S'Mores Bars: The Perfect Party Treat!

Do you like to party? Then call your girlfriends, whip up a party punch, and make these amazing Toasted S’Mores Bars for them to nibble on. They’re seriously so good—everything you love about s’mores in the summer, in bar form. Apologies when you eat them for breakfast, lunch and dinner for the rest of the weekend, like my staffers did after we tested them. You can have a kale salad on Monday, it’s fine.

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Toasted S'Mores Bars

Toasted S'Mores Bars

  • Serves 12
  • Prep time: 15 minutes
  • Inactive time: 2 hours


  • 3 cups graham cracker crumbs (about 2 sleeves of crackers, pulverized in a food processor)
  • 1/2 cup packed brown sugar
  • 14 tablespoons unsalted butter, melted
  • 1 (12oz) bag milk chocolate chips
  • 1 tbsp. vegetable oil
  • 1 (10oz) bag of standard marshmallows

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  • Coat a 13x9 baking dish with nonstick cooking spray, and then line with a sheet of parchment paper. Spray again lightly.
  • In a bowl, combine the graham cracker crumbs and brown sugar. Using your fingertips, mix together until combined. Add the melted butter and combine thoroughly using a fork. Press mixture into dish.
  • Meanwhile, melt the chocolate in a bowl at 30 second intervals in the microwave. Stir in the vegetable oil. Pour over the graham cracker crust, and using a spatula, spread into an even layer.
  • While chocolate is still soft, press the marshmallows into the top. Place in fridge to chill just until chocolate firms up.
  • Preheat broiler to medium, and arrange a rack in the bottom 1/3 of the oven. Broil the s’mores bars lightly, just until golden brown (about 5 minutes). Place back in fridge to allow chocolate to set up completely. Remove from baking dish by lifting out the parchment. Slice into 12 squares and enjoy.
No Bake S'mores Bars

#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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