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Ultimate Mini Smores Poke Cake Bars: Easy 30-Min Dessert

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These Ultimate Mini S’mores Poke Cake Bars capture the campfire flavor of s’mores without the fire. A graham cracker crust, moist yellow cake soaked in sweetened condensed milk, topped with toasted marshmallows and chocolate—ready in 30 minutes.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup milk chocolate chips
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream (optional, for ganache)
  • Additional graham cracker crumbs for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang. Lightly spray with cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Set aside to cool slightly.
  3. In a large bowl, combine yellow cake mix, water, vegetable oil, eggs, and vanilla extract. Mix until smooth (about 2 minutes). Pour over the pre-baked crust and spread evenly.
  4. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes.
  5. While still warm, poke holes all over the cake about 1 inch apart using the end of a wooden spoon or a skewer.
  6. In a small microwave-safe bowl, combine sweetened condensed milk and milk chocolate chips. Microwave in 20-second intervals, stirring until smooth. Pour evenly over the cake, ensuring it fills the holes. Let sit for 5 minutes.
  7. Sprinkle mini marshmallows and semi-sweet chocolate chips over the top. Optionally, toast marshmallows with a kitchen torch or under the broiler for 1-2 minutes (watch carefully).
  8. For ganache (optional): Heat heavy cream until simmering, pour over remaining 1/4 cup semi-sweet chocolate chips, let sit 2 minutes, then stir until smooth. Drizzle over the top. Sprinkle with extra graham cracker crumbs.
  9. Let cool completely at room temperature (30-45 minutes). For cleaner cuts, refrigerate for 1 hour. Lift out using parchment, cut into squares, and serve.

Notes

Don’t skip pre-baking the crust to avoid sogginess. Let cake cool exactly 5 minutes before poking—too hot tears the cake, too cold prevents absorption. For marshmallow toasting, a kitchen torch offers more control than the broiler. Bars taste even better the next day after flavors meld. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: s'mores, poke cake, bars, easy dessert, 30-minute dessert, summer dessert, graham cracker, marshmallow, chocolate

Find it online: https://lenatable.com/ultimate-mini-smores-poke-cake-bars-easy-30-min-dessert/