Sourdough Discard S’mores Bars

There’s something magical about s’mores—the crackling fire, melty chocolate, and toasted marshmallows all come together in one perfect bite. But what if I told you that you could bring those cozy campfire vibes into your kitchen with a sourdough twist? Enter Sourdough Discard S’mores Bars—a gooey, chocolatey, and marshmallow-filled treat with a hint of tang from sourdough discard. These bars are chewy, nostalgic, and utterly irresistible!

Whether you’re looking for a creative way to use up your sourdough discard or simply craving a decadent dessert, this recipe is a must-try. Let’s dive in!

Why You’ll Love These Sourdough Discard S’mores Bars

✔ Deliciously gooey – Just like traditional s’mores, these bars are packed with melty chocolate and toasted marshmallows
✔ A perfect way to use sourdough discard – No waste, all flavor! The discard adds a subtle tang, enhancing the classic s’mores taste
✔ No campfire needed – Enjoy that nostalgic s’mores experience straight from your oven
✔ Easy to make – No complicated steps or fancy equipment—just mix, layer, and bake

What Do These S’mores Bars Taste Like?

These bars have all the flavors you love in a s’more, but with an added depth thanks to the sourdough discard. The buttery graham cracker-inspired dough is slightly spiced with cinnamon, giving it a warm and cozy flavor. The chocolate melts into the bars, creating rich, fudgy layers, while the marshmallow fluff and mini marshmallows toast to perfection, giving you that signature s’mores gooeyness.

And that hint of tang from the sourdough discard? It takes these bars to the next level, balancing out the sweetness beautifully.

Ingredients You’ll Need

For the Graham Cracker Layer

• ½ cup (120g) sourdough discard

• ½ cup (115g) unsalted butter, melted

• ½ cup (100g) brown sugar, packed

• 1 egg, room temperature

• 1 tsp vanilla extract

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp cinnamon

For the Filling

• 1 (4oz) chocolate bar, broken into pieces (or ¾ cup chocolate chips)

• 1 cup (100g) mini marshmallows

• ½ cup (120g) marshmallow fluff

Tools You’ll Need

• 8×8-inch baking dish – Perfect for getting thick, chewy bars

• Parchment paper – Makes it easier to lift the bars out for slicing

• Mixing bowls – One for wet ingredients, one for dry

• Spatula – For mixing and spreading the dough

Ingredient Substitutions & Add-Ins

• No sourdough discard? No problem! You can replace it with ¼ cup plain Greek yogurt or buttermilk for a similar texture and tang

• Want extra crunch? Sprinkle crushed graham crackers over the top before baking

• Chocolate lovers, rejoice! Try using dark chocolate, peanut butter cups, or white chocolate chips for a fun twist

• No marshmallow fluff? Just add an extra ½ cup of mini marshmallows

How to Make Sourdough Discard S’mores Bars

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Graham Cracker Dough

1. In a mixing bowl, whisk together the melted butter and brown sugar until smooth

2. Stir in the sourdough discard, egg, and vanilla extract until well combined

3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon

4. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms

Step 3: Assemble the Layers

1. Press about ⅔ of the dough into the bottom of the prepared baking dish

2. Layer the chocolate pieces evenly over the dough

3. Dollop marshmallow fluff over the chocolate and sprinkle mini marshmallows on top

Step 4: Top & Bake

1. Crumble the remaining ⅓ of the dough over the marshmallow layer

2. Bake for 20–25 minutes, or until the top is golden brown and the marshmallows are toasty

Step 5: Cool & Serve

1. Let the bars cool completely before slicing—this helps them set for cleaner cuts

2. Enjoy warm for the ultimate gooey, melty texture

What to Serve with Sourdough Discard S’mores Bars

• With a scoop of vanilla ice cream – Because warm s’mores bars and cold ice cream are the perfect match

• With a cup of coffee or hot chocolate – Perfect for cozy mornings or an after-dinner treat

• With fresh berries – The tartness of berries balances out the sweetness beautifully

Tips for the Best S’mores Bars

• Don’t overbake! You want the marshmallows golden and gooey—not burnt

• Use parchment paper for easy removal and slicing

• Let them cool before slicing—trust me, they’ll hold their shape better

• Store leftovers in an airtight container at room temperature for up to 3 days

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 3 days

• Refrigerator: Keep in the fridge for up to a week—just warm them slightly before serving

• Freezer: Freeze bars for up to 3 months. Thaw at room temperature before enjoying

Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes, but the texture may be slightly different since active starter has more yeast activity

Can I double this recipe?

Absolutely! Just bake in a 9×13-inch pan and increase the baking time by about 5 minutes

What’s the best way to reheat these bars?

Pop them in the microwave for 10-15 seconds for that fresh-from-the-oven gooeyness

Final Thoughts

Sourdough Discard S’mores Bars are the ultimate way to enjoy s’mores without a campfire. They’re chewy, chocolatey, and packed with toasty marshmallow goodness—all with a subtle sourdough tang that makes them even more special.

So, what are you waiting for? Grab that jar of sourdough discard and whip up a batch today! And if you do, don’t forget to share your creations—tag me on Pinterest or leave a review below.

Happy baking!

More Sourdough Discard Recipes to Try

Crispy & Chewy Sourdough Fry Bread
Easy Homemade Sourdough French Bread
Sourdough Discard Jalapeño Cornbread Muffins

Click the links for more delicious ways to use up that sourdough discard!