I look forward to making s’mores by the campfire every summer. There’s just something so perfectly satisfying about the sweet combination of crisp graham crackers, melted Hershey’s bars, and toasted marshmallows. You don’t need to build a fire to make Smores Cookie Bars though! These decadent gooey treats are made right in your kitchen so that your favorite camping dessert is available all year long. If you love baking cookie bars, be sure to grab my recipes for Magic Seven Layer Bars, Carmelitas, and easy Cake Mix Cookie Bars too! Lucky Charms Treats are a fun no-bake cereal bar recipe that everyone loves. You’re sure to find a favorite here!
Why You’ll Love This Recipe
If you’d prefer to make classic S’mores Cookies instead, I have the perfect recipe for that as well!
Ingredients In S’Mores Cookie Bars
Here’s what you need to make this simple and amazing dessert: Complete list of ingredients and amounts can be found in the recipe card below.
Flour and Graham Cracker Crumbs: Crushed graham crackers fill in for some of the flour, and give the cookie bar dough a chewy texture and the perfect flavor for s’mores bars. Baking Soda, Baking Powder, and Salt: These common baking ingredients make up the rest of the dry ingredients for the dough. 2 Eggs: Eggs work with the powdered leaveners to make the dough puff up in the oven. Unsalted Butter: Let the butter and the eggs come to room temperature before mixing up the cookie bar dough. Sugar and Brown Sugar: Use both types of sugar to make the cookie dough rich and flavorful. You’ll notice that we aren’t using very much sugar in the cookie dough, and that’s because we’re adding so many other sweet ingredients to the bars. Vanilla Extract: A must for nearly every cookie recipe! Marshmallow Creme: You need two 7-ounce jars of Marshmallow Creme to make these amazing s’mores cookie bars. It seems like a lot, but I promise it’s the exact right amount! Mini Marshmallows: These are technically optional, but I love how they look on top of the bars, all toasted and beautiful. Milk Chocolate: Break 3 Hershey’s chocolate bars into squares, and plan on using at least 1½ cups of milk chocolate chips. You’ll also need a 9×13-inch baking pan that you’ve lined with parchment paper and greased with cooking spray.
How To Make S’Mores Bars
First, we’ll make a quick graham cracker chocolate chip cookie dough, then layer it with more chocolate and marshmallows to make the bars. Be sure to let these bars cool down for at least 30 minutes before cutting and serving!
Recipe Tips
Avoid Overmixing. The cookie dough only needs to be mixed until the flour is incorporated. Any more than that and you may end up with tough, dry s’mores bars Be Patient. You will likely be tempted to try to eat one of these bars while the marshmallows are all melty and beautiful, right from the oven. Melted marshmallows can be extremely hot, so it’s best to wait a bit. The bars will be difficult to cut neatly if they’re too warm as well. Add Handles to the Pan. When you’re lining the pan with parchment paper, leave some extra on each long side. You can use that extra paper to lift the bars out after they’re cooled. Switch up the Chocolate. You don’t have to use Hershey’s bars and chocolate chips. You can use just one or the other! You can also swap in dark chocolate for a more decadent flavor. Halve the Recipe. To make a smaller pan, cut the recipe in half and bake in an 8×8-inch baking pan. Reduce the initial oven time by 10-15 minutes.
Storing Tips
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days. Freeze fully cooked and cooled bars for up to 3 months. Freeze them layered with parchment paper so they don’t stick together. There is always room for S’more cookie bars!! They make the perfect dessert for any occasion, so be sure to Pin the recipe so you don’t lose it. © Little Sunny Kitchen
