Starbucks Copycat S’mores Bars Recipe

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Remember the Starbucks s’mores bars everyone was obsessed with? They’re back in homemade form! These easy bars have a buttery graham cracker crust, melty chocolate, and toasted marshmallows for the ultimate no-campfire-required treat.

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Only 5 ingredients needed: No complicated shopping list here! A few pantry staples come together to create a bakery-worthy dessert.
No special baking skills required: If you can press a crust into a pan and layer ingredients, you can make these bars.
Perfect for sharing: Made in a 9×13 pan, these bars are ideal for parties, potlucks, bake sales, and family gatherings.

Ingredients for Starbuck’s S’mores Bars

Overhead shot of labeled Starbuck's s'mores bars ingredients.

Chocolate Swap: You can use milk or semi-sweet chocolate chips instead of Hershey’s bars. You’ll need about 3 cups.
Clean Slices: Chill the bars completely in the fridge before cutting. Spray your knife with nonstick spray for easier, cleaner slices through the marshmallow layer.
Broiling Tip: Watch the marshmallows closely while broiling, they toast quickly and can burn fast.

How to Make Starbucks S’mores Bars

If s’mores are your thing, these bars take that flavor to the next level. All the classic flavors baked into easy, shareable bars. Just layer everything in, bake, and chill until set. Try my no-bake s’mores pie next!

Make the Crust: Preheat the oven to 350ºF. Grease a 9 x 13-inch baking dish with nonstick cooking spray. In a bowl, mix the graham cracker crumbs, sugar, and melted salted butter until combined. Pour the mixture into the prepared dish and spread it evenly. Press the crust firmly with your fingers or a measuring cup. Bake for 5–6 minutes, then remove from the oven and let it cool slightly.
Add the Chocolate: Lay the Hershey’s chocolate bars on top of the crust.
Melt: Place the pan in the oven for 3 minutes, until the chocolate looks shiny and is starting to melt. Use a spatula to spread out the melted chocolate bars.
Add and Brown the Marshmallows: Sprinkle the mini marshmallows over the chocolate. Broil for 2–3 minutes, until golden brown. Watch closely so they don’t burn. Refrigerate Starbucks s’mores bars until fully cooled and set. Cut into squares and serve.

Graham crack crumbs made into a crust and smashed into the bottom of the baking dish.

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Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 13-inch baking dish with nonstick cooking spray.
In a bowl, mix 2 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 12 tablespoons melted salted butter until well combined.
Pour the graham cracker mixture into the prepared baking dish and spread it out evenly. Use your fingers or a measuring cup to firmly press down the crust.
Bake the crust for 5-6 minutes, remove from the oven, and let cool slightly.
Lay 4 (4.4-ounce) Hershey’s chocolate bars on top of the crust and place in the oven for 3 minutes, until the chocolate looks shiny and is starting to melt. Use a spatula to spread out the melted chocolate bars.
Place 1 (10-ounce) package mini marshmallows on top of the chocolate and broil in the oven for 2-3 minutes, until golden brown. Watch them carefully so they don’t burn.
Place the pan in the refrigerator until the bars are completely cooled. Once fully cooled and set, cut into squares and serve.

Make Ahead and Storage Instructions

Leftovers: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezer: Store in an airtight container in the freezer for up to 2 months.
Make-Ahead: These are perfect to make a day in advance. Store in the fridge after baking, then slice the bars when ready to serve.

Calories: 445kcalCarbohydrates: 37gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 31mgSodium: 214mgPotassium: 338mgFiber: 5gSugar: 18gVitamin A: 366IUCalcium: 48mgIron: 6mg