S’mores Cookie Chocolate Bars

Graham cracker and brown sugar cookie dough come together with gooey marshmallow and melty chocolate for a sweet treat that captures the spirit of campfire s'mores any time of year. These s'mores cookie bars are perfect for parties or just treating yourself on a cozy night. The combination of textures and flavors will tempt everyone to reach for seconds.

The first time I baked these bars my kitchen filled with the smell of toasted sugar and it instantly brought back summer memories. Ever since then these have become my family's favorite dessert for game nights.

Ingredients

• Unsalted butter: at room temperature ensures a creamy dough and rich flavor. High quality butter like a European variety adds more depth
• Packed light or dark brown sugar: gives moisture and mellow sweetness. Freshly packed sugar prevents dryness
• One large egg: at room temperature binds the dough and adds tenderness
• Pure vanilla extract: infuses warmth and real bakery-style character rather than imitation flavor
• All-purpose flour: forms the structure. Spoon flour into your measuring cup and level for best results and tender texture
• Graham cracker crumbs: bring the signature nutty flavor. Crush whole crackers until fine for freshness
• Baking powder: lets the bars rise gently and keeps the crumbs light
• Salt: balances all the sweet notes and deepens the flavors
• Semi-sweet chocolate chips: get wonderfully melty. Choose a brand with a cocoa percentage you enjoy
• Marshmallow creme: holds its softness in baking for that ooey-gooey pull. Look for “Fluff” or make your own for a fresher taste

Step-by-Step Instructions

Prep the Pan:

Line a square baking pan with parchment paper with enough overhang to lift the bars out after baking. This makes removal and clean up extremely easy and keeps the bars’ edges neat

Cream the Wet Ingredients:

Beat butter and brown sugar together on medium-high speed until pale and fluffy to create a base with plenty of air. Add in the egg and vanilla then blend again until it becomes thick and creamy even if slightly curdled

Mix the Dry Ingredients:

Whisk together flour graham cracker crumbs baking powder and salt ensuring there are no lumps. This even mixing prevents dense pockets and gives a uniform texture

Combine Wet and Dry:

With your mixer on medium speed pour the dry ingredients into the wet mixture and mix until just fully combined. Over-mixing creates tough bars so stop as soon as it comes together

Layer the Dough Base:

Press or spread about two thirds of the dough evenly into your prepared pan. The dough will be sticky so dampen your hands if needed for an even thin layer

Add the Marshmallow Layer:

Gently spread marshmallow creme over the dough using an offset spatula—since the creme is so sticky add in spoonfuls across the surface first before spreading. This helps you get a more even layer

Scatter the Chocolate Chips:

Sprinkle the chocolate chips evenly over the marshmallow. Spread them right to the corners for chocolate in every bite

Top with Remaining Dough:

Flatten the rest of the cookie dough with your hands and lay it in pieces over the chocolate chips. Some chocolate and marshmallow will peek through and this is what gives the iconic s’mores look

Bake:

Bake in a preheated oven until the top is golden and set. This usually takes about 25 to 30 minutes. You want the center just firm no jiggling

Cool and Slice:

Set the pan on a wire rack and let it cool completely so the bars set up perfectly before lifting them out by the parchment paper and cutting into squares

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I always look forward to breaking out the graham crackers. That toasty flavor is what makes these bars so much more than just another cookie. The first time we made this together as a family was on a rainy evening and the gooey result had us singing campfire songs right at the kitchen counter

Storage Tips

Keep these bars in an airtight container at room temperature for up to one week. If you want to keep them extra soft add a piece of bread to the container. For longer storage you can freeze them up to two months—just let them thaw at room temperature before serving

Ingredient Substitutions

You can use white chocolate or milk chocolate chips for a different take or add a sprinkle of cinnamon for warmth. Homemade marshmallow creme works beautifully if you have the time or energy. Salted butter may be used instead of unsalted—just skip adding extra salt

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Serving Suggestions

Set the bars out as part of a dessert buffet for parties or pack them for a picnic. They are especially good warm from the oven with a scoop of vanilla ice cream. Cut smaller pieces for children or add to treat bags for birthdays

S’mores Bars in American Food Culture

S’mores have a long history in American campfire traditions. Layered with chocolate and marshmallow these bars are like a love letter to summer nights and backyard gatherings. Bringing s’mores cookie bars to an event always sparks conversations about favorite camping memories

Recipe FAQs

→ How do I prevent the marshmallow creme from sticking when spreading?

Spray a silicone spatula or your fingers with nonstick spray before spreading the marshmallow layer to minimize sticking.

→ Can I use homemade marshmallow instead of store-bought?

Yes, homemade marshmallow creme can be substituted for store-bought. Aim for a fluffy, spreadable consistency.

→ What makes the cookie dough chewy?

Brown sugar and butter in the dough help retain moisture, while the graham cracker crumbs give texture and flavor depth.

→ What size pan is best for these bars?

An 8-inch or 9-inch square pan works well, giving you bakery-style thick bars with gooey centers.

→ How should I store the finished bars?

Store them in an airtight container at room temperature for up to a week. They remain soft and chewy.

→ Can I freeze s’mores bars for later?

Yes, wrap well and freeze for up to three months. Thaw at room temperature before enjoying.