These frozen s'mores bars are like your favorite campfire treat, but even better for summer because they're cool and refreshing and come right from the freezer - kind of like s'mores ice cream sandwiches.

Made with gooey marshmallow crème and chocolate pudding between layers of graham crackers, this is a treat that will quickly disappear!

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Essential Ingredients
Recipe Tip
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Frozen S'mores Bars
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Essential Ingredients

Graham crackers: Break the graham cracker in half before arranging them in the pan. This makes cutting them into individual servings much easier.

Marshmallow crème: Use spreadable marshmallow Fluff instead of traditional marshmallows. You can find it in the baking aisle.

Chocolate pudding mix: Make sure to buy the large (5.9-ounce) box of instant chocolate pudding for this recipe.

Heavy cream: I like to use heavy cream instead of milk for the pudding, as it makes it creamier and thicker.

Whipped topping: Folding thawed whipped topping into the marshmallow and chocolate layers makes them lighter and fluffier.

Recipe Tip

Serve these Frozen S'mores Bars like ice cream sandwiches. Cut and serve the bars while they are frozen. Once they begin to come to room temperature they will get softer and a little messy to eat.

Comments and ratings

If you’ve tried these Frozen S'mores Bars or any other recipes on our site, please leave a comment and rating below. We love hearing from you!

Frozen S'mores Bars

Kathy Kingsley

These frozen s'mores are everything you love about this nostalgic favorite, but in a chilled ice cream sandwich version. They're so easy to make—no need to turn on the oven—and they will disappear quickly.

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Prep Time 20

Cook Time 0

Freezing time 6

Course Dessert

Cuisine American

Servings

Calories 380 kcal

Ingredients

▢ 15 whole graham crackers, broken into halves
▢ 4 oz. cream cheese, at room temperature
▢ 1 (7-ounce) jar marshmallow crème, such as Marshmallow Fluff
▢ 1 8 oz. container frozen whipped topping, thawed
▢ 3 cups heavy cream
▢ 1 (5.9-ounce) package instant chocolate pudding mix

Instructions

Line a 9x13-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular, so that the parchment hangs about 2 inches over all 4 sides of the pan.
Arrange 15 graham cracker halves in a single layer over the bottom of the pan so that they are touching.
Combine the cream cheese and marshmallow crème in a large bowl, and beat with an electric mixer on medium speed until smooth and blended. Fold in 2 cups of the whipped topping until just combined. Dollop the marshmallow mixture onto the graham crackers, then spread into an even layer.
Combine the cream and instant chocolate pudding mix in the same bowl, no need to wash ot. Whisk until smooth and thickened. Fold in the remaining 1 cup whipped topping until just blended. Spread evenly over the marshmallow mixture. Arrange the remaining graham cracker halves over the chocolate mixture. Cover and freeze until firm, at least 8 hours.
When ready to serve, grasp the excess parchment and transfer to a cutting board. Cut into 15 squares, using the graham cracker squares as a guide.

Notes

To store the bars, wrap each square individually with parchment paper and place in a zip-top freezer bag for up to 3 months. Thaw in the refrigerator.