Rocky Road S’mores Bars

Rocky Road S’mores Bars – Rocky road meets s’mores in these delicious bars with a graham cracker crust, and a dense brownie center!

Rocky Road S'mores Bars | Creme de la Crumb

Who says you can’t have s’mores all year round. It does not have to be Summer/camping weather/girl scout cookie-selling season for you to enjoy a s’more, trust me I know. When I’m really really craving a s’more and there’s no campfire in sight, I find a way. Be it by pine-scented candle or electric stove, I will satisfy my s’more craving.

Rocky Road S'mores Bars | Creme de la Crumb

Of course, if you’re feeling up to it (and you are, it is SO easy) you should really make these Rocky Road S’mores Bars. They are truly oh-my-gosh-so-good-I-could-cry. Really, I shed a tear. I had completely noble intentions of sharing these with all of my family and friends but….. the only people besides myself that tasted these beauties was one friend and my husband. I mostly inhaled them myself. And I didn’t even want to share the recipe before they were completely gone for fear someone might ask if I still had some to share. . .  I’m so selfish!

Rocky Road S'mores Bars | Creme de la Crumb

These ridiculously tasty little guys come together in three simple no-fuss steps.

Step 1: The Crust. A sweet and salty graham cracker crust that is in a word: perfection. Pop that in the oven for 10 minutes.

Step 2: The Brownie. Oh the dense fudgey brownie that cannot be out-done. Let that thick chocolatey brownie layer cook through and then….

Step 3: The Topping. Scatter some peanuts, milk chocolate chips, and marshmallows on top… toast em up for 2 minutes and you’re done. That’s that. Rocky Road S’mores Bar heaven.

Rocky Road S'mores Bars | Creme de la Crumb

What people are saying about these Rocky Road S’Mores Bars

“Just made these AMAZING,!! Couldn’t even wait until they cooled off before I dug into them. If your a choc. lover you must try.” – Jones

Rocky Road S'mores Bars

Rocky road meat's s'mores in these delicious bars with a graham cracker crust, dense brownie center, and topped with milk chocolate chips, peanuts, and toasted marshmallows!
Course Dessert
Cuisine American
Keyword bar, marshmallow, s'mores
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Tiffany


Graham Cracker Crust

  • 12 full graham cracker sheets
  • 4 tablespoons sugar
  • 8 tablespoons butter

Brownie Layer

  • 16 tablespoons butter (1 cup)
  • 1/2 cup cocoa powder
  • 1/2 cup milk chocolate chips
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 cup flour
  • 2 cups brown sugar
  • 1/2 teaspoon salt
  • 1 cup half and half (or other milk)


  • 1/2 cup mini marshmallows
  • 1/3 cup peanuts
  • 1/3 cup milk chocolate chips


  • Preheat oven to 350 and line an 8x8 inch pan with foil and spray it lightly with cooking spray.
  • In a blender or food processor add graham crackers and pulse until fine crumbs form. Add sugar and pulse 2-3 more times. Add butter and continue to pulse until mixture comes together. Press evenly into prepared pan and bake 10 minutes.
  • While the crust is baking, prepare the brownie layer. In a medium sauce pan over medium heat melt butter, cocoa powder, and chocolate chips together, stirring throughout until smooth. Remove from heat and transfer chocolate mixture to a large bowl. Stir in vanilla, eggs, flour, brown sugar, half and half, and salt and mix until combined.
  •  Pour mixture over baked graham cracker crust and bake 35-45 minutes until an inserted toothpick comes out mostly clean. Remove from oven. 
  • Scatter mini marshmallows, chocolate chips, and peanuts over brownie layer. Switch oven to low broil. Return pan oven and WATCH VERY CLOSELY for about 2-3 minutes until marshmallows are toasted. (BE CAREFUL NOT TO LET THEM BURN!) Remove from oven and chill until completely cool, then cut into bars and store in airtight container at room temperature.


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Does the half and half go in with the flour and brown sugar etc…?

    Yes! I’ve updated the recipe! Thanks for catching that!

What would be the best substitute for graham crackers, as we don’t have them in Australia & I don’t know what would taste similar? Thanks.

    Hi Alli! I have a sister who lived in Sydney for a while and brother who lived in New Zealand for two years! I spoke with them and they suggested something called a Wheatmeal Biscuit by Arnott’s. Are you familiar with this? I would suggest adding a couple of extra tablespoons of sugar to the crumbs when preparing the crust if you use the biscuits! 🙂

Just made these AMAZING,!! Couldn’t even wait until they cooled off before I dug into them. If your a choc. lover you must try.

Rocky Road S’mores Bar

Does the brown sugar have to be light or dark? Which do you prefer?

    Hi Sanjana- I use light brown sugar. I specify if I use dark brown! I hope that you love these!!

Are these supposed to be in a 9×13? I made them in an 8×8 pan as directed but they turned out really thiCk and doN’t look like the pictures.

    Hi Mary- 8×8 pan is correct, that is how I make these brownies. These are a thick brownie bar in general so I’m not exactly sure what happened with yours? Mine come out decently thick as well.

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