Recipe courtesy of Dan Langan

No-Bake Loaded S’mores Bars

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 16 bars
If I’m around a campfire it’s because I am in it for the snacks! Here I’ve combined my love for s'mores with flavors and textures inspired by trail mix and crispy rice cereal treats. We’re covering all of the bases with these sweet and salty, chewy and crunchy bar cookies!



Trail Mix Toppings:

Chocolate Coating:


  1. Grease a 9-inch-square pan and line it with parchment paper so that the paper extends up all sides. Lightly spray the parchment with nonstick spray and set aside.
  2. For the crust: Lightly spray a large bowl with nonstick spray. Break the graham crackers into the bowl, aiming for pieces about 1/2 to 1 inch in size. Crush the pretzels into the bowl so that they break into halves or quarters. Toss together and set aside. 
  3. Melt the butter in a medium saucepan over medium. Cook until it begins to bubble, then stir with a spatula until it becomes golden brown, 1 to 2 minutes. Immediately add the marshmallows and 1 tablespoon water; the mixture will bubble. Reduce the heat to low and continue stirring until the marshmallows are mostly melted, about 1 minute. 
  4. Remove from the heat and stir in the white chocolate chips and salt, stirring until the chips melt. Pour this mixture over the graham cracker mixture and toss and stir to combine. Scrape into the prepared pan and press into an even layer, filling in gaps by borrowing some of the mix from another spot.  
  5. For the trail mix toppings: Sprinkle the almonds, marshmallows, chocolate chips and coconut evenly over the mixture in the pan. Press firmly to make sure it sticks to the base layer. 
  6. For the chocolate coating: Combine the semisweet chips, oil and salt in a microwave-safe bowl and microwave in 15-second intervals stirring after each, until melted, about 45 seconds. Pour over the trail mix layer and smooth with a spatula, filling any crevices. Tap the pan gently to help the chocolate settle. 
  7. Sprinkle with coconut if using. Allow to set until the chocolate is firm, several hours at room temperature or about 1 hour in the refrigerator. Cut into 16 bars. Leftovers will keep, covered, at room temperature for up to one week.