S’mores Bars are everybody’s favorite campfire treat except in bar form and without the camping! Gooey marshmallows, buttery graham cracker crust, and melty chocolate, all in wonderful ooey, gooey cookie s’mores bars that you won’t be able to stop eating!
I originally posted this recipe on July 4, 2016! But the photos and the recipe needed a little update since I’ve tweaked it a little more since then to add even more marshmallows and chocolate on top (both for looks and because who doesn’t want more marshmallows and chocolate on top?).
First off, Happy 4th of July! It’s one of my very favorite holidays, right up there next to Halloween. I love everything about it – fireworks, bbq’s, music by John Philips Sousa, and especially the food. You always here about the magical first snowfall of winter, right? Well I feel that way about the first s’mores of the summer. I mean, who doesn’t? And s’mores bars on the 4th of July?! I mean, apple pie is definitely all-american but so are s’mores.
When I can’t have good old campfire s’mores because we aren’t out in the woods somewhere or we are celebrating the 4th at home, I’ve gotta say, these s’mores bars have a magic all their own.
They will magically make everyone love you.
They will magically disappear.
They will magically turn you into a baking genius!
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 nrownies, easy caramel pecan brownies, or peanut butter blondies.
What are S’mores Cookie Bars?
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.
How to Make S’mores Bars
1. 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.
2. 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.
3. Press cookie dough into pan on top of graham cracker crust. Then bake for 18 minutes at 350 degrees F.
4. Top the partially baked bars with more marshmallows and broken up Hershey’s bars. Finish baking for another 9-11 minutes.
5. Try to wait for the bars to cool enough to cut them into squares. It’s not easy. They will smell amazing.
Love s’mores? Here are s’more recipes you’ll love!
- S’mores Cupcakes with Graham Cracker Frosting from House of Nash Eats
- S’mores Dessert Pizza with Nutella from Finding Zest
- S’mores Marshmallow Bites from Courtney’s Sweets
- S’mores Whoopie Pies from Eazy Peazy Mealz
- Chocolate S’mores Smoothie from Family Spice
Graham cracker crust
- 2 1/4 cups graham crackers (1 1/2 sleeves), crushed
- 2/3 cup butter, melted
- 1/3 cup granulated sugar
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups miniature marshmallows, divided
- 1 cup semi-sweet chocolate chips
- 3 Hershey bars, broken up
- Preheat the oven to 350 degrees. 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.
- 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.
- 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 degrees, 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.
- Remove and allow to cool completely before cutting and serving.
I will sometimes sprinkle the bars with a handful of chocolate chips after removing them from the oven. The bars don't need that extra bit of chocolate, but I think it makes them look extra attractive. It's a total vanity move, but I recommend it!
Amount Per Serving: Calories: 447 Total Fat: 24g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 395mg Carbohydrates: 57g Fiber: 2g Sugar: 36g Protein: 4g
HAVE YOU TRIED THIS RECIPE?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Thank you!