Best S'mores Cookie Bars (Recipe & Photos)

Graham cracker cookie dough sandwiches the layers of chocolate and marshmallow fluff in these delicious bars.  S'mores cookie bars have all the nostalgic flavors of a classic S'mores without the campfire. 

3 cookie bars stacked on a blue plate with a layer of gooey marshmallow fluff and chocolate

I first made this recipe for a team party after a track meet. It is the perfect dessert for 4th of July and any summer party.

Graham cracker crumbs in a buttery cookie dough. 

Gooey marshmallow creme. 

An even layer of rich Hershey's chocolate bars.

Instructions

I use a rolling pin to crush up the graham crackers, but I have also seen a box of graham cracker crumbs at the store in the baking aisle.

  1. By lining the baking dish with parchment paper, the bars can easily be lifted out after they cool.
  1. I have made these with regular Hershey's bars and the XL 7oz bars. The XL bars are by far the best for getting the perfect chocolate ratio.
  1. Slather that delicious marshmallow creme over the chocolate.
  1. Press the remaining dough on top. The mallow creme will bubble up when it bakes.
Pro Tip: Store these S'mores bars in the fridge.  Believe it or not, the marshmallow creme stays soft and gooey!

Variations

Just like there are so many variations to S'mores, you can get creative! Here are a few ideas:

  • Peanut Butter - Add a layer of creamy peanut butter on top of the chocolate; if you warm it first, it's easy to spread.
  • Deluxe - Add carmel! Oh! It's so good and so messy with a layer of caramel sauce.
  • Double (or Triple) Chocolate - Break up full-size bars of milk chocolate, dark chocolate, and white chocolate and vary how you lay them all out.

Storage

Store in an airtight container in the fridge for 3-5 days. Enjoy at room temperature. The marshmallow stays soft in the fridge but helps prevent the mallow goodness from oozing out when they are cut into bars.

Looking for other recipes like this? Try these:

Best S'mores Cookie Bars (Recipe & Photos)

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Graham cracker crumbs in a buttery cookie dough.  Gooey marshmallow creme.  An even layer of rich Hershey's chocolate bars.  All the nostalgic flavors of a classic S'mores without the campfire.  

Ingredients
  

  • 1 cup salted butter soft at room temperature
  • ½ cup packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 ⅓ cups flour
  • 2 cups graham cracker crumbs
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 3 XL Hershey’s Bars 7oz each or 6 regular Hershey’s bars
  • 16 oz about 3 cups0 marshmallow creme. *Buy a 13. oz container and a 7 oz container and use the leftovers for snacking :

Instructions
 

  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray.
  2. In the bowl of a stand mixer or a large bowl with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar. Beat on medium speed about one minute until well mixed.
  3. Add eggs and vanilla and mix well. Use a rubber spatula to scrape down the sides of the bowl.
  4. In a separate bowl, stir together the graham cracker crumbs, baking powder, and salt.
  5. With the mixer on low, slowly add the dry ingredients to the butter and sugar mixture. Mix until just combined.
  6. Turn out dough onto a clean countertop or board. Divide the dough in half.
  7. Press one half of the dough into the bottom of the prepared baking dish. I spray my fingers with cooking spray to keep the dough from sticking to my hands.
  8. Next, lay out the Hershey’s bars to cover the dough. 3 XL fit perfectly. If you are using the regular size, break them up to cover the dough.
  9. Spread the 3 cups of marshmallow creme over the chocolate bars and spread Otto the edges of the pan.
  10. With the remaining half of the dough, use your hands to flatten sections of the dough and lay it out to cover the top of the marshmallow creme. You can also roll out the dough on a floured surface and then transfer it to cover the marshmallow creme.
  11. Place in preheated oven. And bake 30-35 minutes until top is golden brown. Don’t bake longer than 35 minutes.
  12. Remove from oven and let cool at room temperature for several hours. Do not cut into these bars until the bottom of the pan is completely cool. I make these at night and then cut int0 them the next day.

Notes

*Note: if you are serving these or taking them somewhere, do not cut them into squares until ready to serve them.  If you are only cutting a few,  place a few graham crackers up against the cut edge as a wall to keep the marshmallow creme from oozing out too much.
Did You Make This Recipe?Share it on IG or Facebook and tag me @joyfulmomma
You can easily half this recipe and make it in an 8x8 baking dish.

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