Uncle Dave first brought these 4-ingredient s’mores bars to a weekend bonfire down by the creek, right when the sun was slipping behind the cornfields. Instead of fussing with sticky marshmallows on crooked sticks, he showed up with a glass casserole dish, still warm, the top toasty and bubbling with chocolate peeking through. Everyone thought it was some complicated secret family recipe, but it’s really just the old campfire flavors—graham crackers, marshmallows, chocolate, and a little butter—baked together into one easy pan. This is the kind of no-fuss, pass-the-pan dessert that fits right in at any Midwestern gathering, from tailgates to church potlucks, and it tastes like every summer bonfire you ever loved.
Serve these s’mores bars warm so the marshmallows stay gooey and the chocolate is soft and melty. A scoop of vanilla ice cream or a dollop of whipped cream on the side turns them into a real company dessert, but they’re just as welcome cut into squares and passed around on paper plates at a bonfire or backyard cookout. A pot of coffee, a jug of cold milk, or a thermos of hot cocoa all pair nicely with the rich sweetness. Let the pan cool just enough to cut clean squares, then set it right in the middle of the table and let everyone help themselves.
4-Ingredient S’mores Bars
Servings: 12
Ingredients
1 1/2 cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
1/2 cup (1 stick) unsalted butter, melted
3 cups mini marshmallows (or chopped regular marshmallows, packed)
1 1/2 cups semisweet chocolate chips
Directions
Preheat your oven to 350°F (175°C). Set a 9×13-inch glass casserole dish on the counter. There’s no need to grease it heavily since the butter in the crust does the work, but you can lightly butter the bottom if you like easier cleanup.
Crush the graham crackers into fine crumbs. You can do this by placing the crackers in a sturdy zip-top bag and rolling over them with a rolling pin until they’re evenly ground, or pulse them in a food processor if you have one.
In a medium bowl, stir together the graham cracker crumbs and the melted butter until the mixture looks like damp sand and holds together when pinched. This buttery crumb mixture will be your crust and the base of Uncle Dave’s “secret” bars.
Pour the crumb mixture into the glass casserole dish. Use your hands or the bottom of a measuring cup to press it firmly and evenly over the bottom of the dish, making sure it reaches into the corners so the crust bakes up sturdy enough to hold the gooey topping.
Bake the crust in the preheated oven for 8–10 minutes, just until it smells toasty and looks set. This step helps the crust hold together once you pile on the marshmallows and chocolate.
Remove the dish from the oven and, while the crust is still warm, sprinkle the chocolate chips evenly over the entire surface. The warmth of the crust will start to soften the chocolate right away.
Scatter the mini marshmallows evenly over the chocolate layer, covering as much of the surface as you can. Don’t worry if a few chocolate chips peek through; that’s part of the charm when it bakes and bubbles.
Return the casserole dish to the oven and bake for 10–13 minutes, or until the marshmallows are puffed and golden brown on top and you can see some melted chocolate peeking through the gaps. Keep an eye on it toward the end so the marshmallows toast without burning.
When the top is nicely toasted, remove the dish from the oven and set it on a heat-safe surface on your laminate counter to cool. The bars will look very soft and gooey at first—that’s exactly what you want.
Let the bars cool at room temperature for at least 20–30 minutes so they can firm up enough to cut. For the cleanest slices, you can let them cool even longer, but if you like them extra gooey (the way Uncle Dave serves them at the bonfire), cut them while they’re still slightly warm.
To serve, run a thin knife around the edges of the dish to loosen any sticky marshmallow, then cut into squares. Use a small spatula to lift out each bar, making sure to scoop all the way down to get that buttery graham crust along with the melted chocolate and toasted marshmallow top.
