Crunchy graham crackers coated with a combination of rich chocolate and marshmallow cream are topped with mini marshmallows, making this S’mores Bark reminiscent of everyone’s favorite campfire treat. Budget-friendly, I find this year-round dessert is easy to prepare and a great way to bring a little bit of summer fun back into my fall and winter days.
This S’mores Bark recipe is a little slice of camping nostalgia right in your kitchen. It brings back all those summer adventures spent around the campfire with family, but without the smoke and bugs. What I love most is how fun it is to make together—whether you’re cooking with kids, friends, or your whole crew, it’s a sweet project that everyone can enjoy.
Super budget-friendly and easy to prep ahead, this s’mores bark is a perfect treat to have ready for the week. Whether you’re craving that classic s’mores flavor or just want a quick and delicious dessert, this bark hits all the right notes with rich chocolate, gooey marshmallows, and a nice crunch from the graham crackers. Best of all, you can customize it to your mood or time of year. Add chopped nuts, drizzle with white chocolate, or sprinkle with crushed candy for fun twists!
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Gather the ingredients.
Melt the chocolate: Bring 1-2 inches of water to a simmer in a small saucepan. Using a stainless steel or glass bowl, combine 1½ cups chocolate chips and 1 Tbsp butter, and then place the bowl in the water until the chocolate becomes smooth and fully melted. This usually takes me about 3-5 minutes.
Lay the crackers: Lay 12 whole graham crackers onto a parchment-lined baking pan.
Layer on the chocolate: Pour the melted chocolate over the graham crackers and spread it evenly to coat. I find an offset spatula the best tool to do this.
Add the marshmallow creme: Add dollops of the marshmallow creme and use a knife or toothpick to gently swirl it into the chocolate.
Add the toppings: Sprinkle the bark with ½ cup mini marshmallows, 2 crushed graham crackers, and then finish with ¼ tsp salt.
Freeze and serve: Freeze for at least 2 hours until firm. Once set, break into pieces and enjoy!
Store the bark in an airtight container in the fridge for up to 1 week. This helps keep the chocolate firm and prevents the marshmallow from getting too sticky. If your kitchen is cool and dry (and not during hot summer days), you can store the bark at room temp in an airtight container for 2–3 days. But for the best texture and to avoid melty chocolate, the fridge is recommended.
For longer storage, freeze the bark. Place pieces in a freezer-safe container with parchment paper between layers. It’ll keep well for up to 3 months. Let it sit at room temperature for a few minutes before eating so it’s easier to bite into.
I love serving this s’mores bark as part of a holiday dessert platter. Its gooey, campfire-inspired sweetness pairs perfectly with the festive treats I like to arrange alongside it—super cute sugar cookies that bring a pop of color, classic gingerbread cookies that fill the table with warm spice, and a batch of eggnog cookies for that unmistakable holiday richness. Together, they make a spread that feels nostalgic, cozy, and absolutely irresistible.
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