This HERSHEY’S KISSES S’more Bark is quick and simple to make. It tastes like the classic s’more but is prepared in your kitchen for an easy snack any time of year.
I’m partnering with The Hershey Company to share a fast, family-friendly dessert. S’mores are a favorite in our household, but living where we experience all four seasons means we can’t always make them over a campfire. This recipe is my favorite indoor version — it captures the familiar flavors of graham cracker, toasted marshmallow, and chocolate without the need for a fire.
This treat is one my kids love to help make after school. After-school snacks were a meaningful part of my childhood — a daily moment when my mom and I would reconnect. I try to recreate that warm ritual with my own children. They often ask what the after-school snack will be, and it’s a joy to see how much they look forward to this little tradition.
HERSHEY’S KISSES S’more Bark is simple to prepare, delicious, and a perfect cold-weather alternative to traditional s’mores. Kids can easily join in the process, which makes it a fun after-school activity and a hit with everyone who tries it.
To make the bark, arrange graham crackers in a rectangle on a parchment-lined cookie sheet. Melt milk chocolate chips with a little shortening, pour the melted chocolate over the graham crackers, and spread gently so the crackers stay in place. Then sprinkle mini marshmallows and crushed graham crackers on top.
Place the cookie sheet briefly under the broiler to toast the marshmallows. Watch closely — they brown quickly and can burn in seconds. When they turn golden, remove the pan. You can also use a kitchen torch if you prefer. Turn off the broiler, then press unwrapped HERSHEY’S KISSES gently into the warm marshmallows and chocolate so they adhere.
Allow the bark to set before cutting. To speed this up, place the sheet in the freezer for a few minutes. Once the chocolate is firm, break or cut the bark into pieces and serve.
- 14 graham crackers, divided
- 1 (12 ounce) bag HERSHEY’S Milk Chocolate Chips
- 1 teaspoon shortening
- 2 cups mini marshmallows
- 30 HERSHEY’S KISSES Chocolates, unwrapped
- Line a cookie sheet with parchment paper.
- Arrange 10 graham crackers into a rectangle on the sheet.
- Crush the remaining 4 graham crackers into small pieces and set aside.
- In a microwave-safe bowl, combine chocolate chips and shortening. Heat in 15-second intervals, stirring between each, until the chocolate is smooth. Pour over the graham crackers and spread carefully so they stay in place.
- Sprinkle mini marshmallows evenly over the chocolate.
- Sprinkle the crushed graham crackers over the marshmallows.
- Place the cookie sheet under the broiler for just a few seconds to toast the marshmallows. Leave the oven door slightly open and watch closely — remove as soon as they begin to turn golden. A kitchen torch can be used instead.
- Quickly press unwrapped HERSHEY’S KISSES into the warm marshmallows and chocolate so they stick.
- Let the bark harden before cutting. To speed this up, chill in the freezer for a few minutes if needed.
- Once the chocolate is firm, cut or break the bark into pieces and serve.
Enjoy!
This post was sponsored by The HERSHEY Company. Thank you for supporting our sponsors. All opinions are my own.
