S’mores Bark

The combination of chocolate, graham crackers, and marshmallows is good in so many different forms. The most familiar is of course s’mores. Sitting around the campfire with friends on a cold night while roasting marshmallows and stuffing them in between two graham crackers with a chunk of chocolate is a somewhat blissful experience! But for those days that you can’t enjoy that experience and would like something reminiscent of a classic s’more, you can now make this s’mores bark!

I decided to make this recipe because it is super easy and requires just 4 ingredients! With how busy life seems to get, I realize that more and more simple recipes are needed. The flavor of this bark is very tasty. The firm chocolate is broken up with soft marshmallows and a crunchy, cookie-like texture from the graham crackers. Be careful, it is hard to not devour the whole batch!

Ingredients You Will Need

• semi-sweet chocolate chips
• mini marshmallows
• gluten-free graham crackers (I used Schar Gluten-Free Honeygrams)
• coarse sea salt, optional

This s’mores bark is: chocolatey, crunchy, rich, decadent, gluten-free, easy to make, and it just melts in your mouth!

Another similar recipe on the blog is this Chocolate Cranberry Bark!

This bark tastes delightful with a cup of tea or coffee. It is the perfect mid-day pick-me-up treat or as an after dinner dessert!

Substitutions

This recipe can be substituted with dark chocolate or milk chocolate in place of the semi-sweet chocolate chips. A little bit of white chocolate can also be melted and swirled in as I have done in my Chocolate Cranberry Bark recipe. But it is very tasty just the way it is!

How to Make S’mores Bark

First, place parchment paper in an 8” x 10” glass baking dish or one close to size. Place just enough parchment for there to be a rim around the bottom of the dish so that the chocolate stays inside the parchment.

Then break up the graham crackers into small chunks. Sprinkle half of the amount of graham crackers in the dish as well as half of the mini marshmallows. Scatter them around with your hand.

Next, melt the chocolate chips over the stove in a pan on low heat. Use a spoon or spatula to continually stir the chocolate around until it’s fully melted, about 2-3 minutes.

Now pour the melted chocolate in the baking dish. Evenly cover the pan with chocolate. Using a rubber scraper for this part is helpful. Then sprinkle the remaining marshmallows and graham cracker pieces over the top. Finish it by sprinkling a little coarse sea salt over the top.

Finally, cover and chill the bark in the refrigerator for about 1 hour or until completely firm. To cut and serve the bark, allow it to sit at room temperature for about 10 minutes. Enjoy!

Storage Tips and Notes

• Keep this bark sealed in a bag / container in the refrigerator or in the freezer, if it lasts that long!
• Other chocolate that can be used in place of semi-sweet chocolate chips is dark or milk chocolate.
• Another good gluten-free graham cracker brand that can be used is Pamela’s Gluten Free Honey Grahams.