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All my life, I’ve been a DIE HARD s’mores lover. To me, s’mores aren’t just for campfires – s’mores ARE LIFE! The crunchy-sweet combo of graham crackers, ooey-gooey warm marshmallows, and mouthwatering chocolate just warm my heart and soul, year round. Not feeling like toasting marshmallows? Then, just bake some Sheet Pan S’mores and let the oven do it for you! If you don’t feel like baking at all, then you only need S’mores Snack Mix in your life.
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Where did S’mores Originate?
I was always wondering where such a luscious combination was invented. After all, it seems that whoever invited s’mores had me in mind because they literally contain my three favorite things in the whole world: graham crackers, milk chocolate, and marshmallows!
S’mores are definitely a summer thing! When this Quartz’ article was published in 2018, just five years ago, it was predicted that 45 million pounds of marshmallows would be toasted over fire in America! That’s a lot of campfires and s’mores! Believe it or not, the first mention of this amazing trifecta was in a 1927 edition of a Girl Scout manual. The manual referenced the insane deliciousness level of a s’more and named it “some more,” which years later became known as “s’mores.” Fast forward nearly 100 years to today and we have numerous versions of s’mores in cookies, ice cream, cakes, bars – you name it. S’mores are all around us, in too many versions to track, but are unmistakably tasty!
Ingredients in S’mores Bark
Graham crackers. Graham crackers will create the foundation for this easy recipe.
Baby and Nursery Best SellersButter. Unsalted or salted butter will work to bind the graham cracker crumbs.
Mini marshmallows. Baked mini marshmallows are an integral part of s’mores.
Chocolate chips. You can use semi-sweet, milk, or dark chocolate chips.
How to Make the Best S’mores Bark
STEP 1: Preheat your oven to 350 degrees F/175 degrees C.
STEP 2: Line a baking sheet with parchment paper, cutting the edges to fit as good as you can.
Kindle Store Best SellersSTEP 3: To crush the graham crackers, you can pulse them in a food processor, use a rolling pin to crush them inside a large freezer bag, or use your hands to crush them into small, sand-like size crumbs.
STEP 4: Heat the butter in a microwave safe bowl for 1 minute. Stir and if not melted, place in the microwave in 20-second increments, stirring in between, until melted.
STEP 5: Pour the crushed graham crackers into a large bowl and stir in the melted butter until the texture resembles the texture of wet sand.
STEP 6: Evenly spread the graham cracker mixture on the parchment paper-lined baking sheet.
STEP 7: Sprinkle 3 cups (150 grams) mini marshmallows on top, as evenly as you can without spending too much time trying to even out (we’ll add more marshmallows after baking). Bake in the oven for 12 minutes.
STEP 8: In the meantime, heat the chocolate chips in a microwave safe bowl for 1 minute. Stir them and if not melted, place in the microwave in 20-second increments, stirring in between, until melted.
STEP 9: Remove the baked graham cracker-marshmallow mixture from the oven, turning off your oven.
STEP 10: Use a rubber spatula to evenly spread the melted chocolate chips over the marshmallows. Working quickly, top with the remaining cup of mini marshmallows. Let it set for about 1 hour before breaking it apart into small pieces.
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Finally, if you make this S’mores Bark, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
S’mores Bark
Ingredients
- 27 graham cracker sheets from 3 packages
- 1 c butter or 2 sticks, unsalted or salted
- 4 c mini marshmallows
- 3 c semi-sweet chocolate chips Ghiradelli is recommended; Toll House do not melt well
Instructions
- Preheat your oven to 350° F.
- Line a baking sheet with parchment paper, cutting the edges to fit as good as you can.
- To crush the graham crackers, you can pulse them in a food processor, use a rolling pin to crush them inside a large freezer bag, or use your hands to crush them into small, sand-like size crumbs.
- Heat the butter in a microwave safe bowl for 1 minute. Stir and if not melted, place in the microwave in 20-second increments, stirring in between, until melted.
- Pour the crushed graham crackers into a large bowl and stir in the melted butter until the texture resembles the texture of wet sand.
- Evenly spread the graham cracker mixture on the parchment paper-lined baking sheet.
- Sprinkle 3 cups (150 grams) mini marshmallows on top, as evenly as you can without spending too much time trying to even out (we’ll add more marshmallows after baking). Bake in the oven for 12 minutes.
- In the meantime, heat the chocolate chips in a microwave safe bowl for 1 minute. Stir them and if not melted, place in the microwave in 20-second increments, stirring in between, until melted.
- Remove the baked graham cracker-marshmallow mixture from the oven, turning off your oven.
- Use a rubber spatula to evenly spread the melted chocolate chips over the marshmallows. Let it set for about 1 hour before breaking it apart into small pieces.
Nutrition (per serving)
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