S’mores Bark is a yummy inside-out s’mores treat that you don’t even need a campfire for!
Happy Monday, friends! I got a full work out in yesterday and a full 9 (NINE!!!) hours of sleep and I am feeling like a new woman! I even went for a five mile run this morning. It’s amazing what the little things in life can do for your spirit. Fresh air, blood moving, and good sleep – nothing like it.
I am thrilled, because this morning I am giving you an updated version of one of my favorite recipes on the blog! S’mores Chocolate Bark. If you have been following me for more than a year, you know that I love desserts that are so easy you can do them in your sleep. Don’t get me wrong, I love from scratch desserts like my Caramel Apple Cobbler recipe. But there is something so amazing about a dessert you can give away that took you less than a half hour to make – you know, like my easy Fireball Fudge recipe.
Chocolate Bark recipes are exactly like that. They are so super easy to make, simple to make great variations on, and even easier to eat.
What is Chocolate Bark?
Chocolate Bark is really just melted chocolate spread over a pan with something added into it or on it and then broken up when it dries. Probably the most famous and popular chocolate bark recipe is Chocolate Peppermint Bark that you make at the holidays. I’m sure you’ve seen it.
How to Make S’mores Bark
The key to making this recipe taste like a nice gooey s’mores right out of the fire pit is combining those quintessential flavors of chocolate, marshmallow and graham crackers. Obviously the marshmallow had to stay in the middle.
- I kept the chocolate flavor by making it the outside of the bark. Kind of like how the graham cracker behaves in a traditional s’mores. (S’more? Can you have a singular s’more? Or is that turning the universe on it’s head?)
- The graham cracker flavor was simple. I just broke up graham crackers and threw it in there.
- The marshmallow flavor was the hardest to figure out. If I used just pure marshmallow fluff, it would have been really hard to break up the chocolate bark. I ended up combining the marshmallow fluff with white chocolate so the flavor would be there while keeping the ability to break it. Neat, huh?
And there you have it my friends. S’mores in a neat chocolate bark package. No flames necessary.
For a detailed look at how to make this recipe, don’t miss the video below.
Freezing S’mores Bark
S’mores bark can be frozen, which is great news! Because then maybe you will space out when you eat it and not hoover it all up in one sitting. Not that I have any experience with that.
To freeze it, place it in a single layer (after breaking it apart) with no pieces touching. Put it in the freezer for one hour. Remove it, put it in a sealed container and leave it in the freezer for up to three months.
Storing Chocolate Bark
This s’mores bark will keep in an airtight container for up to two weeks. I recommend keeping the bark in the refrigerator for best results and firm bark. That being said, it can be kept at room temperature if necessary.
Other Great Chocolate Bark Recipes
Milk Chocolate Bark
- Cookie Dough Bark – This recipe is just as addictive as you would think.
- Cookie Butter Bark – If you love Cookie Butter, and who doesn’t, you have to make this!
- Reese’s Bark – This bark is insane and has gotten great reviews.
- Five Minute Peanut Butter Pretzel Bar – I love how simple this chocolate bark is.
White Chocolate Bark
- Mint Oreo Bark – I make this recipe every year at the holidays. It is one of my husband’s absolute favorites.
- Birthday Cake Bark – Need I say more?
Other Spins on S’mores
If you just can’t get enough of that s’mores goodness, check out these other twists.
If you make this delicious s’mores bark recipe or any of my other delicious treats, leave me a comment and let me know. I love getting comments from you!
S’mores Chocolate Bark
Ingredients
- 3 1/2 cups milk chocolate chips (595 grams)
- 1/2 cup white chocolate chips (85 grams)
- 1 cup marshmallow fluff (128 grams)
- 3 graham cracker sheets (50 grams)
Instructions
- Line a rimmed baking sheet with wax paper or parchment paper. I typically use a an 10 by 15 inch baking sheet, but keep in mind that you won't spread the chocolate all the way to the edges.
- Melt 1 1/2 cups chocolate chips in a large microwave-safe bowl according to package instructions. Spread the melted chocolate chocolate over a wax lined pan. Be careful not to make it too thin. You shouldn't be able to see the wax paper at all. Place the first layer in the refrigerator for about a half hour.3 1/2 cups milk chocolate chips
- Melt the white chocolate chips in the microwave. Then pour in the marshmallow fluff and microwave for about 30 seconds. Quickly spread the marshmallow and chocolate mixture over the hardened first chocolate layer.1/2 cup white chocolate chips, 1 cup marshmallow fluff
- Crumble the graham crackers and press them into the marshmallow layer. Refrigerate for 30 minutes.3 graham cracker sheets
- Melt 2 cups of chocolate chips and very gently spread it over the graham cracker layer. Put the bark in the freezer for about two hours. Take it out and break it apart.3 1/2 cups milk chocolate chips
- Store in the refrigerator in an airtight container to ensure that your bark stays firm.
nicole says
I can’t wait to try this I’m out of white chocolate chips are they a must? Could you recommend a substitute?
Nicole, for this particular recipe, I really wouldn’t try making it with anything but the white chocolate chips, maybe almond bark, but I would have to test it to check the quantity.
Lianne Brown says
Hi, I see quite a few recipes needing Graham Crackers, would love to make Smores Bark,but still don’t know what a good substitute would be. Living in South Africa, we don’t see many of the ingredients required for recipes found on the net.
Digestive biscuit maybe? How much would 3 sheet be, weight wise?
Thank you for these delicious recipes.
Lianne
If you have anything like a short bread cookie that would be a good replacement. I don’t know what a digestive biscuit is.
Rosalyn says
I think digestive cookies would actually work really well. It’s not quite like a graham cracker, but I think it would be really yummy. :)
Marissa says
Made these last night. Everyone thought it was over rich and may help to double the marshmallow fluff. I will try it again another day. Great idea!!!
I’m sorry you didn’t like it Marissa, I really loved this recipe as is.
Jamie says
By 3 sheets, you mean the connected sheets of graham crackers? Not breaking the dotted lines apart for 3 rectangles? Also, how much does this make. I have a large group that I want to make this for. Thank you!!!
Hi Jamie! Yes, three sheets means to big rectangle unbroken pieces. This recipe makes about three cups once they are broken. It’s hard to say in pieces because obviously they can be broken into different sizes. I hope that helps!
Wendy says
I’m making these for my son’s birthday party and was hoping I could make them a little in advance. How long ahead of time do you think I could make these?
I would think you could make them about three days in advance. And if it’s for a party I would double or triple the recipe.
Carie says
Do u have any bark recipes that may include cashew butter?
I don’t Carie! But I do have a lot of recipes using Peanut Butter that I think would easily work with Cashew Butter! https://simplejoy.com/tag/peanut-butter
Lisa says
Have you made these with semi sweet or dark chocolate chips? I’m going to serve these at our cabin over the 4th:)
I have, and it works! I do prefer it with the milk chocolate chips
Sharon says
Thanks????
Sharon says
Anybody substitute semi-sweet for milk chocolate?
Dana says
When does one use the milk in this recipe?
Dana, the recipe doesn’t call for milk. It calls for milk chocolate chips.