I made what I think are the Best Smores Bars, each hiding a secret center of marshmallow creme and chocolate bars that will make you curious to read on.

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I always say these are the Best Smores Bars because what else do you call a cookie bar packed with gooey marshmallow creme tucked into a buttery cookie where you can still taste the unsalted butter? They look fancy but are stupid easy, people bring them to potlucks and they disappear faster than i can blink.

I make them when I want something nostalgic that wont mean marshmallow on sticks or a backyard fire. Somehow they feel like a grown up s’more and a kid favorite all at once, so yeah, this is my go to Easy Smores Bars Recipe.

Ingredients

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All purpose flour: main structure, mostly carbs, little fiber, helps cookies hold together.
Unsalted butter: adds richness and tender crumb, mostly fat, makes cookies super soft.
Sugars: granulated and brown sweeten and caramelize, give chewiness and flavor depth.
Graham cracker crumbs: add toasty flavor and crunch, mostly carbs, small fiber boost.
Milk chocolate bars: melty, sweet, creamy, add nostalgic flavor and sugar rush.
Chocolate chips: concentrated cocoa bites, less melty but give pockets of chocolatey goodness.
Marshmallow creme: ultra sweet and sticky, gives gooey texture, no real nutrition value.

Ingredient Quantities

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar (not too hard packed)

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups graham cracker crumbs (about 8 full sheets, crushed)

1 cup semisweet chocolate chips

5 regular milk chocolate bars (Hershey style), broken into squares

1 jar (about 7 oz) marshmallow creme or marshmallow fluff

Optional pinch flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and spray or butter the paper so bars lift out easy.

2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy. Add 2 large eggs one at a time, then 2 teaspoons vanilla extract, mixing until combined.

4. Stir the dry ingredients into the wet until just combined, dont overmix. Fold in 1 1/2 cups graham cracker crumbs and 1 cup semisweet chocolate chips so theyre evenly distributed.

5. Press about half the dough into the prepared pan in an even layer. Use slightly damp hands or a piece of parchment to press it flat. Bake 10 to 12 minutes, just until the edges are set but center still a little soft.

6. Remove pan from oven. Warm the jar of marshmallow creme (about 7 oz) for 10 to 20 seconds in the microwave if its thick so it spreads easier, then spread the marshmallow creme over the hot baked base. Immediately arrange the 5 broken milk chocolate bars (Hershey style) squares evenly over the marshmallow and press them in lightly.

7. Take the remaining dough and either flatten between parchment and transfer, or drop tablespoonfuls across the top and gently press to connect and mostly cover the chocolate layer; some gaps are fine and make it rustic.

8. Optional sprinkle a pinch of flaky sea salt over the top. Return to oven and bake 12 to 18 minutes more, until the top is golden and puffed. Watch so the chocolate doesnt scorch.

9. Cool completely in the pan so the marshmallow sets, at least 1 to 2 hours. Use the parchment to lift out and slice into bars. Store airtight at room temp for up to 3 days.

Equipment Needed

1. 9×13 inch baking pan lined with parchment and greased so bars lift out easy
2. Oven (preheat to 350°F)
3. Large mixing bowl and a medium bowl
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you’re up for some elbow grease
5. Measuring cups and spoons (and a liquid measuring cup helps)
6. Whisk for the dry ingredients
7. Rubber or silicone spatula plus a wooden spoon for folding and scraping
8. Microwave safe bowl or small dish to warm the marshmallow creme, a sharp knife or bench scraper to slice, and a cooling rack to let bars set

FAQ

Q: Can I swap the graham cracker crumbs for something else? A: Yes, you can use crushed digestive biscuits or golden Oreos, about the same volume as the recipe calls for 1 1/2 cups. They will change the flavor a bit, but thats fine if you like a different twist.

Q: Do I need both chocolate chips and the broken chocolate bars? A: No, you dont have to use both, but they do different jobs. Chips give little pockets of chocolate through the bars, the broken chocolate squares melt into gooey bites on top. If you only use chips, press extra on top before finishing so it looks nice.

Q: How do I get a toasted marshmallow top without a campfire? A: Use the oven broiler on the top rack for 1 to 2 minutes watching like a hawk, or use a kitchen torch for spot toasting. If you use the broiler keep the tray a safe distance so the fluff doesnt burn instantly.

Q: What pan size and baking time should I follow? A: Use a 9 by 13 inch pan lined with parchment for easy lifting, bake about 20 to 25 minutes at 350 F until edges are golden and center still looks slightly soft. It will firm up as it cools so dont overbake.

Q: Can I make these ahead or freeze them? A: Yes, store cooled bars in an airtight container at room temp for up to 3 days, in the fridge up to a week, or freeze wrapped tightly for up to 3 months. Reheat frozen or chilled bars in a 325 F oven for 8 to 12 minutes or zap a piece in the microwave for 15 to 25 seconds to revive the gooeyness.

Q: My bars were soggy in the middle, how do I fix that? A: Usually thats from underbaking or too much filling, so try baking a few extra minutes next time and press the dough evenly into the pan. Chilling the dough for 10 to 15 minutes before baking can also help them hold their shape better.

The Best S’mores Cookie Bars Recipe Substitutions and Variations

Eggs: swap each large egg for 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). It’ll be a bit denser but works great for vegan or egg-free.
Unsalted butter (1 cup): use 1 cup solid coconut oil or a 1:1 vegan buttery spread. Coconut oil can give a light coconut note and crisper edges.
Graham cracker crumbs: use an equal amount of crushed digestive biscuits or gluten-free graham-style crumbs. For a chocolate twist try crushed Golden Oreos or chocolate wafer cookies.
Marshmallow creme: replace with about 2 cups mini marshmallows, melted (microwave in 20 second bursts, stirring between, add 1 teaspoon butter if it’s too sticky), or gently melt marshmallows with a splash of corn syrup to mimic fluff.

Pro Tips

1. Warm the marshmallow creme in very short bursts so it spreads without tearing the baked layer, but dont overdo it or itll turn too runny.

2. If the dough feels sticky, chill it 10 to 20 minutes so it firms up and presses more easily, or keep a small bowl of water nearby and use slightly damp hands to press it flat.

3. Underbake the first layer just enough so the marshmallow melts into the chocolate when you add it, then watch closely on the final bake so the top browns without the chocolate scorching.

4. Let the bars cool completely before cutting, trust me the marshmallow needs time to set or you will get a gooey mess; for cleaner slices heat a knife under hot water, wipe it dry and slice in one smooth motion.

5. Use a sprinkle of flaky sea salt right before the final bake or straight out of the oven to lift the sweetness, and try good quality milk chocolate bars so the chocolate layer melts and tastes richer.

The Best S'mores Cookie Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made what I think are the Best Smores Bars, each hiding a secret center of marshmallow creme and chocolate bars that will make you curious to read on.

Servings

servings

Calories

460

kcal

Equipment: 1. 9×13 inch baking pan lined with parchment and greased so bars lift out easy
2. Oven (preheat to 350°F)
3. Large mixing bowl and a medium bowl
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you’re up for some elbow grease
5. Measuring cups and spoons (and a liquid measuring cup helps)
6. Whisk for the dry ingredients
7. Rubber or silicone spatula plus a wooden spoon for folding and scraping
8. Microwave safe bowl or small dish to warm the marshmallow creme, a sharp knife or bench scraper to slice, and a cooling rack to let bars set

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar (not too hard packed)
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups graham cracker crumbs (about 8 full sheets, crushed)
1 cup semisweet chocolate chips
5 regular milk chocolate bars (Hershey style), broken into squares
1 jar (about 7 oz) marshmallow creme or marshmallow fluff
Optional pinch flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment and spray or butter the paper so bars lift out easy.
Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and a bit fluffy. Add 2 large eggs one at a time, then 2 teaspoons vanilla extract, mixing until combined.
Stir the dry ingredients into the wet until just combined, dont overmix. Fold in 1 1/2 cups graham cracker crumbs and 1 cup semisweet chocolate chips so theyre evenly distributed.
Press about half the dough into the prepared pan in an even layer. Use slightly damp hands or a piece of parchment to press it flat. Bake 10 to 12 minutes, just until the edges are set but center still a little soft.
Remove pan from oven. Warm the jar of marshmallow creme (about 7 oz) for 10 to 20 seconds in the microwave if its thick so it spreads easier, then spread the marshmallow creme over the hot baked base. Immediately arrange the 5 broken milk chocolate bars (Hershey style) squares evenly over the marshmallow and press them in lightly.
Take the remaining dough and either flatten between parchment and transfer, or drop tablespoonfuls across the top and gently press to connect and mostly cover the chocolate layer; some gaps are fine and make it rustic.
Optional sprinkle a pinch of flaky sea salt over the top. Return to oven and bake 12 to 18 minutes more, until the top is golden and puffed. Watch so the chocolate doesnt scorch.
Cool completely in the pan so the marshmallow sets, at least 1 to 2 hours. Use the parchment to lift out and slice into bars. Store airtight at room temp for up to 3 days.

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.