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S'mores Cookie Bars Recipe

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4.1 from 11 reviews

These S'mores Cookie Bars are a delightful twist on the classic campfire treat, combining a buttery graham cracker cookie base with gooey marshmallow creme and melty semi-sweet chocolate chips. Perfectly baked until golden brown and easy to prepare, these bars make a fun and indulgent dessert for gatherings or cozy nights at home.

Ingredients

Cookie Dough

  • 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

Filling & Topping

  • 1 cup (180g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe homemade marshmallow creme)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C) and line an 8- or 9-inch square baking pan with parchment paper, making sure there is enough overhang to lift out the bars easily after baking. Set aside the prepared pan.
  2. Cream butter and sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream together the softened butter and brown sugar on medium-high speed for about 3 minutes until light and fluffy. Then, add the egg and vanilla extract and beat until fully combined, scraping down the sides and bottom of the bowl as needed. The mixture may look curdled, which is normal.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until evenly mixed. Gradually pour this dry mixture into the wet ingredients and mix on medium speed until just combined into a sticky dough.
  4. Assemble layers: Press about two-thirds of the graham cracker cookie dough evenly into the bottom of the prepared baking pan to form a thin, sticky base layer; you can use your hands to spread it out. Next, spread the marshmallow creme evenly over the cookie dough layer, which can be tricky due to its stickiness, but aim for an even coverage. Sprinkle the semi-sweet chocolate chips evenly on top of the marshmallow layer. Finally, break the remaining cookie dough into smaller flat pieces and place them gently over the chocolate chips; some marshmallow and chips will remain exposed.
  5. Bake: Bake the assembled bars in the preheated oven for 25 to 30 minutes or until the top is lightly golden brown. Once done, remove the pan and place it on a wire rack to cool completely.
  6. Cut and serve: After cooling, use the parchment paper overhang to lift the bars out of the pan and place them on a cutting board. Cut into squares to serve.
  7. Storage: Store leftover bars in an airtight container at room temperature for up to one week to maintain freshness.

Notes

  • Ensure butter and egg are at room temperature for best mixing results.
  • Marshmallow creme can be homemade or store-bought—both work well.
  • Press the dough firmly when forming the base to avoid crumbly bars.
  • The bars are sticky due to marshmallow creme, so clean your hands or tools as needed during assembly.
  • For extra gooeyness, warm the bars slightly before serving.
  • These bars freeze well; wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.

Find it online: https://simpleplatter.com/smores-cookie-bars-recipe/