S’mores Cookie Bars

S’mores cookie bars first happened in my kitchen on a rainy summer night when a backyard fire just wasn’t in the cards. I was craving that classic s’mores combo—gooey marshmallows, melty chocolate, and a buttery graham cracker crunch—but without needing a campfire. So, I turned those flavors into cookie bars right in my oven and the result was pure, nostalgic magic with every bite.

These bars have become one of my favorite make-ahead treats for parties, bake sales, and cozy movie nights. They’ve got a chewy graham cookie base, a thick layer of chocolate, and toasty marshmallows on top all finished off with a rich chocolate drizzle. They’re easier than individual s’mores, less messy, and totally irresistible.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Graham cracker crumbs – Form the buttery, cookie-style base
• All-purpose flour – Gives structure to the cookie dough layer
• Baking soda – Helps the bars rise slightly and stay soft
• Salt – Balances out the sweetness
• Unsalted butter – Provides moisture and that rich cookie texture
• Brown sugar – Adds sweetness and a hint of caramel flavor
• Granulated sugar – Lightens the sweetness and helps with texture
• Egg – Binds the dough together
• Vanilla extract – Boosts flavor in the cookie base
• Milk chocolate chips – Melts beautifully and gives that classic s’mores flavor
• Marshmallows – Toast up golden and gooey as the perfect topping
• Melted chocolate – For drizzling on top to finish it off

Tools You’ll Need

• Mixing bowls – To make the cookie dough base
• Whisk and spatula – For blending and folding the ingredients
• Hand or stand mixer (optional) – Makes mixing quicker and smoother
• 9×13-inch baking pan – For baking the bars evenly
• Parchment paper – Helps lift the bars out easily after baking
• Offset spatula or spoon – To spread layers evenly
• Microwave-safe bowl or piping bag – For melting and drizzling chocolate

Instructions

Step 1: Preheat and prep

I start by preheating the oven to 350°F (175°C) and lining a 9×13-inch pan with parchment paper so the bars are easy to remove later.

Step 2: Make the graham cookie base

In a bowl, I combine graham cracker crumbs, flour, baking soda, and salt. In another bowl, I cream together the softened butter, brown sugar, and granulated sugar until fluffy. I add the egg and vanilla, then stir in the dry ingredients until a dough forms.

Step 3: Press and bake

I press about two-thirds of the dough into the prepared pan, smoothing it into an even layer. I bake it for 8–10 minutes until lightly set but not fully done.

Step 4: Add chocolate and marshmallows

Once the base is partially baked, I sprinkle the milk chocolate chips over the top and let them melt for a minute in the hot pan. Then, I carefully spread them into an even layer and top with mini marshmallows.

Step 5: Add topping and finish baking

I crumble the remaining dough over the marshmallows and gently press it in. Then I bake the bars for another 10–12 minutes until the marshmallows are puffed and slightly golden.

Step 6: Cool and drizzle

After baking, I let the bars cool completely in the pan. Then I melt some extra chocolate and drizzle it over the top for that finishing touch.

Step 7: Slice and serve

I lift the cooled bars out using the parchment and slice them into squares. They’re great slightly warm or at room temperature.

Tips

I chill the bars before slicing for cleaner edges

You can toast the marshmallows with a broiler or kitchen torch for extra color

I sometimes mix in a few crushed graham crackers on top for crunch

These bars freeze beautifully – just wrap individually for easy treats later

Ways to Serve

Perfect for summer parties or camping-themed gatherings

A fun dessert for potlucks or school events

Enjoy them with a cold glass of milk or warm cup of cocoa

Frequently Asked Questions

Can I make S’mores Cookie Bars ahead of time?

Yes! They hold up really well for 3–4 days and even longer if refrigerated.

Do I have to use mini marshmallows in S’mores Cookie Bars?

Mini ones work best for coverage and even toasting, but you can cut large ones into smaller pieces if needed.

How should I store S’mores Cookie Bars?

Keep them in an airtight container at room temperature for 2–3 days or refrigerate for longer shelf life.

Can I use dark or semi-sweet chocolate instead?

Absolutely! Feel free to adjust the chocolate to suit your taste.

See You in the Kitchen

I hope you give these s’mores cookie bars a try soon! They’re everything you love about the campfire classic baked into one easy, shareable dessert. Don’t forget to save the recipe for your next gathering or baking session – and tag me if you make them!

Happy Cooking!

Print