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This S’mores Bark gives all of the delicious flavors of S’mores but with the ease of one of the simplest desserts to make! It is pretty too!
Bark has been my absolute favorite thing to make at the holidays for a long time. Lately, I have been extending recipes to make all year round and this S’mores Bark is one of the best!
Family and friends love bark because it is so pretty and delicious. I love to make bark because it is so easy!
You can’t beat the ease of melt, stir, spread, chill and break! That’s it!
If you love the flavors of S’mores but don’t have a campfire handy, this S’mores Bark will hit the spot!
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other S’mores Recipes
S’mores Brownies (coming soon!)
Other Bark Recipes
Check out my St. Patrick’s Day Bark, Valentine’s Day Bark, and Easter Bunny Bark! It is so pretty with Easter and spring colors. You will also love Patriotic Bark with fun red, white and blue colors, Christmas Bark and Fall Halloween Bark in cool, fall colors! We also have Keto Chocolate Peppermint Bark and S’mores Bark.
Can it Be Made Ahead of Time
Yes! I have made bark ahead for years and it even freezes great! Just put it in a Ziploc bag and put it in the freezer. I have frozen it for a few weeks ahead and it tastes fresh for the holidays and when we had leftovers, I have frozen it for even a few months after.
How to Store S’mores Bark
Keep in an airtight container or Ziploc bag in a cool place like the refrigerator.
Don’t let it get too warm or it will melt.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Milk chocolate chips; or semi sweet or dark chocolate
Coconut oil; or butter
Graham crackers; broken into small pieces but not crumbs
Mini marshmallows
Mini chocolate chips
How to Make S’mores Bark
Break up the graham crackers into small pieces. You don’t want them to be crumbs though.
Melt the 11.5 ounce bag of chocolate chips and the first 2 teaspoons of coconut oil in microwave for 30 seconds, stir and heat another 30 seconds if needed. Heat just until melted when stirred.
It burns easily so be careful to not heat too much.
If you would rather, melt them over a double boiler on the stove.
Spread the melted chocolate onto a parchment paper lined baking sheet.
Sprinkle the broken graham crackers and mini marshmallows over the melted chocolate.
Now melt the remaining 1/8 cup of mini chips and ¼ teaspoon of coconut oil in the microwave for 30 seconds. Stir until smooth.
Using the spatula or a large spoon, scoop up some melted chocolate and let it drip off while moving over the bark on the baking sheet. Continue to drizzle the melted chocolate until it looks pretty and the chocolate is used.
Chill for at least 20 minutes in the refrigerator or until hardened.
Break into pieces and serve.
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S’mores Bark
This S’mores Bark gives all of the delicious flavors of S’mores but with the ease of one of the simplest desserts to make! It is pretty too!
Ingredients
- 11.5 ounce bag milk chocolate chips
- 2 teaspoons coconut oil
- 1 cup broken graham crackers
- 1 cup mini marshmallows
- 1/8 cup mini chocolate chips
- ¼ teaspoon coconut oil
Instructions
Break up the graham crackers into small pieces.
You don’t want them to be crumbs though.
Melt the 11.5 ounce bag of chocolate chips and the first 2 teaspoons of coconut oil in microwave for 30 seconds, stir and heat another 30 seconds if needed. Heat just until melted when stirred.
It burns easily so be careful to not heat too much.
If you would rather, melt them over a double boiler on the stove.
Spread the melted chocolate onto a parchment paper lined baking sheet.
Sprinkle the broken graham crackers and mini marshmallows over the melted chocolate.
Now melt the remaining 1/8 cup of mini chips and ¼ teaspoon of coconut oil in the microwave for 30 seconds. Stir until smooth.
Using the spatula or a large spoon, scoop up some melted chocolate and let it drip off while moving over the bark on the baking sheet. Continue to drizzle the melted chocolate until it looks pretty and the chocolate is used.
Chill for at least 20 minutes in the refrigerator or until hardened.
Break into pieces and serve.
Store in the refrigerator or freezer for best results.
Notes
Use whatever kind of chocolate chips you like; dark chocolate, semi sweet or even white! The small variation in the bag size won’t matter. Just use a bag close to 10.5 ounces.
You can use butter instead of coconut oil if you wish.
The mini chips don’t have to be mini but they do measure a bit more accurately since they fit into the small cut better and they melt quicker. If you use regular size chips, you might want to pile them in the cup a little bit. This doesn’t have to be an exact measurement; it is just for the drizzle.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 246Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 69mgCarbohydrates 31gNet Carbohydrates 29gFiber 2gSugar 23gProtein 3g
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
