I love reinventing my favorite treats and these Easy S’mores Cookie Bars are no exception. The blend of graham cracker crumbs, chocolate chips, and marshmallow creme captivated my palate. Their texture and charm invite those in search of a delightful twist on dessert bars. Discover the magic behind every bite.

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I recently whipped up these S’more Cookie Bars and I just had to share ’em with y’all. Trust me, if you love a good s’more twist on classic treats, then you’re in for a real delight.

I started with a dough made from graham cracker crumbs, some all-purpose flour, a pinch of baking soda, and unsalted butter—yes, the kind that really makes a difference—and tossed in granulated and light brown sugars for that extra kick of sweetness. After mixing in a large egg and a splash of vanilla extract, I loaded up the dough with semisweet chocolate chips and plenty of marshmallow creme.

The result is a batch of soft, chewy bars that are as easy to make as they are fun to eat. I think you’ll be pleasantly surprised and maybe even make this on your next dessert night.

Enjoy!

Why I Like this Recipe

I really love this recipe because first, the mix of graham cracker crumbs, chocolate chips, and marshmallow creme makes each bite taste like a fun mix of sweet and chewy goodness. It kinda reminds me of having s’mores around a campfire, except i can enjoy it anytime without needing a fire.

Second, despite all the yummy ingredients, this recipe is super simple to make. I love that i don’t have to be a master baker to pull this off and still have something that tastes amazing everytime. The directions are really straightforward and forgiving if i mess up a little bit here and there.

Third, the texture is just perfect—soft on the inside with a little crunch on the edges. I appreciate how the gooey marshmallow drizzled on top adds an extra layer of fun, because sometimes i just need that extra bit of sweetness to make my day.

And lastly, making these s’mores cookie bars is a great way to share something homemade with friends or family. There’s a real sense of comfort and nostalgia in every bite that reminds me of the good old days, which is something i really value in a dessert.

Ingredients

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Crunchy, fiber-rich graham cracker crumbs add natural sweetness and texture.
Unsalted butter creates a rich, moist texture and a savory, indulgent flavor.
Granulated sugar contributes a crisp, pure sweetness that balances the overall recipe.
Light brown sugar offers moist, caramel notes that help produce a chewy finish.
Semisweet chocolate chips deliver rich, bittersweet bursts and melt in your mouth.
Marshmallow creme gives gooey, sweet layers that create s’more style magic.
Egg binds ingredients, adds protein and moisture to the cookie bars.
Vanilla extract boosts flavor with its warm, inviting aroma.
All-purpose flour and baking soda provide structure and tender lift to the bars.

Ingredient Quantities

1 1/4 cups graham cracker crumbs (about 8-10 crackers crushed up)

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1 cup marshmallow creme (plus extra on top if you like it extra gooey)

How to Make this

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1. Preheat the oven to 350°F and grease a 9×9 inch pan so nothing sticks later on.

2. In a medium bowl, mix together the graham cracker crumbs, all-purpose flour, baking soda, and salt.

3. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy.

4. Beat the egg and vanilla extract into the creamed butter and sugars until well combined.

5. Slowly mix in the dry ingredients into the wet mixture until everything is just combined—you don’t wanna overmix it.

6. Fold in the semisweet chocolate chips and the 1 cup marshmallow creme evenly into the dough.

7. Spread the batter evenly into your prepared pan, smoothing out the top with a spatula.

8. If you like it extra gooey, drizzle a little more marshmallow creme over the top before putting it in the oven.

9. Bake for about 20-25 minutes or until the edges are set and the center still looks a bit soft.

10. Let the bars cool completely in the pan before cutting into squares and enjoying your s’mores treat!

Equipment Needed

1. Oven (set to 350°F)
2. A 9×9 inch baking pan (to grease for the batter)
3. Medium mixing bowl (for the graham cracker crumbs, flour, baking soda, and salt)
4. Large mixing bowl (to cream butter with sugars and mix in the wet ingredients)
5. Measuring cups and spoons (to accurately measure all your ingredients)
6. Electric mixer (or a hand whisk if that’s what you have, to cream the butter and sugars until light and fluffy)
7. Spatula (for smoothing out the top of the batter in the pan)
8. Knife or bench scraper (to cut the bars once cooled)

FAQ

Q: Can I use store bought graham cracker crumbs?

A: Yeah, you can use pre-made crumbs but crushing your own from crackers tends to give a fresher taste.

Q: What if I dont have marshmallow creme?

A: You can melt regular marshmallows instead, just be sure to mix them well into the batter for that gooey texture.

Q: How long do these cookie bars last?

A: They should stay good for about 3 days when stored in an airtight container at room temperature.

Q: Can I freeze the S'more Cookie Bars?

A: Yup, you can freeze them. Let 'em cool completely first and wrap them up nice, then defrost before serving.

Q: Where can I find the video tutorial for this recipe?

A: The video tutorial is available on our blog with detailed step-by-step demonstrations to help guide you through the process.

S’more Cookie Bars (Recipe + Video Tutorial) Substitutions and Variations

For the graham cracker crumbs, you can also use crushed digestive biscuits or even cocoa graham crackers for a different flavor twist.
If you don’t have all-purpose flour, try a gluten-free all-purpose mix or a whole wheat pastry flour. It might give your bars a slightly nuttier flavor.
Instead of unsalted butter, you could use an equal amount of coconut oil or margarine. Just be sure to soften the coconut oil a bit so it mixes in well.
Marshmallow creme can be swapped with melted regular marshmallows if you prefer a more gooey texture. Many people like this just as much, even if it can be a little tricky to get just right.

Pro Tips

1. If you want more crunch and a richer graham cracker taste, toast the crackers in the oven for a few minutes before crushing em up. It really makes a big difference in flavor.
2. Dont overmix the ingredients when you add the dry stuff to the wet batter. Overmixing can make the texture too tough instead of delightfully soft and gooey.
3. Try drizzling extra marshmallow creme on top only in the last few minutes of baking. This way, you get a perfectly melted layer on top without it burning or getting too hard.
4. Let the bars cool completely in the pan before cutting them. If you rush this part, they might crumble too much and wont hold together.

S'more Cookie Bars (Recipe + Video Tutorial)

Recipe by Tina Bueller

0.0 from 0 votes

I love reinventing my favorite treats and these Easy S'mores Cookie Bars are no exception. The blend of graham cracker crumbs, chocolate chips, and marshmallow creme captivated my palate. Their texture and charm invite those in search of a delightful twist on dessert bars. Discover the magic behind every bite.

Servings

servings

Calories

220

kcal

Equipment: 1. Oven (set to 350°F)
2. A 9×9 inch baking pan (to grease for the batter)
3. Medium mixing bowl (for the graham cracker crumbs, flour, baking soda, and salt)
4. Large mixing bowl (to cream butter with sugars and mix in the wet ingredients)
5. Measuring cups and spoons (to accurately measure all your ingredients)
6. Electric mixer (or a hand whisk if that’s what you have, to cream the butter and sugars until light and fluffy)
7. Spatula (for smoothing out the top of the batter in the pan)
8. Knife or bench scraper (to cut the bars once cooled)

Ingredients

1 1/4 cups graham cracker crumbs (about 8-10 crackers crushed up)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup marshmallow creme (plus extra on top if you like it extra gooey)

Directions

Preheat the oven to 350°F and grease a 9×9 inch pan so nothing sticks later on.
In a medium bowl, mix together the graham cracker crumbs, all-purpose flour, baking soda, and salt.
In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy.
Beat the egg and vanilla extract into the creamed butter and sugars until well combined.
Slowly mix in the dry ingredients into the wet mixture until everything is just combined—you don’t wanna overmix it.
Fold in the semisweet chocolate chips and the 1 cup marshmallow creme evenly into the dough.
Spread the batter evenly into your prepared pan, smoothing out the top with a spatula.
If you like it extra gooey, drizzle a little more marshmallow creme over the top before putting it in the oven.
Bake for about 20-25 minutes or until the edges are set and the center still looks a bit soft.
Let the bars cool completely in the pan before cutting into squares and enjoying your s'mores treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.