Homemade s’mores bars are made with layers of graham cracker cookie dough, marshmallow creme, and two types of chocolate. Skip the campfire and make these instead!
These s’mores bars are the latest in a long line of desserts that we’re obsessed with. They’re essentially chocolate chip cookie bars, with a twist.
The cookie dough is infused with graham cracker crumbs to add flavor and texture. Instead of using actual marshmallows (which don’t bake well), I used marshmallow creme. And for the chocolate component, I naturally had to use Hershey’s bars!
These s’mores cookie bars let you enjoy the flavors of your favorite campfire treat year-round. Make them whenever you’re craving that timeless combination of graham crackers, marshmallows, and chocolate!
I won’t go over every ingredient needed to make these bars, but I’ll quickly highlight the key items you should have on hand. If you make chocolate chip cookies often, you probably already have most of the ingredients in your pantry!
- Graham Cracker Crumbs: You can either crush your own graham crackers or buy graham cracker crumbs at the store (you can usually find the crumbs on the baking aisle). If you want to crush your own, you will need about 6 full sheets to get 3/4 cup.
- Chocolate: I prefer to use a combination of chocolate bars and chocolate chips for this recipe. There are three Hershey’s milk chocolate bars in the middle as well as semi-sweet chocolate chips on top to make the bars prettier.
- Marshmallow Creme: You’ll be using one 7-ounce jar of marshmallow creme in these bars. It’s sometimes labeled as “marshmallow fluff” or “marshmallow spread” at the grocery store. Avoid using regular marshmallows in place of the marshmallow creme because the marshmallows will melt and just dissolve into the bars. If you live somewhere that doesn’t sell marshmallow creme or can’t find any, King Arthur has a great recipe for homemade marshmallow fluff.
- Light Brown Sugar: The caramel notes in the brown sugar complement the flavor of the graham cracker crumbs so well in this recipe. Brown sugar also adds more moisture than granulated sugar, which helps balance out the dry graham cracker crumbs.
- Eggs: You’ll need one whole egg plus one egg yolk for the bars. Save the egg white for breakfast or use it in another recipe, like candied pecans, angel food cake, or a white cake.
How to Make S’mores Bars
These s’mores cookie bars take just an hour to prepare from start to finish. Here’s how to make them:
Make The Graham Cracker Cookie Dough
- Preheat the oven. While the oven preheats, line an 8-inch square baking pan with parchment paper or foil and spray with non-stick cooking spray. This is very important otherwise the marshmallow creme will stick to the pan!
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
- Mix together the wet ingredients. In another mixing bowl, beat the butter and brown sugar together until well combined. Then, mix in the egg, egg yolk, and vanilla.
- Finish the cookie dough. Add the dry ingredients to the wet and mix until just combined.
Assemble The Bars
- Layer part of the dough, marshmallow creme, and chocolate. Scoop 2/3 of the cookie dough into the prepared pan and press it down into an even layer (the rest will be used for the top of the bars). Top with the marshmallow creme, then place the quartered Hershey’s bars on top of that.
- Add the remaining cookie dough: Spread the remaining cookie dough over the Hershey’s pieces as best you can. I like to press the dough between my hands, then lay it on top. Finally, sprinkle the top of the dough with some chocolate chips.
- Bake. These bars need just 30 minutes in the oven. You’ll know they’re done when the tops are golden brown.
Once the bars have cooled completely, you may store them in an airtight container at room temperature or in the fridge for up to four days.
Freezing Instructions: Place the cooled, sliced bars in a large freezer bag with pieces of parchment paper in between each layer and freeze for 2 to 3 months. Thaw overnight in the fridge and allow to come to room temperature before serving.
- Don’t worry if your layers are imperfect! The cookie dough is a bit stiff and the marshmallow creme is incredibly sticky. Your layers likely won’t look perfect in the baking pan, but everything comes together once baked.
- Omit the chocolate chips, if desired. There are three Hershey’s bars used in this recipe, which are already very sweet. I like to sprinkle a handful of semi-sweet chocolate chips over the bars as well to add contrasting flavor and texture, but you may omit them if you prefer.
- Let the bars cool completely before you cut into them! If the marshmallow creme is too warm, it can tend to weep (or become watery) if you cut into the bars too soon. Make sure to let them cool completely first.
More Brownie & Bar Recipes To Try!
- 1 cup all-purpose flour spooned and leveled (125 grams)
- ¾ cup crushed graham cracker crumbs (90 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened (115 grams)
- ⅔ cup packed light brown sugar (135 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 (7-ounce) jar marshmallow creme
- 3 milk chocolate bars (I used Hershey’s bars)
- ¼ cup semi-sweet chocolate chips optional
- Preheat the oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, making sure to leave some overhang for easy removal. Spray with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt until well combined. Set aside.
- In a separate large mixing bowl, beat the butter and brown sugar together until well combined. Then, mix in the egg, egg yolk, and vanilla extract until fully combined.
- Add the dry ingredients and mix on low speed until just combined.
- Scoop ⅔ of the dough into the prepared pan and press it down into one even layer.
- Add the marshmallow creme on top of the cookie dough. Using an offset spatula or the back of a spoon spritzed with nonstick cooking spray, spread the marshmallow creme out into one even layer.
- Break the Hershey’s bars into quarters and place them all over the top of the marshmallow creme.
- Add the remaining cookie dough on top by flattening pieces and placing it on top. You don’t want to completely cover the top, some of the marshmallow creme and chocolate should be exposed.
- If using chocolate chips, sprinkle them on top and gently press them in.
- Bake for 28 to 35 minutes or until the tops of the bars are lightly browned and set. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, slice into bars and enjoy!