These S’mores Bars have all the ooey-gooey flavors of classic campfire s’mores but in a cookie bar form! With only 15 minutes of prep, these bars are easy to share with a crowd for bake sales, potlucks, and summer nights.
Craving s’mores but without the hassle of a campfire? We’ve got you covered. We have been making these s’mores bars for years; they’re loaded with gooey marshmallows, a graham cracker crust, and a cookie base. With thousands of downloads, we know these are the best s’mores bars on the internet, and they’re the hit of any party we bring them to (you’ll be lucky to have leftovers).
Our family can fully attest to how popular these bars are too. My husband, Paul, has taken these to work multiple times and always comes home with requests for the recipe. 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.
Classic s’mores were one of my favorite summertime desserts growing up, and now it’s even easier to enjoy the same flavors indoors all year long with minimal mess. Don’t miss our other favorite s’mores-inspired desserts like our Chocolate Chip S’mores Cookies, S’mores Snack Mix, and this show-stopping S’mores Cake.
Reader Review: “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).” -Maritza
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. After multiple rounds of recipe testing on our end, I wanted to layer the flavors.
Our version of these bars starts out with a buttery graham cracker crust on the bottom, topped with a cookie dough-type batter that is loaded with chocolate and marshmallows, so every bite is layered with the classic flavors.
Reader Review: “DELISH! These were a hit at our 4th of July bbq.”
– Alex
Ingredients
- Graham Crackers: Pulsed until fine to make a graham cracker crust for the bars.
- Butter: Binds the crust together, I prefer unsalted but you can use salted too if you already have it on hand.
- Granulated Sugar: Sweetens both the crust and the cookie dough.
- Brown Sugar: Adds nice caramel and molasses-like flavor and chewiness to the cookie dough.
- Eggs: Binds the cookie dough together.
- Vanilla Extract: Always use pure here, avoid imitation for the best flavor.
- All-Purpose Flour: Gives structure to the cookie dough. Don’t pack your flour, just scoop and level with a spoon.
- Salt: Even baked goods need salt to help enhance all the flavors!
- Baking Soda: Leavening agent that tenderizes the cookie dough.
- Mini Marshmallows: Mini size is best for even flavors in every bite.
- Semisweet Chocolate Chips: For the cookie dough and for topping.
- Hershey Bars: It’s not s’mores without Hersey’s milk chocolate 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.
Expert Tips
- Top with marshmallow and chocolate midway through baking. This allows for the cookie dough base to set first and to avoid the marshmallows and chocolate from melting too much.
- Sprinkle the bars with a handful of chocolate chips after taking them out of the oven. I originally did this for the photography, but that extra touch of chocolate was so good, I highly recommend it.
- Allow the bars to cool completely before slicing. They need to set, if you slice too early, they become an ooey, gooey mess!
- Double marshmallow goodness. That’s where our recipe stands out, we add marshmallows both to the cookie dough batter as well as on top for that extra touch of chew and sweetness.
- Allow the graham cracker crust to cool before topping with the cookie dough. This only takes a couple of minutes, but it prevents the cookie dough from starting to cook in a warm baking dish.
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 flavor.
- Make an oatmeal cookie variation. Try mixing in 2 cups old-fashioned oats to the cookie dough batter for extra chewy smores bars with an oatmeal cookie twist.
- Swap the milk chocolate for dark chocolate. If you love a little bit of a deeper cocoa flavor, this dessert is delicious with dark chocolate too.
Storage
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.
It’s easy to make these bars ahead of time, make them the morning of an event, even the night before and make sure they are stored airtight to keep their chew.
FAQs
Continue baking the bars a couple more minutes until they are just set in the center, as ovens can often vary in temperature. Avoid over-baking or you could risk the bars not being chewy in texture.
Lightly grease your knife with cooking spray to prevent the gooey marshmallows from sticking.
You want them to cool completely to allow the different layers to set for even slicing and serving. You can warm them to serve if you desire!
More S’mores Dessert Recipes:
S’mores 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.
Video
Notes
- Store in an airtight container on the counter for 4-5 days. Layer them with a piece of parchment paper or waxed paper 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.
- It’s easy to make these bars ahead of time. Make sure they are stored airtight to keep their chew.
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.
I hope I didn’t mess up. Followed the instructions as they told them in directions under ingredients and accidentally put all marshmallows in batter cause it said 3 cups in directions part. Then in next paragraph I see sprinkle remaining cut after baking 🙄🙄🙄
You’ll be fine! Yes, the program just auto imports from the ingredient list so sometimes it won’t say if it’s separated. But more marshmallows mean yummier bars!
Looks yummy!!
Thank you Cathy! Let me know if you make them!
DELISH! These were a hit at our 4th of july bbq. I had no problem with the cookie layer baking like some other reviews.
My only tip would be to not put the hersheys pieces on until after they come out of the oven, that’s what i did. I didn’t want them to fully melt because then the word hershey would be gone and i think it adds to the s’more theme since hersheys are vital for smores! i stuck them in/laid them on top right after taking them out of the oven and they still melted and looked baked in but the word was still there. Loved this recipe!
Thanks Alex! Great tip for the Hershey bars. I am glad they were a hit at your BBQ.
Positively sinful!
Yes it is!
Looks good
Thank you!