ cup (70 g) granulated sugar
- 2 tbsp (30 ml) water
- 2 (2) large egg whites
- ¼ tsp (¼ tsp) cream of tartar
- 2 tsp (2 tsp) vanilla extract
Instructions
Graham Cracker Crust
- Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to the prepared baking pan and spread it into an even layer. Using the bottom of a measuring cup or drinking glass, firmly press the crumbs into the pan to form a compact crust. Refrigerate while you prepare the chocolate ganache filling.
Chocolate Ganache Filling
- Place the semisweet chocolate chips, cubed butter, and vanilla extract in a medium heatproof mixing bowl.
- Heat the heavy cream in a microwave-safe bowl or large liquid measuring cup until it just begins to simmer and bubble, about 2 minutes. Watch it closely, as the cream can quickly boil over.
- Pour the hot cream over the chocolate mixture and let it sit for 1 minute. Whisk until the chocolate is completely melted and the ganache is smooth and glossy.
- Pour the ganache over the chilled graham cracker crust and spread it into an even layer with an offset spatula. Refrigerate for 1 hour, or until the ganache is set.
Homemade Marshmallow Fluff
- While the chocolate ganache layer is chilling, make the homemade marshmallow fluff. In a small saucepan, combine the light corn syrup, granulated sugar, and water, stirring until the mixture is well combined.
- Place the saucepan over medium heat and cook until the mixture reaches 240°F (116°C) on a candy thermometer, about 6-8 minutes. Do not stir the mixture as it cooks, as this can cause sugar crystals to form.
- While the sugar syrup is heating, add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, then increase to medium-high speed and whip until soft peaks form.
- Once the sugar syrup reaches 240°F (116°C), immediately remove it from the heat. With the mixer running on medium speed, very slowly and carefully drizzle the hot syrup into the whipped egg whites in a thin, steady stream, avoiding the whisk if possible.
- Add the vanilla extract and continue beating on medium speed for 3–4 minutes, or until the marshmallow fluff is thick, glossy, and fluffy.
- Spread the marshmallow fluff evenly over the chilled chocolate ganache layer using an offset spatula, creating soft swirls and peaks for texture. Using a kitchen torch, carefully toast the marshmallow fluff until golden brown. If you don't have a kitchen torch, place the bars under your oven's broiler for 30–60 seconds, watching closely to prevent the marshmallow from burning.
- Refrigerate the s'mores bars for at least 2 hours, or until fully chilled and set, before slicing and serving.
Notes
- Room temperature: Store the bars in an airtight container at room temperature for 1 day.
- Refrigerator: Store the bars in an airtight container in the refrigerator for up to 4 days. Let the bars sit out for 15 minute before serving for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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