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No need to light a campfire for these soft, gooey and yummy S’mores Cookie Bars. All the goodness of a classic s’more without the mess and cleanup!
Don’t get me wrong-I love having s’mores every summer. They are the quintessential treat for camping and are a kid favorite. But this version of a s’more in cookie bar form is equally delicious and more sturdy to make them travel friendly.
S’more cookie bars are full of flavor and texture. It’s like a s’more and a cookie got married.The graham cracker, marshmallow creme and chocolate create a cookie bar that is out of this world. I use store bought marshmallow creme for S’mores cookie bars and it turns out delicious. It will be an instant hit!
A pro tip for making s’mores cookie bars is how to prepare the pan to avoid a big, sticky mess. You can spray the baking dish with non-stick spray or what works best for me is to cover the baking dish with parchment paper or foil and leave extra paper hanging over the edge for ease of lifting out the bars when they are finished baking.
These s’more cookie bars are great to make ahead of time or serve warm. They even freeze incredibly well too.
Table of Contents
Ingredients
- Graham Crackers
- Marshmallow Creme
- Butter
- Brown sugar
- Vanilla
- Eggs
- Flour
- Milk chocolate chips
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- To start, preheat the oven to 350 degrees F and prepare a 9×13-inch pan by lining it with foil and greasing the foil with cooking spray.
- In a large bowl or the bowl of a stand mixer, beat butter and sugar together until light and fluffy, then add eggs and vanilla and beat until well combined.
- Next, add flour, graham cracker crumbs, baking powder, and salt, stirring well to form a thick dough.
- Divide the dough in half and press half into the bottom of the prepared pan. Dollop marshmallow topping on top of the cookie base, then sprinkle with chocolate chips.
- Scatter the remaining dough on top, then bake for 30 to 35 minutes until golden brown.
- Cool completely before cutting into bars and serving. These bars can be made up to a day ahead and are perfect for parties, picnics, or dinners with friends.
Frequently Asked Questions
I don’t suggest using regular marshmallows for making s’more cookie bars. It will change the texture drastically and won’t be as gooey. The marshmallows will melt and almost disappear whereas the creme will hold up better in the oven.
I like to store them in an airtight container in the refrigerator. If you want to serve them warm, just put them in the microwave for a few seconds to get the ultimate gooeyness.
These bars are easier to cut if they are a bit cold. Put them in the refrigerator for a little bit so they are chilled and will be easier to cut. Serve s’mores cookie bars at room temperature. A wet knife will also slide through the bars easier.
More Recipes
- Red Velvet Cheesecake Bars
- Halloween Candy Cookie Bars
- No Bake Peanut Butter Bars
- Blueberry Pie Cookie Bars
- Cheater Chocolate Chip Cookie Bars
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S’mores Cookie Bars
Ingredients
- 1 cup butter, 2 sticks, softened to room temperature
- 1 1/2 cups light brown sugar, packed
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups all-purpose flour
- 2 cups crushed graham cracker crumbs, about 9 graham crackers or 1 sleeve of crackers
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 containers marshmallow topping, like Marshmallow Fluff or Creme (2, 7-ounce containers)
- 2 cups milk chocolate chips or semisweet chocolate chips, (1, 12-ounce bag)
Instructions
- Preheat the oven to 350 degrees F. Line a 9×13-inch pan with foil, leaving a 2-inch overhang on the 2 short sides. Grease the foil with cooking spray and set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla until well combined.
- Add the flour, graham cracker crumbs, baking powder, and salt to the bowl, and stir well to combine. Stir until it forms a thick dough and everything is well incorporated.
- Divide the dough in half, and press half into the bottom of the prepared pan until the dough is evenly flattened.
- Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. (“Spread” in theory… it’s a stick mess, so just blop it on there as best as you can. It’ll taste good even if it’s not terribly even.)
- Sprinkle the chocolate chips on top of the marshmallow cream.
- Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top; the marshmallow and chocolate chips should peek through. Sometimes I take little pieces of the dough in my hand and flatten them a bit before putting it on top of the chocolate chips — whatever works for you. And if you can stand it, this is a great step to let kids help with. It’s kind of fun!
- Bake the bars until golden brown, about 30 to 35 minutes. Cool completely. Remove the bars from the pan using the foil overhangs.
- Cut into bars and serve.
- This is a great recipe to make ahead of time (up to a day ahead) and take to a party, picnic, party, or dinner with friends.
Notes
- If push comes to shove, you can use 1 container of marshmallow fluff and 1 cup of chocolate chips. I like the over-the-top thick filling, but less chocolate and less marshmallow cream will work as well.
- Don’t be tempted to substitute mini-marshmallows for the fluff or creme. I tried it that way and the marshmallows completely dissolved in the oven. The marshmallow fluff stays gooey and soft in the oven and is so delicious.
- If you are feeling REALLY extra, spread a cup of peanut butter over the first layer of crust before you add the marshmallow fluff and the chocolate chips. It’s silly how good it is.
- This recipe is great to make ahead of time. It also travels well (just don’t leave it in a hot car, or else it’ll be super melty).
