S’mores Bars
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Two layers of graham cookie bars filled with a thick and gooey layer of marshmallow creme and creamy milk chocolate chips. They’re soft, chewy, and full of all the gooeyness you love from traditional s’mores.
You will love this S’mores Bars recipe
Since 2016, this recipe has been loved by hundreds of thousands of readers, especially those who love my cookies. While this is a bar dessert, the graham cracker portion of these s’mores bars is a brown sugared, cinnamon-spiced cookie that lays the foundation for the perfect parallel of a real s’more before leading to a gooey layer of marshmallow and plenty of creamy chocolate.
Here are more reasons to love these smore cookie bars:
The test of time: I first published this recipe in 2016, and I’ve even personally made it so many times, I’ve lost count. It always impresses, and despite looking complicated with layers, it’s really ridiculously simple (see my next point). Not only that, but s’mores have stood the test of time on their own, giving home bakers any excuse to turn the flavor combo into something creative. Here are all of my s’mores-inspired recipes.
It’s so easy: all the s’more experience without the hassle of a fire. The only hard part about this recipe? Waiting for the bars to cool before cutting them.
A texture lover’s dream: don’t get me wrong, I love a good s’more every time the opportunity presents itself, but these smore bars take that crunchy graham cracker base and make it soft and chewy instead.
Four layers to love: just like a regular s’more, these s’mores bars are layered into a perfectly handheld treat without the campfire. Looking for more layered bar desserts to love? Don’t miss my Key lime pie bars, blueberry lemon pie bars, or piña colada bars.
S’mores Bar ingredients
You only need 11 simple ingredients to make these bars. Feel free to use pre-crushed graham cracker crumbs or crush your own. You can also use any kind of chocolate chips, but we prefer the milk chocolate ones that stay true to traditional s’mores flavor.
For these s’mores chewy cookie bars, you will need:
• all-purpose flour
• graham cracker crumbs
• baking powder
• salt
• ground cinnamon
• unsalted butter
• light brown sugar
• egg
• vanilla extract
• marshmallow creme
• milk chocolate chips
How to make S’mores Bars
Let’s break down these ridiculously s’moresy (technical term) bars into layers so we know what we’re working with here.
STEP #1
Start by whisking together the flour, graham cracker crumbs, baking powder, salt, and cinnamon, then set this mixture aside.
STEP #2
Next, cream the butter and brown sugar together on medium speed until light and fluffy, then add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.
STEP #3
Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients and mix until everything is combined.
STEP #4
Press approximately ⅔ of the graham cookie dough evenly into the prepared pan then spread the marshmallow creme on top. Sprinkle the marshmallow layer evenly with the chocolate chips.
STEP #5
Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips, then bake!
SUCCESS TIPS
I said these bars were an easy recipe, and they are! Keep these tips in mind as you gather ingredients and work through the recipe to insure they turn out perfectly.
TIP #1
Be sure you’re using marshmallow fluff and not marshmallows to make these bars. Fluff stays fluffy while in the oven, and marshmallows more or less dissolve, leaving behind gooey craters instead of swirly creme.
TIP #2
Spreading the marshmallow creme on top can be very messy. I find the best way to spread it around is to scoop out the entire amount of creme into the middle of the layer of graham cracker cookie dough, spray a spatula generously with non-stick spray, and spread the fluff around as best as you can.
TIP #3
Don’t worry if the top layer of graham cracker cookie doesn’t cover all of the creme. In fact, I encourage some spots peeking out, which adds to the charm of the bars and the gooeyness in every bite. If the fluff looks extra puffy right out of the oven, fear not! It will deflate and settle as the bars cool. In my s’mores chewy cookie bar experience, that peeking-out-marshmallow cools into a slightly crunchy layer. Aaaaaamazing.
How to store a S’mores Bar
S’mores bars can be stored covered tightly at room temperature for up to 5 days. If you want to store them in the refrigerator to preserve freshness, I suggest letting them come to room temperature before enjoying, or zapping in the microwave for 10-15 seconds to make everything melty again.
Something about that fluffy, ooey gooey marshmallow, melty chocolate, and crunchy graham cracker brings instant feelings of hot and sticky days followed by cooler, lightning bug-illuminated evenings, and seemingly endless hours of sunlight in every bite. Let’s make ’em year round to savor that feeling, shall we?
Smores Bars Recipe FAQs
S’MORE S’MORES FAVS FROM FRESH APRIL FLOURS
Smores Bar
Ingredients
- 1 cup (120g) all-purpose flour be sure to measure properly
- 1 cup (100g) graham cracker crumbs about 8 full graham crackers
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) firmly packed light brown sugar
- 1 large egg room temperature
- 1 and ½ teaspoons vanilla extract
- 1 7-ounce jar (198g) marshmallow creme1
- 1 cup (171g) milk chocolate chips2
Instructions
- Preheat the oven to 350°F (177ºC). Line an 8" square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
- In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.1 cup (120g) all-purpose flour, 1 cup (100g) graham cracker crumbs, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.½ cup (113g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 1 large egg, 1 and ½ teaspoons vanilla extract
- Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.1 7-ounce jar (198g) marshmallow creme1, 1 cup (171g) milk chocolate chips2
- Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok (and encouraged!).
- Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.
Notes
- Marshmallow creme: do not use marshmallows.
- Milk chocolate chips: you can use any flavor of chocolate chips you like here, but milk chocolate sticks to the “traditional” flavor combo. I have tested these s’mores bars with other flavor chips and prefer the ones made with milk chocolate.
- Double the recipe: this recipe doubles beautifully! Bake in a 9″ x 13″ baking pan. Bake time is about 30 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Oh my lord! I love these “ridiculously s’moresy” so much!!! I need to get them into my life, and into my tummy ASAP! Luckily I think they now sell marshmallow creme here in Australia in some supermarkets 🙂 Yay! And no need to break out a campfire this summer when I can make batches of these to be eaten poolside 🙂 Thanks Lynn – and congratulations on being a Jet Puff ambassador!
WANT WANT WANT! These smores bars look epic Lynn! Just love that gooey centre. Pinned!
These bars look phenomenal! Who can resist smores especially in bar form ?!?!
These are insane! I found them on Pinterest and made them for a cookout with friends tonight… they will be lucky if there are any left! They’re soft and chewy- perfect! I was a little worried about the cinnamon but it was just the right amount and added depth to the flavor. These are my new obsession! Thank you!!
Thanks so much, Erin! Glad you trusted my cinnamon and enjoyed it!
When I saw this recipe I thought it looked like a little bit of heaven. I can hardly wait to try them!
I have made these many times for my family. I was a Kindergarten teacher for 20 years, I cooked through the alphabet with my classes and they always loved these cookies too.
This was the perfect taste of fall when I wasn’t willing to admit it was winter. So easy to make too (thanks for the spatula tip!) which is always an extra plus in my book!
Haha, I love that! Glad you had success and enjoyed them!
Delicious! Great tip about leaving some of the marshmallow exposed to allow it to get crunchy on top
Thanks so much, Mary!
These are not as good as they look. OMG, they are better!!! #drool
I tried it! It came out so delicious!
Love that! Thanks, Laura!
In the process of making these.my daughter is loving them already.
One question though: recipe calls for a 17 Oz jar of marshmallow crème but your photo shows a 7 Oz, just wondering which one was correct? I used only a 7 Oz jar and I’m hoping that will suffice.
Can’t wait to eat these.
You are correct! That’s 1 7oz jar. The formatting just makes it look like 17. Enjoy!
Delicious! Great tip about leaving some of the marshmallow exposed to allow it to get crunchy on top
Yes! So good. Thanks for your review, Mary!
These are amazing. Im not one to try recipes but so glad I did. I felt like a kid again, camping with my family making s’mores. Thank you for a wonderful recipe❤️
Thank you so much, Judy! I appreciate it 🙂
Absolutely delicious. I doubled the recipe (except didn’t use all of the second jar of marshmallow creme) in a 9×13” pan and didn’t change the baking time. They’re incredibly indulgent and sooo satisfying. So glad I made them!
Thanks so much, Trixie!
I made these for a trip to Branson. There were 4 left by the time we drove 5 hours, and we stopped for lunch! My granddaughter, and her friend keep asking when I’m making some more!! Double batch in a few days coming up🤤🤪
HA! I love that. Thanks so much, Pam!
AMAZING! I can’t say enough good things about this recipe! Texture was perfect, SO delicious and the tray barely lasted a day in my house so looks like I’ll be making some more very soon. I’ve tried a bunch of s’mores bar recipes in the past and this one is by far the best. Highly recommend!
Thank you so much, Kelly! I’m so glad you liked it 🙂
Did you ever try mini marshmallows instead of the creme? I’m wondering if that would work.
Hi, Paula– I’ve never tried anything but fluff for these. Sorry I can’t be more helpful!
I made these with mini marshmallows. I just piled them on until it looked like enough, probably used half a 10oz bag. They turned out good. Next time I would either cut way back on the cinnamon or leave it out altogether. It was a very strong cinnamon flavor which took away from the s’mores vibe. I also think I would skip the foil next time since the marshmallow stuck to it and I was peeling little pieces of foil off my treats. I think spraying the pan well with cooking spray would be enough.
Thanks for your feedback, Melissa!
These looks delicious, but could you use regular marshmallows instead of the fluff? I have some marshmallow purists here that don’t like the canned stuff but I know sometimes marshmallows can basically disappear completely when baked like this. Do you think regular marshmallows would be ok? Thanks
Hi, Kacie– you likely could, but I’ve never done it, so I’m unsure how much to use and how to guide you to use them. Let me know if you try it!
Do these freeze well?
Yep– instructions in the recipe.
Delicious recipe. We preferred using marshmallows over fluff. For too later, much easier (and more delicious) to crumble it on top instead of pressing onto parchment and flipping. That way the marshmallow shows through and gets nice and toasted!
Thanks so much, Jamie 🙂
These are delicious exactly as is! I recently made a batch where I spread a thin layer of creamy peanut butter on top of the first cookie dough layer before the fluff. We often make our s’mores with thin peanut butter cups instead of plain chocolate so I wanted to try to recreate that. I cut them into small pieces because they were extremely rich, but also delicious! (I think I like the original recipe slightly better, but my family is split!) Thank you for the recipe!
I love that! Thanks for sharing, Bethany!