S'mores Cookie Bars Recipe
Make S'mores Cookie Bars Recipe now: gooey marshmallow and chocolate bars with a crunchy graham base, ready in about 50 minutes.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature*
- 3/4 cup (150g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 cup (120g) graham cracker crumbs (about 8 full-sheet graham crackers)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 heaping cup marshmallow creme (store-bought “Fluff” or 1/2 recipe of homemade marshmallow creme)
Instructions
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F (177°C) and line an 8-inch or 9-inch square baking pan with a sheet of parchment paper, leaving an overhang on two opposite sides to lift the finished bars out easily. Press the parchment so the corners sit neatly inside the pan and set the prepared pan aside on the counter while you move to the mixing steps.
Step 2: Cream butter and sugar, then add egg and vanilla
In a large mixing bowl cream the softened unsalted butter with the packed brown sugar on medium-high speed until light and fluffy, about three minutes. Add the room-temperature egg and the vanilla extract and beat until combined, scraping the sides and bottom of the bowl so everything is incorporated; the mixture may look slightly curdled and that’s fine.
Step 3: Whisk dry ingredients and combine into dough
In a separate bowl whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt until evenly combined. Pour the dry mixture into the wet ingredients and mix on medium speed just until a sticky, slightly crumbly cookie dough comes together — not totally smooth but cohesive and workable.
Step 4: Press base, layer marshmallow and chocolate, and top with remaining dough
Press about two-thirds of the graham cookie dough into the prepared square pan to form a thin, even base — the dough will be sticky so use your fingertips or a piece of parchment to press it down. Spread a heaping cup of marshmallow creme evenly over that base (it will resist spreading a bit; use an offset spatula or butter knife and accept a rustic, slightly uneven top). Scatter the semi-sweet chocolate chips evenly over the marshmallow layer, then flatten and place the remaining dough pieces on top in a patchwork manner so some marshmallow and chocolate peek through.
Step 5: Bake until lightly golden and cool completely
Bake the assembled pan for 25–30 minutes until the top is lightly golden brown and the edges have set. Remove the pan from the oven and transfer it to a wire rack to cool completely — this helps the marshmallow layer settle and the bars firm up so they slice cleanly.
Step 6: Lift from pan and slice into squares
Using the parchment overhang, lift the cooled slab of bars from the pan and place it on the painted surface. Use a sharp knife to cut the slab into evenly sized squares, wiping the knife between cuts if needed so the marshmallow and chocolate don’t drag.
Step 7: Store at room temperature
Arrange the bars on a serving surface or leave them stacked gently in the square pan; cover or transfer leftovers to an airtight container and store at room temperature for up to one week.
Notes
- Use room-temperature butter and egg for a smoother, better-creamed dough.
- If the dough feels too sticky, chill for 10-15 minutes before pressing into the pan.
- For cleaner slices, cool completely and wipe the knife between cuts.
- Swap in gluten-free ingredients to make a GF version.
- Briefly microwave individual squares to revive gooey texture before serving.