These S’mores Bars have all the ooey-gooey flavors of classic campfire s’mores but in a cookie bar form! With only 10 minutes of prep, these bars are perfect for bake sales, potlucks, and summer nights!
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These Smore Bars are the perfect substitute to the classic campfire treat
Craving s’mores but without the campfire? We’ve got you covered. We have been making these s’mores bars for years and they have all the nostalgia of sticky fingers from gooey marshmallows and melted chocolate with a graham cracker crust. These are the best s’mores bars on the internet and we always get asked to bring them to gatherings and share the recipe whenever we made them.
The flavor of classic s’mores will always and forever be linked to my childhood and one of my obsessions. Some of our other favorite s’mores-inspired desserts are Chocolate Chip S’mores Cookies, S’mores Snack Mix, and this show-stopping 3-Layer S’mores Cake.
And if you love brownies and bars like these, you might also want to check out my pecan pie cheesecake bars, strawberry rhubarb crumb bars, Mississippi mud brownies, easy caramel pecan brownies, or peanut butter blondies.
What is a Smores Bar?
I’ve seen s’mores bars made by replacing some flour with crushed graham crackers or using marshmallow fluff in place of marshmallows. But this version of s’mores bars starts out with a buttery graham cracker crust on the bottom, which is topped with a cookie dough-type batter that is loaded with chocolate and marshmallows.
After baking that for a bit in the oven, you pull out the bars and top them with more marshmallows and Hershey’s squares (rectangles? but don’t we call them squares?) before throwing them back in the oven to finish cooking.
Oh, and I sprinkled them with a handful of chocolate chips after taking them out of the oven just for the sake of prettier photographs, but I’m probably going to do it every time from now on.
Looking for a last minute treat for your 4th of July party? Look no further.
You probably already have everything you need for these in your pantry, even the Hershey bars. Like magic. C’mon – we all have a stash of chocolate somewhere around the house, right?
Paul has taken these to work multiple times and always comes home with requests for the recipe. One of the partners he worked for even told him that this was the best dessert he has ever eaten.
I got the same comment recently from a bunch of teenagers when I took them to a church youth event. Which is quite a testament to the power of these addicting little bars.
You should know, if these s’mores bars are in the house, you will probably find yourself making up excuses to walk back through the kitchen to “put something away” only to slice off a sliver of s’mores bars and hope that nobody notices.
Then you will see you didn’t slice perfectly straight and have to have another slice just to even things up. And so on. Consider yourself warned.
I originally got the recipe from The Hungry Runner Girl. She brought these s’mores bars to a party thrown by a mutual friend. That’s the only time we ever met but obviously we bonded over our shared love of dessert and she pointed me to the recipe on her blog, which is awesome btw.
Smores Bar ingredients
- Graham Crackers
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Soda
- Mini Marshmallows
- Semisweet Chocolate Chips
- Hershey Bars
How to make S’mores Bars
- Make the graham cracker crust. Pulverize a bunch of graham crackers and mix with a little sugar and butter to make a crust. Press into the bottom of a 9×13-inch baking dish and bake for a few minutes until set.
- Make chocolate chip cookie dough! With marshmallows! Combine butter and sugars in a large mixing bowl and beat until light and fluffy. Add eggs and vanilla and beat again, then mix in flour, baking soda, and salt just until combined. Stir in chocolate chips and marshmallows.
- Press cookie dough into pan on top of graham cracker crust. Then bake for 18 minutes at 350°F.
- Top the partially baked bars with more marshmallows and broken up Hershey’s bars. Finish baking for another 9-11 minutes.
- Try to wait for the bars to cool enough to cut them into squares. It’s not easy. They will smell amazing.
Smores Bars Recipe variations
- Add some peanut butter! You can add 1 cup of peanut butter to the cookie dough mixture for a peanut butter s’mores bar version. For even more peanut butter flavor, add chopped Reese’s Peanut Butter cups to amp up the peanut butter flavor.
- Make an oatmeal cookie variation. Try mixing in 2 cups old-fashioned oats to the cookie dough batter for extra chewy s’mores bars with an oatmeal cookie twist.
How to store this Smores Dessert
Once the s’mores bars have cooled completely, cut them into squares then store in an airtight container on the counter for 4-5 days. If you need to layer them, place a piece of parchment paper or waxed paper between the layers to keep them from sticking.
You can also freeze the s’mores bars for up to 2 months in an airtight container in the freezer. Let them thaw on the counter for 3-4 hours before serving. You might even want to warm them in the microwave for a few seconds to freshen them up a bit too.
More Smores Dessert recipes you will love!
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Smores Dessert Bars
Ingredients
Graham cracker crust
- 2 1/4 cups graham crackers (1 ½ sleeves, crushed)
- 2/3 cup salted butter melted
- 1/3 cup granulated sugar
Cookie top
- 1 cup salted butter softened
- 3/4 cup granulated sugar (150g)
- 3/4 cup packed brown sugar (150g)
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour scooped and leveled (317g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups miniature marshmallows divided
- 1 cup semi-sweet chocolate chips
- 3 Hershey bars broken up
Instructions
- Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar using a fork, then press the crumb mixture into the bottom of a 13×9-inch rectangular greased baking dish. Bake for 7 minutes, then remove from oven and allow to cool slightly.2 ¼ cups graham crackers, 2/3 cup salted butter, ⅓ cup granulated sugar
- Meanwhile, cream the butter and sugars together. Add in eggs and vanilla and beat well until light and creamy. Stir in flour, salt and baking soda just until combined. Then mix in the chocolate chips and 2 cups of the marshmallows by hand.1 cup salted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 2 large eggs, 1 teaspoon vanilla, 2 ¼ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 3 cups miniature marshmallows, 1 cup semi-sweet chocolate chips
- Carefully spread cookie mixture over the graham cracker crust by dropping spoonfuls of batter evenly around the dish and then gently pressing it together so you aren’t disturbing the graham cracker crust beneath.
- Bake for 18 minutes at 350°F, then quickly remove from the oven, top with broken pieces of Hershey Bars and sprinkle with remaining 1 cup marshmallows. Return to oven to finish baking. Bake 9-11 minutes more, until golden brown on top. The center should be mostly set but still just a little undercooked. Don't overcook – you want to eat these just a little on a the gooey side, trust me.3 Hershey bars
- Remove and allow to cool completely before cutting and serving.
I made this for a get together and someone said “this is the best thing I have ever eaten.” It was sooo good… everyone was talking about it. Yum- thank you!!
Lol, so happy to hear that!
Made this tonight.. followed recipe exactly and it was delicious. Husband said it was the best thing I’ve ever made (and he’s not even big on sweets so that’s how good it is).
Light or dark brown sugar?
Light Brown sugar.
I made these for a co-workers bday today and they were a hit in our office! Everyone loved them! I did make a mistake, I did not thoroughly read the instructions and put all 3 cups of marshmallows in the dough and then I decided to still put another cup on top and they were still Sooo good!
Also had 1 discrepancy with the recipe, it says 2 1/2 cups of crushed graham crackers and then 1.5 sleeves but I couldn’t get 2.5 cups out of only 1.5 sleeves so I had to use more and my bottom was a little crumbly but they were still awesome!
it is delicious dessert but requires additional cooking for the cookie dough to bake enough where it keeps it’s shape. I love slightly undercooked/gooey cookies but the amount of bake time allocated in the recipe leave you with truly raw, runny dough. Also, I support other comments here that recommend putting in the chocolate bars AFTER its completely done cooking and cooled for a few minutes. they melt during the last baking segment. & further melt while cooling. could use a bit less butter too next time and still would be delish.
These did not bake. After following the instructions and adding the Marshmallows and chocolate bars after 18 mins and baking 11 more, the middle of the cookie dough was still soup. Not underbaked, soup. I baked them closer to an hour and they finally set up, but the marshmallows baked in so much, it’s hard to tell they’re there. Overall disappointing and I think this recipe needs some serious work for it to turn out correctly.
I sent my email but never received specific directions for this recipe. Please send.
Every recipe will have instructions and measurements. Just under the title of the recipe there is a “jump to recipe” button that will take you straight to the recipe card with specific directions and ingredient measurements. I will have the recipe at the end of every post.
I made mine with premade tollhouse cookie dough. as soon as it softened in the oven I spread them out over the top of the cracker crust. turned out good.
Good idea!
All of the 5 star comments didn’t even bake this— just said it looked good 😅. I wish I would’ve read the comments first!!
The middle of mine was also like soup and needed 15+ more minutes. I tented the top so marshmallows weren’t burnt. Definitely bake longer before adding on toppings…. Or just find another recipe! Good luck 😅
Like a lot of people said, I had to bake for an extra 15-20 minutes because the middle was soup. The marshmallows kind of just disintegrated as well. Overall, I wouldn’t make these again, but I’ll still eat them.
Good to know. I will go back and see if the timing needs to be adjusted. It’s sometimes hard to know exact timing because everyone’s ovens bake differently. But it sounds like I may need to add more time to the recipe.
These were very underdone after the full baking time. More than just a “little gooey” (which I love BTW, but these are still runny) Very sweet, which is to be expected with this type of dessert.
I’ve never commented on a recipe but holy crow these are good. I cut the sugar back by about 1/3 cup overall and they were still plenty sweet. Also, I used 1/4 cup of olive oil in place of some of the butter like I usually do in baking – gives it a little something extra. Thank you for sharing this delicious recipe!
I agree with some of the other commenters. The baking time seems to be off. I’m past the 11 min mark, and my bars still seem way too goopy. The batter tastes good though.
Agree with other commenters! Bake time is WAY off. Followed exactly and felt it was underdone, but let it cool due to the instructions that it would set. I ended up serving my son a scoop of raw wet cookie dough mess and tossed the rest.
I am sorry that happened. I will go back and take a look and do some more testing to see if the timing needs to be adjusted.