S’mores Cookie Bars capture everything you love about the classic campfire treat—gooey marshmallow, melty chocolate, and buttery graham cracker—in one oven-baked, handheld dessert. With a graham cracker cookie base, a thick layer of marshmallow creme, and plenty of chocolate chips, these bars are chewy, soft, and utterly irresistible, all without needing a single stick or flame.
Why You’ll Love S’mores Cookie Bars
- All the s’mores flavor in a no-fire-needed dessert
- Thick, chewy bars with layers of texture and sweetness
- Made with marshmallow creme that won’t melt away
- Perfect for picnics, potlucks, parties, or cozy nights in
- A proven crowd-pleaser—no leftovers guaranteed
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)
Directions
Preheat & Prepare the Pan
Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides. This helps with easy removal and clean slicing.
Make the Graham Cookie Dough
- In a large mixing bowl using a hand or stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed for about 2 minutes, until creamy.
- Add the egg and vanilla extract, beating until fully combined. The mixture may appear slightly curdled—this is normal.
- In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, beating on medium speed just until combined. The dough will be thick and sticky.
Assemble the Layers
- Press 2/3 of the graham cookie dough into the bottom of your prepared pan. Use your hands or a spatula to spread evenly—it will be a thin layer that puffs up as it bakes.
- Spread the marshmallow creme evenly over the dough layer. It’s very sticky, so do your best to cover the entire surface.
- Sprinkle the chocolate chips evenly over the marshmallow layer.
- Take the remaining cookie dough and press or flatten it into small “pancake” shapes. Layer these over the top—there won’t be enough to fully cover everything, and that’s perfect! Let some marshmallow and chocolate peek through.
Bake
- Bake the bars for 25–30 minutes, or until the top is lightly golden brown.
- Remove from the oven and allow to cool completely in the pan on a wire rack.
Slice and Serve
Once cooled, lift the bars out using the parchment paper overhang. Slice into 9 large or 16 small squares, and serve!
Pro Tips and Variations
- Use marshmallow creme—not mini marshmallows—to avoid melted craters.
- For a twist, swap chocolate chips with chopped Hershey bars or milk chocolate chunks.
- Add a sprinkle of flaky sea salt on top for a gourmet touch.
- Want extra texture? Toss in a handful of mini marshmallows on top after baking for visual flair.
Serving Suggestions
- Serve slightly warm for extra gooeyness.
- Pair with cold milk or iced coffee.
- Add a scoop of vanilla ice cream on top for a full s’mores sundae effect.
- Cut into mini bites and skewer with marshmallows for a fun party treat!
Storage/Reheating
Room Temperature: Store in an airtight container for up to 1 week.
Freezer: Slice and freeze with parchment between layers for up to 3 months. Thaw at room temp.
To Reheat: Warm individual bars in the microwave for 10–15 seconds for that melty marshmallow center.
FAQs
Can I use mini marshmallows instead of marshmallow creme?
A: No. They melt into the bars and disappear, creating unpleasant craters. Marshmallow creme holds its texture and gooeyness after baking.
What kind of chocolate works best?
A: Semi-sweet chocolate chips are classic, but feel free to use dark, milk, or chopped chocolate bars for variety.
Can I make this ahead of time?
A: Yes! These bars stay fresh for several days and freeze beautifully.
My dough is sticky—what should I do?
A: That’s normal. Use lightly damp or oiled hands to press it into the pan easily.
Conclusion
These S’mores Cookie Bars deliver everything you love about the campfire favorite in a neat, delicious bar form—no fire required. With golden graham cookie dough, gooey marshmallow, and melty chocolate, every bite is layered with texture and flavor. Whether for summer gatherings, cozy holidays, or late-night cravings, this easy recipe is a guaranteed hit.
