S’mores Bars

S'mores Bars - A perfect summer BBQ treat!!

Summer and S’mores just belong together!

These S’mores Bars are thick, chewy and delicious… and taste like s’mores and a chocolate chip cookie combined!

I made a batch of these scrumptious bars for a family BBQ this weekend and when I went to retrieve my plate, there was nothing on it but a few crumbs!  I’m sure I’ll be making these S’mores Bars several more times this summer!

Chocolate Chip S'mores Bars - It's like a S'mores and a chocolate chip cookie had a baby!


S'mores Bars

These bars are thick, chewy and delicious! It's like a S'mores and a chocolate chip cookie had a baby!

Yield: 1- 9x13" pan (about 24 bars)


1/2 cup butter, melted
2 cups graham cracker crumbs (made from 1 1/2 packages of graham crackers)

Cookie Dough-
1 cup granulated sugar
1 1/4 cups brown sugar
3/4 cup butter, melted
3 eggs
1 1/2 teaspoons vanilla
3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt (reduce to 1/2 teaspoon if using salted butter)
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

1-2 Hershey chcolate bars (each "Hershey" section broken or cut in half)
1 graham cracker (broken into pieces)
1/2 cup mini marshmallows


1. Preheat oven to 325*F and line a 9"x13" baking pan with parchment paper (or foil). Leave some paper hanging over the sides so you can easily pull the bars out of the pan after baking.

2. Crush graham crackers, then combine 1/2 cup melted butter with crumbs and stir until well combined. Pour mixture into prepared pan, and press evenly into the bottom of the pan. Put entire pan into the freezer while you make the cookie dough.

3. In a large mixer, blend together both sugars and the melted butter. Add eggs (one at a time) and vanilla and continue to blend until well combined.

4. In a separate bowl, add flour, baking powder and salt. Then, while the mixer is on low, slowly add the flour to the butter/sugar mixture. Stop the mixer immediately when you have added all the flour. Add the marshmallows and chocolate chips and blend until all of the ingredients are well combined.

5. Retrieve the baking pan from the freezer and scoop the dough on top of the prepared crust. Use an offset spatula to carefully spread until evenly distributed.

6. Top the dough with the toppings listed, pressing them into the dough slightly.

7. Bake 35-40 minutes, or until the top is golden brown, and there is no wet batter visible.

8. Remove from oven and allow to cool FULLY before cutting (1 hour or more). For easiest cutting, run a knife around any edges that are touching the sides of the pan, then pull up on the parchment paper and place giant bar on a cutting board.

Recipe Source - Glorious Treats, inspired by a previous post for Graham Cracker S'mores Cookies

S'mores Bars - GloriousTreats.com

Prepare the simple graham cracker crust, press into pan and put the entire pan in the freezer to firm up while you make the cookie dough.

S'mores Bars - GloriousTreats.com

Mix up the cookie dough batter, then spread onto the prepared crust.

S'mores Bars - GloriousTreats.com

Top the cookie dough with mini marshmallows, chocolate bar pieces and graham cracker pieces (not shown, opps!).

Bake, cool and enjoy!!  The hardest part of this recipe is waiting for the bars to cool before digging in!

These S’mores bars would be extra incredible topped with a scoop of vanilla ice cream!

S'mores Bars - Bring a plate of these to a summer BBQ and watch them disappear!

Love S’mores?  I do!  Here are a few more S’mores inspired treats…

Chocolate S’mores Cupcakes

S’mores Rice Krispie Treats

S’mores Decorated Cookies

S’mores Pops

Salted Caramel S’mores – from My Baking Addiction

Skillet S’mores Cookie – from Cookies and Cups

S’mores Brownies – from Recipe Girl

Happy summer!

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47 Responses to “S’mores Bars”

  1. #
    Katrina @ Warm Vanilla Sugar — June 29, 2014 at 9:54 pm

    These bars look sooooo yummy!! I love anything with s’more in the title!

  2. #
    Librarian Lavender — June 29, 2014 at 10:02 pm

    Those bars are looking so tasty! Great recipe!

  3. #
    Natalie @ Paper & Birch — June 29, 2014 at 11:52 pm

    Wow, these look sooo good. I’m salivating all over my computer right now! :)

  4. #
    Irene - Sugaridio — June 30, 2014 at 7:29 am

    This looks too good! Have to try these next weekend :)

  5. #
    Heather @ French Press — June 30, 2014 at 4:13 pm

    okay, I don’t care how hot it is going to be today, I will be baking these

    • Glory replied: — June 30th, 2014 @ 10:12 pm

      How about I just bring them Wednesday? =) That was my plan!

  6. #
    Rachel Cooks — June 30, 2014 at 7:20 pm

    These look too perfect! Love how chewy and soft they look. Well done!

  7. #
    Lindsay @ Life, Love and Sugar — June 30, 2014 at 7:46 pm

    These bars look delicious! No wonder there weren’t any left!

  8. #
    Jessica @ Sweet Menu — June 30, 2014 at 10:27 pm

    Oooh LOVE these! Look how gooey they are. Smores are the best!

  9. #
    Patricia @ ButterYum — July 1, 2014 at 12:17 am

    Okay, I just had to let you know that your opening photo is PERFECT! Really, awesome. Bravo.

  10. #
    Paola — July 1, 2014 at 11:07 am

    Dear Glory it’a lovely recipe, but live in Italy and I can’t foud Graham cracker can I sustitite them with digestive biscuits? Thank you. Paola

  11. #
    Stephanie @ Macaroni and Cheesecake — July 1, 2014 at 2:40 pm

    I agree, s’mores & summer are a perfect pair! These bars look delightful!

  12. #
    Brenda Rodrigues — July 2, 2014 at 12:50 am

    Looks so goodd!!!! Help meee!!!

  13. #
    Aimee in Australia — July 2, 2014 at 7:58 am

    Going on a hunt to find Hersheys bars and a graham cracker substitute first thing tomorrow! YUUUUMMMM!

  14. #
    aux fourneaux — July 2, 2014 at 9:00 am

    Thanks for this recipe, You’re too funny! I love it!
    Manuella ( french )

  15. #
    Trish - Mom On Timeout — July 2, 2014 at 9:49 pm

    Holy mother these bars are incredible Glory! And I just want to say that it’s not fair that Heather gets to enjoy your treats and I don’t 😉 Pinned and shared on FB!

  16. #
    Laura — July 3, 2014 at 1:09 am

    Wow these look so yummy! I’m definitely going to try this one…

  17. #
    Laura@Baking in Pyjamas — July 4, 2014 at 12:31 pm

    Yum, these bars look delicious! I’m currently dedicating July to s’mores on my blog and these would fit on nicely.

  18. #
    Tracy | Pale Yellow — July 5, 2014 at 2:19 pm

    These look amazingly chewy and delicious!

  19. #
    May — July 5, 2014 at 10:07 pm

    I used self- rising flour (i ran out of regular) and they actually came out pretty good (I added a bit more salt). Very easy, delicious, and cute! :)

  20. #
    Ashley — July 6, 2014 at 2:17 am

    I’ve made them twice already! They’ve been a hit!

  21. #
    Pat — July 6, 2014 at 11:23 pm

    Made these as part of a cookie tray for a 4th of July party. They were a huge hit. First cookies to be gobbled up. Everyone raved. This recipe is a keeper. The only thing I did differently was to wait until the last 15 min to put the 1/2 cup marshmallows on and I put the broken chocolate bar pieces on while it was done and still hot out of the oven. I just didn’t want them too melted. Thanks for posting!

  22. #
    Momofthree — July 7, 2014 at 7:59 pm

    I made these for a gathering of friends last weekend and they were a hit! Even the people who don’t generally eat desserts loved them. They were super easy to make and are definitely going to become one of my go to recipes. Thanks!!

  23. #
    Bobbi — July 8, 2014 at 3:57 am

    Made these for my family, everyone LOVED them. Thank You!

  24. #
    Jacqui Odell — July 8, 2014 at 2:03 pm

    These sound so yummy and easy!! You get the taste of a smore and less mess!!

  25. #
    Dawn E — July 8, 2014 at 4:50 pm

    I love your site… its the only baking site I view.. what I love most is your photos (ideas) and your parties. Keep up the good work! PS are your girls still going to private school? hope so! Many blessings to you and your family!

  26. #
    Rommy — July 9, 2014 at 3:44 pm

    Made these for 4th of July, delicious! Both kids and adults enjoyed them. After cutting, I refrigerated the bars, I worried that the hot temp would make them too soft. I took them out half an hr prior to serving, the texture of the marshmallow was not affected, they stayed fluffy and soft. Can’t wait to make them again.

  27. #
    Paola — July 11, 2014 at 10:51 am

    Dear Glory it’a lovely recipe, but live in Italy and I can’t foud Graham cracker can I substitite them with digestive biscuits? Thank you. Paola

    • Glory replied: — July 14th, 2014 @ 9:30 pm

      Hi Paola, I’m not familiar with digestive biscuits, but I have had other international readers mention that they are quite similar to graham crackers. I would say give the a try!

  28. #
    Jocelyn@Brucrewlife — July 14, 2014 at 9:01 pm

    These look so good! S’mores are a must in the summer! :) I love that no fire or sticks are required to make these! Hehe!

  29. #
    Nicole — July 17, 2014 at 8:35 pm

    These look so good, I could cry! {because I don’t have one}

  30. #
    Annette — July 26, 2014 at 6:19 pm

    Could we use any chocolate chip cookie recipe? I have a low fat one I’d love to sub in but I don’t want to mess them up….(just make them a bit more healthy, haha, if that is possible for a dessert)

    • Glory replied: — July 29th, 2014 @ 7:41 pm

      Hi Annette,
      I have only made the recipe as listed. Feel free to experiment, but your results may vary from mine.

  31. #
    Robin — July 29, 2014 at 7:23 pm

    Is the temp of 325 correct? I baked them for 40 minutes. They looked perfect. Cooled them for an hour. When I cut into them they were so doughy in the middle we couldn’t eat them. Only the far edges were done. Disappointed

    • Glory replied: — July 29th, 2014 @ 7:40 pm

      Hi Robin,
      Yes, the listed temperature is correct and I’ve made them several times as listed. I bake mine in a metal (stainless steel) pan, so that might make some difference if you are baking in glass by chance? Also, my best guess is that if you let them cool even longer they will set up a bit more. The cooling time will vary based on your baking dish and home temperature. They should be FULLY cool (not at all warm) when you cut into them. If you haven’t cut them all yet I would say to set the pan aside and give it more time. Worse case, top an underdone piece with a scoop of vanilla ice cream and I’m sure it will be delicious!

  32. #
    Chadi — August 11, 2014 at 6:07 am

    Hello from France! I was wondering, how come the chocolate you put on top doesnt melt? Can you tell me plz? I desesperaly want to try it but i want the same result of you. And iam prettry sure that if I put it in my oven its gonna melt and become something really different :(

  33. #
    Michelle G — June 14, 2015 at 3:14 pm

    I made these yesterday for a potluck/BBQ, and they were a big hit! Everyone was asking for the recipe! I was lucky to get the last one before they were all gone! I’ll have to make them again, though, as my family missed out on them while they were in the pool!

  34. #
    Devany — June 22, 2015 at 3:38 am

    can you freeze these?

  35. #
    Stephanie — June 28, 2015 at 3:16 pm

    I had trouble with these at 325 also, for some reason. I have it in a metal pan, but after 40 minutes it was brown on the sides but a big jiggly mess in the middle. I ended up baking them another 15 minutes before they looked done. I have a couple hours to let them cool, thankfully. I hope they’re all done in the middle. The batter puffed up so much it covered all of the Hershey bars so it isn’t pretty like yours, but that might settle. It smells great!

  36. #
    Akriti — July 22, 2015 at 8:32 pm


    Based on your recipe, what do you mean by vanilla? Vanilla extract? Also, which flour did you use?
    Please let me know as I really want to make these!

  37. #
    Yvonne — November 2, 2015 at 7:18 pm

    Made these today and they’re awesome, thank you! Was just wondering if you had any trouble with the crust crumbling a bit? It didn’t full stay in tact but they still taste great.


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