The Best S’mores Cookie Bars Recipe

I am excited to share my take on these Best Smores Bars that bring a fun twist to a classic treat. The blend of graham cracker crumbs, melted butter, and granulated sugar creates a rich crust while the cookie dough, loaded with marshmallow creme and milk chocolate pieces, makes every bite a delightful surprise.

Ever since I first tried these s’mores cookie bars, I’ve known they were something special. I mixed 1 1/2 cups graham cracker crumbs with melted butter and a bit of granulated sugar to create the perfect crust, then layered on a cookie dough made from 1 cup packed light brown sugar, another dose of unsalted butter, 2 large eggs, and a splash of vanilla.

I add in all-purpose flour, a bit of baking soda, and salt to keep things balanced. The best part?

The center is filled with marshmallow creme and chopped pieces from a milk chocolate bar. This recipe is perfect if you’re after a fun dessert that works for work treats or even classroom dessert ideas.

I love how it brings a twist to classic s’mores with a baked up bar version that tastes damn delicious with every bite. Enjoy trying this out!

Why I Like this Recipe

I really love this recipe because the graham cracker crust builds the perfect buttery and crunchy foundation that just makes every bite feel special. I also like how easy it is to whip up the cookie dough – even when it’s a bit messy it comes together with that yummy, sweet flavor that reminds me of campfire treats. And honestly, nothing beats that gooey marshmallow and melty chocolate topping that makes my taste buds explode with happiness every time I dig in.

Ingredients

• Graham Cracker Crumbs: Rich in carbohydrates and fiber, giving a crunchy, slightly sweet base.
• Unsalted Butter: Provides melt-in-your-mouth richness with essential fats that boost flavor.
• Marshmallow Creme: Offers a sugary, gooey texture that perfectly mimics campfire s’mores.
• Milk Chocolate Bar: Adds velvety chocolate pieces with a subtle cocoa bitterness for balance.
• Eggs: Supplies protein and structure, making the cookie dough soft and delightfully rich.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted (for the crust)
• 1/4 cup granulated sugar (for the crust)
• 1 cup packed light brown sugar (for the cookie dough)
• 1/2 cup granulated sugar (for the cookie dough)
• 1 stick (1/2 cup) unsalted butter, melted (for the cookie dough)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup marshmallow creme
• 1 milk chocolate bar (about 3.5 oz), chopped into pieces

How to Make this

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.

2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar; press this mixture firmly into the bottom of your pan to form the crust.

3. Bake the crust in the preheated oven for about 8 minutes until it starts to set, then take it out.

4. In a separate bowl, stir together 1 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 cup melted unsalted butter until smooth.

5. Whisk in 2 large eggs and 1 teaspoon vanilla extract until everything is well combined.

6. Gradually mix in 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until it just comes together (do not overmix).

7. Evenly spread the cookie dough over the pre-baked crust, then dollop 1 cup marshmallow creme over the dough and sprinkle the chopped
3.5 oz milk chocolate bar pieces on top.

8. Bake for 25 to 30 minutes until the edges turn a nice golden color. Let the bars cool completely in the pan before cutting into squares. Enjoy!

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Two mixing bowls
4. Measuring cups and spoons
5. Whisk
6. Silicone spatula
7. Knife
8. Cutting board
9. Cooling rack
10. Oven mitts

FAQ

The Best S’mores Cookie Bars Recipe Substitutions and Variations

• If you dont have graham crackers, you can use crushed digestive biscuits or vanilla wafers for the crust.
• Instead of unsalted butter for the crust, you can melt some coconut oil or even use margarine if you’re in a pinch.
• If you run out of light brown sugar for the cookie dough, mix regular granulated sugar with a little molasses (about 1 tablespoon per cup of sugar) as a substitute.
• For the marshmallow creme, you could melt a bag of mini marshmallows with a tiny bit of cream to get a similar sticky texture.
• If you dont have a milk chocolate bar, chopped semi-sweet chocolate or chocolate chips work just fine.

Pro Tips

1. When you press the graham cracker mix into the pan make sure you really press it down firm so it doesn’t crumble later, cause you dont want a messy base.
2. Dont overmix the cookie dough when you add the flour, just stir it until there are no dry spots. Overmixing can make it tough.
3. Dollop the marshmallow creme by hand and lightly swirl it into the dough, this helps it melt in the oven and gives extra gooey texture.
4. Let the bars cool completely in the pan before you slice em up, otherwise they might fall apart or get too sticky to cut.