Summer is not over just because it’s August! And let’s be honest, s’mores are good year round… especially when you can make them without a firepit! Which is handy both on super cold days AND super hot days (like today for example). Let’s make some S’mores Bars that have all the same players as a traditional s’more, but can be made ahead and is more portable and, dare I say less messy?! How perfect would these be for a potluck?!

pinterest graphic for toasty s'mores bars

These toasty s’mores bars only take a handful of ingredients, and are so easy and fun to make!

I had my little help stirring and licking for me.

When you get to the toasting part of the recipe for these s’mores bars, you can substitute the blowtorch part with simply popping it in the over to broil, if you don’t have a blowtorch. Same toasty results!

S’mores Bars

2 pkgs plain graham crackers

1/3 cups sugar

1/2 t salt

2 sticks unsalted butter (melted)

4 cups dark choc chips

4 cups mini marshmallows

Line bottom/sides of a 9×13 pan with tin foil, being sure to leave a 4″ overhang to use as ‘handles’ later. Grease the foil. Crush graham crackers until fine, and combine with sugar, salt, and butter. Set aside half of crumb mixture. Evenly press remaining crumb mixture into the bottom of the foil. Bake at 350 until golden brown (12 mins?). Remove from oven and allow to cool.

Meanwhile, melt chocolate chips in a saucepan on low heat, stirring constantly. Pour choc over cooled graham cracker crust and spread around evenly. Before the chocolate cools/hardens, sprinkle marshmallows over chocolate, pressing them lightly, then sprinkle remaining crumb mixture over the top. Use a blow torch to toast those marshmallows to the perfect golden brown. Refrigerate bars until chocolate is hard (about 2 hours). Remove from pan using foil ‘handles’ and cut into bars on cutting board. YUM!