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.
Sadly didn’t read the comments before making. Used a glass pan, baked at 325 for 45 minutes and it was very doughy. Cooked for another 15 minutes and put the temperature up to 350. Browned at the top, let cool completely, cut them and the middle was doughy. Upset by the outcome.
I made these yesterday and they were delicious! Mine came out much thicker than the picture, so I thought maybe I should have used a larger pan, but the directions do say 9×13. I also had some problems with the graham cracker crumbs being too crumby. I used the pre-packaged crumbs, so perhaps they didn’t absorb the butter the same way. (But there weren’t any complaints!) Thanks for the recipe. It’s a keeper.
These look so amazing! Smores is my favorite dessert ever, can’t wait to try them in this new form! Quick question, do you do anything special to the marshmallows or chocolate on top? My oven cooks fast and I wouldn’t want them to melt everywhere. Any tips or suggestions?
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.
That’s the same problem I had. I think the next time I make them, I’ll add a couple tablespoons of sugar to the crust and partially bake it rather than freeze it. They were delicious but a mess when I cut them.
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!
can you freeze these?
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!
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 🙁
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
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!