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!

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