Why use a generic, boring-ass candy as a cookie box filler when you can whip up some homemade bark?
That, friends, is barking up the right tree.
A recipe on a Monday? Who am I? Well, kids, tis the season for excess of treats, and I’m enabling your sweet tooth first with the 2025 Cookie Box in general and now with one of its featured components: S’mores Bark.
This utterly simple, delightful, delectable nibble is the cousin to last year’s Salted Caramel Graham Cracker Bark and is even quicker to make. The Ikea furniture of dessert recipes. You could make this half asleep (and I trust that half of us are so busy and frazzled that we are half asleep most of the time).
Three ingredients creates this pretty Christmastime delight. That’s it. Nothing to it and no need for me to continue yapping so let’s have at it, shall we?
Bark in the Park
Actually, a batch would be quite nice to take to the park for mild afternoon picnic. Maybe not if you’re in the Midwest right now, though. Lordy.
Your grocery list demands only three items: graham crackers, dark chocolate chips, and mini marshmallows.
For the grahams, I like using cinnamon ones, but honey grahams are classic and hell, chocolate grahams would be fun for the chocolate lover on your nice list.
I prefer dark chocolate in almost every capacity, but milk chocolate, again, is traditional. Use what you’re craving or what you think your recipients enjoy most.
Grab a 9 x 13 inch cake pan and line with parchment. Arrange a row of graham crackers on the bottom. You do not want the crackers to overlap, so break apart the sheets as needed to make them fit flush. The photo is a good reference for the shapes you need to make a good base layer for the bark.
Next, microwave your chocolate chips in a heat-safe bowl for 1 minute. Stir, then heat an additional 20-30 seconds to melt completely. Pour that goodness over the grahams and gently spread with a spatula until it covers from edge to edge, as evenly as you can.
While the chocolate is still melty, sprinkle on the marshmallows and some crushed graham crackers for an extra little sparkle.
Cover the baking sheet and refrigerate at least four hours, but overnight is best. When you’re ready to serve or package up into your cookie boxes, break the bark apart with your hands or a big sharp knife. The pieces needn’t be even – that’s the beauty of the bark, folks! Imperfection and inconsistency is okay here.
Bark keeps well in the fridge for up to 2 weeks, or the freezer for 3 months. Sealed properly in a bag or Tupperware, of course. I think the bark tastes best when brought to room temperature!
Happy new week, friends. Get going on your last minute shopping, you’ve got this!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what your made!
Get your chocolate fix:
Toasted S’mores Fudge Brownies
Chocolate Dipped Peanut Butter Cookie Bars
Baked Peppermint Hot Chocolate Doughnuts
Coffee Oreo Chocolate Chip Cookies
s’mores bark
Ingredients
- 8-10 whole cinnamon or honey graham cracker sheets
- 2 cups dark chocolate chips
- 1 cup mini marshmallows
Instructions
- Line a 9 x 13 inch cake pan with parchment paper. Arrange the graham cracker sheets so they create one non-overlapping layer on the bottom. You will likely have to segment a few of the pieces to get them to fit!
- Heat the chocolate chips in a microwave-safe bowl for 1 minute. Stir, then warm an additional 20-30 seconds until fully melted. Pour over the graham cracker sheets and spread with a rubber spatula until evenly coated.
- Sprinkle the marshmallows overtop, and additional crumbled graham crackers as desired.
- Cover and refrigerate at least four hours, but overnight is better. When the bark is solid, break apart with clean hands or a large sharp knife. Enjoy as is with a hot cup of cocoa!
