Gooey S'mores Layer Bars

Backyard bonfire vibes in a simple pan - that's these S'mores Seven Layer Bars in a nutshell. I whipped them up during a stormy weekend when the kids wanted campfire treats but couldn't go outside. Every rich bite packs all the good stuff from classic s'mores - puffy toasted marshmallows, gooey chocolate chunks, and crunchy graham bits - without dealing with smoke or sticky fingers. They've turned into our family favorite for neighborhood get-togethers, beach parties, or whenever we need an easy sweet that makes everyone happy.

At my buddy's cookout last year, I watched the plate of these bars empty in seconds flat. My friend's husband who kept saying he was "cutting back on sweets" quietly came back to grab bars three different times. When I spotted him sneaking his fourth piece, he just grinned and told me, "These don't count as dessert - they're just camping supplies." I had to laugh at his thinking.

Must-Have Ingredients

• Graham cracker crumbs: The backbone of any good s'more. I like buying whole crackers and smashing them myself for some texture variety - a mix of dust and little chunks makes it more interesting. You can blitz them in a blender, or just put them in a bag and smack them with a wooden spoon if you need to work out some stress.
• Butter: This binds your graham base into something that won't fall apart. I think salted butter works better with all the sweetness, but plain works fine too. Just make sure it's fully melted so it mixes in well.
• Sweetened condensed milk: The secret weapon that turns everything into a gooey, sticky miracle. Don't grab evaporated milk by mistake - they look similar but do totally different jobs, and your bars will flop.
• Mini marshmallows: These brown up better than big ones and spread more evenly throughout. Adding them in two batches is key - some get melty inside while the top ones get that gorgeous golden campfire look.
• Chocolate chips and chocolate bars: Using both types is the trick! The chips melt into little pockets all through the bars, while the broken-up chocolate bars on top give you that real s'more look and extra melty goodness.

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Simple Assembly Steps

Making your foundation:

When you mix the graham bits with butter, it should feel like damp sand that sticks together when you squeeze it. Pack it down firmly in your pan - I use the flat bottom of a measuring cup to make it solid. Any loose spots will make your bars crumble later when you try to pick them up.

Adding the sticky factor:

Pour the condensed milk slowly so it covers everything evenly. Try to hit all the corners - this stuff is what will hold your toppings in place. A little gentle tilting helps get it spread right to the edges.

Piling on goodies:

Scatter your first batch of marshmallows, chocolate chips and graham pieces evenly across everything. Don't go overboard - too much stuff will keep the bars from setting up right. Break the graham crackers into chunks about the size of a quarter for the best bite.

Getting that toasty top:

The second round in the oven after adding more marshmallows is what makes these feel like real s'mores. Keep an eye on them at the end - you want them golden, not black. All ovens heat differently, so start checking after 8 minutes.

The crowning glory:

Put the chocolate bar pieces on while everything's still hot so they soften and stick but don't completely melt away. Space them out so everyone gets some of that classic chocolate bar chunk in their piece.

My first try with these taught me something about waiting. I tried cutting them straight from the oven and ended up with a tasty but totally fallen-apart mess. Now I force myself to wait at least 15 minutes before slicing (usually by just leaving the kitchen completely). I've played around with different amounts of marshmallows and chocolate through many test batches and found this mix hits the sweet spot - too many marshmallows turns into a super sticky situation you can't cut without making a huge mess.

Fancy Serving Ideas

Make these bars extra special by warming them slightly and putting a scoop of vanilla ice cream alongside. For July parties, I arrange them on a wooden platter with fresh strawberries and blueberries scattered around for a patriotic look. They also look super cute when cut small and placed in little paper cups on a dessert stand.

Fun Twists To Try

After you get comfortable with the basic version, play around with some changes. Try adding a layer of chopped peanut butter cups for a nutty twist. Switch to cinnamon graham crackers for a warm spicy note. During Christmas, I sprinkle crushed candy canes on top for festive holiday bars. If you're crazy about chocolate, mix dark chocolate chips with milk chocolate bars for more depth.

Keeping Them Fresh

These bars stay yummy for 3-4 days in a sealed container on your counter. Put wax paper between layers if you need to stack them up. You can stick them in the fridge too, which makes them firmer - great if you don't like super gooey treats. They freeze really well for up to 3 months if you want to make ahead. Just let them sit out about an hour before you plan to eat them.

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I've brought these S'mores Seven Layer Bars to everything from pool parties to school bake sales. Something about that mix of toasty marshmallows and melty chocolate just brings back happy memories and gets everyone grabbing seconds. While we still love making traditional s'mores around a fire pit, these bars work perfectly when we're craving those flavors any time of year. The best thing? No smoky clothes, no sticky roasting sticks, and everyone gets the exact right mix of all ingredients in every single square.

Frequently Asked Questions

→ Can I use bigger marshmallows?

Yep! Just cut them into smaller pieces so they melt more easily. Mini marshmallows are easiest since they melt quickly and blend better in the layers.

→ How do I store them best?

Pop them in a sealed container at room temp for 2–3 days. Want them firmer? Keep them in the fridge, but let them sit out before eating for the best texture.

→ Are these freezable?

Sure! Individually wrap them in plastic wrap and keep in a freezer-safe box for up to 3 months. Let them thaw before digging in.

→ How do I cut them without making a mess?

Wait until they’re totally cool, then use a warm, sharp knife. Wipe the blade clean between cuts for neat slices. Chilling them first also helps.

→ Any fun additions I can try?

Of course! Throw in chopped nuts, drizzle caramel, or mix in toffee or white chocolate chips to change things up and add even more flavor.