S’mores Cookie Bars are a delightful layered treat combining a graham cracker crust, gooey cookie dough studded with mini marshmallows and chocolate chips, and topped with melted Hershey’s chocolate bars. These bars capture the classic s’mores flavor in an easy-to-bake dessert perfect for gatherings or sweet cravings.
Why You’ll Love This Recipe
This recipe delivers all the nostalgic flavors of s’mores in a convenient bar form. The crunchy graham cracker base contrasts beautifully with the soft, chewy cookie dough and melty chocolate topping. It’s a crowd-pleaser that requires no campfire and is simple to make at home. The bars remain delightfully gooey and rich, perfect for anyone who loves chocolate, marshmallows, and buttery cookies.
Ingredients
7-8 (78-109 g) graham crackers (full sheets/unbroken rectangles) 1 cup (226 g) unsalted butter, room temperature (2 sticks) ¾ cup (150 g) granulated sugar ¾ cup (150 g) light brown sugar, gently packed 2 large eggs 2 tsp vanilla extract 3 cups (360 g) all-purpose flour (stirred, spooned, and leveled) ¾ tsp salt ¾ tsp baking soda ½ cup (135 g) semi-sweet chocolate chips 1 cup (45 g) mini marshmallows 2 regular sized Hershey’s Milk Chocolate Bars (two 1.55 oz / 43 g bars), broken into squares
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1 Preheat oven to 375°F. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
Step 2 Place graham crackers in a single layer covering the full pan, breaking them into sections as needed to fit properly.
Step 3 In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well and scraping down the bowl as needed.
Step 4 In a separate bowl, whisk together the flour, salt, and baking soda. Add this dry mixture to the butter mixture along with the chocolate chips and mini marshmallows. Mix until just combined.
Step 5 Evenly spread and press the cookie dough over the graham cracker layer in the pan. Add additional mini marshmallows on top if desired.
Step 6 Bake at 375°F for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the edges brown faster than the center cooks, cover loosely with foil.
Step 7 Remove from the oven and immediately place the broken Hershey’s chocolate pieces on top while the bars are still warm. Allow to cool for 20–30 minutes before lifting the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Use milk chocolate or dark chocolate bars instead of Hershey’s for different chocolate flavors.
Add chopped nuts such as pecans or walnuts for crunch.
Mix in peanut butter chips or white chocolate chips for variety.
Swap mini marshmallows for regular-sized marshmallows cut into smaller pieces.
Use gluten-free flour blend to make it gluten-free.
Storage/Reheating
Store at room temperature in an airtight container or keep covered in the baking pan with plastic wrap. The bars will remain soft and gooey. Refrigerate if you prefer the chocolate topping to firm up, but note that the bars may become firmer and less gooey. Reheat gently in the microwave if desired.
FAQs
Can I bake these bars at a lower temperature?
Yes, baking at 350°F for about 35 minutes works well and may help bake the bars more evenly.
What type of pan works best?
A metal or aluminum pan tends to bake the bars more evenly than glass pans, reducing underbaking in the center.
Can I freeze these cookie bars?
Yes, freeze cooled bars in an airtight container for up to 2 months. Thaw at room temperature before serving.
Are these bars very sweet?
They have a balanced sweetness from the brown sugar, chocolate, and marshmallows, but not overly sweet for most palates.
Can I use different chocolate bars for the topping?
Yes, feel free to use your favorite chocolate bars or even chopped chocolate chunks.
How do I prevent the marshmallows from burning?
Keep an eye during baking; you can cover the bars with foil if marshmallows or edges brown too quickly.
Can I make this recipe dairy-free?
Use dairy-free butter and chocolate substitutes to make this recipe dairy-free.
Can I use homemade graham crackers?
Yes, homemade graham crackers will work as the base for extra flavor.
Do I need to chill the dough?
No chilling needed—this dough is pressed directly onto the graham cracker layer before baking.
How should I cut the bars?
Use a sharp knife after cooling to cut into 24 squares. Wiping the knife clean between cuts helps with neat edges.
Conclusion
S’mores Cookie Bars are the ultimate indulgent treat that brings together the classic campfire flavors of graham crackers, marshmallows, and chocolate in an easy, baked dessert bar. With a crunchy base and a soft, chewy top, these bars are perfect for parties, snacks, or anytime you crave a nostalgic sweet bite. Easy to make and delightfully gooey, they’re sure to become a favorite dessert for s’mores lovers everywhere.
S’mores Cookie Bars are a delightful layered treat combining a graham cracker crust, gooey cookie dough studded with mini marshmallows and chocolate chips, and topped with melted Hershey’s chocolate bars. These bars capture the classic s’mores flavor in an easy-to-bake dessert perfect for gatherings or sweet cravings.
Ingredients
7–8 (78-109 g) graham crackers (full sheets/unbroken rectangles)
1 cup (226 g) unsalted butter, room temperature (2 sticks)
¾ cup (150 g) granulated sugar
¾ cup (150 g) light brown sugar, gently packed
2 large eggs
2 tsp vanilla extract
3 cups (360 g) all-purpose flour (stirred, spooned, and leveled)
¾ tsp salt
¾ tsp baking soda
½ cup (135 g) semi-sweet chocolate chips
1 cup (45 g) mini marshmallows
2 regular sized Hershey’s Milk Chocolate Bars (two 1.55 oz / 43 g bars), broken into squares
Instructions
Preheat oven to 375°F. Line a 13×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
Place graham crackers in a single layer covering the full pan, breaking them into sections as needed to fit properly.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and light brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well and scraping down the bowl as needed.
In a separate bowl, whisk together the flour, salt, and baking soda. Add this dry mixture to the butter mixture along with the chocolate chips and mini marshmallows. Mix until just combined.
Evenly spread and press the cookie dough over the graham cracker layer in the pan. Add additional mini marshmallows on top if desired.
Bake at 375°F for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the edges brown faster than the center cooks, cover loosely with foil.
Remove from the oven and immediately place the broken Hershey’s chocolate pieces on top while the bars are still warm. Allow to cool for 20–30 minutes before lifting the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
Use milk chocolate or dark chocolate bars instead of Hershey’s for different chocolate flavors.
Add chopped nuts such as pecans or walnuts for crunch.
Mix in peanut butter chips or white chocolate chips for variety.
Swap mini marshmallows for regular-sized marshmallows cut into smaller pieces.
Use gluten-free flour blend to make it gluten-free.
Store at room temperature in an airtight container or covered in the pan with plastic wrap to keep bars soft and gooey.
Refrigerate if you prefer the chocolate topping to firm up, but bars may become less gooey.
Freeze cooled bars in an airtight container for up to 2 months; thaw before serving.
Baking at 350°F for 35 minutes is an option for more even baking.
A metal or aluminum pan bakes bars more evenly than glass pans.
