30-Minute Valentine’s Day S’mores

If you ask me, s’mores are already the perfect treat, but adding a Valentine’s Day twist makes them even better.

These romantic s’mores swap out regular chocolate for heart-shaped pieces and add a touch of strawberry flavor that pairs beautifully with the classic marshmallow and graham cracker combo. Pink and red marshmallows make the whole thing look festive without being too fancy.

They’re assembled just like traditional s’mores – roasted marshmallows sandwiched between graham crackers with chocolate. The strawberry element adds a fruity sweetness that screams Valentine’s Day.

It’s a simple way to make date night or a family dessert feel special, perfect for sharing with someone you care about.

What Kind of Chocolate Chips Should I Use?

For s’mores, you really can’t go wrong with semi-sweet chocolate chips since they give you that classic, balanced sweetness that pairs perfectly with the graham crackers and marshmallows. Dark chocolate chips work great too if you prefer a richer, less sweet flavor, while milk chocolate chips will make your s’mores extra sweet and creamy. You can even mix different types together for a more complex chocolate experience. If you’re feeling fancy, chopped chocolate bars work just as well as chips and might even melt more evenly, but honestly, whatever chocolate chips you have in your pantry will do the trick.

Options for Substitutions

This s’mores recipe is pretty forgiving when it comes to swaps – here’s what you can change up:

• Honey graham crackers: Regular graham crackers work just fine if you can’t find honey ones. You can even use chocolate graham crackers for an extra chocolatey twist.
• Salted butter: Unsalted butter works too – just add a pinch of salt to the mixture. If you’re out of butter entirely, you can use coconut oil (solid, not melted) but the flavor will be slightly different.
• Brown sugar: White sugar can work in a pinch, though you’ll lose some of that caramel-like flavor. If using white sugar, add an extra splash of vanilla to make up for it.
• Semi-sweet chocolate chips: Milk chocolate chips, dark chocolate chips, or even chopped chocolate bars all work great. Mini chocolate chips will distribute more evenly if that’s what you have.
• Kraft Mallow Bits: If you can’t find mallow bits, you can chop up regular marshmallows into small pieces. Mini marshmallows work too, though they might puff up more during baking.
• Sprinkles: These are totally optional! Use whatever sprinkles you have on hand, or skip them altogether – the s’mores will still taste amazing.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores bars is letting the butter and brown sugar mixture boil too vigorously, which can cause it to separate or become grainy – keep it at a gentle simmer and stir constantly for smooth results.

Another common error is adding the chocolate chips while the mixture is still too hot, causing them to completely melt and lose their shape, so let the base cool for about 5 minutes before sprinkling them on top.

Don’t press the mallow bits too hard into the surface or they’ll sink completely into the warm mixture, and be sure to let the bars cool completely before cutting – rushing this step will result in a gooey mess that won’t hold its shape.

For cleaner cuts, try chilling the finished bars in the refrigerator for 30 minutes before slicing with a sharp knife.

What to Serve With S’mores?

These s’mores bars are pretty rich and sweet on their own, so they pair really well with a cold glass of milk or a hot cup of coffee to balance out all that chocolatey goodness. If you’re serving them at a party, consider setting out some fresh strawberries or raspberries – the tartness cuts through the sweetness nicely and adds a pop of color that’s perfect for Valentine’s Day. A scoop of vanilla ice cream on the side never hurts either, especially if you’re serving these warm from the oven. For drinks, hot chocolate or even a glass of cold brew coffee would be amazing with these gooey treats.

Storage Instructions

Keep Fresh: These Valentine’s Day s’mores bars taste best when stored in an airtight container at room temperature for up to a week. I like to layer them between sheets of parchment paper so they don’t stick together, especially if you’ve added extra marshmallow bits on top.

Freeze: You can totally freeze these treats for up to 3 months! Just wrap them individually in plastic wrap or store in a freezer-safe container with parchment between layers. They’re actually pretty good eaten straight from the freezer if you like a firmer texture.

Make Ahead: These s’mores bars are perfect for making a day or two before Valentine’s Day since they actually get better as the flavors meld together. Just let them cool completely and set up before cutting into squares, then store covered until you’re ready to share them with your special someone.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 22-26 g
• Fat: 200-220 g
• Carbohydrates: 500-540 g

Ingredients

For the crust:

• 14 sheets honey graham crackers (4 crackers per sheet)

For the toffee layer:

• 1 cup salted butter (2 sticks)
• 1 cup packed brown sugar
• 1 tsp vanilla extract

For the chocolate topping:

• 2 cups semi-sweet chocolate chips (12 oz)
• Kraft mallow bits, for sprinkling
• Colorful sprinkles, for garnish

Step 1: Prepare the Baking Sheet and Arrange Graham Crackers

• 14 sheets honey graham crackers (4 crackers per sheet)

Preheat your oven to 400°F (204°C).

Line a 15-17 inch rimmed cookie sheet or jelly roll pan with aluminum foil and generously spray it with cooking spray.

Arrange the 14 sheets of honey graham crackers on the prepared pan in a single layer, covering as much of the pan as possible.

If there is space around the edges, pull up the foil to keep the toffee contained on top of the crackers.

Step 2: Make the Toffee

• 1 cup salted butter (2 sticks)
• 1 cup packed brown sugar
• 1 tsp vanilla extract

In a large saucepan, combine the salted butter and packed brown sugar over medium-high heat.

Bring the mixture to a low boil, then stir continuously for 4–5 minutes until it thickens slightly.

Remove the saucepan from heat and stir in the vanilla extract until fully combined.

I like to use good-quality vanilla for an extra-rich flavor in the toffee.

Step 3: Bake the Toffee-Covered Crackers

• toffee mixture from Step 2
• graham crackers from Step 1

Pour the hot toffee mixture from Step 2 over the graham crackers arranged in Step 1.

Use an offset spatula to spread it evenly across all the crackers.

Bake in the preheated oven for 5 minutes, until the toffee is bubbling all over.

Step 4: Add and Melt the Chocolate

• 2 cups semi-sweet chocolate chips (12 oz)

Remove the pan from the oven.

Immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer.

Let the chocolate chips sit for a few minutes to soften from the residual heat, then use a spatula to spread the melted chocolate evenly across.

I find it helpful to let the chips sit until they look glossy before spreading—they’ll go on smoother.

Step 5: Decorate the Toffee

• Kraft Mallow Bits, for sprinkling
• colorful sprinkles, for garnish

While the chocolate is still soft, immediately sprinkle the Kraft Mallow Bits and colorful sprinkles over the top to decorate.

You can substitute or add other toppings if you like for extra crunch or color.

Step 6: Cool, Chill, and Break into Pieces

Allow the decorated toffee to cool at room temperature for a bit, then transfer the pan to the refrigerator to chill for a couple of hours.

Once fully set, remove the toffee from the foil and break it into bite-sized pieces.

Store in an airtight container for up to one week—though in my house, it never lasts that long!

30-Minute Valentine's Day S'mores

Delicious 30-Minute Valentine's Day S'mores recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Calories 4000 kcal

Ingredients

  

For the crust:

• 14 sheets honey graham crackers (4 crackers per sheet)

For the toffee layer:

• 1 cup salted butter (2 sticks)
• 1 cup packed brown sugar
• 1 tsp vanilla extract

For the chocolate topping:

• 2 cups semi-sweet chocolate chips (12 oz)
• Kraft Mallow Bits, for sprinkling
• colorful sprinkles, for garnish

Instructions

 

• Preheat your oven to 400°F (204°C). Line a 15-17 inch rimmed cookie sheet or jelly roll pan with aluminum foil and generously spray it with cooking spray. Arrange the 14 sheets of honey graham crackers on the prepared pan in a single layer, covering as much of the pan as possible. If there is space around the edges, pull up the foil to keep the toffee contained on top of the crackers.
• In a large saucepan, combine the salted butter and packed brown sugar over medium-high heat. Bring the mixture to a low boil, then stir continuously for 4–5 minutes until it thickens slightly. Remove the saucepan from heat and stir in the vanilla extract until fully combined. I like to use good-quality vanilla for an extra-rich flavor in the toffee.
• Pour the hot toffee mixture from Step 2 over the graham crackers arranged in Step 1. Use an offset spatula to spread it evenly across all the crackers. Bake in the preheated oven for 5 minutes, until the toffee is bubbling all over.
• Remove the pan from the oven. Immediately sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer. Let the chocolate chips sit for a few minutes to soften from the residual heat, then use a spatula to spread the melted chocolate evenly across. I find it helpful to let the chips sit until they look glossy before spreading—they’ll go on smoother.
• While the chocolate is still soft, immediately sprinkle the Kraft Mallow Bits and colorful sprinkles over the top to decorate. You can substitute or add other toppings if you like for extra crunch or color.
• Allow the decorated toffee to cool at room temperature for a bit, then transfer the pan to the refrigerator to chill for a couple of hours. Once fully set, remove the toffee from the foil and break it into bite-sized pieces. Store in an airtight container for up to one week—though in my house, it never lasts that long!