Easy Indoor No Bake S'more Bars Recipe

Photograph: Yvonne Ruperti

I've never eat s'mores. They're just way too sweet. I much prefer to stick a marshmallow on a twig and set it aflame until it's crispy and black. But when I had the notion to create an indoor version, I knew for certain that I'd be able to create a s'more with a flavor profile that was more to my liking.

Just like the original, these indoor s'mores are super easy. First, I pressed a graham cracker crust into a baking pan. I filled the crust with a layer of bittersweet ganache, then chilled it to set the ganache. After, I scattered a generous layer of mini-marshmallows over the top and then pulled out my favorite kitchen tool—my handheld blow torch. In a few seconds I blasted the marshmallows into a melty-gooey topping with a modest amount of char. The result? Buttery graham crackers and melty marshmallows balanced by deep dark chocolate. Who needs a campfire anyway?

My tip with these bars: cut them into squares before topping with the marshmallows. I learned the hard way—once melted, they're impossible to cut nicely!

Notes: A handheld butane torch for cooking can be found in kitchen and hardware stores. If you don't have one, place pan briefly under broiler to toast marshmallows. Take care as pan will be hot.

Recipe Facts



Active: 20 mins
Total: 60 mins
Makes: 15 to 24 bars

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  • 14 ounces graham crackers, finely ground
  • 1 tablespoon packed light brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 13 tablespoons (6 1/2 ounces) unsalted butter, melted
  • 12 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1/4 teaspoon smoked salt, optional (see note)
  • 8 ounces mini marshmallows


  1. Mix graham cracker crumbs, sugar, salt, water, and melted butter in a large bowl until moistened. Firmly press into bottom of 9- by 13-inch baking dish.

  2. Heat chocolate and cream in medium heatproof bowl in microwave or over pan of barely simmering water, stirring occasionally, until melted and smooth. Spread over crust and then sprinkle with salt and marshmallows.

  3. Chill until chocolate is firm, about 30 minutes. Using handheld torch, lightly brown marshmallows. Cut into squares and serve.

Special equipment

9- by 13-inch baking dish, handheld butane torch (see note)