These S’mores Bars are the perfect combination of gooey chocolate chip cookies and classic s’mores! Thick, chewy and so delicious these bars are everything you love about s’mores in an easy-to-make bar. A treat that’s sweet, chewy, and seriously fun to eat – perfect for parties, BBQs and picnics!
Looking for more s’more-inspired treats? Try our S’mores Cupcakes, S’mores Pops and S’mores Rice Krispies Treats!
S’mores Bars Recipe
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! As I was enjoying my Graham Cracker S’mores Cookie Recipe, I was hit with a spark of inspiration! I wanted to make them thick, chewy, and even a little bit gooey. Basically, I wanted to make the perfect combination of s’mores and chocolate chip cookies in one easy to eat bar. They’ve quickly become my favorite summer dessert!
After all, s’mores are one of the best parts of summer! I’ve made these bars for family BBQs and birthday parties and quickly learned that if I want one for myself, I need to hide a couple for later. Don’t take your eyes off these bars or you’ll be left with crumbs!
This yummy dessert bar is the perfect combination of classic s’mores and a chocolate chip cookie – you’re getting two desserts in one! These bars make the perfect handheld treat that you can pack for school lunches or serve at a party!
Recipe Notes:
If you’re like me and can’t get enough of s’mores, here are a few more recipes I love! Try our Chocolate S’mores Cupcake recipe, Brownie Strawberry S’mores, and S’mores Decorated Cookies. Let me know which one is your favorite!
Why You’ll Love This Recipe
- They’re handheld and easy to enjoy! Once you slice these treats into bars, they’re so easy to grab and go! You can even package them individually for a lunch box or to-go treat.
- Two delicious treats in one! I love both s’mores and chocolate chip cookies, so why should I have to choose between the two? This s’mores bar recipe is the perfect marriage of flavor and texture.
- Enjoy cool or warm! This is one of those rare treats that is great chilled/room temperature and warm and gooey. If you’re interested in something more decadent, I recommend enjoying a s’more bar warmed up with a scoop of vanilla ice cream on top. Finish it off with hot fudge and whipped cream for a delicious sundae!
How To Make S’mores Bars
These bars are multi-layered but pretty simple to make! I’ll take you through each step, but keep in mind that the whole recipe is in the complete printable recipe card below.
- Graham Cracker Crust: Crush the graham crackers and combine with1/2 cup melted butter. Press evenly into the bottom of the pan and then place in the freezer while you make the cookie dough.
- Cookie Dough: Beat both sugars and the melted butter together. Add eggs one at a time, along with the vanilla extract. Whisk together flour, baking powder and salt and slowly add the flour mixture to the butter/sugar mixture. Fold in marshmallows and chocolate chips. Us an offset spatula to spread onto chilled crust.
- Top the dough with the toppings listed, pressing them into the dough slightly. Bake 35-45 minutes, or until the top is golden brown,
- Remove from oven and allow to cool FULLY before cutting.
These S’mores bars would be extra incredible topped with a scoop of vanilla ice cream!
Storage Information
- Room Temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, refrigerate bars in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: You can also freeze individual bars for up to 2 months. Wrap tightly in plastic wrap and place in an airtight, freezer safe container or ziploc bag. Thaw at room temperature and enjoy as-is or warm briefly in the microwave for that just-baked, gooey goodness!
Variations To Try
- Add chopped up Reese’s cups to the tops of your bars for a tasty peanut butter twist to these s’mores bars!
- Use your favorite cookie dough recipe! Oatmeal chocolate chip sounds delicious to me! You could also do Snickerdoodle, peanut butter, or double chocolate chip cookies.
- Sprinkle the top of your bars with M&Ms just before baking for a colorful finish.
- If you don’t want to use larger graham cracker pieces on top of your bars, crumble up the graham cracker and just sprinkle it on top.
- For the last 30 seconds of baking, turn on the broil setting to brown the tops of your marshmallows.
Trish’s Tips
- Short on time? Use pre-made cookie dough instead of making one from scratch.
- Leave some parchment paper hanging over the sides of the baking pan so you can easily pull the bars out after baking.
- Allow the bars to cool fully before cutting them!
- For the easiest cutting technique, run a knife around any edges that are touching the sides of the pan, then pull up the parchment paper and place the giant bar on a cutting board before slicing.
More Dessert Bars To Try
- Chocolate Coconut Bars
- Buckeye Bars
- Blackberry Crumb Bars
- Chocolate Pecan Pie Bars
- Peanut Butter Pretzel Bars
S’mores Bars
Ingredients
Crust
- ½ cup salted butter melted
- 2 cups graham cracker crumbs made from 1 1/2 packages of graham crackers
Cookie Dough
- 1 cup granulated sugar
- 1 ¼ cups brown sugar packed
- ¾ cup unsalted butter melted
- 3 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 3 cups all purpose flour spooned and leveled
- 2 ½ teaspoons baking powder
- 1 teaspoon fine sea salt reduce to 1/2 teaspoon if using salted butter
- 1 cup semi sweet chocolate chips
- 1 cup mini marshmallows
Toppings
- 1-2 Hershey chocolate bars each "Hershey" section broken or cut in half
- 1 graham cracker broken into pieces
- ½ cup mini marshmallows
Instructions
- 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.
- Crush graham crackers, then combine ½ 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.½ cup salted butter, 2 cups graham cracker crumbs
- 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.1 cup granulated sugar, 1 ¼ cups brown sugar, ¾ cup unsalted butter, 3 large eggs, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together 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 fold together until all of the ingredients are well combined.3 cups all purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon fine sea salt, 1 cup semi sweet chocolate chips, 1 cup mini marshmallows
- 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.
- Top the dough with the toppings listed, pressing them into the dough slightly.1-2 Hershey chocolate bars, 1 graham cracker, ½ cup mini marshmallows
- Bake 35-45 minutes, or until the top is golden brown, and there is no wet batter visible.
- 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.
Notes
- Room Temperature: Store cooled bars in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, refrigerate bars in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: You can also freeze individual bars for up to 2 months. Wrap tightly in plastic wrap and place in an airtight, freezer safe container or ziploc bag. Thaw at room temperature and enjoy as-is or warm briefly in the microwave for that just-baked, gooey goodness!
Equipment Needed (affiliate links): 9×13 Baking Dish | Glass Mixing Bowls | Electric Mixer (Hand Mixer or Stand Mixer) | Offset Spatula | Whisk
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Originally published June 29, 2014.
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)
Hi Annette,
I have only made the recipe as listed. Feel free to experiment, but your results may vary from mine.
These look so good, I could cry! {because I don’t have one}
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!
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
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!
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.
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!
These sound so yummy and easy!! You get the taste of a smore and less mess!!
Made these for my family, everyone LOVED them. Thank You!
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!!
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!