This s'mores bark is my favorite way to have s'mores and the perfect way to enjoy them as party food! A layer of graham crackers covered in toffee, a layer of melted chocolate topped with graham cracker pieces, Hershey's chocolate pieces, toasted marshmallow, and chocolate and caramel drizzled on top will have you asking for more s'mores!
To make it the perfect dessert to bring to a Fourth of July gathering, try adding some red, white, and blue sprinkles!
Looking for more Fourth of July recipes? Check out this Red, White and Blue Strawberry Icebox Cake!
What is s'mores bark?
This s'mores bark is a crack candy recipe made with a graham cracker base. Crack candy recipes have three components to them: a cookie or cracker base + a layer of toffee + a layer of melted chocolate.
Using a graham cracker base, all this candy bark needed was some marshmallows to turn it into a s’morgasbord.
- Graham crackers
- Butter and brown sugar: melted butter and brown sugar make the toffee layer for the bark.
- Chocolate chips: you can use any flavor of chocolate chips or chopped chocolate that you like.
- Marshmallows: use a mix of mini and regular marshmallows.
- Chocolate pieces: You can use your favorite kind of chocolate bar for making s'mores here. Hershey's is a classic choice for me!
- Sprinkles: I used a combo of red, white, and blue nonpareils and star sprinkles. These turn the s'mores bark into a perfect treat for the Fourth of July or Memorial Day!
- Chocolate and caramel sauce
Please see the full list of ingredients and measurements at the bottom of the post.
- medium saucepan
- rimmed baking sheet - use a baking sheet that's rimmed on all sides to contain the melted toffee and chocolate. See the photo above for an example of a rimmed baking sheet
- rubber or offset spatula
Preheat the oven to 350 degrees Fahrenheit. Line an 11 x 16 baking sheet with foil or parchment paper. Make sure to use a rimmed baking sheet so that the toffee won't spill over the sides.
Line the baking sheet with graham crackers, breaking them as needed to fit the sheet. It's ok if the graham crackers overlap a little, or you can trim them slightly for a perfect fit.
To make the toffee: add the butter and brown sugar to a saucepan over medium heat. Let the butter and sugar melt and come to a boil for three minutes and stir the entire time. I like to use a rubber spatula for this step, because it makes it easy to scrape down the sides of the saucepan as the mixture is melting.
Then, pour the toffee over the graham crackers and bake for five minutes or until the toffee begins to bubble.
Top the hot toffee layer with chocolate chips. As they melt, spread the melted chocolate into an even layer. They may need 30 seconds to a minute to begin melting. If they're not melting after a minute, pop the tray back in the oven for 30 seconds. You should be able to start spreading the chocolate after a quick boost from the heat.
You can use either a rubber spatula or offset spatula to spread the melted chocolate. An offset spatula will create a smoother layer, but you'll be covering the surface so don't worry about making it perfectly smooth.
Now for the fun part! Place pieces of broken graham crackers, marshmallows, and Hershey's chocolate bar across the top of the chocolate layer.
To toast the marshmallows, turn your oven to the broil setting on high. Place the bark back in the oven for about one minute, watching carefully as the tops of the marshmallows toast.
Finish decorating the s'mores bark with sprinkles and drizzle chocolate and caramel sauce. I used red, white, and blue nonpareils and stars to add some Fourth of July decorations.
Tips for getting perfectly toasted marshmallows in the oven:
- Cut regular-sized marshmallows in half. By cutting them in half, the heat from the broiler will hit the top layer of the bark evenly. This is helpful because an even layer will let the heat hit the marshmallows with the same intensity and be less likely to burn.
- Use the suggested oven settings: Give your oven a few minutes to fully heat to the high broil setting and turn on the oven light so you can watch as the marshmallow toast.
- Similar to the tip above, the marshmallows will go from being perfectly toasted to burning in just a few seconds, so make sure to keep an eye on the oven during this step!
- 15 graham crackers, divided
- 1 cup unsalted butter (two sticks)
- 1 cup golden brown sugar
- 2 cups semi-sweet chocolate chips
- 1 ½ cups marshmallows (about 11 regular-sized marshmallows)
- 1 ½ cups mini marshmallows
- 1 ½ 1.55 oz Hershey's chocolate bar broken into pieces
- Red, white and blue sprinkles, optional I used nonpareils and stars
- chocolate sauce, optional
- caramel sauce, optional
- Preheat the oven to 350 degrees Fahrenheit. Line an 11” x 16” baking sheet with foil or parchment paper.
- Assemble 12 ½ graham crackers evenly across the baking sheet. Break them into smaller pieces as needed to fit the baking sheet. Set aside for now.
- Add the butter and brown sugar to a medium saucepan and melt over medium heat on the stove, stirring occasionally. Once it starts to bubble, keep it at a boil and stir constantly. After one and half minutes, pour it across the graham crackers and use a rubber spatula to spread it evenly.
- Put the baking sheet with the graham crackers and toffee in the oven and bake for 5 minutes, until it is bubbling.
- After five minutes, remove the tray from the oven and top with the chocolate chips. As the chips melt, use a rubber or offset spatula to spread them evenly across.
- Top with marshmallows, graham cracker pieces, and hershey's chocolate bar pieces.
- To toast the marshmallows, turn the oven to the broil setting on high. Place the tray of s’mores bark in the oven for about one minute, until the tops of the marshmallows are toasted. Watch this step closely, as the marshmallows can burn easily.
- Remove from the oven, and add the sprinkles and drizzle on chocolate and caramel sauce if desired.
- Refrigerate in the pan for one hour. Once the bark has hardened, use a butcher's knife to cut into pieces.
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.