S’mores Cookie Bars are a delicious layered dessert that combines the flavors of classic s’mores in an easy-to-serve bar form. With a chewy graham cracker cookie base, a gooey layer of marshmallow creme, and melty chocolate chips, these bars are nostalgic and irresistible. They’re great for any occasion from summer barbecues to cozy winter days.
You will love the combination of crunchy graham cracker pieces, soft marshmallow creme, and rich chocolate chips, all baked into one decadent yet simple dessert.
Ingredients
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet crackers)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought Fluff or homemade)
How to Create Your S’mores Cookie Bars
Step 1: Prep and Preheat
Preheat oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Cream Butter and Sugar
In a large bowl, use a hand or stand mixer with paddle attachment to cream the butter and brown sugar on medium-high speed for about 3 minutes until light and fluffy. Add the egg and vanilla and beat until combined, scraping down the bowl as needed. It’s normal if mixture looks slightly curdled.
Step 3: Add Dry Ingredients
Whisk flour, graham cracker crumbs, baking powder, and salt together in a separate bowl. Gradually add the dry mixture to the wet ingredients and beat on medium speed until just combined.
Step 4: Assemble the Bars
Press about two-thirds of the graham cracker cookie dough evenly into the prepared pan. The dough will be sticky, so hands help for an even layer.
Spread the marshmallow creme evenly on top it will be sticky and tricky, but do your best for coverage. Scatter chocolate chips over the marshmallow layer.
Use the remaining cookie dough to mold flat pieces and layer on top of the chocolate chips. The dough may not cover fully, so some marshmallow and chocolate will peek through.
Step 5: Bake
Bake for 25 to 30 minutes, until the top turns lightly golden brown.
Step 6: Cool and Slice
Remove from oven and cool on a wire rack until completely set.
Use the parchment overhang to lift bars from the pan and cut into squares.
Step 7: Store
Keep leftover bars in an airtight container at room temperature for up to one week.
My Best Tips for Success
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Use parchment paper to easily lift bars from the pan without crumbling.
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Don’t skip chilling or spreading marshmallow creme evenly for a gooey center.
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The dough is sticky, so don’t hesitate to use your hands for pressing.
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Check bars towards the end of baking; golden edges indicate doneness.
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Store bars properly to keep marshmallow soft and bars chewy.
Delicious Variations to Try
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Add chopped nuts like pecans or walnuts to the layers for crunch.
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Use dark chocolate chips or chunks for a richer taste.
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Swirl caramel sauce over marshmallow layer before adding chocolate.
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Sprinkle sea salt atop bars before baking for a sweet-salty balance.
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Try a graham cracker crust base for thicker bars with crusty bottom.
Frequently Asked Questions
Can I make homemade marshmallow creme?
Yes, substitute store-bought fluff with homemade marshmallow cream.
What size pan works best?
8×8 or 9×9-inch square pans are ideal for these bars.
Can I freeze s’mores cookie bars?
Yes, wrap tightly and freeze up to 3 months; thaw before serving.
Are these bars gluten-free?
Use gluten-free flour and gluten-free graham crumbs to make gluten-free.
Can I substitute butter for coconut oil?
Yes, use solid coconut oil but expect a slight change in texture.
How do I keep the marshmallow from burning?
Bake until lightly golden; the marshmallow sits under cookie dough and chips, protecting it.
Print
S’mores Cookie Bars
- Total Time: 45
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Gooey dessert bars that capture the nostalgic flavors of campfire s’mores graham crackers, chocolate, and marshmallows in a chewy, buttery, and perfectly sweet form.
Ingredients
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed light or dark brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1 cup (120 g) graham cracker crumbs (about 8 crackers)
1/2 tsp baking powder
1/4 tsp salt
1 cup (180 g) semi-sweet chocolate chips
1 heaping cup marshmallow creme (Fluff or homemade)
Instructions
Preheat oven to 350°F (177°C). Line 8- or 9-inch square pan with parchment paper.
Beat butter and brown sugar for 3 minutes until light and fluffy. Add egg and vanilla, mix.
Whisk flour, graham crumbs, baking powder, salt. Mix into wet ingredients.
Press two-thirds of dough into pan. Spread marshmallow creme evenly.
Sprinkle chocolate chips on top. Flatten remaining dough and layer on top.
Bake 25-30 minutes until golden.
Cool completely on wire rack. Lift using parchment, cut into squares.
Store airtight up to 1 week.
Notes
Use parchment paper for easy removal.
Spread marshmallow evenly for consistent gooey layer.
Use lightly floured hands to press sticky dough.
Avoid overbaking for softer bars.
Check edges for doneness.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 recipe)
- Calories: 225
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: s’mores cookie bars, graham cracker cookie, marshmallow chocolate bar, gooey dessert bars, campfire s’mores at home
