You don’t need to start a fire to make these gooey S’mores Cookie Bars! Filled with graham cracker crust, marshmallow fluff, and chocolate chips, this easy recipe brings campfire flavors to your kitchen.
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👩🍳 Unlike traditional s’mores that require individual assembly, these irresistible cookie bars serve up to 24 people from one 9×13 pan. They’re ideal for potlucks, school events, and birthday parties!
My 2 Best Tips For Making S’mores Cookie Bars
Don’t Skip the Cooling Time: These bars need to cool completely before cutting – we’re talking at least 2 hours. The marshmallow layer needs time to set up properly, and cutting too early will result in a gooey mess. For the cleanest cuts, refrigerate the cooled bars for 30 minutes before slicing.
Embrace the Messy Marshmallow Layer: Don’t stress about getting the marshmallow fluff perfectly smooth – it’s nearly impossible and not necessary. Dollop it on and spread as best you can. The uneven texture actually adds to the rustic, homemade charm and ensures every bite has varying amounts of marshmallow goodness!
These s’mores cookie bars capture every bit of that nostalgic campfire magic in a convenient bar form.
You get all the gooey marshmallow, rich chocolate, and crunchy graham cracker goodness without needing to build a fire or deal with sticky fingers around an open flame!
These s’mores cookie bars actually taste better the next day as the flavors develop. You can bake them a day ahead for parties, and they store beautifully at room temperature for up to a week, making them perfect for meal prep or gift-giving.
🩷 Melissa
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S’mores Cookie Bars
Ingredients
- 1 cup butter 2 sticks, softened to room temperature
- 1 ½ 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
- ½ teaspoon salt
- 2 containers marshmallow topping like Marshmallow Fluff or Creme (two 7-ounce containers)
- 2 cups milk chocolate chips or semisweet chocolate chips (one 12-ounce bag)
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch pan with foil or parchment paper, 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 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 spread as well as you can into an even layer. (It definitely won't spread perfectly!)
- Sprinkle the chocolate chips on top of the marshmallow creme.
- Scatter the remaining dough over the top in clumps so that bits of the the marshmallow and chocolate chips peek through.
- 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.
Notes
Nutrition
How To Make S’mores Bars
Step 1: Preheat the oven and prepare pan. Mix the dough following the description in the recipe card, then press half of the dough into the bottom of the prepared pan.
Step 2: Dollop marshmallow creme on top of the cookie base and spread as well as you can.
Step 3: Then sprinkle with chocolate chips.
Step 4: Scatter the remaining dough on top.
Step 5: Bake for 30 to 35 minutes until golden brown.
Step 6: Cool completely before cutting into bars and serving.
Recipe FAQs
No! Don’t sub marshmallows (mini or any other size) for the marshmallow topping or creme. The marshmallows will completely dissolve into the cookie bars and you won’t get a nice marshmallow-y layer. The marshmallow fluff stays gooey and soft in the oven and is so delicious!
The key is properly lining your pan with foil and leaving those 2-inch overhangs on the short sides. Grease the foil well with cooking spray or butter. The overhangs act as handles to lift the entire block of bars out once cooled, making cutting much easier and preventing sticking issues.
This usually happens when the bars haven’t baked long enough or haven’t cooled completely. Make sure to bake until the top is golden brown (30-35 minutes) and let them cool completely in the pan before cutting. The marshmallow layer needs time to set up properly.
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