S’mores Bars
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Soft and chewy graham cookie bars filled with a fluffy layer of marshmallow creme and milk chocolate chips. All the s’more without the flame!
You will love this S’mores Bars recipe
What is summer without a good s’more? Even if you don’t have access to a campfire, thank goodness for ways to get s’mores in your mouth while enjoying the comfort of your own home and air conditioning.
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.
As we transition into fall, let’s keep the summer loving alive as much as we can, yes? S’mores for everyone, all the time.
I love a good twist on this familiar favorite, as evidenced by my s’mores cupcakes, s’mores fudge, and the s’mores puppy chow in my cookbook.
Other familiar-favorite-twists include patriotic and Christmas-y Rice Krispies Treats, my extensive oatmeal cookie collection, and several types of biscotti.
Classics are fun to play around with because they keep the integrity of the original but bring a new flair to the idea and can, quite possibly, make them even more fun to enjoy (seriously– funfetti everything. How can you not love these?!).
S’mores Bar ingredients
For these s’mores chewy cookie bars, you will need:
- all-purpose flour
- graham cracker crumbs
- baking powder
- salt
- ground cinnamon
- unsalted butter
- 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.
Just like the original, we’ve got a sandwich of sorts with a graham cookie layer on the bottom and top of each bar. This graham cookie is essentially a basic cookie dough with a cup of crushed graham crackers to act as an additional “flour” and bring that classic graham flavor and texture to the bars.
I also added a touch of cinnamon to the cookie dough to enhance that graham cracker flavor. You’ll layer about 2/3 of the graham cookie dough onto the bottom of a foil-lined baking pan.
On top of that graham cookie layer, you’ll spread and entire 7 ounce jar of marshmallow creme.
Yes, an entire jar. Don’t skimp on this one bit.
I find the easiest way to do this is to scrape out all of the creme with a spatula, spray that spatula with some non-stick spray, and then spread out the creme as best as you can.
Having an oiled spatula makes things a whole lot less sticky and will prevent you from getting marshmallow creme all over everything. Although, that might not be the worst thing…
On top of that marshmallow creme layer, you’ll add a generous layer of chocolate chips. I went with milk chocolate, because that’s what classic s’mores go best with, but semi-sweet or dark would also work great here.
Your s’mores bars, your chocolate preference.
After all that chocolate, you’ll top the bars with the remaining graham cookie dough.
This step is a bit tricky, but if you break the dough into 5-6 smaller pieces, flatten them with your hands, and distribute them evenly over the top of the chips, you’ll be able to use your fingers to spread the dough around to cover most of the chocolate and marshmallow creme.
Some spots sticking out are completely ok and incredibly encouraged.
In my s’mores chewy cookie bar experience, the marshmallow that stuck out puffed up in the oven, browned a bit, and cooled into a slightly crunchy layer. Aaaaaamazing. All hail the texture lovers.
Seriously, friends, these s’mores chewy cookie bars take s’mores to a whole new level of enjoyment.
The top cookie layer and the crispy marshmallow creme mixed in make for the perfect parallel of a real s’more before leading to a gooey layer of marshmallow and plenty of creamy chocolate.
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.
How to store a S’mores Bar
S’mores bars can be stored covered tightly at room temperature for up to 5 days.
Smores Bars Recipe FAQs
What is S’mores short for?
It is said that “s’mores” is a contraction for the phrase “some more” as in “I want some more of those s’mores!”
Is milk or dark chocolate better for s mores?
The choice of chocolate you use for your s’mores is up to you! Traditionally, they have been made with milk chocolate, but we are an equal opportunity chocolate family and if there are s’mores on the menu, we won’t be picky!
If you’re a s’mores lover and just can’t bear to think about waiting until next summer to enjoy the classic, it would behoove you to add this recipe to your baking arsenal.
Whip up these twists-on-a-classic whenever you’re feeling summery, add them to your cookie trays for the holidays, or bake them for a friend who could use a little pick me up.
Because really, who can eat a s’more without a smile?
Smores Bar
Ingredients
- 1 cup (120g) all-purpose flour be sure to measure properly
- 1 cup graham cracker crumbs approximately 9 full graham crackers
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter softened to room temperature
- 3/4 cup (150g) firmly packed brown sugar
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 1 7-ounce jar (198g) marshmallow creme
- 1 cup (175g) milk chocolate chips
Instructions
- Preheat the oven to 350°F (177ºC). Line an 8" square baking pan with aluminum foil, 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.
- 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 mixture is creamy and smooth. Add the egg and vanilla extract. Continue to mix until combined, scraping down the sides of the bowl as necessary.
- Turn the mixer down to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
- Press approximately 2/3 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.
- 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.
- 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.
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.
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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!