S'mores Bars

Smores bar recipe showing cut into squares and layered with parchment paper. Single bar sitting up front on wood surface.

Course: Dessert

Cuisine: American

Keyword: s'moes bars recipe, s'mores bar, s'mores bar recipe, s'mores bars

Prep Time: 30

Cook Time: 45

Cool: 1

Total Time: 2 15

Servings:

Calories: 248kcal

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!

Print Recipe

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

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!

Equipment Needed (affiliate links): 9x13 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