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Smores Bars

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Today is National Smores Day!!  And while I never usually fall victim to these kinds of days i.e. National Pancake Day, National Pudding day or even National Celery day (oh yeh I am not even joking about these, they are real)  National Smores Day seemed like just the thing to perk up these long summer days.  

I must confess I hate smores, the flavor combo is delicious but let’s face it the construction of smores is just setting up you for a sticky disaster.  Your first bite squishes the molten marshmallow and chocolate out the sides, all over your hands, the floor and what not.  I get it….smores are fun, messy, outside food but what is the point when after the first bite all you are left with is 2 empty graham crackers and sticky shoes? 

This recipe has been all over the internet (and by all over the internet yes I mean Pinterest) and I decided to give it a shot for this National Smores day and boy was it delicious. 


This was super simple to make and a million times easier to eat than traditional smores, everyone loved them, and while I messed up and did not read the directions properly and let it cool, we ate it piping hot from the oven and it was melty and fabulous and even after I let it cool like I was supposed to it was still amazingly delicious! 

 Word of advice this recipe calls for Giant Hershey bars from the candy aisle, not king sized from the checkout.  You can use either but the Giant ones fit perfectly.  I will be making this recipe again and again and my mind is already spinning with ideas on swapping out the Hershey bars for peanut butter cups or peppermint patties YUM!!!

 So grab your kids and some graham crackers and have a Happy Smores Day!!!!!! 

Smores Bars (from Lovin in the Oven)


  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized milk chocolate bars (e.g. Hershey’s)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)


Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 giant-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

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