No-Bake S’mores Bars

Inspiration for these bars came from my friend Amanda’s version of s’mores. She uses Ritz crackers instead of graham crackers, and replaces that boring ol’ chocolate square with a peanut butter cup. Mind: Blown! While there’s no open fire or roasting sticks needed here, these s’mores bars are just as ooey-gooey and equally as yummy. Plus, there’s no oven necessary.

I’ve seen plenty of baked s’mores bars recipes, but very few no-bake ones. This version is completely oven-free, from the Ritz cracker crust to the chocolate Rice Krispie treat layer on top. Chocolate peanut butter Rice Krispie treats, to be exact. Everything sets in the fridge, so these make-ahead dessert bars are wonderful for satisfying a summer s’mores craving without lighting a fire or switching on the oven to make s’mores cookies.

Of course, if you didn’t feel like making the Rice Krispie treat topping in the recipe, you could always finish these bars with a layer of pourable chocolate ganache.

About These Gooey No-Bake S’mores Bars

• A fresh twist on s’mores. S’mores bars have all the flavors of a classic campfire s’more. These are extra-special, with sweet-salty, buttery Ritz crackers and peanut butter AND chocolate to boot.
• No oven! The no-bake layers come together easily without a mixer, and they set in the fridge. You don’t need to heat up your kitchen like you would for oven smores.
• Slice and share. Bars are the best way to make dessert for a crowd. These are great for potlucks, picnics, and backyard barbecues.

Ingredients You’ll Need

Here are the ingredients needed to make this easy no-bake dessert. Scroll to the recipe card for the complete recipe with the exact measurements.

• Ritz Crackers – The crust is crushed Ritz crackers, melted butter, and sugar (white or brown). For a more traditionally “s’mores-esque” cookie bar, you can always make these with a graham cracker crust. Swap the Ritz crackers with crushed graham crackers.
• Marshmallow Fluff – Also called marshmallow creme in some circles.
• Chocolate Chips – I use semi-sweet chocolate chips melted with peanut butter in the Rice Krispie treat topping. You could use chopped chocolate or baking bars if you have them.
• Peanut Butter – For extra texture in the topping, I use crunchy peanut butter! Creamy peanut butter works perfectly, too. If you’re making peanut-free bars, you can substitute peanut butter with Nutella or cookie butter.
• Rice Krispies Cereal – Just like my homemade Rice Krispies treats, you can make the chocolate topping with either the original Rice Krispies or a store-brand.

Making S’mores Bars

I love that these bars don’t heat up the house, and I can have them ready in under an hour. Here’s how to make them.

• Make the crust. Mix crushed crackers with melted butter and sugar, and then press the mixture firmly into the bottom of a greased and foil-lined pan. I usually make these s’mores bars in a 9×9-inch pan. The bars will be a bit thicker if you’re using an 8×8-inch pan.
• Add a marshmallow layer. Place the crust into the fridge to chill for 30 minutes. Afterward, spread a thick layer of marshmallow fluff evenly over the crust. Return the pan to the fridge for 15-20 minutes so the fluff firms up.

• Rice Krispie treats topping. Start by microwaving chocolate chips with peanut butter in 30-second to 1-minute intervals, stirring in between until they’re melted. Gently fold the Rice Krispies cereal into the melted chocolate. Then, take out the bars and spread the Rice Krispie layer over the marshmallow fluff.

• Chill, cut, and serve. Chill the bars in the fridge until they’re set. Before serving, peel back the foil and slice the bars into squares. Use a sharp knife and wipe it clean in between cuts.

Tips for the Best Bars

• Chill the marshmallow layer. Chilling the marshmallow fluff makes it firm enough to spread the chocolate Rice Krispies on top. Refrigerating the crust beforehand works much the same way, i.e., it’ll hold together when you add the marshmallow layer.
• Swap the cereal. I once tested this recipe using additional crushed Ritz crackers instead of Rice Krispies in the chocolate topping. I much preferred the crackle of the Rice Krispies, but you can try them both ways. Alternatively, use another cereal, like Golden Grahams or Cinnamon Toast Crunch.
• Line the pan (and grease it). I like to use aluminum foil and spray it with cooking spray. This just makes it MUCH easier to remove the s’mores bars from the pan when serving.

Make-Ahead

The fluff becomes gooier the longer it sits at room temperature. For less-gooey bars that don’t need to be refrigerated, substitute the fluff with 1 ½ cups of mini marshmallows, and spread the chocolate Rice Krispies over while they’re still warm. I’ll sometimes do this when I know the bars will be sitting out for a long period of time. Otherwise, keep the s’mores bars covered in the fridge until it’s time to serve.

N.B.: Some readers have said that when they made these bars with mini marshmallows instead of fluff, the bars separated. While this hasn’t happened to me yet, it could be because the chocolate Rice Krispies weren’t warm enough to melt the marshmallows slightly. You want the mini marshmallows to melt into the topping and crust a little, so the bars hold together.

Storage

Made as-is (with marshmallow fluff), these no-bake s’mores bars are best stored in an airtight container and kept in the fridge between servings. This way, the marshmallow filling stays firm.

More Dessert Bars Recipes

• Chocolate Peanut Butter Bars
• Magic Bars (7 Layer Bars)
• Pecan Pie Bars
• Oatmeal Cookie Bars
• Congo Bars