Easy No-Bake S’mores Bars

The first bite should snap with graham, melt with chocolate, and pull into a cloud of marshmallow — that’s the magic of s’mores treats. I developed this no-bake version after testing it eight times with different butter ratios and marshmallow brands, and it’s the one my kids beg for at every gathering. It keeps the crunch, gives bright toasted flavor, and skips the campfire. Read on for step-by-step instructions, precise measurements, and pro tips so your bars come out the same every time. If you like crunchy cereal bars, you may also enjoy a classic rice krispie recipe that inspired my texture ideas.

Why This Recipe Works

Butter and marshmallow ratio locks the cereal together without being greasy or stiff.
Using crushed graham crackers adds real s’mores flavor and stabilizes the bar so it slices cleanly.
Toasting the marshmallow layer quickly under a broiler gives flavor without drying the bars.
A cool set time prevents the chocolate from sweating and keeps the marshmallow soft.
Testing across brands helped choose a marshmallow/chocolate balance that works at room temperature.

Ingredients Breakdown

Graham crackers — 200 g (about 8 full sheets), crushed to 2 cups. They add the classic s’mores flavor and absorb excess butter. If you use gluten-free crackers, expect a slightly drier texture.
Unsalted butter — 113 g (1 stick / ½ cup). Melts the marshmallows and binds the base. Do not substitute with coconut oil; the flavor will change and bars may be greasy.
Mini marshmallows — 300 g (approx. 10 oz or 6 cups). These become the gooey top layer. Regular marshmallows can be used; cut large mallows in half.
Semisweet chocolate chips — 170 g (1 cup). Melt for the middle layer. Use quality chocolate with at least 55% cocoa for balance.
Rice cereal (optional) — 100 g (3 cups). Adds extra snap like a krispie treat. Swap with puffed millet for a gluten-free crunch.
Salt — 1/4 tsp (1.5 g). Enhances sweetness. Use Diamond Crystal kosher salt for lighter dosing; if using Morton, halve the quantity.
Vanilla extract — 1 tsp (5 ml). Brightens flavor.
Nonstick spray or parchment — for the pan.

Essential Equipment

9 x 9-inch (23 x 23 cm) square baking pan — this pan size yields 12 bars and prevents overflow.
Medium saucepan and a heatproof bowl for double-boiler work (or microwave-safe bowl).
Rubber spatula — for folding and scraping.
Measuring cups and a kitchen scale — I strongly recommend weighing the crackers and cereal for consistent texture.
Offset spatula or bench scraper — to press the base and smooth layers.
Oven or kitchen torch to toast marshmallows — torch gives more control; broiler is fine if you watch closely.
Parchment paper — to lift the set bars from the pan.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 10 minutes (active) | Inactive Time: 30 minutes chilling | Total Time: About 1 hour | Servings: 12 bars, Serving size: 1 bar

Step 1: Prepare the Pan and Dry Mix

Line a 9 x 9-inch (23 x 23 cm) pan with parchment, leaving a 1–2 inch overhang for easy removal. Pulse 200 g (about 8 sheets; 2 cups) graham crackers in a food processor to coarse crumbs, then pour into a bowl with 100 g (3 cups) rice cereal if using. This gives the base texture. Mix until uniform, about 30 seconds of pulsing.

Step 2: Melt Butter and Add Marshmallows

In a medium saucepan over low heat, melt 113 g (1 stick / ½ cup) unsalted butter for 1–2 minutes until foaming. Add 300 g (6 cups) mini marshmallows and stir constantly for 2–3 minutes until fully melted and glossy. Do not overheat — marshmallows should be molten but not browned.

Step 3: Combine Base and Press

Remove pan from heat. Stir 1 tsp (5 ml) vanilla extract and 1/4 tsp (1.5 g) salt into the melted mix. Immediately fold the marshmallow mix into the crushed graham and cereal, using a buttered spatula to coat evenly, about 30 seconds. Press firmly into the prepared pan with an offset spatula until the surface is compact and even, about 1 minute of pressing.

Step 4: Add the Chocolate Layer

Place 170 g (1 cup) semisweet chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between bursts, until smooth — about 1 minute total. Alternatively, melt over a double-boiler for 3–4 minutes. Pour the melted chocolate over the compacted base and spread within 30–45 seconds so it sets evenly.

Step 5: Top with Marshmallows and Toast

Scatter an additional 150 g (about 2 cups) mini marshmallows evenly over the warm chocolate. Place the pan under a preheated broiler on high, 5–8 inches from the element, and toast until marshmallows are golden, about 45–90 seconds. Watch continuously. Or use a kitchen torch to caramelize in even strokes for about 20–40 seconds.

Step 6: Chill, Slice, and Serve

Let the pan cool at room temperature for 5 minutes, then chill in the refrigerator for 30 minutes to firm the layers. Use the parchment overhang to lift the slab from the pan. Slice into 12 bars with a sharp knife — run the knife under hot water and dry between cuts for clean edges. Store as directed below.

Expert Tips & Pro Techniques

Common mistake: heating marshmallows too hot. If they brown or seize, the texture becomes grainy. Always melt over low heat and stop when glossy.
Use an offset spatula to press the base evenly; inconsistent pressing causes uneven bars that crumble when cut.
Make-ahead: assemble through Step 4, chill the slab (wrap tightly) for up to 24 hours, then add marshmallows and torch just before serving.
Pro trick for cleaner slices: warm the knife under hot tap water and wipe dry between cuts to prevent sticking.
Swap-in professional chocolate: couverture melts smoother and gives a shinier middle layer, but it’s optional for home cooks.

Storage & Reheating

Refrigerator: Place bars in an airtight container or wrapped in plastic wrap. They keep 3–4 days. Keeping them chilled preserves the toasted marshmallow texture.
Freezer: These freeze well. Wrap the slab tightly in plastic and foil, or freeze individual bars in a single layer in airtight containers for up to 2 months. Thaw in the fridge overnight.
Reheating: To re-crisp slightly, warm in a 175°C (350°F) oven for 5–8 minutes. Avoid microwaving — it makes the marshmallow runny and the bar soggy.

Variations & Substitutions

No-Bake Chocolate-Peanut Butter: Stir 60 g (1/4 cup) smooth peanut butter into the melted chocolate before spreading. Keep the rest the same; chilling time unchanged.
Gluten-Free Version: Replace 200 g (2 cups) graham crackers with 200 g (2 cups) gluten-free graham-style crumbs and use gluten-free rice cereal. Texture may be slightly crumblier; add 1 tbsp (8 g) extra butter if needed.
S’mores Bars with Dark Chocolate: Swap semisweet for 170 g (1 cup) 70% dark chocolate. Flavor becomes less sweet and more cocoa-forward; no other changes.
Graham Krispie Hybrid: For extra crunch, increase rice cereal to 150 g (4.5 cups) and reduce graham crumbs to 150 g (1.5 cups). This nods to classic graham krispie treats while keeping s’mores flavor.
Vegan Option: Use dairy-free butter, vegan marshmallows, and dairy-free chocolate. Expect a slightly different chew and a softer set; chill longer.

Serving Suggestions & Pairings

Serve with fresh strawberries or sliced apples for a bright counterpoint.
Pair with cold milk or a slightly bitter cup of coffee to cut the sweetness.
For a party platter, cut into smaller squares and sprinkle flaky sea salt for complexity.
Try alongside a scoop of vanilla ice cream for a warm-and-cold contrast. You might also enjoy pairing with our classic rice krispie treats if you want extra cereal-based sweets.

Nutrition Information
Per serving (1 bar) — makes 12 bars:

Calories: 310 kcal
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 30 mg
Sodium: 150 mg
Total Carbohydrates: 40 g
Dietary Fiber: 2 g
Sugars: 28 g
Protein: 3 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my bars turn out too sticky?
A: Sticky bars often mean they were not chilled long enough or too much marshmallow was used in the base. Chill for the full 30 minutes and press the base firmly to compact it.

Q: Can I make this without marshmallows for allergy reasons?
A: Yes. Replace marshmallows with 200 g (1 cup) marshmallow fluff substitute or a thick layer of melted white chocolate. Texture and flavor will differ.

Q: Can I double this recipe?
A: Yes. To double, use a 9 x 13-inch (23 x 33 cm) pan and double all ingredients. Press and chill the same way, but chilling may take an extra 15 minutes.

Q: Can I prepare this the night before?
A: Absolutely. Assemble through Step 4, wrap tightly, and chill up to 24 hours. Add and toast marshmallows right before serving for best texture.

Q: How long does this keep in the fridge?
A: Stored airtight, these keep 3–4 days in the refrigerator. The toasted marshmallow is best on day one or two.

Q: My chocolate layer cracked when I cut the bars. What happened?
A: Cutting cold chocolate can crack. Let the pan sit at room temperature for 5 minutes before slicing, or warm the knife as described earlier for cleaner cuts.

Q: Can I use chocolate bars instead of chips?
A: Yes. Chop 170 g (about 1 cup) chocolate bar into small pieces; it melts smoothly and often tastes richer.

Conclusion

If you want another no-bake approach, try the tried-and-true No-Bake S’mores Treats from The Girl Who Ate Everything for a slightly different assembly. For a crispy, cereal-forward riff on s’mores, see the S’mores Bars Graham Krispie Treats guide at Homemade Home which inspired some of my crunchy ideas.