S’mores Cookie Bars are a delightful fusion of the classic campfire treat and soft-baked cookie bars, offering gooey marshmallows, rich chocolate, and buttery graham cracker crumbs in every bite.
Originating from the beloved American tradition of making s’mores around a campfire—first documented in a 1927 Girl Scouts guidebook—these bars transform that nostalgic experience into a convenient, oven-baked dessert, ideal for gatherings, holidays, or anytime indulgence.
Ingredients Breakdown typically includes crushed graham crackers for the crust, unsalted butter for richness, brown sugar and white sugar for sweetness and texture, vanilla extract for depth, eggs for binding, all-purpose flour, baking soda, salt, chocolate chips or chunks, and mini marshmallows to recreate that gooey, toasted flavor.
Step-by-Step Recipe: Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper. Combine crushed graham crackers, melted butter, and sugar to form the base, then press it evenly into the bottom of the pan. In a separate bowl, cream together softened butter and sugars, add eggs and vanilla, then gradually mix in the dry ingredients. Fold in chocolate chips and mini marshmallows. Spread the cookie dough over the crust layer, topping with additional chocolate and marshmallows if desired. Bake for 25–30 minutes or until golden brown and set. Allow to cool completely before slicing into bars to achieve clean edges and maximum chewiness.
Tips for the Perfect S’mores Cookie Bars include using parchment paper for easy removal, chilling the dough slightly for a thicker bar, not overbaking to preserve gooeyness, and torching the top marshmallows lightly for an authentic s’mores look and taste. Use high-quality chocolate for the best flavor and layer the ingredients to ensure each bite has all the components.
Variations and Customizations are endless: try swapping milk chocolate for dark or white chocolate, adding peanut butter chips, using Nutella swirls, incorporating cinnamon or a pinch of sea salt, replacing graham crackers with digestive biscuits or other cookies, making them gluten-free with alternative flours, or even adding a layer of caramel or chopped nuts for texture and complexity.
Health Considerations and Nutritional Value: While undeniably indulgent, s’mores cookie bars are high in sugar, refined carbs, and saturated fats, averaging around 250–350 calories per serving depending on portion size and ingredients used; for a healthier version, consider reducing the sugar, using whole grain flour, dairy-free chocolate, or natural sweeteners, and opting for vegan marshmallows or portion control strategies to enjoy in moderation.
FAQ: Can I make them ahead? Yes, they store well in an airtight container for up to a week or can be frozen for longer. Can I make them gluten-free or vegan? Absolutely—use gluten-free graham crackers and flour, and swap in vegan butter, egg replacers, and dairy-free chocolate and marshmallows. How do I keep them gooey? Don’t overbake, and serve slightly warm for that classic melted texture. Can I double the recipe? Yes, just use a larger baking pan and adjust the bake time slightly. Can I use marshmallow fluff instead of mini marshmallows? You can, but it may be messier—layer it carefully and avoid overmixing it into the dough.
S’mores cookie bars
Ingredients
Cookie Dough Ingredients:
- 1/2 cup softened butter salted or unsalted
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup finely crushed graham crackers about 3.5 full sheets
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 5 standard-sized Hershey’s chocolate bars broken into pieces
- 1 1/2 cups marshmallow fluff
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper; set it aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- (Ingredients used: 1/2 cup butter, 1/3 cup brown sugar, 1/4 cup granulated sugar, 1 egg, 1 tsp vanilla extract)
- Next, add the all-purpose flour, crushed graham crackers, salt, and baking soda. Mix just until the dry ingredients are fully combined and no streaks of flour remain.
- (Ingredients used: 1 1/2 cups all-purpose flour, 1/2 cup crushed graham crackers, 1/4 tsp salt, 3/4 tsp baking soda)
- Divide the cookie dough in half. Press one half evenly into the bottom of the prepared pan, then lift it out using the parchment paper and place it in the freezer to firm up. Meanwhile, re-line the pan with fresh parchment and press in the second half of the dough, forming the base layer.
- Arrange the Hershey chocolate bars over this bottom dough layer, breaking them as needed to cover the surface evenly. Spread the marshmallow fluff evenly over the chocolate layer. Carefully take the chilled cookie dough slab from the freezer and place it on top, gently pressing it down to cover the fluff without breaking it apart.
- (Ingredients used: 5 standard Hershey bars, 1 1/2 cups marshmallow fluff)
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and the center looks just set. Allow the bars to cool completely in the pan before slicing—this helps achieve clean, beautiful layers in every piece.