I tucked marshmallow creme and whole chocolate bars into the center of cookie dough for my Easy Smores Bars Recipe, and a little baking trick keeps the filling neatly sealed inside.

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I made these after messing around in the kitchen and honestly I can’t stop. The Best S’mores Cookie Bars hide a molten ribbon of marshmallow creme and whole milk chocolate bars in the center, so when you cut one it bleeds gooeyness and people act like it’s magic.

There’s a slight crunch on the edges but the middle collapses into this ridiculously soft, sticky pocket that makes you pause a second before taking another bite. I call it my Easy Smores Bars Recipe for no reason other than it works, and yeah they are straight up Damn Delicious Desserts.

Ingredients

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These S’mores Cookie Bars cram campfire nostalgia into a single pan of chewy cookie goodness.

A rich, buttery base meets crunchy graham crumbs, pockets of melty milk chocolate and a gooey layer of marshmallow creme that browns slightly on top.

Theyre easy to cut and serve, perfect for potlucks or late night cravings.

Not health food, but they use familiar pantry staples and feel like a hug in dessert form.

Serve warm for extra gooeyness with coffee or cold milk.

Expect sticky fingers, satisfied smiles and a whole lot of happy crumbs, and a drizzle of extra chocolate helps when you want more.

Unsalted butter: Adds richness, fat and flavor, high calorie and low in micronutrients.
Packed light brown sugar: Gives caramel sweetness and moisture, mostly simple carbs, not healthy.
All purpose flour: Provides structure and carbs, low fiber compared to whole grains.
Graham cracker crumbs: Toasty crunch and flavor, adds carbs and a little fiber.
Marshmallow creme: Ultra sweet and sticky, mostly sugar, gives that gooey melt.
Milk chocolate bars: Silky melt, adds sugar and milk fat, pure comfort food energy.
Large eggs: Bind ingredients, add protein and some vitamins, help structure the bars.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups graham cracker crumbs (about 10 full sheets)

7 ounce jar marshmallow creme

4 regular milk chocolate bars (Hershey style, 1.55 oz each)

How to Make this

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1. Preheat oven to 350 F (175 C) and line a 9×13 inch pan with parchment or foil, spray lightly with cooking spray so the bars come out easy.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt, then stir in 1 1/2 cups graham cracker crumbs so they get evenly distributed.

3. In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes using a hand mixer or stand mixer.

4. Beat in 2 large eggs one at a time, then mix in 2 teaspoons vanilla extract until combined, scraping the bowl as needed.

5. Add the dry flour and graham crumb mixture to the wet ingredients and stir until just combined, dont overmix or the bars will be tougher.

6. Press about half of the dough evenly into the prepared pan using your hands or the back of a spoon, try to get it fairly flat and even for a good base.

7. Warm the 7 ounce jar marshmallow creme slightly in the microwave for 10 to 15 seconds so it spreads easier, then spread it over the cookie base. Break 4 milk chocolate bars into pieces and arrange them evenly over the marshmallow layer.

8. Drop spoonfuls of the remaining dough over the chocolate and marshmallow, then gently press together to cover as best you can, or crumble it on top for a rustic look. If the dough is too sticky chill it 10 minutes first.

9. Bake for 22 to 28 minutes until edges are golden brown and top is set. Let the pan cool completely on a rack, then chill 20 to 30 minutes for cleaner slices, cut into squares and serve.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment or foil and sprayed so the bars come out easy
2. Parchment paper or foil plus cooking spray
3. Medium bowl and large bowl for dry and wet mixes
4. Measuring cups and measuring spoons
5. Electric hand mixer or stand mixer, or a strong whisk if youre doing it by hand
6. Rubber spatula and a wooden spoon or the back of a spoon for pressing the dough
7. Microwave safe bowl or small saucepan to warm the marshmallow creme slightly
8. Cooling rack and a sharp knife for cleaner slices when chilled

FAQ

How do I bake these so the marshmallow is gooey and not a hard layer?
A: Warm the marshmallow creme 10 to 15 seconds in the microwave so it spreads easy, then add it after the base is baked. Bake until the edges are golden but the center still looks slightly soft, about 20 to 25 minutes at 350°F in a 9×13 inch pan. Let it rest 10 minutes before cutting, that helps keep it gooey instead of rock hard.

Can I use chocolate chips instead of the Hershey style bars?
A: Yes, you can. Use about 2 to 3 cups of chips. Chips will melt differently and give a more even chocolate layer, bars give you those classic pockets of chocolate, either works fine.

What pan size and prep should I use?
A: Use a 9×13 inch pan, line it with parchment or grease it well. Press half the cookie dough into the bottom, then layer graham crumbs, the warmed marshmallow creme, and chocolate, then top with the remaining dough small spoonfuls or a flattened layer.

How do I get neat bars when cutting, they always crumble on me?
A: Let the bars cool about 10 minutes on a wire rack, then chill in the fridge 30 minutes before slicing. Use a sharp knife wiped clean between cuts for cleaner edges.

How should I store leftovers and can I freeze them?
A: Store in an airtight container at room temp up to 3 days, or in the fridge up to 5 days though the marshmallow might firm up. For longer keep, freeze cut bars in a single layer on a tray, then transfer to a freezer bag up to 2 months; thaw at room temp.

Any quick swaps for ingredients if I'm missing something?
A: If you only have salted butter use it but skip the extra salt. Dark brown sugar is fine in place of light for a deeper flavor. Crushed graham crackers can be replaced with honey graham crumbs or even digestive biscuits in a pinch.

The Best S’mores Cookie Bars Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten-free all-purpose baking blend (one that contains xanthan gum), use same volume, its usually a straight swap for texture.
Unsalted butter (1 cup): use 1 cup refined coconut oil (solid) or 1 cup vegan stick margarine, refined coconut oil avoids coconut flavor but may make bars a bit more tender.
Graham cracker crumbs (1 1/2 cups): replace with 1 1/2 cups crushed vanilla wafers or digestive biscuits for a very similar crumb, or try finely crushed pretzels for a sweet-salty twist.
4 milk chocolate bars (about 6.2 oz total): swap with 1 to 1 1/4 cups chocolate chips or about 6 oz chopped chocolate, dark chocolate will be less sweet if you want that.

Pro Tips

1. Toast the graham crumbs first, either in a dry skillet or for a few minutes in the oven, it brings out a deeper, almost nutty flavor and the bars wont taste flat.
2. Warm the marshmallow creme in very short bursts and stir between blasts so it spreads smooth but not runny, same with the chocolate chop it smaller so it melts more evenly.
3. If the dough is acting like sticky glue, pop it in the fridge for 10 minutes, your hands wont hate you and you can press it more evenly without wasting time.
4. Line the pan with parchment and let the bars cool completely, chill briefly for cleaner slices, then use a hot knife wiped between cuts for tidy squares and add a little flaky salt on top if you like contrast.

The Best S'mores Cookie Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I tucked marshmallow creme and whole chocolate bars into the center of cookie dough for my Easy Smores Bars Recipe, and a little baking trick keeps the filling neatly sealed inside.

Servings

servings

Calories

260

kcal

Equipment: 1. 9×13 inch baking pan, lined with parchment or foil and sprayed so the bars come out easy
2. Parchment paper or foil plus cooking spray
3. Medium bowl and large bowl for dry and wet mixes
4. Measuring cups and measuring spoons
5. Electric hand mixer or stand mixer, or a strong whisk if youre doing it by hand
6. Rubber spatula and a wooden spoon or the back of a spoon for pressing the dough
7. Microwave safe bowl or small saucepan to warm the marshmallow creme slightly
8. Cooling rack and a sharp knife for cleaner slices when chilled

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups graham cracker crumbs (about 10 full sheets)
7 ounce jar marshmallow creme
4 regular milk chocolate bars (Hershey style, 1.55 oz each)

Directions

Preheat oven to 350 F (175 C) and line a 9×13 inch pan with parchment or foil, spray lightly with cooking spray so the bars come out easy.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt, then stir in 1 1/2 cups graham cracker crumbs so they get evenly distributed.
In a large bowl cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes using a hand mixer or stand mixer.
Beat in 2 large eggs one at a time, then mix in 2 teaspoons vanilla extract until combined, scraping the bowl as needed.
Add the dry flour and graham crumb mixture to the wet ingredients and stir until just combined, dont overmix or the bars will be tougher.
Press about half of the dough evenly into the prepared pan using your hands or the back of a spoon, try to get it fairly flat and even for a good base.
Warm the 7 ounce jar marshmallow creme slightly in the microwave for 10 to 15 seconds so it spreads easier, then spread it over the cookie base. Break 4 milk chocolate bars into pieces and arrange them evenly over the marshmallow layer.
Drop spoonfuls of the remaining dough over the chocolate and marshmallow, then gently press together to cover as best you can, or crumble it on top for a rustic look. If the dough is too sticky chill it 10 minutes first.
Bake for 22 to 28 minutes until edges are golden brown and top is set. Let the pan cool completely on a rack, then chill 20 to 30 minutes for cleaner slices, cut into squares and serve.

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.