S’mores Sheet Pan Bars for a Crowd

So you want s’mores vibes without a campfire, mosquito bites, or someone nearly setting a marshmallow on fire? Same. These S’mores Sheet Pan Bars deliver all the nostalgia—gooey marshmallows, melty chocolate, buttery graham crust—in one big pan that feeds a crowd and keeps the chaos to a minimum.

It’s basically summer memories, but organized.

Why This Recipe is Awesome

First, it serves a crowd without individual assembly. No sticks. No flames. No fighting over who burned what.

Second, you get perfect layers. Crunchy base, creamy chocolate center, and that toasted marshmallow top that makes people stop mid-conversation.

Third, it’s easy and fast. Simple ingredients, minimal steps, and zero babysitting once it’s in the oven.

And let’s be real—s’mores never fail. Kids love them. Adults pretend they’re “just nostalgic” while grabbing seconds.

Ingredients You’ll Need

For the graham cracker base:

• Graham cracker crumbs – finely crushed, not chunky
• Melted butter – binding everything together
• Brown sugar – deeper sweetness, better flavor

For the chocolate layer:

• Milk chocolate bars or chocolate chips – classic s’mores energy
• Heavy cream – helps everything melt smoothly

For the marshmallow topping:

• Mini marshmallows – easier, less drama
• Large marshmallows – optional, for extra goo

Step-by-Step Instructions

1. Preheat and prep.
   Preheat oven to 350°F (175°C). Line a rimmed sheet pan with parchment paper, leaving overhang.
2. Make the crust.
   Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the pan. Really press—this layer matters.
3. Bake the base.
   Bake for 8–10 minutes until lightly golden. Remove and let it cool slightly.
4. Add the chocolate layer.
   Warm heavy cream and pour over chocolate. Stir until smooth, then spread evenly over the crust.
5. Top with marshmallows.
   Cover the chocolate layer generously with marshmallows. Don’t be shy.
6. Bake again.
   Return to oven for 10–12 minutes until marshmallows puff and turn golden.
7. Optional broil.
   For extra toastiness, broil for 30–60 seconds. Watch closely—marshmallows go rogue fast.
8. Cool and slice.
   Let bars cool completely before cutting. Warm marshmallows will fight you.

Common Mistakes to Avoid

• Not lining the pan.
  Melted marshmallow sticks to everything. Protect yourself.
• Under-pressing the crust.
  Loose crust equals messy bars.
• Over-broiling.
  One second you’re winning, the next it’s charcoal.
• Cutting while hot.
  Gooey is fun, but structure matters.
• Using low-quality chocolate.
  It shows. Use something decent.

Alternatives & Substitutions

No graham crackers? Use digestive biscuits or vanilla wafers. Same crunch, different accent.

Want darker flavor? Swap milk chocolate for semi-sweet or dark chocolate.

Dairy-free? Use plant-based butter, cream, and chocolate. It still hits.

Add-ins? Toss peanut butter chips or caramel drizzle between layers. Dangerous, but good.

FAQ (Frequently Asked Questions)

Do these bars really feed a crowd?
Yes. Cut into small squares and they stretch easily.

Can I make them ahead of time?
Yes, but add marshmallows and toast them closer to serving.

How do I cut clean slices?
Use a sharp knife lightly greased with oil.

Can I use marshmallow fluff instead?
You can, but it won’t toast the same. Minis work better.

Do these need refrigeration?
Nope. Room temperature is perfect.

Are these super sweet?
They’re s’mores—sweet is the point. Smaller pieces help.

Final Thoughts

These S’mores Sheet Pan Bars for a Crowd give you all the fun of classic s’mores without the mess or fire hazards. They’re easy, nostalgic, and guaranteed to disappear fast.

Make them once, and suddenly you’re the “fun dessert” person. Not a bad title at all.