Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
baking history


Join Our New  Recipes & Videos Email List

Smores Recipe & Video

Printer Friendly Page

Pin It

You don't need a campfire to make a Smore, and you certainly don't need to be a child to enjoy eating one. A Smore (or S'more) takes roasted marshmallows and pieces of chocolate and sandwiches them between two graham crackers. Credit for inventing this sweet and gooey snack goes to the Girl Scouts of America who included a recipe in their 1927 Girl Scout Handbook. The name "S'more" comes from their tasting so good that after eating one, people were said to ask for "some more". In the States we honor the Smore by celebrating "National S'more Day" on August 10 (although it's not an official holiday).   


Now eating a Smore can be messy business, which makes it perfect food for eating outside around a campfire. For eating at home, however, we need a more practical Smore, one that can be easily made in our kitchens. The answer is a Smore bar (or square). This dessert still uses graham crackers, marshmallows and chocolate only in a slightly different way. The graham crackers are going to be in crumb form and mixed with melted butter. Sound familiar? Yes, we are making a graham cracker crust and it is pressed into a baking pan and baked until golden and set. Then we top the baked crust with miniature marshmallows and chocolate chips (or chunks) and pop it back into the oven until the chocolate starts to melt and the marshmallows become all soft and golden. Unlike a Smore that is eaten straight away, these squares need to be cooled completely before removing them from the pan and cutting into squares. They are wonderfully soft and gooey and sweet with the flavors of graham crackers, chocolate, and caramelized marshmallows. I like to think of them as my homemade candy bar.

Of course, store bought miniature marshmallows are perfectly acceptable in these Smores especially when you are short on time. However, using homemade marshmallows (recipe here) in these bars will take them to a whole different level. If you plan ahead the marshmallows can be made up to two weeks in advance and since you won't need the whole batch, there will still be some marshmallows leftover for making hot chocolate (recipe here) or Rice Krispies Treats (recipe here). If you use homemade marshmallows in these bars you will notice that they will lose their shape and become a solid layer of melted marshmallow. Store bought marshmallows, on the other hand, while becoming soft and caramelized, do tend to keep their shape when baked.

Note: If you live in a country where graham crackers are unavailable, use crushed Digestive Biscuits.

Related Recipes You May Like

Smore Granola Bars

Homemade Marshmallows

Rice Krispies Treats

Rocky Road Brownies

Magic Bars

Chocolate Peanut Squares

S'Mores: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line the bottom and sides of an 8 x 8 inch (23 x 23 cm) square baking pan with aluminum foil. 

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown. Remove from oven and evenly sprinkle with the chocolate chips and marshmallows. Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together. Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

Makes about 16 - 2 inch squares.

View comments on this recipe on YouTube


Anderson, Jean. The American Century Cookbook. Clarkson Potter/Publishers. New York: 1997.

Herbst, Sharon Tyler. The New Food Lover's Companion. Barron's Educational Services, Inc. New York: 1995.



1 1/2 cups (150 grams) graham cracker crumbs

2 tablespoons (25 grams) granulated white sugar

6 tablespoons (3 ounces) (84 grams) unsalted butter, melted


1 cup (170 grams) semisweet or milk chocolate chips or chunks

2 cups (130 grams) miniature marshmallows or homemade marshmallows cut into bite sized pieces




New Videos



Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC