Introduction

S’mores cookie bars bring the nostalgic flavors of campfire s’mores into an easy-to-make, irresistible treat. With layers of graham cracker cookie, gooey marshmallow creme, and melty chocolate chips, these bars are perfect for sharing or enjoying anytime you crave something sweet and comforting.

Three thick bars are stacked on top of each other, each having two main layers. The bottom layer is a golden-brown, soft cookie base with a slightly crumbly texture. Above it is a white, gooey marshmallow layer mixed with melted dark chocolate chips that create dark patches and shiny spots. Some lone dark chocolate chips lie scattered around the base on a white marbled surface. The layers show melting and a bit of crunch on top, giving a fresh baked look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spooned & leveled)
1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips
1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily lift the bars out once they have cooled. Set aside.
Step 2: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter and brown sugar together on medium-high speed for about 3 minutes. Add the egg and vanilla extract, then beat until well combined. Scrape down the bowl as needed. The mixture may look curdled, which is normal.
Step 3: In a separate bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and beat on medium speed until combined.
Step 4: Press about two-thirds of the cookie dough evenly into the prepared pan to form a thin layer. It will be sticky, so use your hands if needed. Spread the marshmallow creme evenly over the dough layer. Then sprinkle the chocolate chips evenly on top. Finally, shape the remaining cookie dough into flat pieces and layer them on top of the chocolate chips. It’s okay if some marshmallow or chocolate is exposed.
Step 5: Bake the bars for 25-30 minutes, or until the top turns lightly golden brown. Remove from the oven and transfer the pan to a wire rack to cool completely.
Step 6: Once cooled, use the parchment paper overhang to lift the bars from the pan. Cut into squares and enjoy.
Step 7: Store any leftovers covered at room temperature for up to 1 week.

Tips & Variations

For an extra gooey center, add mini marshmallows along with the marshmallow creme before layering the chocolate chips.
Use milk or dark chocolate chips instead of semi-sweet for a different chocolate flavor.
Chill the dough briefly before spreading to make working with sticky dough easier.
Try adding chopped nuts like walnuts or pecans for some crunch.

Storage

Keep the s’mores cookie bars stored in an airtight container at room temperature for up to one week. For best texture, avoid refrigerating as it may harden the marshmallow layer. To reheat, warm individual squares in the microwave for 10-15 seconds for a soft, melty treat.

How to Serve

The image shows a batch of sixteen square-shaped baked bars arranged closely on light brown parchment paper. The top layer is golden brown, crispy, and slightly cracked with an uneven texture, sprinkled with melted dark brown chocolate chips. Underneath, there is a thick white marshmallow layer that is slightly melted and peeking out between the cracks of the top layer. The bars appear thick with two visible layers: a firm cookie-like crust on top and a soft marshmallow filling beneath, resting on the parchment paper that lies on a white marbled surface. A black-handled knife is partially visible at the bottom right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your graham cracker crumbs are gluten-free as well.

Can I use regular marshmallows instead of marshmallow creme?

You can, but marshmallow creme spreads more evenly and melts smoothly between layers. If using regular marshmallows, add mini marshmallows evenly over the dough layer, but the texture may be less even.