S’more Cookie Bars

s’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 350°F. 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.

98 comments

  1. This looks great..has anyone tried doubling it for a 9×13 recipe ?

  2. I made these last night for a cookie swap and they were a huge hit! Everyone was asking for the recipe. Thanks again for another amazing dessert!!!

  3. Just made these! So good!! A little too “grahamy” for me– So I drizzled a little chocolate on top. PERFECT. Microwave for 8 seconds and they are good to go! Thanks for sharing this!

  4. i made these for my class and they loved them! everyone was telling me how amazing they were!

  5. Absolute perfection in a cookie bar. It has a bit of everything, sweet gooeyness, delicious warm cookie base, chocolate! I wished I had doubled the batch, next time I will. I only did one thing differently which wouldn’t affect final flavour outcome. I didn’t have chocolate bars, so I used some Hershey’s Chipits. I spread out the marshmallow fluff on the cookie base first, after slightly warming it in the microwave for spreadability. I sprinkled the chocolate chips upon that as evenly as I could, then flattened out little pieces of dough & arranged them for the top, patting down to close the seams between the pieces a bit. This was perfect and I hope to share it at my next holiday cookie exchange! Thank you so much for this recipe! Has been added permanently to my baking rotation =D

  6. Oh my gosh will you adopt me please. You pictures are driving me nuts. Cookie bar, that is for chocolic like me dream come true.

  7. These cookie bars were amazingly delicious! I brought to a pig roast last night and they didn’t even make it to the dessert table. Thank you for posting such a wonderful recipe!

  8. I didn’t see ‘brown sugar’ on the mixing directions, so it was skipped as i was simply skimming the directions because i was pressed for time, but the dough seemed fine and they’re in the oven as we speak. hopefully they turn out alright. :/

  9. Yummy! Can’t wait to try

  10. Do you know if you can just make the dough beforehand and refrigerate it overnight for use the next day?

  11. I made these the other night, and they came out amazing!!! I improvised and went an easier route though. I used a box of snicker doodle mix for the cookie part. And chocolate chips for the chocolate. Had to estimate on the baking time, but they came out great!

  12. Has anyone tried substituting marshmallows for the marshmallow fluff?

  13. Love these! I followed the recipe but when I was putting the top layer of dough on, decided to spread it out on a piece of wax paper first. Then I peeled it off and placed it over the marshmallow layer. It was very easy and worked well!

  14. I would like to try these while on vacation in the mountains. Does anyone know if you have to change anything for high altitude? Have discovered MANY things need changing.

  15. A friend of mine sent me a link for s’mores cookie bars and I noticed that the website didn’t give a source. Since I knew the recipe from seeing it on here I thought you’d like to see: http://www.laurenconrad.com/post/sweet-tooth-smores-bars

  16. Hi! Looks great. Going to try tonight. Salted or unsalted butter???

  17. I know this recipe is 6 yrs old but can this be done w/ regular marshmallows? Thanks!

  18. MyThy – The puffed marshmallows don’t hold up the same way as the fluff does in these bars.

  19. Thanks for the great recipe! I like to press all the dough in the bottom of a jelly roll pan and then top with a Hershey’s bar and marshmallows (not fluff since I always seem to have marshmallows lying around). That way the marshmallows are nice and toasted. I also add a sprinkle of sea salt on top before baking which sends it over the top!

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