Stop right now, and bake these S’mores Cookie Bars with Hershey’s Chocolate and so much ooey-gooey marshmallow creme! They are packed full of sweet s’mores ingredients, layered with buttery graham cracker cookie dough, and easy to make using this step-by-step recipe.
I look forward to making s’mores by the campfire every summer. There’s just something so perfectly satisfying about the sweet combination of crisp graham crackers, melted Hershey’s bars, and toasted marshmallows.
You don’t need to build a fire to make Smores Cookie Bars though! These decadent gooey treats are made right in your kitchen so that your favorite camping dessert is available all year long.
If you love baking cookie bars, be sure to grab my recipes for Magic Seven Layer Bars, Carmelitas, and easy Cake Mix Cookie Bars too!
Lucky Charms Treats are a fun no-bake cereal bar recipe that everyone loves. You’re sure to find a favorite here!
Why You’ll Love This Recipe
- Extra Chocolate, Extra Marshmallows – My version of smores bars is more decadent than others out there. This recipe has two types of chocolate, and two types of marshmallows (the mini ones, and plenty of marshmallow creme) to make sure that every bite is perfect.
- A Traditional Classic– Credit for creating the campfire s’more with graham crackers, chocolate, and marshmallows goes to the Girl Scouts, who have been making these treats since at least 1927.
- Easy Cookie Bars – Making cookie bars is easier than making individual cookies, as you only need to fill one pan, rather than forming and baking individual servings. Bar cookie recipes are great for potlucks, parties, or any time you need to travel with your dessert.
If you’d prefer to make classic S’mores Cookies instead, I have the perfect recipe for that as well!
Ingredients In S’Mores Cookie Bars
Here’s what you need to make this simple and amazing dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour and Graham Cracker Crumbs: Crushed graham crackers fill in for some of the flour, and give the cookie bar dough a chewy texture and the perfect flavor for s’mores bars.
- Baking Soda, Baking Powder, and Salt: These common baking ingredients make up the rest of the dry ingredients for the dough.
- 2 Eggs: Eggs work with the powdered leaveners to make the dough puff up in the oven.
- Unsalted Butter: Let the butter and the eggs come to room temperature before mixing up the cookie bar dough.
- Sugar and Brown Sugar: Use both types of sugar to make the cookie dough rich and flavorful. You’ll notice that we aren’t using very much sugar in the cookie dough, and that’s because we’re adding so many other sweet ingredients to the bars.
- Vanilla Extract: A must for nearly every cookie recipe!
- Marshmallow Creme: You need two 7-ounce jars of Marshmallow Creme to make these amazing s’mores cookie bars. It seems like a lot, but I promise it’s the exact right amount!
- Mini Marshmallows: These are technically optional, but I love how they look on top of the bars, all toasted and beautiful.
- Milk Chocolate: Break 3 Hershey’s chocolate bars into squares, and plan on using at least 1½ cups of milk chocolate chips.
- You’ll also need a 9×13-inch baking pan that you’ve lined with parchment paper and greased with cooking spray.
How To Make S’Mores Bars
First, we’ll make a quick graham cracker chocolate chip cookie dough, then layer it with more chocolate and marshmallows to make the bars.
- Mix Dry Ingredients: In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.
- Stir in Chocolate Chips: Fold in 1 cup of chocolate chips, saving the rest for the topping.
- Cookie Layer: Take ¾ of the cookie dough, and press it into the bottom of the prepared baking pan. Then evenly arrange half of the Hershey’s chocolate squares over the cookie dough.
- Marshmallow Creme Layer: Then spread all of the marshmallow creme over the dough, and sprinkle it with the remaining chocolate chips.
- Top Layer: To make this layer, take pieces of the remaining cookie dough and create flat pieces with your hands. Place the cookie dough pieces on top of the marshmallow creme, leaving spaces where the creme can ooze out.
- Bake in Two Parts: Bake the smores cookie bars for 25 minutes in an oven that you’ve preheated to 350°F/180°C. Remove from the oven, and add the remaining chocolate bars, mini marshmallows, and some extra chocolate chips if you like. Bake again for 10-15 minutes, or until the edges are lightly browned and the top of the cookie bars look set.
Be sure to let these bars cool down for at least 30 minutes before cutting and serving!
Tip!
You can buy pre-made graham cracker crumbs at the store, but they really have the best flavor and texture if you make them yourself. The food processor gets the crackers perfectly crumbled in a few seconds!
Recipe Tips
- Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s’mores bars
- Be Patient. You will likely be tempted to try to eat one of these bars while the marshmallows are all melty and beautiful, right from the oven. Melted marshmallows can be extremely hot, so it’s best to wait a bit. The bars will be difficult to cut neatly if they’re too warm as well.
- Add Handles to the Pan. When you’re lining the pan with parchment paper, leave some extra on each long side. You can use that extra paper to lift the bars out after they’re cooled.
- Switch up the Chocolate. You don’t have to use Hershey’s bars and chocolate chips. You can use just one or the other! You can also swap in dark chocolate for a more decadent flavor.
- Halve the Recipe. To make a smaller pan, cut the recipe in half and bake in an 8×8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
Storing Tips
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
Freeze fully cooked and cooled bars for up to 3 months. Freeze them layered with parchment paper so they don’t stick together.
More Bar Cookie Recipes
All Cookies →
Recipe FAQs
These two items are a bit different, but both can be used interchangeably in this s’mores bars recipe. Jet-Puffed Marshmallow Creme is what we used to make these bars, as it’s a bit thinner and more ooey gooey than fluff. I save the Fluff for Fluffernutter sandwiches!
Hershey’s milk chocolate bars are the most popular type used for making traditional s’mores over a fire, so that’s what we’re using to make these cookie bars too. You can use any milk chocolate bar though, or dark chocolate if you prefer it!
If you’re in the UK, use digestive biscuits. If you just don’t have any graham crackers on hand, try another type of cookie. The dough won’t have quite the same flavor, but you’ll get the same texture from vanilla wafers or shortbread cookies.
There is always room for S’more cookie bars!! They make the perfect dessert for any occasion, so be sure to Pin the recipe so you don’t lose it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
S’Mores Cookie Bars
Equipment
- 13 x 9 inch baking pan (approx. 23×33 cm)
Ingredients
- 2 ¾ cups (330 g) all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter softened to room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
- 14 ounces (400 g) marshmallow creme 2 jars
- 1 ½ cups (255 g) milk chocolate chips divided (plus more for topping if desired)
- 3 bars Hershey’s bars broken into pieces, divided
- ¼ cup (12 g) mini marshmallows for topping, optional
Instructions
- Preheat the oven to 350°F/180°C or 160°C fan oven, and line a 9×13 (approx. 23×33 cm) baking pan with parchment paper. Lightly grease it with cooking spray and set aside.
- In a large mixing bowl, mix together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and both sugars until smooth and fully combined. Then add the eggs and vanilla extract and continue to beat until just incorporated.
- Gradually add the dry ingredients and beat on medium speed until there are only minimal streaks of flour in the dough.
- Fold in 1 cup of chocolate chips until evenly mixed in.
- Using your fingers, press about ¾ of the cookie dough into the bottom of the parchment lined baking pan. Break apart half the amount of Hershey’s bars and evenly layer it on top.
- Spread the marshmallow creme on top and then sprinkle with the remaining chocolate chips.
- Take pieces of the remaining cookie dough and flatten it out with your hands then place the pieces in a single layer on top of the chocolate chips, leaving small gaps for the marshmallows to pop out.
- Bake for 25 minutes. Remove from the oven and top with the remaining pieces of Hershey’s bars, mini marshmallows, and chocolate chips. Then bake for an additional 10-15 minutes or until the edges are lightly browned and the top part of the cookie looks set.
- Allow the bars to cool in the baking pan on a wire rack at room temperature for 30 minutes to an hour.
- Cut into 12 squares and serve.
Notes:
- Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s’mores bars
- To Halve this Recipe: Cut the recipe in half and bake in an 8×8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
- Make fresh graham cracker crumbs. You can buy pre-made graham cracker crumbs at the store, but they really have the best flavor and texture if you make them yourself. Use a food processor, or add graham crackers to a ziplock bag and crush them with a rolling pin.
- Store in a single layer or with parchment paper in between layers to keep the bars from sticking together.
- Keep in an airtight container for 2 days at room temperature, 5 days in the fridge, or up to 3 months in the freezer.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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