These easy no-bake s’mores are like a cross between cookie dough, fudge, and everyone’s favorite campfire dessert!
I’ve always been a baker at heart—there’s something calming about measuring, mixing, and popping a pan into a warm oven. Before my son Owen arrived, I’d often come home from work, pour a glass of wine, and bake brownies or cookies to unwind. That said, every so often a no-bake dessert catches my attention because it’s quick, portable, and delightfully indulgent.
These no-bake s’mores bars are one of those treats. They combine the rich, chewy texture of cookie dough with the dense sweetness of fudge and the nostalgic flavors of classic s’mores. The result is a crowd-pleasing bar that’s perfect for potlucks, barbecues, or an easy weekend dessert when you don’t want to heat up the kitchen.
What I love about this version is how adaptable it is. The base is a graham cracker cookie dough that’s sturdier than traditional cookie dough but still soft and chewy. Sweetened condensed milk binds everything together and keeps the bars glossy and fudgy. I like to use whole wheat flour here to add a little texture and a hint of nuttiness, but all-purpose flour works just as well if that’s what you have on hand.
To make them extra tempting, I stir in chocolate chips and mini marshmallows, then sprinkle more on top before chilling. A final dusting of flaky sea salt elevates the sweetness and creates a perfect sweet-salty balance. Because they’re quite rich, I recommend cutting these into small, bite-sized squares for serving—people will appreciate the little indulgent portions.
These bars travel well and keep for several days in the refrigerator, so they’re a great choice for parties or for making ahead. If you’re packing them for a picnic, place them in a tight container with parchment between layers to prevent sticking. At home, store them in an airtight container in the fridge and allow them to sit at room temperature for a few minutes before serving so they soften slightly.
Below is the full ingredient list and step-by-step instructions so you can make them at home. This recipe makes a large batch and yields about 32 small squares—ideal for sharing.
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups graham cracker crumbs
- 1 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon flaky sea salt (such as fleur de sel) or 1/2 teaspoon kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups chocolate chips
- 1 1/2 cups mini marshmallows
- Line a 13 x 9-inch baking pan with foil or parchment so the liner extends up the sides. Lightly spray the liner with nonstick spray to make removal easier.
- In a stand mixer or a large bowl with a handheld mixer, beat the softened butter, brown sugar, and vanilla together until the mixture is light and fluffy, about 2 minutes.
- Add the graham cracker crumbs, flour, and salt to the butter mixture and beat until combined. Pour in the sweetened condensed milk and mix until the dough is evenly moistened and glossy.
- Using a wooden spoon or spatula, stir in 1 cup of the chocolate chips and 1 cup of the mini marshmallows so they’re distributed throughout the dough.
- Transfer the mixture to the prepared pan. Press it into an even layer with a spatula or the back of a spoon. Sprinkle the remaining 1/2 cup chocolate chips and remaining 1/2 cup mini marshmallows across the top, pressing gently so they adhere to the surface.
- Cover the pan with plastic wrap and chill in the refrigerator until the bars are firm, at least 2 hours.
- Once firm, use the foil or parchment to lift the slab of bars out of the pan. Cut into small, bite-sized squares—these are rich, so smaller pieces are ideal.
- Store the bars in an airtight container in the refrigerator for up to five days. Let them sit at room temperature for a few minutes before serving for the best texture.
Tips: For a deeper chocolate flavor, use a mix of semi-sweet and dark chocolate chips. If you like a slightly toasted marshmallow flavor, briefly run the top under a kitchen torch or place under a hot broiler for a few seconds—watch closely so they don’t burn. These bars are ideal for summer gatherings and make a nostalgic, easy dessert that both kids and adults will love.