S’mores Bars
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These S’mores Bars with gooey marshmallow, crumbled graham crackers and two types of chocolate are the perfect portable sweet treat – all the flavors of a gooey s’more in an easy-to-eat cookie bar!
Looking for more delicious cookie bar recipes? Try my Caramel Cookie Bars, Raspberry Lemonade Bars, Peanut Butter Oatmeal Chocolate Chip Cookie Bars, Sugar Cookie Bars, or for the holidays my Peppermint Crunch Sugar Cookie Bars!
Why This Recipe Works
These s’mores bars have all the flavors of a classic s’more… without the campfire! Graham crackers, marshmallow (here from a jar of marshmallow fluff) and plenty of chocolate are all the stars of this easy cookie bar recipe with a graham cracker crust.
The flaky sea salt topping cuts through the sweetness: The problem with so many s’mores bars recipes is they can be too sweet. This is the BEST s’mores bars recipe because the finishing sprinkle of flaky sea salt added before they’re baked balances all those classic s’mores flavors together for the perfect dessert!
Ingredients
- Butter – I used unsalted here, but you can also use salted and reduce the amount of salt added in the recipe slightly.
- Brown sugar – I used light, dark will also work.
- Flour – all purpose.
- Crumbled graham crackers – you can also buy pre-ground graham cracker mixture.
- Chopped milk chocolate – or use all semi-sweet chocolate for less sweet S’mores Bars!
- Chopped semi-sweet chocolate – chips or chunks will also work here.
- Marshmallow fluff – store-bought or make your own marshmallow fluff at home (it’s so easy!).
- Flaky sea salt – or coarse.
Here’s How To Make It
- Prepare the pan: Preheat the oven to 350F and line a 9 x 9 pan with a double layer of baking parchment.
- Wet ingredients: Melt the butter, and then in a large mixing bowl beat in the sugar until smooth and combined. Once the mixture is cool to the touch, beat in the vanilla and egg.
- Dry ingredients: Stir in the flour, baking powder and baking soda and combine to form a dough. Then fold in the graham crackers.
- Assemble: Press half the cookie dough into the bottom of the prepared pan, making sure it goes right to the edges. Then, dollop over the marshmallow fluff, spreading it with the back of a wet spoon. Scatter over the chocolate, then crumble the remaining cookie dough over the top, pressing it into a smooth layer, trying your best to cover all the chocolate and marshmallow fluff – but don’t worry if there are a few gaps!
- Bake: Sprinkle with flaky sea salt before baking for 30 minutes until puffed and golden.
- Cut: Allow the bars to cool completely in the pan before lifting out onto a cutting board with the help of the double baking parchment layer and cutting into squares with a sharp knife.
Expert Tips
- Break up the graham crackers by hand for more texture. It can be tempting to make graham cracker crumbs in the food processor or by using a rolling pin to crush them in a ziplock bag, but for these cookie bars you’ll get a better texture and more graham cracker flavor by crumbling them up into as small pieces as you can by hand.
- Cool your cookie bars completely for a clean cut: To make it easier to cut the bars without making a mess of the marshmallow layer, make sure your s’mores bars are totally cool before cutting them. And if you need to, you can wipe the knife with a damp piece of kitchen towel after each cut!
FAQs
In an air-tight container they’re best eaten within 3 days.
Crumbled digestive biscuits are a good substitute. Or, you can make your own!
I prefer the mixture of chocolate as it adds a different dimension to the s’mores bars, but feel free to use chopped Hershey bar for a more classic s’mores taste! You can also use chocolate chips, but I think chopped chocolate gives a better texture.
More Easy Dessert Recipes To Try
- Lava Cakes – the ultimate decadent, gooey dessert.
- Easy S’mores Cheesecake Bars Recipe – the best of both worlds or desserts!
- Fantasy Fudge – melt in your mouth good!
- Trillionaire Bars – gooey, and irresistible.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
S’mores Bars
Ingredients
- 1 stick butter
- 1 cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1 cup flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1 cup graham crackers
- ⅓ cup milk chocolate, chopped
- ⅓ cup semi-sweet chocolate, chopped
- 3 oz marshmallow fluff
- flaky sea salt
Instructions
- Preheat the oven to 350F and line a 9 x 9 pan with a double layer of baking parchment.
- Melt the butter, and then in a large mixing bowl beat in the sugar until smooth and combined. Once the mixture is cool to the touch, beat in the vanilla and egg.
- Stir in the flour, baking powder and baking soda and combine to form a dough. Then fold in the graham crackers.
- Press half the cookie dough into the bottom of the prepared pan, making sure it goes right to the edges. Then, dollop over the marshmallow fluff, spreading it with the back of a wet spoon. Scatter over the chocolate, then crumble the remaining cookie dough over the top, pressing it into a smooth layer, trying your best to cover all the chocolate and marshmallow fluff – but don’t worry if there are a few gaps!
- Sprinkle with flaky sea salt before baking for 30 minutes until puffed and golden.
- Allow the bars to cool completely in the pan before lifting out onto a cutting board with the help of the double baking parchment layer and cutting into squares with a sharp knife.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious, but the cookies spread out while baking instead of keeping a nice shape like in the picture, and so the marshmallows and chocolate pieces were spread thin! Any idea how I can fix this?
Hi Zannah, did you over-grease the baking sheet? A light misting is plenty and then I usually use a paper towel to wipe off any excess. Cookies usually have enough fat (oil, butter) to keep them from sticking to the sheet very badly without adding a lot of oil on the pan which makes them spread a lot.
Hi! Actually, I used parchment paper, and so there wasn’t any grease used.
Is the brown sugar packed?
yes, lightly packed. 🙂
These were a huge hit on the Christmas cookie tray this year! Love the cookies n’ cream / s’mores flavor! YUM! I highly recommend them. Thanks for the recipe and Merry Christmas!
This recipe never says when to add the flour mixture that was set aside. I’m trying to make them now and just noticed…
I’ve just updated the recipe, thanks for the heads up!
These were seriously amazing. I made my own version and added mint chips. Loved them.
So, when are the marshmallows suppose to be added?
Oops! I fixed the recipe! 🙂
These look so incredible! So much goodness in one cookie!
they look yummy!
Yum!!!