This weekend, I received the following email from reader Stephanie:
I love your blog. I’ve made your copycat Starbucks Michigan Cherry Oat bars. Yummy!
I didn’t find it on your blog– but, can you figure out the Starbucks S’Mores bars– my new guilty pleasure?
Please?
I love emails like this. Also, if you haven’t tried my Starbucks Michigan Cherry Oat Bar recipe, you really need to. They are so good.
I had seen the new Starbucks S’mores bar, and they looked amazing, but stupid diet had kept me from trying this treat thus far.
As you can imagine, I was excited about the excuse to try them and on our way to the Mariners game yesterday, I forced my reluctant husband to spend 10 minutes with me at Starbucks so I could order and try one.
I mean, you can’t replicate a recipe without trying the original, amiright?
Starbucks does not have a recipe readily available online, but they did have the ingredients listed on their website, and using the exact same ingredients they have listed, this one was easy enough to duplicate.
I hate to toot my own horn, (that’s a total lie, ask my husband how many times a week he comes home to me jumping up and down and shoving something in his mouth while exclaiming “Oh my God, taste what I made, it’s sooooo bomb!!!!” )but I think these are slightly better than the Starbucks version. Maybe I used a little more butter? I don’t know. But they are SUPER close.
Enjoy, Stephanie!
Ingredients:
Graham Cracker Layer:
2 cups of graham cracker crumbs (About 10 cracker sheets) I use Honeymaid
6 tablespoons melted butter
1/4 cup granulated sugar
1 egg white
Chocolate layer:
1 1/2 cups melted milk chocolate chips
Marshmallow layer:
3/4 cup marshmallow creme
about half a bag of mini marshmallows
Directions:
Preheat your oven to 350°. Line a 9×9 baking pan with a foil sling and spray generously with cooking spray. You must not skip this step or you will never get your bars out of your pan.
Crush graham crackers into fine crumbs using a food processor. Place them in a large bowl. Add the sugar, melted butter, and egg white and mix together until well combined. Press into the bottom of your prepared pan. Bake for 10 minutes and remove from the oven and cool completely.
When graham cracker layer is cool, melt your chocolate chips either in the microwave (30 seconds at a time, stirring in between, careful not to burn) or in a double broiler. Once chocolate is melted, mix well, and spread over the top of the graham cracker layer. Place pan in the refrigerator, and cool completely until the chocolate has hardened.
Once chocolate has hardened, turn your oven up to the broiler setting and put your oven rack in the highest position. Spread a thin layer of marshmallow creme over the top of the chocolate. This is the “glue” that will hold your marshmallows in place. Then neatly and evenly place the marshmallows as close together as possible over the entire pan leaving as few gaps as possible. This part takes patience if you want them to look pretty.
Place the pan under the broiler on the top rack and leave the oven door cracked open and watch the marshmallows toast. This will take under a minute. Watch the whole time and remove as soon as the tops are golden.
Put the pan back into the fridge until completely cool and then slice and serve. This recipe can easily be doubled and put into a 9×13 inch pan.
Enjoy!
Rumbly in my Tumbly 
This is definitely going on my summer party menu. I’m not a Starbucks parton but I am a fan of all things s’mores so these are right up my alley. And bonus, from what I’ve heard, you can probably buy all the ingredients for these for the same price as one bar at Starbucks. Lol
Hope you enjoy, Karin, and yes, you are right about the price!!
Is there a reason you ground up actual graham crackers for the crumbs vs using the pre-ground crumbs? Does it make a difference?
Hi Sara, I have two toddlers so I always have a bunch of graham crackers. I have never used the graham cracker crumbs that come pre-made, but I cannot imagine it would make a difference. 🙂
Yay! You weren’t kidding when you said it wouldn’t take long! Thank you, Shannon! I cannot WAIT to make these! 😘, Stephanie
Hope you enjoy them as much as I did, Stephanie!
Thank you so much for your recipe! I tried the Starbucks S’mores Bar the other day (after much anticipation) and it wasn’t quite as great as I thought it would be. I loved the flavors but Starbucks bakery items lack the soft-baked aspect that home baked goods do ( I’m quite the baker!). A quick Google search led me to your site and this simple recipe. These bars have a soft, buttery crust, a melty chocolate center (just as rich as Starbucks’ bars), and the toasted marshmallow tops make these so great and authentic! ☺
My mom found these to be a little too sweet so for anyone else curious about making these, the chocolate could probably be reduced to 1 – 1 1/4 cups and still be quite fine!
Hi Melanie,
Thanks for your comment! I find them a bit sweet as well. Another option would be to use semi-sweet chocolate instead of milk chocolate. I used milk chocolate when I was recipe developing, because that’s what Starbucks uses, but next time, I think I’ll probably go with semi-sweet. I’m glad you enjoyed them!
Hi Deborah, the chocolate will start to firm up almost immediately when removed from the heat so you have to spread it immediately. The vanilla should not be the thing that makes that happen though, it’s just the melting chocolate hithing the cooler air. Sometimes melted chocolate will do that when it has been overcooked a bit.
That’s strange. Melted chocolate should not seize up when you add vanilla extract to it, as long as you are continuing to whisk while you at it, you shouldn’t even be able to tell you added it. I can’t figure out what would cause that to happen. Please let me know how these turn out for you!
My attempt also seized. I removed the chips from the microwave before completely melted and began whisking it to melt the rest of the chips – so not overcooked or over hot – yet once the vanilla hit, it immediately seized. Still turned out delicious. I’ll be trying again when my grandchildren come.
When chocolate seizes, the actual solution is (yes, counterintuitive but true!) to add water, and if it isn’t flowing beautiful chocolate yet, add MORE until it is. Sometimes if you are using a double boiler and the bowl is situated in such a manner that the condensation gets into the bowl it can be just enough water to seize the chocolate. Adding more water to create more syrup will (with a sufficient amount) grab a hold of those little beads of solids and incorporate them back into the syrup again, creating a velvety chocolate! Good luck!
Love this helpful comment! Thank you!
Could you use a mixture of semi-sweet and milk chocolate?
Definitely.
LOVE these. I made some adjustments one of which makes them easier to make and much easier to clean up. First, I used Nestle’s or Guittard dark chocolate chips…that meets my taste for a darker chocolate. But I don’t use the marshmallow creme. After I spread the warm chocolate on the cracker base, I sprinkle the marshmallows on top and press them into the warm chocolate just slightly until all the chocolate is covered. Then I broil. I actually never made them with the marshmallow creme, but it seams this has to be easier to cut and clean up (and get out of the pan?).
Great idea, Kim. I’ll try that next time. Thanks for sharing.
Thank you so much for sharing your recipe! These were amazingly good & all my guests loved them!!! I followed the recipe to a T & it was perfect.
Yay! So glad you liked these.
Thank you SO much for this recipe! Rarely is a copycat recipe as good as the original, and these are actually WAY better! Just made them today and shared a link to your site on Facebook so all my friends can also enjoy.
So glad you enjoyed these, Donna!
I was looking for something sweet to snack on and take to my boyfriend’s parents house, and I thought of the smores bars, and here I am! I have all the ingredients and am so excited to start baking!
I will let you know how the attempt runs~ I have been searching through your blog out of curiosity and WOW! You now have a new fan!
Thanks so much for your kind words. Hope they turned out for you!
Trying these as I type. I tasted a little of the crust and thats already splendid. Can’t wait!!! Ty for sharing!!
So glad you enjoyed!
So trying this!
Hope you enjoy!
Do you think these would freeze well? I don’t trust myself having a whole pan lying around 😉
I’ve been making these for my son for a couple of years. They were his birthday “cake” request for his 25th birthday dinner. Thank you for sharing. He loves the bars and I love that he requests them for his special days.