Nutella S’mores Bars

Nutella S'mores Bars ~ everybody's favorite campfire treat in an ooey gooey bar!

Nutella S’mores Bars are everybody’s favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

Nutella S'mores Bars ~ everybody's favorite campfire treat in an ooey gooey bar!

Nutella s’mores bars takes all that is good about a s’more, and makes it great.

They’re easy, they combine everybody’s favorite flavors, and the scent of warm graham and vanilla emanating from your oven will make you feel like a baking goddess. Up till now I haven’t done much with a s’mores theme on the blog. I’m not sure why, except that I’ve never really especially loved the original all that much to begin with. The marshmallow tends to be too bulky, the chocolate is usually mediocre, and the graham crackers are just, meh. There’s a better way, and this is it.

Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

grocery list for s’mores bars

  • all purpose flour
  • graham crackers ~ you’ll grind them into fine crumbs and blend with the flour for amazing flavor in these bars.
  • butter
  • brown sugar
  • Marshmallow Fluff ~ has a fabulous creamy texture.
  • Nutella
  • vanilla extract or paste
  • salt
Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

what makes these s’mores bars so fabulous

Just enough, but not too much, marshmallow oozes out from the folds of the soft and chewy brown sugar and graham cracker infused crust, and there’s a thick layer of Nutella underneath it all. (Nutella never disappoints.)

These bars combine all the best things about campfire s’mores into one easily, sliceable dessert.

Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

how to layer up Nutella s’mores bars

  • Pulverize graham crackers into a fine meal. The food processor works great for this.
  • I mix the dough up right in the processor since I have it out anyway to make the graham cracker crumbs, but you can also do it by hand or with a hand held mixer.
  • Pat 2/3 of the dough in the bottom of a square baking pan.
  • Then top with the Nutella and marshmallow creme.
  • The rest of the dough gets crumbled over the top.
  • As the bars bake the marshmallow, the Nutella, and the dough melt together to form a very pretty pattern.
Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

do you love the corners?

If you do, you’re in luck because the corners get nice and crisp/chewy. I’m a center cut girl all the way.

Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

these are just what you’d hope for in a s’mores bar

They’re easy to put together, easy to cut, and they have a satisfying ooey gooey texture thanks to the chocolate hazelnut spread and the marshmallow creme. The graham and vanilla flavors linger in your mouth even after you’ve finished the last bite. That’s probably because the crust sticks to your teeth a little bit…in the very best way.

Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed! Make a batch and watch them disappear before your eyes.

Please don’t let the summer pass you by without making a batch!

One of the nice things about these bars is that the neither the Nutella nor the marshmallow creme hardens, even as the bars cool down, so when you bite into them, you get that classic melty chocolate and stretchy marshmallow pull of a s’more hot from the campfire.

TIP: The easy way to line your pan with parchment is to set the pan on the paper and cut in to the corners, removing the extra squares. It will then fit perfectly into your pan with a built in ‘sling’ to make removing your bars super easy. Spray the pan lightly with cooking spray first to adhere the paper so it won’t slip around.

How to line your pan with parchment paper for Nutella S'mores Bars

more summer desserts

s'mores bars, stacked
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3.82 from 179 votes

Nutella S’mores Bars

Nutella S'mores Bars ~ everybody's favorite summer treat in an ooey, gooey, decadent, and delicious bar, no campfire needed!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 12 bars
Calories 432kcal
Author Sue Moran

Equipment

  • 9×9 baking pan

Ingredients

  • 9 full sized graham crackers, which is one sleeve, or a heaping cup of crumbs
  • 1 cup + 2 Tbsp all purpose flour
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 cup Nutella
  • 4 ounces marshmallow fluff (about 1/2 of a jar)

Instructions

  • Set the oven to 350F
  • Lightly spray a 9×9 baking pan. Line with parchment paper if you want to lift your bars out for easy slicing.
  • Grind the graham crackers in a food processor until finely ground. It helps to break them apart as you add them to the machine. Process until the mixture is very finely pulverized, with no lumps.
  • Mix the cracker meal with the flour and salt and set aside.
  • Cream the butter and sugar until light and fluffy. Add in the vanilla bean paste and blend well.
  • Add in the flour/graham mixture and fold in until well combined.
  • Press 2/3 of the dough into your baking pan. Using your fingers, spread the dough evenly across the pan so it covers the entire bottom.
  • Spread the Nutella over the dough.
  • Using a small spoon, dollop the marshmallow fluff evenly across the Nutella. You don’t need to spread it out, but try to get small dollops evenly distributed across the entire surface.
  • Crumble the remaining 1/3 of the dough over the top. Use your fingertips to break it apart into small pieces and scatter it evenly across the surface. Some of the marshmallow will peek through.
  • Bake for about 35 minutes until lightly golden and puffed up a bit.
  • Let cool before cutting if you want neat squares, but these are pretty amazing while they are still warm.

Cook’s notes

  • You might try using chocolate chips or small squares of milk or dark chocolate in place of the Nutella.
  • Peanut butter might also work in place of, or along with, the Nutella.

Nutrition

Calories: 432kcal | Carbohydrates: 52g | Protein: 3g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 182mg | Potassium: 154mg | Fiber: 2g | Sugar: 34g | Vitamin A: 473IU | Calcium: 52mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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102 Comments

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  • Reply
    Lori
    July 24, 2020 at 4:49 am

    I’m making this today but need a double batch. Do I need to bake it longer if using a 9×16 pan?

    • Reply
      Sue Moran
      June 8, 2021 at 4:50 am

      It might take a little longer in the larger pan Lori.

  • Reply
    Kim
    May 17, 2020 at 5:55 pm

    5 stars
    I made these with 1/2 cup of nutella and 1/3 jar marshmallow fluff and to me, they were perfect.

  • Reply
    Caroline
    May 11, 2020 at 7:53 am

    Can you use regular marshmallows instead of fluff?

    • Reply
      Sue
      May 11, 2020 at 8:18 am

      Yes, you’ll just get a different texture on top.

    • Reply
      Raneem Jarrar
      October 28, 2020 at 12:33 pm

      5 stars
      Yep!! I just made them and just melted like a pack and a half of marshmallows (mine were Halal lol) and it worked perfectly and had the same consistency of regular marshmallow fluff!

  • Reply
    Kim ferraiolo
    November 27, 2019 at 12:56 pm

    5 stars
    This recipe is amazing, I’ve been making it for a few years now and the kids ask for it every thanksgiving! I have noticed recently that when I double it for a 9×13, it’s come out kinda greasy on the bottom. Maybe I should not quite double the butter in the graham cracker? Any thoughts?

    • Reply
      Sue
      November 27, 2019 at 1:00 pm

      Yes, if it’s seeming greasy on the bottom I think that would be a smart idea, the crust will hold together with less than double the butter, for sure.

  • Reply
    Jacque
    October 14, 2019 at 5:56 am

    5 stars
    I’m so pleased when a recipe turns out as expected and thrilled when it exceeds expectations, which this one did, hands down! Subbed in 1/3 whole wheat pastry flour for part of AP flour with no loss in texture boosting the fiber and hardiness. The recipe doubled for 9×13 (party size!) beautifully. Prepping the pan w/ the suggested parchment, and then refrigerating overnight makes taking the full bar/cake out of pan easy and cutting them into even bars (w/ a big knife) a dream. Worth every calorie for sure!

    • Reply
      Sue
      October 14, 2019 at 8:39 am

      Thanks so much Jacque, I’m so happy to hear it doubles well for the larger pan ~ yum!!

  • Reply
    Lina
    August 13, 2019 at 4:23 pm

    These are amazing! I do have one question about the marshmallow fluff. You mentioned that it doesn’t harden. When I tested this out it was a bit hard. Do you know where I went wrong? What would happen if I used actual marshmallows? Thanks so much!

    • Reply
      Sue Moran
      June 8, 2021 at 4:52 am

      It sounds like it might have baked a little long, or your oven might run hot? Other readers have had luck using mini marshmallows, so check the comments.

  • Reply
    Hailey
    August 12, 2019 at 6:01 pm

    Can this recipe be doubled for a 9×13 pan?

    • Reply
      Sue
      August 12, 2019 at 6:10 pm

      I haven’t tried but it should work great.

  • Reply
    Gail
    August 7, 2019 at 10:53 am

    Can this be frozen?

    • Reply
      Sue
      August 7, 2019 at 11:18 am

      Yes, it should freeze really well!

  • Reply
    Missy
    December 14, 2018 at 7:20 am

    Can these be frozen? Need to make a few days in advance for a bake sale. They look delicious! Thanks.

    • Reply
      Sue
      December 14, 2018 at 8:22 am

      I think these should freeze well.

  • Reply
    Kim D
    March 16, 2018 at 4:33 am

    Hello these look like they are to die for….Can this recipe be doubled to fit a 9×13 pan?. Thank you

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