Smores Bars for a Crowd
S'mores Bars for a Crowd
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This crust makes these easy to cut in squares.  They will hold together very sell for serving to a crowd.  Items cooked on a half sheet can be sliced into 4 rows by 6 rows to yield 24 servings. I generally go for the 24 portions if I’m cooking for groups of 150 or less. 

Course: Dessert
Cuisine: American, Cooking for a Crowd
Servings: 24 bars
Author: Betsy Edwards
For the crust:
  • cooking spray
  • 1 1/3 cup granulated sugar
  • 16 tablespoons unsalted butter , at room temperature (2 sticks)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 1/3 cups graham cracker crumbs
 (this is 1 box plus 1 additional package)
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the topping:
  • 1 (13 ounce) jar marshmallow cream
  • 2 cups semi-sweet chocolate chips or semi-sweet chocolate , coarsely chopped
  • 1 (10.5 ounce) bag mini marshmallows
  1. Place rack in the middle of the oven and pre-heat oven to 350°F.
  2. Coat a 13 x 18 half sheet baking pan with cooking spray; set aside.
  3. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 2 minutes. Scrape down the sides, add the eggs and vanilla and beat on low speed until incorporated.

  4. Once incorporated, set the mixer to low speed and add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.
  5. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Using your hands, press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
  6. Put the marshmallow cream in a microwave safe bowl and microwave for about 20 seconds. Spread the marshmallow cream in a thin layer evenly over the graham cracker crust. If the crust begins to pull up, patch it with some of the reserved gram cracker mixture and re-microwave the marshmallow cream another 15 seconds to make it easier to spread.
  7. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture and the remaining chocolate.
  8. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 24 bars for serving.

  1. Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.