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Gooey S’mores Cake Bars

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  • Prep 20 min
  • Total 3 hr 40 min
  • Servings 16
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Say hello to your new favorite dessert—a delicious twist on a classic that can be enjoyed anywhere, any time! With quick prep time and a helping hand from a Betty Crocker™ cake mix, you can serve up these downright delicious s'mores cake bars.
Updated May 3, 2024
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  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 egg
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/2 cup canned sweetened condensed milk
  • 2 cups coarsely crushed graham crackers (about 18 graham cracker squares)
  • 18 large marshmallows, halved crosswise
  • 2 bars (1.55 oz each) Hershey's milk chocolate candy bar, broken into individual rectangles


  • 1
    Heat oven to 350°F. Line 9-inch square pan with nonstick foil, allowing foil to hang over sides of pan for easy removal after baking.
  • 2
    In medium bowl, beat cream cheese and butter with electric mixer on medium speed until well blended. Add egg; beat well. Stir in cake mix by hand until well combined (mixture will be thick). With hands buttered or sprayed with cooking spray, press about 2 1/4 cups cake mixture in pan. Pour condensed milk on top of cake mixture. Top with crushed graham crackers, marshmallow halves and half of the chocolate pieces. Drop remaining cake mixture by spoonfuls on top.
  • 3
    Bake 32 to 35 minutes or until marshmallows are golden brown and cake mixture is set on top. Remove from oven to cooling rack; cool 15 minutes. Top with remaining chocolate pieces. Cool completely, at least 2 1/2 hours. Cut into 4 rows by 4 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    To speed up cooling time, cool at room temperature 1 hour, then refrigerate 30 minutes.
  • tip 2
    Nonstick foil works best for this recipe, but if you don’t have nonstick foil, use regular foil and spray bottom and sides generously with cooking spray.


Nutrition Facts are not available for this recipe
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