Campfire S’mores Chocolate Bark with Toasted Marshmallows

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nostalgic dessert capturing the campfire s’mores experience in a crunchy chocolate bark studded with toasted marshmallows and graham cracker chunks. This American-inspired recipe, ready in about 15 minutes, layers semisweet chocolate chips, mini marshmallows, graham crackers into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line a 9x13-inch baking sheet with parchment paper and set aside. Preheat your oven broiler on high.
  2. Step 2: In a microwave-safe bowl, combine 12 oz semisweet chocolate chips and 1 tbsp unsalted butter. Microwave in 30-second intervals, stirring after each, until smooth and glossy, about 1-2 minutes total.
  3. Step 3: Pour the melted chocolate evenly over the parchment-lined baking sheet and spread it into a roughly 1/4-inch thick layer using an offset spatula.
  4. Step 4: Evenly scatter 1 cup of mini marshmallows and 1 cup of roughly broken graham cracker pieces over the melted chocolate.
  5. Step 5: Place the baking sheet on the middle oven rack under the broiler for 1-2 minutes, watching carefully, until the marshmallows start to toast golden brown and puff up. Remove immediately to avoid burning.
  6. Step 6: Sprinkle 1/4 tsp sea salt flakes over the top while still warm, then allow the bark to cool at room temperature for 30 minutes until fully set and firm.
  7. Step 7: Break into irregular pieces and serve immediately or store in an airtight container for up to 3 days.

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