These Golden Grahams S’Mores Bars are the kind of recipe you’ll find yourself making again and again. They’re gooey, chewy, slightly crunchy, and incredibly easy to make, making them a perfect farmhouse-style treat for busy days, potlucks, holidays, and after-school snacks.
Simple enough for everyday treats, yet special enough for celebrations. There’s just something special about s’mores flavors that instantly takes us back to campfires, summer evenings, and sticky fingers around the picnic table.
These no-bake S’Mores Bars bring all of that nostalgic goodness indoors. No fire pit required.
This is one of those recipes that comes together quickly with pantry staples, yet feels extra special once sliced into soft, chocolatey squares. If you love classic cereal bars but want something a little more indulgent, this recipe is going to be a favorite.
Why You’ll Love These Golden Grahams S’Mores Bars
- No baking required. perfect for warm days or when the oven is already full
- Classic s’mores flavor using Golden Grahams, marshmallows, and milk chocolate
- Great for feeding a crowd. One pan makes 16 generous bars
- Kid-approved and adult-loved
They’re soft enough to bite into easily, but sturdy enough to pack for lunches or share at gatherings.
Easy No-Bake Golden Grahams S’mores Bars Recipe
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Kitchen Essentials
Ingredients
- 5 Cups Mini Marshmallows
- 1 ½ Cups Milk Chocolate Chips
- 5 Tablespoons Butter cut into pieces
- ¼ Cup Corn Syrup See the Notes section below for an easy corn syrup substitute using sugar and water.
- 7 Cups Golden Grahams Cereal
- 1 Cup Mini Marshmallows stirred in at the end for extra gooey bites or sprinkled on top
Instructions
- Butter or grease a 9×13-inch baking pan and set it aside.
- In a large saucepan, add 5 cups of marshmallows, milk chocolate chips, butter, and corn syrup. Melt over low heat, stirring gently with a rubber spatula until smooth.5 Cups Mini Marshmallows, 1 ½ Cups Milk Chocolate Chips, 5 Tablespoons Butter, ¼ Cup Corn Syrup
- Remove the pan from heat and immediately stir in the Golden Grahams cereal and the remaining 1 cup of marshmallows. The mixture will be very sticky.7 Cups Golden Grahams Cereal, 1 Cup Mini Marshmallows
- Spoon the mixture into the prepared baking dish. Gently flatten it using the back of a spatula to an even layer. Lightly greasing the spatula helps prevent sticking.
- Allow the bars to harden at room temperature for about 60 minutes, then slice into squares and enjoy.
Your Own Private Notes
Notes
Helpful Tips for Success
- Low heat is key. High heat can scorch the chocolate or make the mixture grainy.
- Work quickly. Once the cereal is added, the mixture starts setting fast.
- Don’t over-press. Pressing too firmly can make the bars dense instead of chewy.
Nutrition
Easy Variations to Try
Want to switch things up? These bars are wonderfully adaptable.
- Dark Chocolate S’Mores Bars. Swap milk chocolate chips for dark or semi-sweet chocolate. Or your favorite type of chocolate.
- Extra Gooey Version. Add an additional ½ cup of marshmallows at the end. Either as a mix in or on top of the bars.
- Peanut Butter Twist. Stir in ¼ cup creamy peanut butter with the melted chocolate mixture for extra flavor.
- Holiday Sprinkle Bars. Add seasonal sprinkles to the top before the bars set.
- Extra Chocolate Layer. Add a Chocolate Drizzle. Melt extra chocolate and drizzle over the top once cooled.
How to Use Marshmallow Cream Instead of Marshmallows
If you prefer using marshmallow cream / marshmallow fluff, replace the marshmallows with the following.
Marshmallow Cream Substitution
- Swap:
- 6 cups mini marshmallows total
- With: 1½ to 2 cups marshmallow cream (fluff)
How to Adjust the Recipe
- In the saucepan, combine:
- Butter
- Milk chocolate chips
- Corn syrup (or sugar + water substitute)
- Marshmallow cream
- Melt everything together over low heat, stirring constantly until smooth.
- Remove from heat and immediately stir in the Golden Grahams cereal.
- Press into the prepared 9×13-inch pan and let set at room temperature for about 60 minutes.
Texture & Flavor Notes
- Marshmallow cream creates a smoother, more uniform bar without visible marshmallow pockets.
- Bars made with fluff are slightly softer and creamier than those made with mini marshmallows.
- If you like the look of marshmallow pieces on the top of the bars, you can still sprinkle a small handful of mini marshmallows over the top before pressing everything down.
Helpful Tip
If your mixture feels too soft when using marshmallow cream, let it sit for 5–10 minutes before pressing it into the pan. This helps it firm up just enough to hold an even layer.
The Easiest Way to Cut S’Mores Bars Cleanly
Let Them Fully Set
Before cutting, make sure the bars have rested at room temperature for at least 60 minutes. Cutting too soon is the #1 reason bars stick and pull apart.
Lift Them Out of the Pan
If you lined the pan with parchment paper, lift the whole slab out and place it on a cutting board. This gives you better control than cutting inside the pan.
Use a Large, Sharp Knife
A long chef’s knife works best. Avoid serrated knives. They tend to tear through the marshmallow and cereal instead of slicing cleanly.
Lightly Grease or Warm the Knife
This is the real secret:
- Grease method. Wipe the blade lightly with butter or oil
- Warm knife method. Run the blade under hot water, wipe it dry, then slice
The warmth helps the knife glide through the chocolate and marshmallow without sticking.
Clean Between Cuts
After each slice, wipe the knife clean (and re-warm if needed). It sounds fussy, but it actually makes the process faster and neater.
Cut Straight Down
Press straight down instead of sawing back and forth. This keeps the edges clean and the bars intact.
Optional Farmhouse Shortcut
If perfect edges don’t matter (and let’s be honest, rustic is just fine). You can lightly spray a bench scraper or large knife and press straight down for quick, even cuts.
Storage & Make-Ahead Tips
- Store the bars in an airtight container at room temperature.
- They’ll stay fresh for 3–4 days.
- Avoid refrigerating—cold temperatures can make them too hard.
- If stacking, place parchment paper between layers to prevent sticking.
Can I make these without corn syrup?
Yes! If you don’t have corn syrup, substitute ¼ cup sugar and 1 tablespoon hot water. Melt it with the butter, chocolate, and marshmallows as directed.
Why use Golden Grahams instead of graham crackers?
Golden Grahams add a lighter crunch and hold up better in no-bake bars without getting soggy.
Can I freeze these bars?
Freezing isn’t recommended, as the texture of the marshmallows and chocolate can change once thawed.
Are these cookie bars good for potlucks or bake sales?
Absolutely. They transport well, slice cleanly, and are always a hit with both kids and adults.
A Cozy Treat for Any Season
Whether you’re craving s’mores in the middle of winter or need a quick dessert for a gathering, this no-bake classic delivers big on flavor and nostalgia.
