Golden Grahams S’mores Bars
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These gooey and delicious Golden Grahams S’mores Bars are made with Golden Grahams cereal, Hershey’s Chocolate bars, and tons of marshmallows! Enjoy this no-bake summertime treat any time of the year–no campfire required!
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No trip up to camp is complete here in Maine without s’mores! What I love about these Smores Bars is that I can have all the flavors I love without the campfire!
These S’mores Bars are the best because they’re portable, easy to make, and can be made year round! They taste like authentic S’mores because we use Golden Grahams cereal for the base and actual pieces of chocolate bars. These bars even have the roasted marshmallow topping!
Both adults and kids love these and they make a super fun road trip snack on those fun family vacations!
If you’re looking for more indoor S’mores ideas, check out my 5 minute Air Fryer S’mores and my irresistible S’mores Snack Mix!
Ingredients You’ll Need
- Golden Grahams Cereal – For the best graham cracker taste
- Mini Marshmallows- You’ll need two (10 oz) bags for this recipe.
- Hershey Bars
- Unsalted Butter
- Vanilla
- Coarse Kosher Salt
How to make Golden Grahams S’mores Bars
Place your chopped Hershey’s bars or chocolate chunks into the freezer. Freeze at least 20 minutes.
Line an 8″x 8″ pan with foil, ensuring there is a little overhang on the sides. Grease the foil with butter or cooking spray.
In a medium sized saucepan ( I used a 2 quart size), melt the butter and 5 cups of mini marshmallows over medium heat until melted and smooth.
Turn off the heat and stir in vanilla and salt.
Combine the cereal, 1 cup of mini marshmallows, and frozen chocolate pieces in a large bowl. Try to keep the chocolate hidden under the cereal to prevent immediate meltage when the hot marshmallow mixture hits.
Pour melted marshmallows over the cereal mixture.
Using a greased rubber spatula, fold everything together quickly until all ingredients are evenly coated in the melted marshmallow goo.
Using a piece of parchment paper or plastic wrap, press s’mores mixture into the prepared 8″x 8″ pan until it’s evenly distributed and compact.
Add the remaining mini marshmallows to the top of the bars and spread into an even, single layer.
To “roast” the marshmallows:
Move your oven rack 3 rows down from the top. Set the broiler to high.
Place the baking dish under the broiler, leave the oven door cracked open so you can watch the marshmallows. DO NOT TAKE YOUR EYES OFF THAT PAN.
Broil for 45 seconds to 1 minute until the top marshmallows are golden brown and roasted.
Remove the s’mores bars from oven and let sit at room temp for at least 2 hours.
Using your foil overhangs, gently remove the bars from the pan and set on a cutting board.
Take off the foil and discard. Cut bars into 12 squares, using a knife that has been greased with butter or sprayed with cooking spray.
Store in an airtight container for up to 3 days.
Variations and Substitutions
- Stir in colored mini marshmallows for a fun pop of color
- Use chocolate chips in place of Hershey’s Chocolate bars
- Dip these bars in melted chocolate and sprinkle with sea salt
- Omit the Hershey’s bars and stir in some frozen Reese’s cups–chopped into chunks.
- Add M&Ms or Reese’s Pieces!
Storing Your Golden Graham S’mores Bars
These bars should be stored in an airtight container for up to 2-3 days.
I do not recommend freezing these. The Golden Grahams would get soggy and the extra moisture would impact the marshmallows
Pro Tips
I’ve made these bars a few times now and I picked up a couple tips and tricks that may make your life a little easier!
- Freeze the chocolate. Pop whatever chocolate you’re using in the freezer for at least 20 minutes before making these bars. I like seeing the chocolate chunks throughout my bars, so freezing the chocolate helps to prevent it from melting. I also try to keep the chocolate hidden under a layer of Golden Grahams.
- Grease your spatula. When you are stirring the melted marshmallow goo into your cereal and chocolate mixture, make sure the spatula is greased. It’ll be easier to stir.
- Grease your knife. When you’re ready to cut these bars into squares, make sure your knife is greased with some butter or cooking spray. Those roasted marshmallows and the mini marshmallows inside the bars are super sticky. A greased knife will make for cleaner cuts.
Can I feed a crowd with these bars?
Definitely!
Just double the batch and press into a 13 x 9 inch baking dish or two 8 x 8 inch dishes.
And these bars are on the thick side, so you can definitely cut them into 16 squares vs. 12 squares.
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Golden Grahams S’mores Bars
Ingredients
- 4 cups Golden Grahams cereal
- 7 1/2 cups mini marshmallows
- 4 Hershey bars chopped into chunks or 1 1/4 cup of semi-sweet or milk chocolate chunks
- 5 tablespoons of unsalted butter
- 1/2 teaspoon of vanilla
- 1/4 teaspoon of salt
Instructions
- Place your chopped Hershey bars or chocolate chunks into the freezer. Freeze at least 20 minutes.
- Line an 8″x 8″ pan with foil, ensuring there is a little overhang on the sides. Grease the foil with butter or cooking spray.
- In a medium sized saucepan ( I used a 2-quart size), melt the butter and 5 cups of mini marshmallows over medium heat until melted and smooth.
- Turn off the heat and stir in vanilla and salt.
- Combine the cereal, 1 cup of mini marshmallows, and frozen chocolate pieces in a large bowl. Try to keep the chocolate hidden under the cereal to prevent immediate meltage when the hot marshmallow mixture hits.
- Pour melted marshmallows over the cereal mixture.
- Using a greased rubber spatula, fold everything together quickly until all ingredients are evenly coated in the melted marshmallow goo.
- Using a piece of parchment paper or plastic wrap, press s’mores mixture into the prepared 8″x8″ pan until it’s evenly distributed and compact.
- Add the remaining mini marshmallows to the top of the bars and spread into an even, single layer.
- To “roast” the marshmallows: Move your oven rack 3 rows down from the top of the oven. Set the broiler to high.
- Place the baking dish under the broiler, leave the oven door cracked open so you can watch the marshmallows. DO NOT TAKE YOUR EYES OFF THAT PAN.
- Broil for 45 seconds to 1 minute until the top marshmallows are golden brown and roasted.
- Remove s’mores bars from oven and let sit at room temp for at least 2 hours.
- Using your foil overhangs, gently remove the bars from the pan and set on a cutting board.
- Take off the foil and discard. Cut bars into 12 squares, using a knife that has been greased with butter or sprayed with cooking spray.
- Store in an airtight container for up to 3 days.
Wow these look so yummy. Can’t wait to try!