S’mores Bark With Golden Grahams

I make this S’mores Bark with Golden Grahams when I want all the nostalgic flavor of campfire s’mores without lighting a fire. With just five ingredients and no oven required, it’s sweet, crunchy, gooey, and completely irresistible.

Why You’ll Love This Recipe

I love how easy this bark is to throw together—it’s mostly melt, mix, and chill. It delivers everything I crave from classic s’mores: rich chocolate, gooey marshmallow, and the satisfying crunch of graham. It’s also endlessly customizable, making it perfect for holidays, parties, or just treating myself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups milk chocolate chips

• ½ cup white chocolate chips

• ½ cup marshmallow fluff (or creme)

• 1 cup Golden Grahams cereal (or similar)

• ¼ cup marshmallow bits (or ½ cup mini marshmallows)

Directions

1. I line a baking sheet with parchment paper, wax paper, or a silicone mat.

2. I melt the milk chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Then I spread the melted chocolate onto the prepared baking sheet in an even layer about ¼ to ½ inch thick.

3. In a separate bowl, I melt the white chocolate chips, starting with 30 seconds and then in 15-second intervals until melted. I stir in the marshmallow fluff—it gets thick, but I mix until fully combined.

4. I drop dollops of the white chocolate-marshmallow mixture over the milk chocolate layer, then use a butter knife to marble it by dragging back and forth.

5. I sprinkle Golden Grahams cereal and marshmallow bits on top, gently pressing them into the chocolate so they stick.

6. I place the pan in the freezer for 30 minutes (or fridge for an hour) until the bark is completely set.

7. Once firm, I break the bark into pieces using my hands or a sharp knife, then serve or store.

Servings and timing

This recipe makes about 12 servings. It takes just 10 minutes to prep, 3 minutes to melt everything, and around 30 minutes to chill and set. In total, I can go from start to snack in just over 40 minutes.

Variations

• I sometimes swap milk chocolate for dark or semisweet to balance the sweetness.

• I’ve used crushed graham crackers instead of cereal with great results.

• I leave out the fluff and double the marshmallow bits when I want less gooey texture.

• I drizzle extra chocolate on top, or toss in toppings like toffee bits, sea salt, nuts, or sprinkles depending on the occasion.

• Around the holidays, I decorate it with festive colors and shaped marshmallows.

Storage/reheating

I store the bark in an airtight container in the fridge for up to a week. It also freezes well for longer storage—just layer parchment between pieces. I don’t reheat it; I enjoy it straight from the fridge or at room temperature.

FAQs

Can I use dark or semisweet chocolate instead of milk?

Yes—I often use dark chocolate when I want a richer, less sweet flavor. It balances the sweetness of the marshmallow perfectly.

Is marshmallow fluff required?

Not at all. I’ve made it with just marshmallow bits or mini marshmallows. The fluff adds gooey texture, but I can skip it if I want a firmer bark.

Can I use graham crackers instead of cereal?

Yes—I crush them lightly so I still get a bit of that familiar crunch without large chunks.

Does this bark melt at room temperature?

A little. I keep it cool for best texture, especially in warmer weather. It’s firm enough to serve at parties if kept out for a short time.

Can I make it ahead of time?

Absolutely—I often make a batch the day before and store it chilled until ready to serve.

How do I get clean pieces when breaking the bark?

I let it sit out for a minute or two after chilling, then use a sharp knife to make cleaner cuts if I want neat squares. Otherwise, I just break it by hand.

Can I add toppings after it sets?

I add toppings right after marbling while the chocolate is still soft, so they adhere. If I forget, I can drizzle fresh chocolate on top and press the toppings into that.

What’s the best way to melt chocolate without burning it?

I use short microwave bursts—30 seconds at first, then 15-second increments, stirring every time. I stop once most of the chocolate is melted and stir to finish.

Can I double this recipe?

Yes—I use a larger sheet pan or two trays to keep the bark evenly spread and easy to handle.

Does it freeze well?

It freezes beautifully. I place pieces in a container with parchment between layers, and they stay crisp for weeks.

Conclusion

I always enjoy how this S’mores Bark With Golden Grahams delivers the magic of s’mores without a fire. It’s quick, easy, and crowd-pleasing—with melty chocolate, crunchy grahams, and fluffy marshmallow in every bite. Whether I’m prepping for a party or just treating myself, this bark is always a hit.

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