You are going to love these S’Mores Cookie Bars, made from buttery graham cracker cookie dough swirled with marshmallow creme, and two types of chocolate. S’Mores Bars are the best version of the classic campfire treat, and they’re simple to make!
These amazing marshmallow and chocolate S’mores bars are just like my S’mores Cookies, but conveniently baked into a 9×13-inch pan.
Get ready for melty, goey marshmallow creme, layered in between rich and buttery graham cracker chocolate chip cookie dough, with plenty of Hershey’s milk chocolate throughout!
If you like easy cookie bar recipes, be sure to grab the recipe for cake mix cookie bars next!
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Why You Will Love This Recipe
- No Campfire Necessary! You can enjoy the flavors of your favorite camping snack any time of the year using this recipe. S’mores aren’t just for outdoor adventures anymore!
- Kid Favorite. Who am I kidding? S’mores cookie bars are an adult favorite too! Everyone loves this combination of toasty marshmallows, melted chocolate, and graham cracker cookies.
- Easy Bar Cookie Recipe. Bar cookies like this one are always going to be easier and quicker than making regular cookies. This is because you put all of the ingredients in one pan, instead of portioning out individual servings.
Key Ingredients for S’Mores Cookie Bars
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Graham Cracker Cookie Dough: The bottom and top layers of Smore’s bars are made with a rich chocolate chip cookie dough infused with graham cracker crumbs, brown sugar, and vanilla extract, along with the other ingredients you’d expect to find in a cookie recipe, like flour, butter, and eggs.
- Milk Chocolate: Break 3 Hershey’s chocolate bars into squares, and plan on using at least 1½ cups of milk chocolate chips. You can swap in dark chocolate if you like, but for a classic sweet s’mores flavor, milk chocolate is the best choice.
- Marshmallow Creme: The center layer of these cookie bars is a thick layer of sweet, sticky marshmallow creme. You’ll need two 7-ounce jars.
- Mini Marshmallows: These are optional, but I really like adding a handful to the top of the bars. They look beautiful after they’ve been toasted in the oven.
How To Make The Best S’Mores Cookie Bars
Get ready to bake by preheating the oven to 350°F/180°C. Line a 9×13-inch baking pan with parchment paper and lightly grease the paper with cooking spray. Leave extra paper “handles” on the sides of the pan to help you lift out the bars later.
- Mix the Dry Ingredients (flour, baking soda, baking powder, salt, and graham cracker crumbs) together in a mixing bowl. Set the flour mixture aside.
- Mix the Wet Ingredients. Start by creaming the butter with brown and white sugars until smooth. Then add the eggs and vanilla extract, and mix until just combined. You can do this in a stand mixer, or in a large mixing bowl with a hand mixer.
- Combine: Gradually add the flour to the butter and sugar mixture, beating until there are only a few streaks of flour left in the dough. Avoid overmixing.
- Add Chocolate Chips: 1 cup of milk chocolate chips goes into the cookie dough. Fold them in with a spatula. Now you can start layering the marshmallow s’mores bars in the pan!
- Layer 1: Add ¾ of the cookie dough to the prepared baking pan. Press it down with your fingers to be sure it’s even and covering the whole bottom of the pan. Then take half of the Hershey’s chocolate squares and space them evenly over the cookie dough.
- Layer 2: Pour all of the marshmallow creme over the first layer. Then sprinkle with the remaining chocolate chips.
- Layer 3: Use the remaining cookie dough to create multiple flat slabs of dough that you’ll arrange over the marshmallow layer. Leave spaces between them so that you can still see some of the creme.
- Bake in Two Parts: Bake the cookie bars first for 25 minutes. Then remove from the oven and top with the rest of the chocolate bar pieces and miniature marshmallows if you’re using them. If you have a few more chocolate chips, toss them on too! Bake again for 10-15 minutes, or until the edges are lightly browned and the center of the bars is set.
Let these gooey bars cool down for at least 30 minutes, then cut them into squares to serve!
Top Tips
- Let them cool. Seriously. I know you’ll be tempted to try to eat one while the marshmallows are all melty and beautiful, but as you know, melted marshmallows can be extremely hot, so it’s best to wait a bit. The bars will be difficult to cut neatly if they’re too warm as well.
- Crush fresh graham crackers. You can buy pre-made graham cracker crumbs at the store, but they really have the best flavor and texture if you make them yourself. The food processor gets the crackers perfectly crumbled in a few seconds!
- Make a smaller pan. Cut the recipe in half and bake in an 8×8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
- Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s’mores bars
Storing Tips
These S’more Cookie Bars will stay fresh in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days.
You can freeze them for up to 3 months too!
Any way you choose to store your cookie bars, be sure to store them in a single layer, or place parchment paper between them so they don’t stick together.
More Bars and Brownies to Bake
- Butterscotch Blondies
- Caramel Cake Mix Brownies
- Frosted Sugar Cookie Bars
- Gingerbread Bars
- Pumpkin Cream Cheese Bars
- Scotcheroos
FAQs
Mini marshmallows go in tons of recipes! Aside from tossing a handful into a mug of hot chocolate, I suggest you try making no bake avalanche cookies or Watergate cookies. Both have mini marshmallows as an important component.
Marshmallow Fluff is technically a type of marshmallow creme, but the name brand Fluff is thicker than most other brands. We used Jet Puffed marshmallow creme in this recipe, but you can use whichever brand you find and prefer.
These sweet and chocolatey S’mores bar cookies are the perfect dessert for any occasion. Save the recipe, because you’ll be asked to make these over and over again!
S’Mores Cookie Bars
Ingredients
- 2 ¾ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks/225g) unsalted butter softened to room temperature
- ½ cup (115g) granulated sugar
- ½ cup light or dark brown sugar packed
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 14 ounces (2 jars) marshmallow creme
- 1 ½ cups milk chocolate chips divided, plus more for topping if desired
- 3 Hershey’s bars broken into pieces, divided
- ¼ cup mini marshmallows for topping, optional
Instructions
- Preheat oven to 350°F/180°C and line a 9×13 baking pan with parchment paper. Lightly grease it with cooking spray and set aside.
- In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.
- Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.
- Fold in 1 cup of chocolate chips until evenly mixed in.
- Using your fingers, press about ¾ of the cookie dough into the bottom of the parchment lined baking pan. Break apart half the amount of Hershey’s bars and evenly layer it on top.
- Spread the marshmallow creme on top and then sprinkle with the remaining chocolate chips.
- Take pieces of the remaining cookie dough and flatten it out with your hands then place the pieces in a single layer on top of the chocolate chips, leaving small gaps for the marshmallows to pop out.
- Bake for 25 minutes. Remove from the oven and top with the remaining pieces of Hershey’s bars, mini marshmallows, and chocolate chips. Then bake for an additional 10-15 minutes or until the edges are lightly browned and the top part of the cookie looks set.
- Allow the bars to cool in the baking pan on a wire rack at room temperature for 30 minutes to an hour.
- Once cooled, cut into square bars and serve.
Notes
- Let the bars cool for at least 30 minutes. Melted marshmallows can be extremely hot, so it’s best to wait a bit. The bars will be difficult to cut neatly if they’re too warm as well.
- Make fresh graham cracker crumbs. You can buy pre-made graham cracker crumbs at the store, but they really have the best flavor and texture if you make them yourself. Use a food processor, or add graham crackers to a ziplock bag and crush them with a rolling pin.
- Make a smaller pan. Cut the recipe in half and bake in an 8×8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
- Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s’mores bars
- Store in a single layer or with parchment paper in between layers to keep the bars from sticking together.
- Keep in an airtight container for 2 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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