Name: S’mores Cookie Bars Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 7-8 full sheets (78-109 g) graham crackers; 1 cup (226 g) unsalted butter, room temperature; ¾ cup (150 g) granulated sugar; ¾ cup (150 g) light brown sugar, gently packed; 2 large eggs; 2 tsp vanilla extract; 3 cups (360 g) all-purpose flour; ¾ tsp salt; ¾ tsp baking soda; ½ cup (135 g) semi-sweet chocolate chips; 1 cup (45 g) mini marshmallows; 2 regular sized Hershey’s Milk Chocolate Bars, broken into squares

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There’s just something magical about a pan of S’mores Cookie Bars: layers of golden graham cracker, pillowy marshmallows, gooey chocolate, and buttery cookie all in one incredible bite. This treat lets you relive the best part of campfire s’mores—without needing a single flame—making it the ultimate crowd-pleaser for both kids and adults. The irresistible combo of textures and flavors is so satisfying, I guarantee these bars will be the first dessert to disappear at any gathering!

S’mores Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how simple and nostalgic the ingredients are for these S’mores Cookie Bars, yet each one plays a crucial role in building that classic campfire taste. From crisp graham crackers to melty chocolate, every addition adds something special, so don’t skip a thing.

Graham crackers: These form the crisp, toasty base just like your favorite bonfire treat—be sure to use whole sheets for the best structure.
Unsalted butter: Room temperature butter guarantees a creamy, melt-in-your-mouth cookie dough and rich flavor throughout every bite.
Granulated sugar: Adds sweetness and helps create that delightful cookie texture we’re after.
Light brown sugar: This brings in a lovely caramelly depth and keeps the bars deliciously chewy.
Large eggs: Eggs help bind everything beautifully for bars that slice cleanly but stay tender.
Vanilla extract: Just a dash makes the whole batch taste warm and homemade—don’t skip it!
All-purpose flour: The sturdy structure for our cookie dough, making sure the bars hold their shape.
Salt: A pinch brings all the sweet flavors into balance—trust me, it’s essential!
Baking soda: Helps these bars rise slightly and bake up soft and lovely.
Semi-sweet chocolate chips: Scatter these throughout for pockets of gooey chocolate in every bite.
Mini marshmallows: These melt into soft, toasty ribbons inside the dough, giving you that authentic s’mores vibe.
Hershey’s Milk Chocolate Bars: Breaking these up for the melty, nostalgic topping takes these S’mores Cookie Bars over the top.

How to Make S’mores Cookie Bars

Step 1: Prep Your Pan

Start by preheating your oven to 375 degrees Fahrenheit and lining a 9×13-inch pan with parchment paper, leaving a 2-inch overhang on each side. This makes it so easy to lift out your S’mores Cookie Bars for clean slicing later—plus, absolutely no stuck-on mess!

Step 2: Build the Graham Cracker Foundation

Arrange whole graham cracker sheets in an even layer to cover the bottom of your pan. You can break a few to fit snugly into the corners and edges. This bottom layer gives each bar a signature crunch and that classic graham flavor.

Step 3: Make the Dough

In a mixer bowl with a paddle attachment, cream together the room-temperature butter, granulated sugar, and light brown sugar until it’s nice and fluffy. This step ensures a soft and cohesive cookie dough. Beat in the eggs one at a time, then add the vanilla—don’t forget to scrape down the bowl so everything’s perfectly blended.

Step 4: Combine Dry Ingredients and Add Mix-Ins

In a separate bowl, whisk together the flour, salt, and baking soda. Add this dry mixture to the wet ingredients, then gently mix in the semi-sweet chocolate chips and mini marshmallows. Mix just until everything comes together—you don’t want to overwork the dough.

Step 5: Layer and Bake

Spoon the dough over the graham crackers, spreading it as evenly as possible. Press it gently to flatten (don’t worry if a few cracker crumbs sneak up—imperfection means extra crunch!). Top with a few extra mini marshmallows if you’re feeling whimsical. Bake at 375 degrees for 25 to 30 minutes, until golden brown at the edges and a toothpick inserted in the center comes out clean or with just a few crumbs.

Step 6: Add the Chocolate Bar Topping

As soon as the pan comes out of the oven, press the Hershey’s Milk Chocolate Bar pieces into the warm cookie layer. The residual heat will soften them, creating that indulgent chocolatey topping you love in s’mores.

Step 7: Cool and Slice

Let the bars cool in the pan for about 20-30 minutes so they set up just enough to slice cleanly. Use the parchment paper overhang to easily lift the S’mores Cookie Bars onto a cutting board, slice into squares, and enjoy!

How to Serve S’mores Cookie Bars

Garnishes

These bars are stunning as-is, but to really jazz things up, sprinkle a few extra mini marshmallows, a dusting of crushed graham crackers, or a drizzle of melted chocolate on top right before serving. Add a little flaky sea salt for a gourmet touch—your friends will go wild!

Side Dishes

Pair S’mores Cookie Bars with a scoop of vanilla ice cream for a truly decadent dessert plate. They also play well as part of a bigger dessert board alongside fresh strawberries, salty pretzels, or even a bowl of chocolate-dipped fruit for a fun, sharable treat spread.

Creative Ways to Present

Stack these bars in a rustic tower on a wooden board for a campground-chic vibe, or wrap individual pieces in parchment and tie with twine for an adorable party favor. For something extra special, heat up a bar and sandwich it between two waffles or pancakes for a playful brunch surprise!

Make Ahead and Storage

Storing Leftovers

Keep any extra S’mores Cookie Bars in an airtight container at room temperature for up to 3 days. If your kitchen gets warm, the chocolate may stay a little melty—the gooeyness just makes them better!

Freezing

These bars are freezer-friendly! Cool them completely, then layer between sheets of parchment in a freezer-safe container. You can freeze for up to 2 months—just thaw at room temperature when you’re ready to indulge.

Reheating

If you prefer your S’mores Cookie Bars warm and gooey, pop a bar in the microwave for about 10-15 seconds. The marshmallow and chocolate get perfectly gooey again, just like they were fresh from the oven.

FAQs

Can I use milk chocolate chips instead of Hershey’s bars for the topping?

Absolutely, you can use milk chocolate chips or any chocolate you like! Hershey’s bars give that authentic s’mores look and taste, but chips or chunks melt deliciously right into the top, too.

How do I keep the graham cracker base from getting soggy?

The trick is to bake the bars immediately after assembling. Lining with whole graham cracker sheets and not letting assembled bars sit too long before baking helps guarantee a crisp foundation.

Can I double this recipe for a crowd?

You sure can! Use two 9×13-inch pans or one large rimmed baking sheet. Just watch the bake time, as thicker bars may need a few extra minutes in the oven.

Do S’mores Cookie Bars need to be refrigerated?

Nope! They keep best covered at room temperature. If your kitchen is very warm, you can store them in the fridge to keep the chocolate firm, but they’ll taste best when brought back to room temp.

Can I add peanut butter or other mix-ins?

Get creative! Swirl in some peanut butter or add chopped nuts, toffee bits, or different flavored chocolate chips for your own twist on classic S’mores Cookie Bars.

Final Thoughts

Trust me: once you try S’mores Cookie Bars, you’ll wonder how you ever lived without them! They’re a total joy to make and an even bigger delight to share—so gather your ingredients, fire up your oven, and get ready to wow your friends and family with this irresistible treat.