S’mores Bars with Marshmallow Meringue

Let’s talk s’mores—the ultimate campfire treat: graham crackers, chocolate, and marshmallows, perfectly toasted over an open flame, leaving your fingers sticky and your soul satisfied. But, sometimes, the outdoors isn’t calling or you want to make them on a larger scale, and making a bonfire in your kitchen is frowned upon. That’s where these S’mores Bars with Toasted Marshmallow Meringue come in. They’re a modern twist on a campfire classic. They’re a perfect make-ahead dessert for parties, tailgates, and bake sales.

We’re taking all the nostalgic flavors of your childhood camping trips and leveling them up—big time. These bars start with a buttery graham cracker crust, are layered with fudgy brownie goodness, topped with rich chocolate ganache, and finished with a cloud of toasted marshmallow meringue. And the best part? You can enjoy these babies without having to swat away a single mosquito. No joke—last time I had a bonfire and made s’mores, my cousin and I came away with over 50 mosquito bites collectively.

A Little History on S’mores

S’mores have been a campfire staple since at least the 1920s, with the first written recipe appearing in a Girl Scout guidebook. The name itself is a playful mashup of “some more” because, let’s face it, no one stops at one. Traditionally, they’re made with graham crackers, chocolate bars, and marshmallows roasted over an open fire. But, since we’re not all able (or willing) to channel our inner Girl Scouts on a daily basis, the classic s’mores flavors have inspired countless adaptations—and this recipe might just be the best yet.

What’s in Traditional S’mores?

Okay yes, most of us know this, but maybe someone is reading this from another country or they have lived a very sheltered life without the magic of this treat. So, at their core, s’mores are simple:

• Graham crackers for crunch and a slight honeyed sweetness
• Chocolate bars that melt into oozy goodness, or more like kind of melt but are mostly still just a hard chocolate bar (this is my one issue with s’mores)
• Marshmallows toasted to perfection, with a crispy exterior and gooey center

That’s it. Three humble ingredients, one perfect flavor combination.

Enter the S’mores Bars

While I’d love to tell you this recipe is as easy as making traditional s’mores, these bars are worth every extra step. They’re decadent, indulgent, and perfect for when you want to impress without setting up a tent.

The original recipe for these S’mores Bars with Toasted Marshmallow Meringue comes from the talented Cheryl Day, co-owner of the beloved Back in the Day Bakery in Savannah, GA. It was featured in her most recent cookbook, Cheryl Day’s Treasury of Southern Baking. Cheryl is known for her Southern-inspired baked goods, and this recipe is a testament to her ability to elevate classic flavors with a touch of magic.

Here’s a breakdown of what’s going on in these babies:

1. Graham Cracker Crust – Buttery, sweet, and salty all at once. This crust is the base of the bars and provides that classic graham flavor, but with a crispy, dense texture that holds up all the gooey goodness above.
2. Brownie Filling – Instead of just melting a chocolate bar, we’re getting extra with a layer of fudgy brownie. It’s rich and dense, with that perfect crackly top. The key here is to bake the brownie just enough so that it stays a little gooey in the center—you don’t want to overdo it.
3. Chocolate Ganache – Because clearly, a brownie layer wasn’t chocolatey enough. I really wanted a soft, melty chocolate layer, so I added this to Cheryl’s original recipe. This ganache is silky and smooth, giving an extra layer of richness.
4. Marshmallow Meringue – Ah, the pièce de résistance. Instead of your average marshmallow, we’re whipping up a light, fluffy meringue that gets toasted to perfection. The contrast between the soft meringue and the rich chocolate layers below? Chef’s kiss.

Equipment Needed

• Measuring cups and spoons
• Liquid measuring cups
• Plastic cutting board
• Chef’s knife
• Glass mixing bowls
• Large whisk
• 2-quart saucepan
• Food scale
• 9 x 9-inch metal cake pan
• Small offset spatula
• Stand mixer
• Rubber spatula
• Blowtorch

Tips & Tricks for Perfect S’mores Bars

1. Crust matters – Make sure your graham cracker crust is evenly packed and baked until golden. This ensures it holds up under the weight of the brownie and ganache layers.
2. Don’t overbake the brownie – A little jiggle in the middle is a good thing! It means your brownie will have that irresistible fudgy texture.
3. Use a blowtorch for the meringue – If you’ve got one, break it out (and if you don’t have one and have a few extra dollars to spend, get one!). A blowtorch gives you that perfect toasted marshmallow effect without any risk of burning the whole thing under a broiler. But if you don’t have one, the broiler works fine—just watch it like a hawk!
4. Chill between steps – Giving your layers time to set in the fridge is key. The brownie will get even more fudgy in the fridge and the ganache needs at least an hour to firm up. You can also store any uneaten bars in the refrigerator for a few days.

Let’s be real—these bars are a sensory overload in the best way possible. The buttery graham cracker crust gives each bite a bit of crunch that crumbles just so in your mouth. The brownie layer is rich and decadent, with a smooth, almost fudge-like texture that melts on your tongue. Then there’s the chocolate ganache—velvety, creamy, and the epitome of indulgence. Finally, the marshmallow meringue is airy, with just the right amount of sweetness and a toasted finish that brings the unmistakable flavor of campfire marshmallows straight to your kitchen.

And the smell? Oh, the smell. Imagine buttery graham crackers baking in the oven, the rich aroma of chocolate filling the air, and that sweet, caramelized scent of marshmallow meringue. It’s a little slice of summer, no matter the season.

These S’mores Bars with Toasted Marshmallow Meringue are everything you love about the campfire classic but made even better. They’re perfect for sharing (or not), and each bite is a little trip down memory lane—just without the bugs and uneven toasting.

Happy cooking!

S’mores Bars with Marshmallow Meringue

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• Author: Amanda
• Yield: 9 to 18 servings, depending on bar size 1x

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Description

Indulge in the ultimate make-ahead dessert with these s’mores bars topped with toasted marshmallow meringue! Inspired by Cheryl Day’s recipe, these decadent bars feature a buttery graham cracker crust, fudgy brownie layer, rich chocolate ganache, and a fluffy marshmallow topping. Perfect for satisfying your s’mores cravings at home—no campfire required!

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Ingredients

Scale 1x2x3x

CRUST:

• 2–1/4 cups (225 grams) graham cracker crumbs
• 1 stick (113 grams) butter, melted
• 2 tablespoons (27 grams) packed light brown sugar
• Pinch of kosher salt

BROWNIE FILLING:

• 1 stick (113 grams) butter, cubed and cold
• 4 ounces unsweetened chocolate, coarsely chopped
• 1–1/4 cups (250 grams) granulated sugar
• 1 teaspoon espresso powder, optional
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs, at room temperature
• 1/2 cup (60 grams) all-purpose flour

CHOCOLATE GANACHE:

• 4 ounces semisweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

MARSHMALLOW MERINGUE:

• 3 large egg whites, at room temperature
• 3/4 cup (150 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

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Instructions

1. Preheat the oven to 350°. Line a 9-inch square baking dish with a parchment or foil sling with a couple of inches of overhang on two sides to help you lift the bars out of the dish. I prefer to line the dish with parchment because I find it sticks less to the bars, but if you’re planning to toast the meringue using the broiler, be sure to use foil to line the dish. Spray the parchment with nonstick baking spray.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt until the crumbs are evenly moistened. Pour the crumbs into the prepared baking dish, pressing evenly into the bottom to form a compact crust. Baking for 9–11 minutes until the crust is lightly browned. Let cool completely.
3. Fill a saucepan with a couple of inches of water and bring to a simmer over medium heat; melt the chocolate and butter in a heat-safe mixing bowl (ensure the water does not touch the bottom of the bowl). Remove the bowl from the heat and whisk in the espresso powder, sugar, vanilla, and salt. Add the eggs and whisk until completely combined. Add the flour and mix until just incorporated. Spread the brownie batter over the cooled crust. Bake for 25–27 minutes or until the top is set but the center is still a little jiggly; if tested with a cake tester, a few moist crumbs should come out. Let cool while you make the ganache.
4. For the ganache: In a small saucepan, heat the cream over medium heat until steaming and little bubbles appear in the cream on the sides of the pan; do not let it come to a boil. Pour over the chopped chocolate in a small mixing bowl and let sit for 1 minute. Whisk until the chocolate is completely melted. Pour over the brownie batter (it’s okay if it’s still a little warm). Transfer the bars to the refrigerator and chill for 1 hour.
5. For the meringue: Again, fill a saucepan with a couple of inches of water and bring to a simmer over medium heat. Add the egg whites and sugar to a heatproof mixing bowl and set over the simmering water. Whisk until the whites are foamy, the sugar is dissolved, and the mixture reaches 160°. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and cream of tartar and beat at medium-high speed for about 5–7 minutes or until the mixture is glossy and stiff peaks form.
6. Dollop the meringue on top of the chilled bars, spreading to completely cover and using a spoon to make swirls and swoops in the topping. Toast the meringue until golden brown in places (or your desired level of toastiness is reached). The best way to toast the meringue is with a blowtorch, but you can do this using the broiler as well; just be sure to remove the bars from the baking dish and discard the parchment first if you used parchment.
7. Cut into squares of your desired size. Serve at room temperature; store any leftover bars covered in the refrigerator for up to 2 days.

Notes

Inspiration: S’mores Bars with Marshmallow Meringue from a variety of online sources and in Cheryl Day’s Treasury of Southern Baking

• Category: Chocolate, Bars & Brownies