S’mores Cookie Bars Recipe

Introduction

Savor the classic flavors of campfire S’mores in an easy-to-make cookie bar form. These S’mores Cookie Bars combine a buttery graham cracker base, melty chocolate, and fluffy marshmallow topping for a delicious treat everyone will love.

Ingredients

• 1/2 cup softened butter
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup finely crushed graham crackers (about 3.5 sheets)
• 5 standard Hershey bars
• 1 1/2 cups marshmallow fluff

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
2. Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and well combined. Beat in the egg and vanilla extract until smooth.
3. Step 3: Gradually add the all-purpose flour and finely crushed graham crackers to the wet mixture. Stir in salt and baking soda if desired. Mix until just combined—avoid overmixing.
4. Step 4: Press half of the dough evenly into the prepared baking pan. Place the pan in the freezer for about 15 minutes to firm up the base layer.
5. Step 5: Once chilled, break the Hershey bars into pieces and evenly distribute them over the dough layer. Spread the marshmallow fluff evenly on top of the chocolate pieces.
6. Step 6: Carefully flip the remaining dough layer over the marshmallow topping to cover. Gently press down to seal the layers.
7. Step 7: Bake in the preheated oven for approximately 25 minutes, or until the top is golden brown and the bars are set.
8. Step 8: Allow the bars to cool completely in the pan before slicing into squares to maintain their shape.

Tips & Variations

• For extra gooey bars, use mini marshmallows instead of marshmallow fluff and add them in the middle layer.
• Try different chocolate bars like milk chocolate or dark chocolate to customize the flavor.
• Adding a pinch of cinnamon to the dough can add a warm depth to the bars.

Storage

Store leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the microwave for 10–15 seconds if you prefer them warm and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of marshmallow fluff?

Yes, you can substitute mini marshmallows and spread them evenly over the chocolate layer. They will melt and provide a similar gooey texture.

Do I have to freeze the dough before adding the chocolate and marshmallow layers?

Freezing the dough helps it hold its shape and prevents the layers from mixing during baking, but if you’re short on time, you can chill it in the fridge for at least 30 minutes instead.

S’mores Cookie Bars Recipe

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★★★★★

4.5 from 330 reviews

These S’mores Cookie Bars combine the classic flavors of graham crackers, chocolate, and marshmallow fluff into a rich, chewy dessert bar. With a crunchy cookie layer, gooey melted chocolate, and sweet marshmallow topping sandwiched in the middle, they’re perfect for a nostalgic treat or sharing at gatherings.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16 bars 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup softened butter
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 & 1/2 cups all-purpose flour
• 1/2 cup finely crushed graham crackers (about 3.5 sheets)
• 1/4 tsp salt
• 1/2 tsp baking soda

S’mores Filling

• 5 standard Hershey bars, broken into pieces
• 1 & 1/2 cups marshmallow fluff

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring some overhang to help remove the bars later.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color. This usually takes about 2-3 minutes with a hand mixer or stand mixer at medium speed.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated into the creamed butter and sugars.
4. Combine Dry Ingredients: Gradually add the all-purpose flour, finely crushed graham crackers, salt, and baking soda into the wet mixture. Stir just until everything is combined to avoid overworking the dough.
5. Press Half the Dough: Press half of the prepared dough evenly into the lined baking pan. Use your fingers or the back of a spatula to ensure an even layer. Place this pan in the freezer for about 15 minutes to firm up the dough.
6. Layer Chocolate and Marshmallow: Remove the pan from the freezer. Layer the broken Hershey bar pieces evenly over the chilled dough. Spread the marshmallow fluff evenly over the chocolate layer, creating a smooth marshmallow topping.
7. Add Top Dough Layer: Carefully flip the remaining chilled dough onto the marshmallow layer, covering it completely. Gently press to seal the edges together.
8. Bake: Place the pan into the preheated oven and bake for approximately 25 minutes, or until the cookie bars are golden brown around the edges.
9. Cool and Serve: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, use the parchment overhang to lift them out and cut into squares before serving.

Notes

• Freezing the dough before assembling helps prevent the marshmallow from melting excessively during baking.
• You can substitute milk chocolate with dark or semisweet chocolate bars for a richer flavor.
• Store leftover bars in an airtight container at room temperature for up to 3 days.
• For extra chewiness, you can add a tablespoon of honey or corn syrup to the dough.
• Use parchment paper with overhang to easily lift the baked bars out of the pan.

Keywords: S’mores, cookie bars, dessert bars, graham cracker, chocolate, marshmallow fluff, easy dessert