S’mores have been a nostalgic treat for generations, bringing memories of campfires, laughter, and sticky marshmallow-covered fingers. But what if you could enjoy the same indulgent flavors of s’mores without the hassle of a campfire? Enter S’mores Cookie Bars—a delightful combination of chewy cookie dough, gooey marshmallows, and melty chocolate, all resting on a crunchy graham cracker base.
This recipe is perfect for beginners because it requires no special skills or fancy equipment—just simple layering and mixing. Plus, it’s less messy than traditional s’mores while still delivering that irresistible chocolate-marshmallow goodness. Whether you’re baking for a family gathering, a potluck, or just a cozy night in, these cookie bars are sure to impress.
Why This Recipe is Special
- No Campfire Needed: Enjoy s’mores flavors straight from your oven.
- Easy to Make: Simple layering and mixing make this beginner-friendly.
- Perfect Texture: A balance of crunchy, chewy, and gooey in every bite.
- Great for Any Occasion: Ideal for parties, picnics, or just a sweet treat at home.
- Customizable: Add different chocolates, nuts, or flavored marshmallows to mix things up.
Ingredients and Their Roles
- Graham Crackers – Forms the sturdy base, mimicking the classic s’mores crunch.
- Butter – Adds richness and moisture to the cookie dough.
- Granulated Sugar & Brown Sugar – Creates the perfect balance of sweetness and chewiness.
- Eggs – Helps bind the dough together for a soft and tender texture.
- Vanilla Extract – Enhances the overall flavor.
- All-Purpose Flour – Provides structure and prevents the bars from becoming too gooey.
- Salt & Baking Soda – Balances flavors and helps the dough rise slightly.
- Semi-Sweet Chocolate Chips – Melts beautifully into the bars for chocolatey goodness.
- Mini Marshmallows – Adds the gooey, toasted marshmallow experience.
- Milk Chocolate Bars (Hershey’s or similar) – Placed on top for the classic s’mores chocolate finish.
Ingredient Substitutions
- Graham Crackers → Use digestive biscuits or vanilla wafers if unavailable.
- Butter → Swap with margarine or coconut oil for a dairy-free option.
- Chocolate Chips → Dark chocolate or white chocolate chips for a twist.
- Marshmallows → Try flavored marshmallows for a unique touch.
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving extra overhang for easy removal later.
Step 2: Arrange graham crackers in a single layer at the bottom of the pan, breaking them as needed to fit snugly.
Step 3: In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined.
Step 4: In a separate bowl, whisk together flour, salt, and baking soda. Slowly add the dry ingredients into the wet mixture, mixing until just combined.
Step 5: Fold in chocolate chips and mini marshmallows, ensuring they are evenly distributed.
Step 6: Spoon the cookie dough mixture over the graham crackers and gently press it down into an even layer. Sprinkle a few extra mini marshmallows on top for that toasted marshmallow effect.
Step 7: Bake for 25-30 minutes, or until golden brown on top and a toothpick inserted in the center comes out with a few moist crumbs.
Step 8: Remove from the oven and immediately press pieces of milk chocolate bars onto the warm bars. The heat will slightly melt the chocolate for a gooey finish.
Step 9: Let the bars cool for at least 20-30 minutes before lifting them out of the pan and slicing them into squares.
Beginner Tips and Notes
- Watch Your Baking Time: If the top browns too quickly but the center isn’t fully cooked, cover the pan loosely with aluminum foil and continue baking.
- Use Parchment Paper: This makes it much easier to lift out and cut clean bars.
- Room Temperature Ingredients: Butter and eggs mix more evenly when not cold.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate, but note that the chocolate may firm up.
Serving Suggestions
- With a Scoop of Ice Cream: Warm a bar slightly and serve with vanilla ice cream.
- Drizzled with Caramel or Chocolate Sauce: Elevate the flavors with an extra drizzle.
- Paired with a Hot Beverage: Enjoy with hot cocoa, coffee, or a cold glass of milk.
Conclusion
If you’ve ever wished for an easier way to enjoy s’mores without the mess of a campfire, these S’mores Cookie Bars are the perfect solution. They are simple enough for beginners, irresistibly delicious, and sure to be a crowd-pleaser. Try this recipe today and let us know how it turned out in the comments. Happy baking!
FAQ About S’mores Cookie Bars
Can I make these cookie bars ahead of time?
Yes! S’mores Cookie Bars can be made a day or two in advance. Store them in an airtight container at room temperature. If you prefer firmer chocolate, refrigerate them, but let them sit at room temperature before serving for the best texture.
Can I use different types of chocolate?
Absolutely! While classic s’mores use milk chocolate, you can substitute dark chocolate for a richer taste or white chocolate for a sweeter variation. You can also mix in peanut butter chips or caramel chips for extra flavor.
What should I do if my marshmallows melt too much into the dough?
To get that toasted marshmallow look, place a few extra marshmallows on top of the dough before baking. If they spread too much, you can add more marshmallows after baking and lightly toast them under a broiler for a minute.
More Relevant Recipes
- Chocolate Marshmallow Swirl Cookies [50 Minutes]
- Peanut Butter Chocolate Chip Cookies
- Chewy Oatmeal Raisin Cookies
S’mores Cookie Bars
- Total Time: 40-45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
S’mores Cookie Bars combine all the best parts of a classic s’more—crunchy graham crackers, gooey marshmallows, and melty chocolate—into a chewy, easy-to-make bar dessert. Perfect for parties, summer gatherings, or a simple homemade treat, this recipe requires no campfire, making it a mess-free way to enjoy s’mores anytime.
Ingredients
- 7–8 full sheets graham crackers (about 78–109 g)
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup (135 g) semi-sweet chocolate chips
- 1 cup (45 g) mini marshmallows
- 2 regular-sized Hershey’s Milk Chocolate Bars (about 43 g each), broken into squares
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
- Layer the Graham Crackers: Arrange the graham crackers in a single layer at the bottom of the pan. Break some into smaller pieces if needed to fully cover the base.
- Mix the Wet Ingredients: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Slowly add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in Chocolate and Marshmallows: Gently fold in the chocolate chips and mini marshmallows, making sure they are evenly distributed throughout the dough.
- Spread the Dough Over the Graham Crackers: Drop spoonfuls of the dough onto the graham crackers and gently press it into an even layer, covering the crackers completely. Sprinkle additional mini marshmallows on top for extra gooeyness.
- Bake the Bars: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If the edges start to brown too quickly, cover loosely with foil.
- Add the Chocolate Bars: Remove from the oven and immediately place the Hershey’s chocolate bar pieces on top while the bars are still warm. Let them melt slightly into the cookie bars for the best texture.
- Cool and Slice: Allow the bars to cool for at least 20-30 minutes before lifting them out of the pan using the parchment paper overhang. Cut into squares and serve warm for the ultimate gooey experience.
Notes
- For an extra toasted marshmallow look, broil the bars for 1-2 minutes after baking, watching closely to prevent burning.
- Use a metal baking pan instead of glass for more even baking.
- Store leftovers at room temperature in an airtight container for up to 3 days or refrigerate for a firmer texture.
- These bars freeze well for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 145 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg
