Gooey Chocolate Marshmallow Bars (Printable)

Classic campfire flavors transformed into easy dessert bars with buttery graham cracker crust, rich chocolate, and toasted marshmallow topping.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Chocolate Layer

04 - 1 1/2 cups semi-sweet chocolate chips

→ Marshmallow Layer

05 - 3 cups mini marshmallows

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8 minutes, then remove from oven.
04 - Sprinkle chocolate chips evenly over the warm crust. Return to oven for 2 minutes until chocolate begins to melt.
05 - Spread the softened chocolate evenly with a spatula.
06 - Top with mini marshmallows, pressing them gently into the chocolate layer.
07 - Bake for an additional 10–12 minutes, or until marshmallows are golden and toasted.
08 - Cool bars completely in the pan. For clean cuts, chill in the refrigerator for 1 hour before slicing. Lift out using parchment paper, slice into bars, and serve.

# Expert Hints:

01 -
  • The marshmallow topping gets perfectly golden and toasty under your broiler in minutes
  • You get all the smores nostalgia without mosquito bites or smoke in your eyes
  • These bars travel better than actual smores and feed a crowd effortlessly
02 -
  • Chilling before cutting is non-negotiable unless you want a marshmallowy mess on your cutting board
  • The parchment overhang is your best friend for lifting these out intact
  • Watch the marshmallows closely in those final minutes, they go from golden to burned fast
03 -
  • Room temperature ingredients mix more smoothly into the crust mixture
  • A glass measuring cup makes pressing the crust down evenly so much easier
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