There’s something undeniably magical about the classic combination of graham crackers, chocolate, and marshmallows that makes s’mores a beloved treat. Now imagine those iconic flavors transformed into irresistible seven layer bars! These S’mores Seven Layer Bars capture all the nostalgic goodness of campfire s’mores in a convenient, shareable dessert that can be enjoyed year-round.
Perfect for potlucks, family gatherings, or simply satisfying your sweet tooth cravings, these bars feature layers of graham cracker crust, chocolate chips, marshmallows, and more – all melted together into gooey, decadent perfection. No campfire required, just your oven and a sweet tooth!
Why You’ll Love This
- No special equipment needed – just a baking pan and a few simple ingredients
- Make-ahead friendly for parties and gatherings
- Customizable with different chocolate varieties or add-ins
- Perfect balance of crunchy, chewy, and gooey textures in every bite
- Kid-friendly recipe that brings the joy of s’mores indoors
Ingredients
- 2 1/2 cups graham cracker crumbs
- 3/4 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 2 cups mini marshmallows, divided
- 1 cup semi-sweet chocolate chips
- 1 cup broken graham cracker pieces
- 2 chocolate bars (1.55 oz each), broken into pieces
Instructions
- Preheat oven to 350°F. Spray a 9×13 inch baking dish with non-stick cooking spray or line with parchment paper for easier removal of bars.
- In a medium bowl, mix together graham cracker crumbs and melted butter until well combined. Press this mixture firmly and evenly into the bottom of your prepared baking dish to form the crust.
- Pour the sweetened condensed milk evenly over the graham cracker crust, making sure to cover the entire surface.
- Sprinkle half of the mini marshmallows (1 cup), all of the chocolate chips, and all of the graham cracker pieces evenly over the condensed milk layer.
- Bake for 15 minutes until the edges start to bubble and the marshmallows begin to puff up and turn golden.
- Remove from oven and sprinkle the remaining cup of mini marshmallows over the top, covering any exposed areas.
- Return to the oven and bake for an additional 10-15 minutes until the top marshmallows are toasted golden brown and the edges of the bars are set.
- Remove from oven and immediately place the broken chocolate bar pieces on top of the hot marshmallows so they begin to melt slightly.
- Allow the bars to cool on a wire rack for at least 15 minutes before cutting. For cleaner cuts, let them cool completely, though they will still be deliciously gooey.
Tips & Variations
- For extra toasty marshmallows, broil for the final 1-2 minutes (watching carefully to prevent burning)
- Try dark chocolate chips instead of semi-sweet for a richer flavor
- Add 1/2 cup chopped nuts (pecans or walnuts work well) for extra crunch
- Substitute butterscotch chips for some of the chocolate for a different flavor profile
- For a holiday twist, add crushed candy canes on top during the last 5 minutes of baking
- Make gluten-free by using gluten-free graham crackers
Serving Suggestions
These S’mores Seven Layer Bars are delicious served slightly warm with a scoop of vanilla ice cream for an extra indulgent dessert. The contrast between the warm, gooey bars and cold ice cream is absolutely divine!
For a fun dessert board, cut these into smaller bite-sized pieces and serve alongside fresh fruit, nuts, and additional chocolate pieces. Pair with coffee, hot chocolate, or a glass of cold milk for the ultimate sweet treat experience.
Notes
- Store in an airtight container at room temperature for up to 4 days
- Bars can be frozen for up to 3 months – wrap individually in plastic wrap and store in a freezer bag
- The bars will be easier to cut cleanly if completely cooled or even chilled briefly
- For extra neat cuts, wipe your knife clean between slices
FAQs
Can I make these bars in advance?
Absolutely! These bars can be made 1-2 days in advance and stored in an airtight container at room temperature.
Why are my bars too gooey and not setting properly?
Make sure to allow the bars to cool completely before cutting. If they’re still too soft, refrigerate for 30 minutes to help them set.
Can I use regular-sized marshmallows instead of mini ones?
Yes, but cut them into quarters first so they melt more evenly throughout the bars.
What size pan should I use if I want to double the recipe?
A 9×13 inch baking pan works perfectly for a double batch. Increase the baking time by about 5-10 minutes.
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