Description
S’mores Cookie Bars combine all the flavors of classic s’mores into an easy, mess-free dessert. With a buttery graham cracker cookie base, layers of gooey marshmallow crème, and rich chocolate chips, these bars are soft, chewy, and irresistibly delicious. Perfect for summer gatherings, bake sales, or an anytime sweet treat, they offer the nostalgic taste of s’mores in a convenient bar form.
Ingredients
Scale
- ½ cup (8 Tbsp) unsalted butter, softened
- ¾ cup packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled)
- 1 cup graham cracker crumbs (about 8 full-sheet graham crackers)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 heaping cup marshmallow crème (store-bought “Fluff” or homemade)
Instructions
- Preheat the oven and prepare the pan: Set the oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving enough overhang to lift the bars out easily once they’re cooled.
- Make the cookie dough: In a large bowl, use a hand or stand mixer to cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined. The mixture may appear slightly curdled, but this is normal.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined.
- Assemble the first layer: Press about two-thirds of the cookie dough evenly into the prepared pan. The dough is sticky, so using your hands or a piece of parchment paper will help smooth it out.
- Add the marshmallow and chocolate layers: Spread the marshmallow crème evenly over the cookie dough base. Lightly greasing a spatula or spoon can help make this easier. Sprinkle the chocolate chips evenly on top of the marshmallow layer.
- Finish with the top cookie layer: Flatten small pieces of the remaining cookie dough and place them over the chocolate chips. Some gaps are fine—this allows the marshmallow and chocolate to peek through after baking.
- Bake and cool: Bake for 25-30 minutes, or until the top is golden brown. The marshmallow will puff up slightly but settle as it cools. Let the bars cool completely in the pan before slicing to ensure clean cuts.
Notes
- Spreading marshmallow crème – Lightly grease your hands or a spatula to prevent sticking.
- Cutting clean slices – Refrigerate the bars for 15 minutes before slicing for neater edges.
- Storage – Keep in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Variations – Swap chocolate chips for chopped Hershey’s bars, white chocolate, or peanut butter chips for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg