S'mores Bark Recipe

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 03/8/22
Smores bark on a granite countertop

The Spruce Eats / Elizabeth LaBau

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 16 servings
Nutrition Facts (per serving)
128 Calories
6g Fat
16g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 128
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 5mg 2%
Sodium 25mg 1%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 13g
Protein 2g
Vitamin C 0mg 0%
Calcium 41mg 3%
Iron 1mg 3%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Have a craving for s'mores but don't have an outdoor fire? You can make another verison instead that involves s'mores ingredients, but just in different proportions and a different presentation.

Candy bark is easy to make and involves melting chocolate and spreading it out on a baking sheet. To the melted chocolate you add the mini marshmallows and crumbled graham crackers. It's that simple. You can make this sweet delight ahead of time and store it easily at room temperature or in the refrigerator, if it's too warm in your kitchen.

S'mores bark is a crunchy, chewy treat that has all the flavor of your favorite s'mores, with no campfire required. We think Loretta Scott Crew, the Girl Scout Troop leader who is widely credited with coming up with the s'mores recipe, would approve.

Ingredients

  • 2 cups (12 ounces) milk chocolate candy coating, or chopped milk chocolate

  • 1 cup (about 1 3/4 ounces) coarsely chopped graham crackers, from about 3 1/2 crackers

  • 1 cup (1 3/4 ounces) miniature marshmallows

Steps to Make It

  1. Prepare a baking sheet by lining it with aluminum foil. Toss the coarsely chopped graham crackers and the miniature marshmallows together in a small bowl.

  2. Place the milk chocolate candy coating or chopped milk chocolate in a large microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool slightly until it is still warm but no longer piping hot.

  3. Add about two-thirds of the graham crackers and miniature marshmallows mixture to the melted chocolate, and stir until combined.

  4. Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into a thin, even layer. Sprinkle the remaining graham cracker chunks and marshmallows evenly on top, and press them gently into the chocolate to make them adhere to the surface.

  5. Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into small, irregular pieces to serve. Store s’mores bark in an airtight container in the refrigerator for up to a week.

Tip

You can coarsely chop the graham crackers or place them in a plastic bag and gently and irregularly crush them with the back of a spoon or a rolling pin, depending on how small you want the pieces to be.

Variations

  • You can also use semisweet chocolate or dark chocolate instead of milk chocolate.
  • If you don't have foil you can use parchment paper instead to line the baking sheet.
  • If you don't have a microwave oven, you can gently melt this chocolate in a double boiler, which involves setting a bowl inside a pot of gently boiling water, over low to medium heat.

How to Store and Freeze Chocolate Bark

This chocolate bark will keep well at room temperature in an airtight container provided it's not a hot day. If you're worried about it melting, you can store it in the refrigerator in an airtight container for up to a week, or freeze for up to two months, as long as it's properly wrapped and sealed.