web analytics

S’more Cookie Bars

sโ€™more bar cookies

It just wouldn’t be right to celebrate National S’mores Day without making a couple of s’mores – or at least using the concept of the s’more as a jumping off point for something equally delicious. This bar cookie is a variation on the classic s’more. Instead of sandwiching marshmallow and chocolate in between two graham crackers, or even between two cookies, the fillings are baked right along with the cookie dough. The result is a bar with the gooey, sweet filling that we all know and love and a buttery, chewy, graham-flavored cookie surrounding it. It’s obviously a s’more, but I’m willing to bet that you haven’t had a s’more that tastes quite like this before.

The dough is a fairly standard cookie dough, but graham cracker crumbs are added in to give it a graham cracker flavor. It’s a crucial component of the classic s’more and it’s a nice touch in this recipe. Once mixed up, it is divided in half and pressed into the pan to form a crust. The bottom crust is layered with chocolate and marshmallow, then topped with the remaining dough. It’s close to impossible to spread the dough over the marshmallow and I achieved an even upper crust by flattening small pieces of dough and placing them, like a puzzle, gently on top of the marshmallow.

Speaking of the marshmallow, the puffed kind doesn’t hold up inside this bar cookie. You really need to use marshmallow creme or marshmallow fluff, which can be easily spread on top of the chocolate and can withstand the heat of the oven during baking. I stuck with Hershey’s as the chocolate, since that was always the standard s’more chocolate when I was little. Plus, the king sized Hershey’s bars are the perfect size to fit into the baking pan for an even layer of chocolate.

The bars can be eaten slightly warm (and gooey) or at room temperature, though I would lean towards room temperature for ease of slicing and being able to eat without making a huge mess. They taste and smell amazing and are crazily addictive, so be forewarned that you might be tempted to eat a second one before you are done with the first.


S’More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs*
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350ยฐF. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars

Makes 16 cookie bars.

*Note: 3/4 cup crumbs is approx 7 full-sized graham cracker sheets, whizzed in the food processor until fine.

Share this article

98 Comments
  • May
    August 10, 2007

    OMG, that pic looks so delicious and inviting! Thank you for your detailed recipe notes. If I had marshmallows, I would make this right now! I am filing this under “Must try soon!”

  • Marichelle
    August 10, 2007

    You are awful! That looks sooooooo good, it’s still summer and I still need to get into bathing suits =)
    First the Dark Chocolate Muffins, then the Parmesan Tomato Tart and now this. I hope you don’t mind but I posted the pic of the tomato tart and a link to your site. Thanks for all the great recipes!!

  • Christina
    August 10, 2007

    Wow, I wasn’t able to read some of the posts earlier and I come back to find a picture of deliciousness!

  • JEP
    August 10, 2007

    What oz size is “king-size”?

  • meeso
    August 11, 2007

    Oh WOW…these look and sound very good, even better than original smores!

  • Barbara
    August 11, 2007

    I can’t wait to try these, they look delicious, thanks for sharing! I am going to try pressing 1/2 the dough into the pan on a layer of parchment then remove and set that dough aside to fit on top instead of pressing smaller pieces together.

  • Nicole
    August 11, 2007

    “King size” is a five-ounce chocolate bar that is about 1/4 inch thick. It seems to be fairly standard (at, say, grocery stores in the US) throughout the Hershey’s product line. They fit the pan perfectly, although you can certainly use other sizes/brands of chocolate.

  • Jen
    August 12, 2007

    if i cannot find graham crackers in the uk(i will look) any ideas for what to use instead anyone??

  • Em
    August 13, 2007

    Jen, I would imagine that an equal amount of crushed plain digestive biscuits would work instead of the graham crackers.

  • Gigi
    August 13, 2007

    Good grief…these look soooo good! I’m a vegetarian and regular marshmallows are a no-no for me since they contain gelatin. Imagine my excitement when I read the recipe and saw the marshmallow layer was made with marshmallow fluff which, oddly enough, is vegetarian-friendly!

    I think I’ll make these on a day when someone else is home to chaperone me. Otherwise, I may eat the entire batch and deny they ever existed. ๐Ÿ™‚

  • Stacey
    August 14, 2007

    I made these last night and they are out of this world! Much richer than I expected, but king-sized chocolate bars are thick!

    Loved them!!!!

  • fethiye
    August 14, 2007

    amazingly easy to make and amazingly rich/good!

  • Sarah
    August 15, 2007

    I made these for my family before making huge quantities for a family gathering — they were a HUGE success!
    I couldn’t find king sized bars so I used regular sized Hershey bars and broke them to fit in my pan, worked fine. I used store bought marshmellow fluff in my trial run, but just couldn’t stand the idea of paying almost $4/jar so I found a recipe (simple!) and made my own. It was SOOOO easy — and yummy too!

  • fran
    August 16, 2007

    I really want to try this recipe but I have BIG problem. I live in Chile and here we have tons of different marshmellows, but I have never seen marshmellow cream or fluff! ๐Ÿ™ is there any way I can use just regular marshmellows??

    I miss s’mores so muuch. I ate tons of them while I was in the States xD

  • Coleman
    August 18, 2007

    hi i enjoyed the read

  • Mariah
    August 28, 2007

    I made these today for a meeting tonight, and I have already tried the final product. They were SO yummy! I do think next time I will not make the top layer so thick….I’ll use 3/4 of the dough for the bottom and sprinkle the remainder over the top sort of like a strusel….becoming what I invision as more of a topped blondie than a cookie bar….but that is only because I found my “top cookie” sort of soaked up some of the marshmallow creme (my fave par of smores is the marshmallow).

    The recipe is so fantastic though…thanks so much for posting it!

  • cst
    September 2, 2007

    These were absolutely delicious! A true “comfort food” treat. I really enjoy your blog – keep baking!!

  • Kathy
    September 16, 2007

    These were awsome,Just like the real thing, once you have one you need s’more. I’ve already made them a couple times and my family is requesting them again. I tried them with hersey milk choclate bars & special dark chocolate bars, I haven’t decied which version I like best. It just means I’ll have to make s’more. I used regular size bars not king size bars.
    I love this, blog!

  • co
    September 29, 2007

    I just wanted to mention that the five oz. Hershey bars are NOT the ones labeled “King Size”, as I learned today when I bought the wrong size and had to go pick up more. King Size is the 2.6 oz bar (one step up from the normal size). The 5 oz bar (which appears to be the one called for in this recipe) is twice as big and, yes, two of them would fit very nicely in a 8-9 inch baking pan.

  • Cole
    October 9, 2007

    Oh My! What a tastey treat! I think i baked mine a bit long because it was kinda tough, but still tasted great! Hubby loved it too!

  • nin
    October 10, 2007

    Hi,
    actually it looks like an image from an old East German cook book.

    Nin

  • Trisha
    October 12, 2007

    What a fantastic recipe.
    I doubled mine for a party tonight, and they’re in the oven right now. I can’t see how these 4 layers could possibly turn out badly!
    I used 4 of the 5oz hershey’s bars in a 9×11 pan. 3 1/2 fit perfectly and then I broke the remaining half to line the side with.
    I remedied the second layer of dough problem by putting the second half of the dough in a zip loc baggie. I used my palms to flatten it out, and then used scissors to cut down both long sides, so it opened up book-style. Then I opened it up carefully, and the dough stuck just fine one the bottom side of the bag. I then picked it up and layed it dough side down on the other three layers. From there, I peeled the baggie up, smushed a little bit to get the dough evenly spread, and voila! Perfect fourth layer.

    Hope that tip helps someone!
    You have GOT to try this recipe! Thank you so much for posting it Nicole!

  • niall
    October 28, 2007

    just found this on stumbleupon and i love it! Great blog! Anything to do with baking is good to me!

  • Johanna
    November 16, 2007

    How do i make this marshmallow fluff??? I live in Iceland and i don’t think we have that here …..

  • Dawnie
    February 7, 2008

    Hi Nicole! The scent of this recipe is filling my kitchen for the 6th time! Thank you for posting it, tomorrow it’s being sent into my son’s teachers for their installment of Sugar High Friday (I love that phrase – Kudos to it’s creator) And kudo’s to you for a very fun site to visit!

  • Jillian
    February 19, 2008

    I made these during a blizzard this past Sunday. The perfect treat for this snowed in Iowan. I absentmindedly left out the brown sugar and used special dark chocolate chips for half the chocolate. The brown sugar was not missed. The next time I make them I will add the brown sugar as per instruction to see what I may have missed. This si the first recipe I have used from your site, since discovering its existence a week ago. You have me hooked! I hope you’re blog will remain blogging for years to come. If not, you need to get a cookbook out!

  • Christine
    March 9, 2008

    Oh my, we made these last night and they were fabulous and all gone!

  • Esther
    March 16, 2008

    Can I use regular m&m candies to bake in cookies? I really need an answer in a hurry- baking for a school- Thank you so much in advance!

  • lyn
    April 20, 2008

    YUM! enough said, Lyn

  • RPO
    June 25, 2008

    These looks delicious and easy!

  • desiree
    June 28, 2008

    these look wonderful. I’m going to take these on our camping trip. the photos are making me drool!

  • CC
    July 13, 2008

    OH MY WORD! These are to die for good! Wow!

    I needed these to help at a building site. Did they EVER go over well…maybe a little TOO well! The workers were all relaxed and resting their tummy’s (with closed eyes) when I left! LOL

  • Baked Perfection
    July 19, 2008

    I made this recipe and it was absolutely amazing! I posted it on my blog. http://bakedperfection.blogspot.com

  • Cathy C
    July 21, 2008

    These look so great and not near as messy as the campfire version – not to mention when it is triple digits outside the last thing everyone wants to do is sit around a “fire”

    This is a must make
    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

  • Sarah
    July 31, 2008

    These look SO amazing. Unfortunately, after making them, I realized that I just didn’t care for them. I’m not sure why as I remember loving s’mores. I guess my taste buds may have changed since then, but I was disappointed. It looked so delicious! Anyway, other people seemed to enjoy them but I didn’t get the rave reviews I was expecting.

  • Gigil
    September 15, 2008

    Printed this out a couple weeks ago, and just tried it last night. Went to our kids/grandkids house to deliver some stuff and made this cause the kids LOVE S’Mores (11yo boy and 6 yo girl) The boy pronounced it Awesome and the Best Cookies EVER. He also told me I should include it in a cookbook, and give the recipe to his mom so they can make it. (Too funny cause his mom neither cooks or bakes – S’mores to her is the graham cracker sandwich melted in the micro) Very high praise from him – so I told him the next time he wants some to call me and I’ll make it. Since hubby and I didn’t try it last nite, we had some for a mid-morning snack and it was wonderful – soft and yummy. Thanks for the recipe…just noticed that you posted a year ago, isn’t it nice that it just keeps on giving?

  • Lesley
    November 14, 2008

    I have had this recipe saved since you first posted it, but made them for the first time a few days ago. They are OUT OF THIS WORLD good. Definitely adding these to my baking repertoire. Thanks for the great recipe! My husband thanks you too! ๐Ÿ™‚

  • Jayden - Download Game
    January 8, 2009

    You owe me now a new keyboard because I just drooled on the present one – at that point the content of your post is savouring! The inside is as always beyond praise. I’m really happy to read you devouring every posting with my eyes.

  • sweetie
    April 17, 2009

    Hi there, why not put 1/2 of the dough mixture on the bottom, then the marshmallow creme, followed by the chocolate bars, then the dough mixture wouldn’t be so hard to spread…on top of the chocolate bars instead of the marshmallow creme ๐Ÿ™‚

  • Lo
    May 2, 2009

    Nicole: I LOVE your blog! I have made these twice now and while the taste is UNREAL, my only problem is that the bottom crust doesn’t seem to back as quickly as the top crust. So I’ve ended up with a sort of sloppy base and a crunchier top. Is this b/c my oven is too powerful? Should I try lowering the temp? If so, by how much? Should I try par-baking the bottom crust before adding the other 3 layers on top? Thank you!!!

  • Debbie
    July 6, 2009

    Just made these for July 4 & they were terrific! Thanks so much!!

  • Ellen
    August 2, 2009

    So, I just made these… and just about devoured every one! They are fantastic!!! Definitely a keeper recipe!

  • Xiaolu
    September 28, 2009

    I made and posted about these. Accidentally used too large of a pan but they were still awesome. Thanks for sharing!

  • directory
    November 19, 2009

    Nice! We rather appreciated the website

What do you think?

Your email address will not be published. Required fields are marked *