I’m sharing my Easy S’mores Bars, a layered mashup of graham cracker cookie dough, marshmallow fluff and a milk chocolate bar that’s perfect for picnics, Fourth of July gatherings and parties.

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I can’t help it I made these OMG S’mores Bars and now I’m ruined for any other dessert. Layers of gooey marshmallow fluff and chunks of milk chocolate collapse into a buttery graham cracker cookie dough that gets everyone fighting over the last square.

Call them Easy S’mores Bars or just worship the Graham Cracker Cookie Dough, whatever helps justify the sugar high. They scream picnic, 4th of July, and late night snacking, and honestly I keep saying I’ll stop after one bite but then its two, three, whoops.

If you love sticky chocolate and marshmallow this will wreck you in the best way.

Ingredients

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Unsalted butter: adds rich fat and calories little protein helps chewy texture makes bars decadent
Brown sugar: mostly carbs for sweetness small minerals from molasses makes caramel notes
Eggs: give protein and structure help binding and moisture add slight richness
Graham cracker crumbs: made from flour provide carbs and some fiber give toasty crumb base
Marshmallow creme: basically sugar almost no nutrients makes gooey sweet marshmallow taste
Milk chocolate: sugary fat with small calcium adds melty chocolatey sweetness and nostalgia
Mini marshmallows: extra sugar fluff no real nutrition optional for extra goo and texture

Ingredient Quantities

1 cup (2 sticks, 227 g) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 1/2 cups (312 g) all-purpose flour

1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)

1 tsp baking soda

1/2 tsp salt

1 jar (7 oz) marshmallow creme or fluff

about 8 oz milk chocolate, chopped or 4 standard Hershey bars

1 cup mini marshmallows (optional, for extra goo)

How to Make this

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1. Preheat oven to 350 F (177 C). Line a 9 by 13 inch pan with parchment or foil and spray it so bars wont stick.

2. In a large bowl cream the softened butter with the brown sugar and granulated sugar until light and a bit fluffy, about 2 to 3 minutes, then beat in the eggs one at a time and stir in the vanilla.

3. In another bowl whisk together the all purpose flour, graham cracker crumbs, baking soda and salt.

4. Add the dry mix to the butter mixture and stir until a soft graham cookie dough forms; if it seems way too soft chill it 10 minutes so it is easier to press.

5. Press about two thirds of the dough evenly into the prepared pan to make the base, getting it into the corners; reserve the rest for the top.

6. Spread the marshmallow creme over the dough base in an even layer, leave a small border so it doesnt ooze out. If the fluff is stiff warm the jar 8 to 12 seconds in the microwave to loosen it so it spreads easier.

7. Scatter the chopped milk chocolate or broken Hershey bars over the marshmallow, pressing gently so the chocolate nests into the fluff; sprinkle the mini marshmallows over top if you want extra goo.

8. Crumble the reserved cookie dough over the chocolate in chunks dont try to get a perfect covering it bakes into a rustic top. Bake 20 to 25 minutes until edges are golden and marshmallows puff and get a little color, tent with foil if the top is browning too fast.

9. Let the pan cool completely so the layers set, then lift the bars out on the parchment and slice with a sharp knife, wiping the blade between cuts for cleaner pieces. Chill briefly for neater squares or warm individual pieces a few seconds in the microwave for extra gooeyness.

Equipment Needed

1. 9 x 13 inch baking pan, lined with parchment or foil and sprayed so it wont stick
2. Large mixing bowl and a medium mixing bowl
3. Electric hand mixer or a sturdy wooden spoon to cream the butter and sugars
4. Measuring cups and spoons
5. Whisk for the dry ingredients
6. Rubber spatula for scraping and spreading the dough and marshmallow
7. Sharp chef knife and a cutting board for chopping chocolate and slicing bars
8. Microwave or microwave safe bowl to loosen the marshmallow creme if needed
9. Cooling rack or a clean counter space to let the pan cool completely

FAQ

Can I use regular marshmallows instead of marshmallow creme? Yes. Mini marshmallows work best, press them on top for the last 3 to 5 minutes of baking or add them after baking and briefly broil to get toasted goo. Whole large marshmallows will give you pockets of goo instead of a smooth spread, and they wont spread like jarred fluff.

How do I make the bars extra gooey? Underbake by a few minutes so the center stays soft, add an extra ribbon of marshmallow creme in the middle, or fold some fluff into the chocolate layer. Another trick is to add a handful of mini marshmallows on top right when they come out of the oven so they melt into the warm bars.

Can I make these ahead and how do I store them? Yep. At room temp in an airtight container they keep 2 to 3 days, in the fridge up to a week. For longer storage freeze cut bars up to 2 months, thaw on the counter then warm 10 to 15 seconds in the microwave for gooeyness.

What if I only have chocolate chips or dark chocolate? Use whatever you like. Chop bars or use chips, dark or semi sweet all work. Dark chocolate makes them less sweet but richer, milk chocolate keeps it classic. If using chips sprinkle them on top while still warm so they melt smooth.

Can I make these gluten free or vegan? Gluten free yes, swap in a 1 to 1 GF flour and use GF graham crumbs. Vegan is possible but trickier: use vegan butter, a flax or commercial egg replacer, and buy vegan marshmallow fluff or vegan marshmallows cause most marshmallows have gelatin. Expect texture to be a little different but still yummy.

What pan size and baking time should I use? Use a 9×13 pan lined with parchment and press the dough evenly. Bake at 350 F for about 18 to 22 minutes until edges are golden and the center is just set. Spread the marshmallow creme and chocolate, then broil for a few seconds to toast if you want. Let them cool so they hold together before slicing.

OMG S’mores Bars Recipe Substitutions and Variations

Unsalted butter → refined coconut oil or vegan butter, 1:1. Refined coconut oil keeps a neutral taste, unrefined will give a coconut note; bars may turn out a touch more tender.
Light brown sugar → dark brown sugar 1:1 for deeper molasses flavor, or granulated sugar + 1 tbsp molasses per cup to mimic light brown. Coconut sugar works 1:1 too but it’s drier so add 1 to 2 tbsp honey or molasses if you want the same chew.
All-purpose flour → cup‑for‑cup gluten free flour blend (with xanthan gum) for a straight swap. If using almond flour, use about 25% less and add an extra egg or 1 tbsp psyllium to help bind, texture will be more crumbly.
Marshmallow creme → 2 cups mini marshmallows melted with 1 tbsp corn syrup (microwave in 20 sec bursts) or just fold extra mini marshmallows into the bars and melt/top under the broiler for toasted goo.

Pro Tips

– Make sure the butter is soft not melted. If it gets too warm the dough will spread, so chill it a bit before pressing if it feels sloppy. A quick hack is to grate firmer butter into the mix so it incorporates faster without overworking the dough.

– Warm the marshmallow fluff just enough so it spreads smoothly, dont blast it or it will turn runny. If the jar is stubborn, sit it in warm water or zap 8-12 seconds, stir, then spread and leave a tiny border so the filling wont squish out.

– Press the base with damp hands or an offset spatula so its even, this stops thin spots that burn. Crumble the reserved dough on top roughly dont try to make it perfect, rustic chunks bake better than a flat paste. If the top starts to get too brown tent foil and rotate the pan halfway.

– For neat bars let the pan cool completely then chill a bit, it makes slicing way cleaner. Use a very sharp knife heated under hot water and wiped dry between cuts for tidy squares, or if you want ooey gooey pieces warm individual servings for a few seconds in the microwave.

OMG S'mores Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Easy S’mores Bars, a layered mashup of graham cracker cookie dough, marshmallow fluff and a milk chocolate bar that’s perfect for picnics, Fourth of July gatherings and parties.

Servings

servings

Calories

417

kcal

Equipment: 1. 9 x 13 inch baking pan, lined with parchment or foil and sprayed so it wont stick
2. Large mixing bowl and a medium mixing bowl
3. Electric hand mixer or a sturdy wooden spoon to cream the butter and sugars
4. Measuring cups and spoons
5. Whisk for the dry ingredients
6. Rubber spatula for scraping and spreading the dough and marshmallow
7. Sharp chef knife and a cutting board for chopping chocolate and slicing bars
8. Microwave or microwave safe bowl to loosen the marshmallow creme if needed
9. Cooling rack or a clean counter space to let the pan cool completely

Ingredients

1 cup (2 sticks, 227 g) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups (312 g) all-purpose flour
1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)
1 tsp baking soda
1/2 tsp salt
1 jar (7 oz) marshmallow creme or fluff
about 8 oz milk chocolate, chopped or 4 standard Hershey bars
1 cup mini marshmallows (optional, for extra goo)

Directions

Preheat oven to 350 F (177 C). Line a 9 by 13 inch pan with parchment or foil and spray it so bars wont stick.
In a large bowl cream the softened butter with the brown sugar and granulated sugar until light and a bit fluffy, about 2 to 3 minutes, then beat in the eggs one at a time and stir in the vanilla.
In another bowl whisk together the all purpose flour, graham cracker crumbs, baking soda and salt.
Add the dry mix to the butter mixture and stir until a soft graham cookie dough forms; if it seems way too soft chill it 10 minutes so it is easier to press.
Press about two thirds of the dough evenly into the prepared pan to make the base, getting it into the corners; reserve the rest for the top.
Spread the marshmallow creme over the dough base in an even layer, leave a small border so it doesnt ooze out. If the fluff is stiff warm the jar 8 to 12 seconds in the microwave to loosen it so it spreads easier.
Scatter the chopped milk chocolate or broken Hershey bars over the marshmallow, pressing gently so the chocolate nests into the fluff; sprinkle the mini marshmallows over top if you want extra goo.
Crumble the reserved cookie dough over the chocolate in chunks dont try to get a perfect covering it bakes into a rustic top. Bake 20 to 25 minutes until edges are golden and marshmallows puff and get a little color, tent with foil if the top is browning too fast.
Let the pan cool completely so the layers set, then lift the bars out on the parchment and slice with a sharp knife, wiping the blade between cuts for cleaner pieces. Chill briefly for neater squares or warm individual pieces a few seconds in the microwave for extra gooeyness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.