S’mores Bars with Yellow Cake Mix

S’mores Bars with Yellow Cake Mix are gooey, chocolatey bars with a buttery graham-cracker crust, fudgy cake-mix center, and toasted marshmallow topping. All the campfire flavor without the fire—perfect for parties, potlucks, or anytime you crave s’mores indoors!

Why You’ll Love This Recipe

These S’mores Bars with Yellow Cake Mix are pure childhood nostalgia in one easy pan. A simple graham cracker-cake mix crust bakes up golden and sturdy, then gets loaded with melty chocolate and crowned with gooey toasted marshmallows that brown perfectly under the broiler. No campfire required, no skewers, no mess—just 15 minutes of prep and one pan of irresistible bars that disappear in seconds. They’re perfect for summer gatherings, sleepovers, game days, or when you just need that graham-chocolate-marshmallow fix any time of year.

Recipe Tips and Tricks

• Crush graham crackers finely for a solid crust.
• Press crust firmly so bars hold together.
• Use Hershey bars for authentic flavor (they melt perfectly).
• Broil at the very end – watch like a hawk (30–60 seconds is all it takes).
• Let cool completely before cutting for clean squares.
• Line pan with parchment overhang for easy removal.
• Cut with a hot knife for perfect edges.
• Double chocolate by adding chips to the batter.

Yield: 24 Bars

S'mores Bars with Yellow Cake Mix

Print

Gooey s'mores bars with graham crust, yellow cake mix middle, melty chocolate, and toasted marshmallow topping.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• ½ cup unsalted butter, melted
• ½ cup unsalted butter, softened
• ½ cup yellow cake mix (dry, from the box)
• 1 jar (7 oz) marshmallow fluff OR 4 cups mini marshmallows
• 1 large egg
• 1½ cups graham cracker crumbs (about 12 full sheets)
• 2 large eggs
• 6 regular Hershey’s milk chocolate bars
• Remaining yellow cake mix (about 2½ cups)

Instructions

1. Preheat oven to 350°F and line a 9×13 pan with parchment (leave overhang).
2. Crush graham crackers into fine crumbs (food processor or rolling pin).
3. Mix crust: combine graham crumbs, ½ cup dry cake mix, melted butter, and 1 egg until dough forms.
4. Press crust firmly and evenly into prepared pan.
5. Bake crust 8–10 minutes until lightly golden; cool slightly.
6. Beat remaining cake mix, softened butter, and 2 eggs until smooth and thick.
7. Spread batter gently over warm crust (it’s okay if it mixes a little).
8. Lay Hershey bars in a single layer over batter; press lightly.
9. Drop spoonfuls of marshmallow fluff (or scatter mini marshmallows) evenly over chocolate.
10. Broil 6 inches from heat 30–90 seconds until marshmallows are golden—watch constantly! Cool 1 hour, lift out, cut into squares, and devour!

Notes

• Broiler is key for authentic toasted marshmallow flavor.
• Bars taste even better the next day as chocolate sets.
• For extra gooey factor, warm bars 10 seconds in microwave before serving.
• Travels great—just keep cool.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 137Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 60mgSodium 242mgCarbohydrates 4gFiber 0gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Creates the soft, buttery middle layer.
• Graham Crackers (1½ cups crushed): Classic s’mores base flavor.
• Butter (¾ cup melted): Binds crust and adds richness.
• Hershey’s Milk Chocolate Bars (5–6 regular): Melts into fudgy pockets.
• Marshmallow Fluff (7 oz jar) or mini marshmallows (4 cups): For that signature gooey top.

Variations and Substitutions

• Peanut Butter: Swirl ½ cup peanut butter over chocolate.
• Dark Chocolate: Use dark chocolate bars for grown-up taste.
• Gluten-Free: GF yellow cake mix + GF graham crackers.
• Nutella S’mores: Swap chocolate for Nutella.
• Golden Graham Bars: Use Golden Grahams instead of crackers.
• Mini S’mores Bites: Bake in mini muffin tins.
• Toasted Coconut: Sprinkle coconut before broiling.
• Boozy: Add 1 tbsp bourbon to crust.

Storage Options

• Room temperature: airtight container up to 2 days
• Refrigerator: up to 5 days (marshmallows stay soft)
• Freezer: freeze cut bars up to 2 months (thaw at room temp)

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