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Easy No-Bake S’mores Icebox Bars

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These Easy No-Bake S’mores Icebox Bars are the perfect summer dessert—no oven required. With a buttery graham cracker crust, a silky chocolate filling, and a toasted marshmallow topping, they taste like summer in a pan and come together in just 20 minutes of active time.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–15 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups mini marshmallows
  • Optional: 1-2 tablespoons powdered sugar (if marshmallow creme is too stiff)

Instructions

  1. Prep your pan. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. Make the crust. In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and a pinch of salt. Pour in 1/2 cup melted unsalted butter and stir until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan. Refrigerate while you make the filling.
  3. Prepare the chocolate layer. Place 2 cups semi-sweet chocolate chips in a medium heat-safe bowl. In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes without stirring. Then whisk slowly until the chocolate is completely melted and the mixture is glossy and smooth. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
  4. Assemble the first layers. Pour the chocolate mixture over the chilled crust and spread it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Return the pan to the fridge for at least 30 minutes, or until the chocolate layer is firm to the touch.
  5. Add the marshmallow layer. Once the chocolate is set, spread the marshmallow creme evenly over the top. If it’s too stiff to spread, microwave it for 10-15 seconds to loosen it up. Then scatter the mini marshmallows over the creme in an even layer.
  6. Toast the marshmallows. If using a kitchen torch, hold it about 2-3 inches from the marshmallows and move it in a circular motion until they’re golden brown and puffy. If using the broiler, place the pan on the top rack and broil for 30-60 seconds, watching carefully.
  7. Chill completely. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
  8. Slice and serve. Use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into 16 squares. For clean cuts, wipe the knife clean between each slice.

Notes

For the best texture, chill overnight. The bars taste even better on day two. If using the broiler, watch the marshmallows closely as they can burn quickly. For clean slices, let the bars sit at room temperature for 5 minutes before cutting and wipe the knife clean between cuts.

Nutrition

Keywords: no-bake s'mores, icebox bars, summer dessert, graham cracker crust, chocolate ganache, toasted marshmallow, easy dessert, no oven dessert

Find it online: https://lumalunch.com/easy-no-bake-smores-icebox-bars-the-best-summer-dessert/