There’s something about the classic combo of graham crackers, melted chocolate, and gooey marshmallows that never gets old. But as much as I love traditional s’mores, I’m not always up for building a fire—or even turning on the oven. That’s exactly why this S’mores Bark has become one of my favorite no-bake desserts. It’s everything I love about s’mores in a fun, break-apart bark that takes less than 15 minutes to throw together.
The first time I made it, I needed a last-minute treat for a BBQ and didn’t have time to bake. I threw it together with what I had in my pantry, and it was gone before the grill even fired up. Now I keep the ingredients on hand all summer long—and honestly, into the fall and winter too.
Let me walk you through how I make it and why this is the easiest, most delicious shortcut to that campfire flavor.
Why This S’mores Bark Works
This isn’t just a lazy version of a classic—it’s genuinely crave-worthy. Here’s why it totally works:
- No campfire or baking required: A microwave or stovetop is all you need.
- Quick to make, quick to disappear: Ready in minutes, eaten in seconds.
- Perfect ratio of chocolate, crunch, and marshmallow: Every bite tastes like a s’more.
- Customizable: Add nuts, different types of chocolate, or flavored marshmallows for a fun twist.
Ingredients You’ll Need
(Makes one standard baking sheet of bark | Prep Time: 10 minutes | Chill Time: 20–30 minutes)
- 2 cups semi-sweet chocolate chips (or any combo of milk/dark you like)
- 1 cup mini marshmallows
- 1 cup graham cracker pieces (broken into small chunks)
- Optional: white chocolate chips for drizzle, sea salt, crushed pretzels, peanut butter chips
How I Make S’mores Bark
1. Prep the Pan
I start by lining a baking sheet with parchment paper. This step makes cleanup a breeze and makes it easy to break up the bark once it’s set.
2. Melt the Chocolate
I pour the chocolate chips into a microwave-safe bowl and heat in 30-second bursts, stirring in between, until smooth and glossy. If I want to get fancy, I’ll melt half milk chocolate and half dark for a richer flavor.
(Pro tip: A tablespoon of coconut oil mixed in helps the chocolate set with a nice snap.)
3. Spread and Top
I pour the melted chocolate onto the parchment-lined baking sheet and use a spatula to spread it into a thin, even layer—about 1/4 inch thick.
While the chocolate is still warm, I sprinkle the mini marshmallows and graham cracker chunks evenly over the top. I press them down lightly so they stick as the chocolate cools.
4. Optional Finishing Touches
Sometimes I melt a handful of white chocolate chips and drizzle it over the top for contrast. A sprinkle of flaky sea salt also takes this up a notch. If I’m feeling extra, I’ll throw on crushed pretzels or peanut butter chips for some salty-sweet action.
5. Chill and Break
I pop the whole tray in the fridge for about 20–30 minutes, or until the bark is completely set. Once it’s firm, I break it into rustic shards using my hands or a sharp knife. No need for perfection—uneven pieces make it feel more homemade.
My Tips for Perfect Bark Every Time
- Work quickly: The chocolate starts to set fast, so have your toppings ready to go.
- Use parchment or a silicone mat: This makes it easy to remove and break.
- Keep it thin: Thinner bark gives the best ratio of chocolate to toppings and is easier to eat.
- Get creative: Add caramel bits, crushed toffee, or even a dash of cinnamon for a fun twist.
- Store it cold: Especially in warm months—chocolate melts fast!
How I Serve and Store This
I like to serve s’mores bark piled on a platter or packed into little treat bags for parties, lunchboxes, or gifting. It travels well, looks impressive, and always disappears first.
To store, I keep it in an airtight container in the fridge for up to a week. If I’m making it ahead for an event, I’ll make a big batch, refrigerate it, and break it up the morning of. It tastes just as good on day five as it does fresh.
FAQs From My Kitchen
Q: Can I use almond bark or candy melts instead of chocolate chips?
A: Definitely. Just keep in mind they’re a little sweeter and less chocolatey than real chocolate chips.
Q: Do I need to toast the marshmallows?
A: Nope—but you can torch them lightly for that roasted flavor if you want to get fancy.
Q: Can I make this gluten-free?
A: Yep—just use gluten-free graham crackers. Everything else can stay the same.
Q: What’s the best chocolate to use?
A: I usually go with semi-sweet for balance, but milk or dark chocolate works just as well. Use whatever you love.
Why This Treat Belongs in Your Snack Lineup
This S’mores Bark has everything I want in a treat: it’s fast, flexible, and totally satisfying. It channels the nostalgia of summer nights around the fire, minus the mess, the bugs, or the need for firewood.
Whether you’re prepping for a party, making a sweet gift, or just want something indulgent without turning on the oven, this recipe delivers. It’s easy enough to make with kids, but delicious enough for adults to sneak a second (or third) piece.
One batch, one bowl, one pan—trust me, this one’s a keeper.
This S’mores Bark Is My Favorite No-Campfire Treat for Anytime Cravings
Ingredients
- 1 cup mini marshmallows
- 1 cup graham cracker pieces (broken into small chunks)
- 8 ounces milk chocolate (or semi-sweet chocolate), melted
- 1/2 cup chocolate chips (for topping)
- Pinch of sea salt (optional)
Instructions
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine the graham cracker pieces and mini marshmallows.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
- Pour the melted chocolate over the graham cracker and marshmallow mixture, stirring until well combined.
- Spread the mixture onto the prepared baking sheet, pressing it down evenly.
- Sprinkle chocolate chips on top and add a pinch of sea salt if desired.
- Refrigerate for at least 30 minutes, or until set.
- Once set, break into pieces and enjoy!
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