S’mores Bars

These S’mores Bars sandwich chocolate and marshmallow fluff between two layers of soft graham cracker cookie dough. They have the classic s’mores combination of graham crackers, chocolate, and marshmallow in a chewy cookie bar that you can bake without a campfire.

Foolproof S’mores Bars with Gooey Marshmallow

If you love s’mores as much as I do, then these Smores Bars are pretty dangerous recipe to have around!

We’re not just talking the iconic Hershey’s chocolate bar and marshmallows between two graham crackers or a graham cracker crust; we’re talking buttery cookie layers made with graham cracker crumbs so you get that flavor in every bite while enjoying the soft and chewy texture of a cookie bar.

Not to be confused with my smores cookie bars which have a chocolate chip cookie base.

It’s everything you love about s’mores but without the campfire!

As further proof of how irresistible these smores cookie bars were, I recently took them to a potluck to share with everyone. They were a huge hit as they were crispy and brown on the edges but ooey and gooey in the middle.

In fact, I didn’t have any leftovers to take home (which is probably for the best as I would’ve eaten every last one).

Why You’ll Love These S’mores Bars

• Uses real chocolate bars! – Rather than mixing chocolate chips into the dough, I used whole chocolate bars so you get distinct pockets of melted chocolate in every bite.
• Gooey marshmallow center in every bite! – Marshmallow fluff creates a consistent layer between the cookies where as using large marshmallows puffs up too much and leaves gaps
• No campfire required! – You can make the classic s’mores combination right in your oven as some of us (me) live in apartments without access to a safe space for said campfire.
• Made in 8×8 pan! – No need for a giant 13×9 pan plus it makes enough for potlucks and office parties (or freeze the extras – your future self will thank you)

Ingredients For Smores Bars

Here’s what you need to make your smores cookie bar recipe:

• All-purpose flour: Provides structure for the cookie layers
• Graham cracker crumbs: Instead of using whole graham crackers as a crust, you mix the crumbs directly into the cookie dough
• Baking powder: Helps the cookie dough rise slightly as it bakes. It also keeps the layers from becoming too dense while still giving you a soft, chewy cookie texture.
• Salt: Balances all of the sweetness from the sugar, chocolate, and marshmallow fluff.
• Granulated sugar Helps create the tender texture you want in the graham cracker cookie layers and helps the edges brown as they bake.
• Butter: Adds richness with a tender, buttery texture.
• Brown sugar: Helps make the bars more moist with the addition of molasses plus adds more chew to the texture
• Egg: Binds the cookie together while also adding moisture
• Vanilla extract: Helps round out all of the sweetness
• Chocolate bars: Creates an even layer of melted chocolate throughout the bars. I used chocolate bars rather than chocolate chips because they give you larger pockets of melted chocolate throughout the filling, making each bite taste more like a classic s’more.
• Marshmallow fluff: It isn’t smores without the gooey marshmallow center! I specifically recommend fluff rather than regular marshmallows because I tested the recipe with large marshmallows and they puffed up dramatically in the oven, spilling out of the pan and leaving gaps in the filling. Marshmallow fluff gives you a more consistent layer between the cookie dough.

How To Make S’mores Bars

MIX. Whisk together the flour, graham cracker crumbs, baking powder, and salt. In a separate bowl, beat the butter and both sugars until light and creamy. Beat in the egg and vanilla, then gradually mix in the dry ingredients until a dough forms.

LAYER. Reserve some of the dough for the top then press the remaining dough into the bottom of an 8×8 pan. Add chocolate bars on top then evenly spread marshmallow fluff on top. Take pieces of the reserved dough and flatten in your hands. Lay them on top like you’re making a cobbler.

BAKE. Bake at 350°F for 30 to 35 minutes or until golden brown and a toothpick inserted in the top layer comes out clean. Let bars cool completely before cutting.

Tips For Making Foolproof S’mores Bars

• Flatten the top dough before adding it. Because marshmallow fluff is messy, don’t try to press one large piece of dough over top. Pinch off pieces, flatten them between your hands, and arrange them across the top like you’re making a cobbler. This makes the dough much easier to handle.
• Don’t worry about perfectly covering the top. The dough will spread while baking, so don’t worry if a little marshmallow is peeking through.
• Let them cool completely before cutting. Smores bars need time to completely cool before serving. If you cut them while they’re hot, the chocolate and marshmallow will be very gooey and you’ll have more of a mess than clean-cut bars. If patience isn’t your strong suit, you can refrigerate the pan to speed things up.

Storage and Freezing

• Room temperature: Store cooled s’mores bars in an airtight container at room temperature for up to 1 week.
• Freeze: Place bars on a cookie sheet and freeze for 1 hour or until firm. This prevents them from sticking to each other. Wrap each bar individually with plastic wrap then place inside a freezer-proof bag. Freeze for up to 3 months.

Smores Bars FAQ

More S’mores Recipes

Looking for s’more recipes? Check out these other recipes that use chocolate, graham crackers, and marshmallows:

• Smores Cookie Cups
• Smores Blossom Cookies
• Smores Ice Cream
• Smores Hot Chocolate
• Smores Popcorn
• Smores Tart

First published June 12, 2014